This easy chicken or turkey casserole is great made with leftovers. Top it with that extra box of stuffing and you have got a great family pleaser!
4 to 5 cups chopped cooked turkey or chicken
4 slices crisp bacon, crumbled
1 cup shredded cheddar cheese
1 c sour cream
1 can unsalted cream of chicken soup
1 4 oz can of drained green chilies, patted dry
1 can drained corn, patted dry
2 oz drained and patted dry chopped pimentos
1 oz dry seasoning mix, such as green chili or Ranch dressing
1 6 oz box cornbread Stove Top stuffing (uncooked)
1 c chicken broth
4 T melted butter
Preheat oven to 350. Lightly spray a 9 x 13″ pan with cooking spray.
Spread chicken or turkey on the bottom of the oiled dish. Top with crumbled bacon and shredded cheese.
Spread the corn, and green chilies on top.
In a separate bowl, mix together the cream of chicken soup, dry ranch or green chile seasoning, sour cream and dried pimentos.
Spoon on top of corn and green chilies and use an offset spatula to spread evenly.
Sprinkle the uncooked stuffing over the soup mixture. Pour on chicken broth mixed with melted butter, evenly over the stuffing.
Bake uncovered for 30 to 45 minutes.
Use chicken or turkey interchangeably. Rotisserie chicken is fine.
What a different flavor of condensed soup? Be my guest.
If you want a creamier casserole, add another can of soup.
You can also use any flavor of stuffing mix.
This can be made ahead, stored in the fridge, and baked when needed.
Freeze unbaked for up to 3 months. Wrap well. Thaw and bake as in directions.
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