1 can (10.75 oz.) condensed cream of mushroom soup, undiluted
1 1/4 c. milk
1 package (6 oz.) stuffing mix
2 c. cubed cooked chicken
2 c. chopped frozen broccoli, thawed
2 celery ribs, chopped
1 1/2 c. (6 oz.) shredded Mozzarella cheese, divided
In a large bowl, combine soup and milk until blended. Add the stuffing mix, with contents of seasoning packet, chicken, broccoli, celery and 1 cup of cheese. Transfer to a greased 13 x 9 baking dish. Bake, uncovered, at 375 degrees for 20 minutes. Sprinkle with remaining cheese; bake 5 minutes longer or until cheese is melted.
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Tips: The recipe originally called for shredded Swiss cheese, which I did not have, but I did have Mozzarella and it tasted great. So use whichever cheese you prefer or whichever you have in the fridge. I also shared this recipe at The Grocery Cart Challenge's Recipe Swap.
Recipe adapted from Taste of Home's 2004 Quick Cooking Annual Recipes
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