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Cheesy California Chicken Casserole

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Scott

This is a quick and easy casserole combining a few of my favorites (chicken and California-blend vegetables) mixed together with my favorite gravy spices. My family can eat the entire pan and still want more!

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 466 kcal
  • 23%
  • Fat:
  • 25.2 g
  • 39%
  • Carbs:
  • 30g
  • 10%
  • Protein:
  • 30 g
  • 60%
  • Cholesterol:
  • 83 mg
  • 28%
  • Sodium:
  • 1439 mg
  • 58%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  2. Combine water and margarine in a saucepan and bring to a boil. Stir stuffing mix into water and margarine until moistened; cover, remove from heat, and let stand 5 minutes. Fluff with a fork.
  3. Spread cooked chicken into bottom of the prepared baking dish and spread frozen vegetables over chicken. Top vegetables with American cheese slices in a layer. Mix cream of mushroom soup, garlic powder, marjoram, thyme, and sage in a bowl and spread over cheese slices. Sprinkle stuffing over top of casserole in an even layer.
  4. Bake in the preheated oven until casserole is bubbling and browned, about 1 hour.
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Reviews

Blondiegirl
3
8/11/2014

It was awesome!My husband and son thought so too! I can't believe no-one has rated it yet. I used Cheddar cheese slices.I will definitely make again.

windy
2
10/13/2014

Delicious! I shredded a 8 oz. block of cheddar instead of the American cheese , I did 1 can cream of chicken and 1can cream of mushroom. Then a 16oz. Bag of frozen broccoli, carrot and cauliflower. I used 1.4 pounds chicken to make 3 cups cooked! My kids loved this! The stuffing adds a good unique flavor to it! I will add a pic next time I make it. I forgot this time.