Roasted Chicken and Stuffing Casserole

Roasted Chicken and Stuffing Casserole

On a cold winter’s night, this comfort food comes together quickly with its stick-to-your-ribs quality.

6 ounce package stuffing mix, prepared

1 can cream of mushroom soup

1/2 cup milk

2 cups diced cooked chicken

1 cup corn

8 ounces mushroom pieces (optional)

8 ounces shredded cheese

6 – 8 asparagus spears (optional)

In a small mixing bowl, combine the soup and milk.  In a 2 quart baking dish coated with cooking spray, spread the prepared stuffing.  On top of the stuffing, layer the chicken, corn and mushrooms.  Spoon the soup mixture over the layers and top with the shredded cheese. If using the asparagus, place it on top of the casserole in a lattice design.  Cover the casserole with foil and bake 350 for 30 minutes.  Serves 8