Replace one package of the spinach with one pound of cooked Italian sausage for variety. Instead of the sauce called for in this recipe, you can substitute your favorite homemade tomato sauce or sauce from a jar.
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Total Time: | 40 mins |
| Servings: | 8 |
| Yield: | 1 2-quart casserole |
Ingredients
- ¾ cup frozen peas
- 1 ½ cups shredded cooked chicken
- 1 (10.75 ounce) can condensed cream of celery soup
- ½ cup milk
- 2 tablespoons chopped onion
- 1 ¾ cups dry bread stuffing mix (such as Pepperidge Farm®)
- ½ cup salted butter, melted
Instructions
- Preheat the oven to 425 degrees F (220 degrees C).
- Fill a medium saucepan with 3 cups water and bring to a boil. Add peas and boil, stirring gently, until cooked, 2 to 3 minutes. Drain and transfer peas to a large bowl.
- Add chicken, condensed soup, milk, and onion to the peas; mix to combine.
- Combine stuffing mix and melted butter in a separate bowl. Transfer 3/4 of the stuffing mixture to a 2-quart casserole. Pour chicken mixture over top, then top with remaining stuffing mixture.
- Cover and bake in the preheated oven until heated through, about 20 minutes.
- You can also experiment with adding seasonings or substituting any cooked vegetable.
Nutrition Facts
| Calories | 375 kcal |
| Carbohydrate | 39 g |
| Cholesterol | 57 mg |
| Dietary Fiber | 2 g |
| Protein | 13 g |
| Saturated Fat | 9 g |
| Sodium | 1106 mg |
| Sugars | 6 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |