Name: Hurricane's Chicken Casserole recipe
Ingredients: 1 (6 ounce) package herb-seasoned dry bread stuffing mix;1 (16 ounce) package chicken tenderloins;1 (10.75 ounce) can condensed cream of celery soup;1 (10.75 ounce) can condensed cream of chicken soup;1 (15 ounce) can peas, drained;1 (16 ounce) can carrots, drained;1 (2.8 ounce) can French fried onions

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Ingredients

1 (6 ounce) package herb-seasoned dry bread stuffing mix 1 (16 ounce) package chicken tenderloins 1 (10.75 ounce) can condensed cream of celery soup 1 (10.75 ounce) can condensed cream of chicken soup 1 (15 ounce) can peas, drained 1 (16 ounce) can carrots, drained 1 (2.8 ounce) can French fried onions

Nutrition Info

503.2 calories carbohydrate: 55.6 g cholesterol: 63.9 mg fat: 16.9 g fiber: 6.2 g protein: 30.3 g saturatedFat: 4.6 g servingSize: - sodium: 2053.8 mg sugar: 9.3 g transFat: : - unsaturatedFat: : -

Directions

Prepare stuffing according to package directions, line bottom of a 9x13 inch baking dish with prepared stuffing.
Preheat oven to 325 degrees F (165 degrees C).
Prepare chicken tenders according to package directions, then cut into bite size pieces.
In a large bowl combine cream of celery soup, cream of chicken soup, peas, carrots and chicken pieces. Mix well and spread mixture on top of stuffing, then sprinkle with fried onions.
Bake at 325 degrees F (165 degrees C) for 15 to 20 minutes, or until heated through.

Recipe Yield

4 to 6 servings

Recipe Note

Fried onion rings top this creamy chicken, pea and carrot casserole;bread stuffing flavors the bottom. Are you ready for a 'Hurricane' in your kitchen?!

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