Chicken Casserole
By Yankee Magazine|Sep 12 2007|
Yield
Serves 6.
Ingredients
1 box (6-ounce) chicken- or turkey-flavored stuffing mix
1-1/2 sticks (3/4 cup) margarine, melted
2 cups cooked chicken breast, cut in chunks
2 medium-sized zucchini, unpeeled, washed well and diced
2 medium-sized carrots, peeled and diced
1 stalk celery, chopped
1 medium-sized onion, finely chopped
1 can (8-ounce) sliced water chestnuts, drained
1 can (10-3/4 oounce) cream of chicken soup, undiluted
1/2 cup regular sour cream
1 tablespoons oyster sauce
2 teaspoons fresh minced ginger
Instructions
Preheat oven to 350 degrees. Spray inside of a 2-1/2-quart casserole dish or 8×12″ pyrex dish with cooking spray; set aside.
In a large mixing bowl, mix together stuffing mix and melted margarine; measure 1/2 cup of stuffing mix and set aside for topping. Add to the remaining stuffing mix the rest of the ingredients, stirring and mixing well. Pour entire mixture into prepared casserole or pyrex dish. Sprinkle reserved 1/2 cup stuffing mix over casserole. Bake, uncovered, for about 45 minutes or until golden brown and bubbly.
I would make this recipe, but would make some slight changes next time. Other than that, it was pretty good. My family loved it.
I bought one of those deli chickens to speed things up and with the instant stuffing did find it too salty. Next time I’ll add my own cooked chicken. Also not very moist; would recommend using 1/2 soup can of water or milk to make the whole casserole creamy.