Chicken Stuffing Casserole

Recipe from Kraft's Food & Family Magazine
Servings: 6

I'm a little embarrassed to admit it, but I love Stove Top Stuffing. Love it. In fact, when I was a poor college student, Stove Top was one of my regular dinner items. I don't eat a bowl of stuffing for dinner anymore, but I have to say I still enjoy a healthy serving of it from time to time.

This recipe was so easy, and if you like Stove Top as much as I do, you'll love it. I don't make it a habit of having Velveeta on hand, and although it melts really well, the overly salty taste is a bit of a turn-off for me. Next time, I'll try a different cheese and see how it works.

1 package Stove Top Stuffing Mix for Chicken
2 cups chopped cooked chicken
1 can (10.75 oz.) condensed cream of chicken soup
1/2 pound (8 oz.) Velveeta Cheese, cut up

Preheat oven to 350 degrees.

Prepare stuffing mix as directed on package. Stir in remaining ingredients; mix well. Spoon into 2-qt. baking dish. Bake 30 minutes or until heated through.