Cheddar Cheese Chicken and Stuffing Casserole
Purchasing pre-shredded cheddar cheese is convenient but more costly than shredding it yourself. Buying a block of cheddar and shredding it in a food processor takes care of the task in a few minutes.
10 oz cream of chicken soup
1/2 cup milk
3/4 cup American cheese cubes
4 chicken breasts
6 oz corn bread stuffing mix
1/2 cup Cheddar cheese, shredded
Bring soup and milk to a boil in a saucepan over medium-high heat. Stir 1/2 cup soup mixture into eggs; add egg mixture to saucepan. Stir in American cheese. Reduce heat to low.
Cook, stirring, until cheese melts. Grease a medium casserole. Preheat oven to 350°F. Cut chicken into strips. Prepare stuffing according to package directions. Spoon into prepared casserole.
Place chicken strips over stuffing. Pour soup mixture over chicken. Cover casserole.
Bake casserole about 25 minutes. Sprinkle shredded Cheddar over sauce. Bake uncovered, until Cheddar is melted, about 5 minutes longer.
Save a few minutes of preparation and cooking time by eliminating the cheddar cheese topping in this recipe.