6 cups cooked chicken breasts or thighs (I prefer thighs because they're more juicy but it's your preference on this one)
1 can organic cream of mushroom soup
Mrs. Dash garlic and herb seasoning (or the brand of your choice)
2 cups low fat shredded cheddar cheese
6 ounces stuffing mix - organic is best but I used 1 package of Stove Top this time
¼ cup ground flaxseed
⅔ cup water
3 tablespoons extra virgin olive oil (if you prefer butter use 4 tbsp.)
Instructions
Preheat oven to 350 degrees.
Spray a 9X13 casserole dish with cooking spray
Spread pre-cooked chicken in the bottom of the pan
Sprinkle the Mrs. Dash or your seasoning over the chicken
Spread the cream soup over the chicken evenly, mixing if needed
Sprinkle cheese evenly over the casserole
In a bowl, mix the ingredients stuffing through olive oil and spread over the top of the casserole
Bake uncovered for 30 minutes. Keep an eye on the stuffing at about 20 minutes, if it starts to brown, cover with tinfoil.
Notes
Freezer Instructions: Prepare the casserole per instructions and freeze it without baking. When you're ready to cook it, let it thaw in the fridge overnight and cook 40-45 minutes or until chicken is done throughout. Watch the top, and if it is getting too brown, cover it in foil for the remainder of the cooking time.