Chicken Cheddar Stuffing Casserole

• 2 packages (6 ounces each) chicken stuffing mix
• 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
• 1 cup 2% milk
• 4 cups cubed cooked chicken
• 2 cups frozen corn
• 2 cans (8 ounces each) mushroom stems and pieces, drained
• 4 cups shredded cheddar cheese

1. Prepare stuffing mixes according to package directions. Meanwhile, in a large bowl, combine soup and milk; set aside. Spread the stuffing into two greased 8-in. square baking dishes. Layer with chicken, corn, mushrooms, soup mixture and cheese.
2. Cover and freeze one casserole for up to 3 months. Cover and bake the second casserole at 350u0b0 for 30-35 minutes or until cheese is melted.
3. To use frozen casserole: Remove from the freezer 30 minutes before baking (do not thaw). Bake at 350u0b0 for 1-1/2 hours. Uncover; bake 10-15 minutes longer or until heated through.

chicken stuffing mix, condensed cream, milk, chicken, frozen corn, mushroom stems, cheddar cheese

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