Chicken-Stuffing Casserole

Ingredients

• 2 cups Diced cooked chicken
• 1 package Herb stuffing mix or Stove-Top with seasoning packet
• 1/2 cup Butter, melted
• 1 cup Celery, chopped
• 1 can Cream of mushroom soup
• 1 cup Chicken broth
• 1 can Cream of chicken soup

Directions

Optional ingredients: Water chestnuts, walnuts or cashews.

In 8 x 8″ casserole dish add melted butter and stuffing mix and stir. Remove and reserve about 1/2 mix for casserole topping. Heat together soups, broth, chicken and celery. Pour over stuffing and then add reserved stuffing mix for topping.
Heat in 350 oven until browned and bubbly.

To Freeze: Freeze in mini loaf pans (about 1 1/2 servings each).

To Serve: Thaw overnight in freezer or remove frozen casserole from loaf pan and place in microwave proof casserole that has been coated with non-stick spray. Thaw on defrost cycle in microwave and then bake at 350 for about 20 minutes–just until hot and bubbly.