Spicy Chicken and Stuffing Casserole

There is no denying the perfect combination of poultry and stuffing.  Ok, technically dressing since it is outside the bird. Whatever. The bottom line is I have combined the two into a casserole. Is this an original idea? LOL, no. However, the combo of flavors is original. It is tangy and spicy and is worth a try. 

That said, not all of you are going to have the Scott's Smoked Q sauces and rubs on hand. That's unfortunate, but should not prevent you from trying this dish. It just won't taste the way it does for me. Again, unfortunate, but the world is an imperfect place. I have listed substitutions where appropriate. This recipe also uses beer (Old Style to be specific). If you can't or don't do alcohol, again, no biggie. Again, I give substitutes. Look, in the end, do what you want with it. Throw Fruity Pebbles in there. Crumble in some Takis. Go wild. Life is too short to not screw around a little. As always, notes are in blue.  

*Disclosure. The people at Scott's Smoked Q sent me a great big box of goodies to play with and I am having a great time. If you follow any links here and follow them and subsequently purchase any of their fine wares, I receive a small commission. You also get 10% off  if you use code TFMCK.

Ingredients 

• 1 box (10 Oz.) Cornbread stuffing mix
• 1 can (18.5 Oz.) Old El Paso Chipotle Corn Chowder (if you can't find this, use a can of cream of chicken soup and a half can of creamed corn)
• 1/2 yellow onion, finely chopped
• 1 cup yellow squash,  diced
• 1 cup zucchini,  diced
• 1 cup shredded taco cheese
• 1/4 cup Scott's Smoked Q Carolina Gold (if you can't get it, use a spicy mustard)
• 2 cups cooked, store bought rotisserie chicken, chopped
• 8 Oz. Beer (feel free to sub with chicken stock or water)
• 1/2 cup shredded Monterrey Jack cheese 
• 2 teaspoons  Scott's Smoked Q AP Rub (If you can't get it, sub in a spicy blend like Slap Ya Mama or something along those lines.)

Directions 

1. Preheat oven to 375F (190C, Gas Mark 5)
2. Grease a 9"x13" baking pan
3. In a large bowl, mix everything but the Monterrey Jack cheese.
4. Pour into the pan. Bake uncovered for 60-70 minutes. It may be pretty moist when it comes out. If so, put it back in for 15 minute increments until it is a consistency you like. 
5. Remove from oven and top with remaining cheese.  Return to oven for another 10 minutes or until the cheese is good and melted. 
6. Take it out and let it rest for 5-10 minutes, because it will be molten.

Good Times!