Busy Mamas

This is an easy meal and a great way to use any leftover rotisserie chicken. My husband, TSO, and the kids all enjoyed this dinner. Sure Matman (3 years old) added ketchup to his but he still ate it and as TSO Jr. (5 years old) put it “you can’t even taste the spinach” (obviously a selling point).

My apologies that there is not a picture of the completed meal. I’ll be honest, I forgot to charge my camera battery which is actually no surprise to anyone who knows me since I don’t even charge my cell phone. In any case, everyone in the family ate the casserole which speaks much louder than any photo on the taste of this meal.

This recipe makes a lot. The kids and I were eating leftovers for lunch for days (TSO will not touch leftovers).

Seven-Layer Chicken Casserole
(Annie’s Favorite Favorites: Island Style Cooking)

Ingredients:

• 1/2 rotisserie chicken, shredded
• cheddar cheese, shredded
• 1 box Stove Top stuffing mix, chicken flavor
• 1 - 10 3/4 ounce can cream of mushroom soup
• 1 - 10 ounce box chopped spinach, frozen
• 1 cup mayonnaise
• fresh mushrooms, sliced
• 1/2 can chicken broth (approx. 7 ounces)

Directions:
Place shredded chicken onto bottom of casserole dish. Sprinkle cheese over chicken. Prepare stuffing mix as directed and layer over cheese. In a medium bowl, combine soup, spinach, and mayonnaise, and layer over stuffing. Layer sliced mushrooms and sprinkle remaining cheese. Pour chicken broth over entire area to moisten. Bake at 350 degrees for 30 to 35 minutes.

Notes:

• I used more than 1/2 of a rotisserie chicken since the chicken I had was rather small.
• The recipe does not state how much cheese to use. I used just under 2 cups, slightly less than 1 cup for each layer of cheese.
• Be sure to thaw and squeeze all of the water out of the spinach before mixing with soup and mayo.
• I used about 1/2 a tray of mushrooms but the casserole could have used more (I love mushrooms).

For a printable version of this recipe, click here.