Chicken Vegetable Casserole w/ Stuffing

Submitted by: Ann Wiley of Amsterdam, Ohio

Ingredients:

• 1 2lb. bag frozen vegetable mix (broccoli, cauliflower, carrots, zucchini, water chestnuts) or use about 1 cup of each
• 4 cooked chicken breasts, cooled, cut into chunks
• 2 4oz. cans sliced mushrooms (or use fresh)
• 1 pkg. Stove-Top Stuffing for Chicken

White Sauce:

• 1 stick butter
• 2 Tbsp. flour
• 1/2 lb. Velveeta cheese, cut into chunks
• 1 cup milk

Directions:

1. To make the white sauce: Melt butter and add remaining ingredients. Cook over low heat until cheese is melted. You’ll need to stir almost constantly. Set aside.
2. Next, line a 9×13 baking dish with vegetables, layer chicken and mushrooms. Pour white sauce over all.
3. Prepare stuffing mix as per package directions. Do not cook. Spread dressing on top of white sauce. Cover with foil. Bake covered at 350° for approximately 1 hour.

NOTE: This recipe is easily doubled for large gatherings. I use a 13×15 baking dish. If doubling, use 2 stuffing mixes and double sauce amounts.

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