Chicken Casserole Freezer Cooking Recipe
My friend and college roomie Christa shared this Chicken Casserole – Freezer Cooking recipe with me. She has it on her monthly menu plan and her family loves it. I hope you enjoy it too! My family loves it as much as hers! It is a crowd pleaser for sure! We love to serve this with Green Beans Almondine for a complete dinner! Chicken Casserole is a yummy Freezer Cooking Recipe.
Chicken Casserole - Freezer Cooking
Print Recipe
Ingredients
- 2 cups cooked chicken cut up (boil, bake or use a rotisserie chicken)
- 1 pkg of Pepperidge farm cornbread stuffing mix do not mix use as is
Soup Mix:
- 1 can cream of mushroom soup
- 1 can cream of chicken soup or 1 cup sour cream
- 1 cup of chicken broth
- 1/2 stick unsalted butter
- 1 rib celery, chopped
- 1 small onion, chopped
- 1 large egg
- 1 tsp sage
- 1/8 tsp Salt and pepper to taste
Instructions
- Cook chicken (or use a rotisserie chicken)
- Melt butter in casserole dish (this also greases the pan).
- Pour melted butter into a bowl.
- Add to your butter the cream of mushroom soup, cream of chicken soup (or you can substitute 1 cup sour cream) chicken broth, celery, onion, 1 egg, sage and salt and pepper to taste.
- In buttered casserole dish, place a layer of Pepperidge Farm stuffing mix, a layer of chicken, a layer of soup mix, a layer of Pepperidge Farm stuffing mix (be sure your top layer is stuffing mix).
- Bake 350 for 45 minutes.
- If you are preparing for the freezer BAKE and then thaw and reheat.
Notes
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How would you recommend freezing this one? After it’s done baking and cooling?
I prefer to bake and then re-heat on this one.
do you prepare in a (aluminum pan) casserole dish , including the stuffing layer and then freeze?
Yes, you do.
I’m a little confused as I didn’t see an instructions for the freezing part. Do I put everything in the big in the freezer, even the stuffing? Maybe I missed the point, but I thought freezer cooking was pull bag from freezer, thaw, dump and cook.
this is a casserole so you’d prepare the casserole cover and freeze. when time to cook pull it out thaw over night then pop in the oven.
Exactly what Lea said. You can either bake and then freeze (thaw and reheat) or you can prepare the casserole, cover and freeze (thaw and bake).
Hi, a stalk of celery is a rib or the whole head here? Thanks.
rib 🙂
Pretty sure I just messed up, do you make the cornbread mix according to package and put in pan
No – you don’t mix according to package. It is the 8 oz Pepperidge Farm package.
Do I boil the chicken or cook in skillet? Then place in casserole dish for freezing? This sounds to be yummy I wanna be sure so I don’t mess it up
Yes, you use cooked chicken for this one so you can either bake it, boil it or even use a rotisserie chicken for this recipe.
Is it really 2 cans of chicken broth? Everything is floating in my casserole dish.
It is not Irene! This recipe had an error in it and we have updated. It should have been 1 cup of chicken broth. I hope you can possibly drain and I am deeply sorry! We have updated the recipe with the correct measurement.
What kind of soup mix did you use? I was thinking a french onion might be good but want to make sure I get this right…
1 can cream of mushroom soup and 1 can cream of chicken soup – But I agree french onion sounds great!
I am allergic to any corn products. Do you think I could substitute bread cubes without corn syrup of course)for the corn bread stuffing? Does the cornbread stuffing mix come with spices that I would be missing when I make my substitution? The recipe sounds delicious otherwise! Thanks for your freeze ahead meals! Sharon
Yes, but I would use seasoned bread crumbs for sure!
So far looking good! I have just prepared two of these simultaneously in square disposable pans to freeze (double made two very full looking casseroles!)- we are preparing for Baby # 2, and are making lots of casseroles and other meals in advance for freezing so we don’t starve!!! Hope it tastes as good as it smells 😀
Should I prepare the stuffing mix or just dump it in from the box?
Just dump it from the box.
I had an issue with cream soup freezing in Long shard-like pieces that I couldn’t blend out. It was right out of the can so that might have made a difference. What you think? I thought about using my own homemade gravy, but the easy way would be good.
Hi there! What time and temp would you do to reheat after freezing and thawing overnight?
What size bag stuffing mix?
Pepperidge Farm Herb Seasoned Classic Stuffing 14 oz
I am in Australia. What would be 1/2 a stick of butter – 250g?
1 stick or 1/2 cup butter is equal to 4 ounces, or 113 grams.