Personally, Thanksgiving is the definition of “The Most Wonderful Time of the Year!” Autumn is an entire season of comfort! Just think of the foods, the colours, the layered clothes, and the family get togethers without stress of holiday presents or driving in rough weather conditions!
And who doesn’t love an easy way to store the leftovers, that doubles as an easy one-dish reheat the next day?! This recipe is also an easy one to replicate during a busy week! It actually started out as a soup card recipe.
The simplicity of this recipe is it will take all your leftovers from a big cooked supper, and combine them all in a casserole dish with cream soup and stuffing. Serving with cranberry sauce is the best part!
Ingredients
1 box prepared stuffing mix
3 cups cooked chicken
1 can cream soup, mushroom is my choice!
3 cups cooked assorted veggies : carrots, cauliflower, broccoli, squash, potatoes, etc.
1 cup milk or plant milk (more or less to preference)
1 cup breadcrumbs
1 cup shredded cheese
Directions
Preheat oven to 350F.
Combine all ingredients in a large bowl, and stir until well coated in soup mix and stuffing. Add milk or plant milk to moisten as needed. It will bake, and the added moisture will prevent it all from drying out.
Bake uncovered at 350F for 30 minutes. Carefully stir.
Sprinkle top with breadcrumbs and cheese.
Broil on high about 5 minutes, or until browned crust on top forms.
Let stand 10 minutes before serving. Enjoy!
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