Cheesy California Chicken Casserole recipe

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Ingredients

1 ½ cups water
¼ cup margarine
1 (6 ounce) package stuffing mix (such as StoveTop®)
3 cups cubed cooked chicken
1 (16 ounce) package frozen California-blend vegetables (broccoli, carrot, cauliflower)
12 slices American cheese
2 (10.75 ounce) cans light cream of mushroom soup
1 teaspoon garlic powder
½ teaspoon dried marjoram leaves
½ teaspoon dried thyme leaves
½ teaspoon ground sage

Nutrition Info

434.3 calories
carbohydrate: 30 g
cholesterol: 69.5 mg
fat: 23.9 g
fiber: 3.9 g
protein: 25.2 g
saturatedFat: 10.7 g
servingSize: -
sodium: 1427.9 mg
sugar: 2.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

  2. Combine water and margarine in a saucepan and bring to a boil. Stir stuffing mix into water and margarine until moistened, cover, remove from heat, and let stand 5 minutes. Fluff with a fork.

  3. Spread cooked chicken into bottom of the prepared baking dish and spread frozen vegetables over chicken. Top vegetables with American cheese slices in a layer. Mix cream of mushroom soup, garlic powder, marjoram, thyme, and sage in a bowl and spread over cheese slices. Sprinkle stuffing over top of casserole in an even layer.

  4. Bake in the preheated oven until casserole is bubbling and browned, about 1 hour.

Recipe Yield

8 servings

Recipe Note

This is a quick and easy casserole combining a few of my favorites (chicken and California-blend vegetables) mixed together with my favorite gravy spices. My family can eat the entire pan and still want more!

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