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Scalloped Chicken
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Description
This dish is a great way to use up leftover chicken or turkey, and stuffing.
Ingredients
- 2 cups Cubed Cooked Chicken Or Turkey
- 1 can (10.75 Oz. Can) Cream Of Mushroom Soup
- 4 ounces, weight Cream Cheese
- 2 ounces, weight American Or Velveeta Cheese
- 1 box (6 Oz. Box) Stove Top Stuffing Or About 3 Cups Leftover Stuffing/Dressing
Preparation
Prepare stuffing according to package directions. In a separate pan, heat cream of mushroom soup, cream cheese, and American or Velveeta cheese, stirring constantly, until cheese is completely melted. In an 8×8, 9×9, or 2-quart casserole dish, layer chicken or turkey, then cover with melted ingredients, and lastly top with stuffing. Bake uncovered in a 350-degree oven for approximately 30 minutes or until bubbly and stuffing starts to brown. This dish can easily be doubled and cooked in a 9 x 13 size baking dish.
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kaycarrasco on 3.9.2010
I made this last night and Wow! It’s a keeper! I didn’t have quite enough chicken, but had some leftover pork tenderloin, so I used about a cup of each meat and the combined flavors were wonderful. Also used the leftover pork roast juice in making the stuffing and the extra flavor was really nice.
My future son-in-law, an excellent cook (lucky daughter!), was making the same thing at the same time and we were having fun texting: “Taste the sauce! TASTE THE SAUCE!” etc. He modified it by adding green beans and corn; they both loved it and I may try that next time too.
Terrific recipe, andi6. Thanks for posting it!