Make-Ahead Chicken Casserole

• 1 package (6 ounces) Stove Top chicken stuffing mix
• 1/2 pound sliced fresh mushrooms
• 1 small onion, chopped
• 1 tablespoon butter
• 3 garlic cloves, minced
• 3 cups cubed cooked chicken
• 1 package (16 ounces) frozen corn, thawed
• 1 package (16 ounces) frozen chopped broccoli, thawed
• 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
• 1 cup 2% milk
• 1 cup reduced-fat sour cream
• 1 cup reduced-fat mayonnaise
• 3/4 teaspoon pepper

1. Prepare stuffing according to package directions. Meanwhile, in a large skillet, saute mushrooms and onion in butter until tender. Add garlic; cook 1 minute longer.
2. In a large bowl, combine the chicken, corn, broccoli, soup, milk, sour cream, mayonnaise, pepper and mushroom mixture; transfer to a greased 13-in x 9-in. baking dish. Top with stuffing. Cover and refrigerate overnight.
3. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350u0b0 for 35 minutes. Uncover and bake 10-15 minutes longer or until stuffing is lightly browned. Let stand for 10 minutes before serving.

stove top chicken stuffing mix, mushrooms, onion, butter, garlic, chicken, frozen corn, broccoli, condensed cream, milk, sour cream, mayonnaise, pepper

Taken from www.tasteofhome.com/recipes/make-ahead-chicken-casserole/ (may not work)