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| CORN BREAD CHICKEN CASSEROLE | |||
| Yields 3 casseroles (8-10 servings each) | |||
| 3 pkg. (6 oz. each) crushed corn bread stuffing mix 10-11 cups cubed cooked chicken or turkey 2 cups (8 oz.) shredded cheddar cheese 2 cans cream of celery soup, undiluted 2 cans cream of chicken soup, undiluted 1 can cream of mushroom soup, undiluted 1 can (12 oz.) evaporated milk 1-1/2 cups (6 oz.) shredded Swiss cheese |
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| Prepare stuffing mix according to package directions. Add chicken and cheddar cheese. Combine the soups and milk. Pour 1 cup each into three greased 13x9x2-in. baking dishes. Top each with with chicken mixture and remaining soup mixture. Sprinkle with Swiss cheese. Cover and freeze two casseroles for up to 3 months. Cover and bake the remaining casserole at 350 for 30-35 minutes or until bubbly. Let stand for 5 minutes before serving. To use frozen casseroles thaw in the refrigerator. Bake, uncovered, at 350 for 35-40 minutes or until bubbly. Let stand for 5-10 minutes before serving. | |||