1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup milk
1 package (6 ounces) stuffing mix
2 cans flaked chicken
2 cups broccoli florets, cooked
2 celery sticks, finely chopped
1-1/2 cups shredded cheese of choice, divided


  1. In a large bowl, combine soup and milk until blended. Add the stuffing mix, chicken, broccoli, celery and 1 cup cheese. Transfer to a greased 13×9-in. baking dish.
  2. Bake, uncovered, at 375° for 20 minutes or until heated through. Sprinkle with remaining cheese; bake 5 minutes longer or until cheese is melted.

Freeze option: Sprinkle remaining cheese over unbaked casserole. Cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.