Description
A straightforward casserole combining cooked chicken and stuffing mix baked until golden.
Ingredients
Scale
- 1 can (10.5 ounces) condensed cream of chicken soup
- 1 can (10.5 ounces) condensed cream of mushroom soup
- 1 cup milk
- 2 cups cooked, shredded chicken
- 1 box (6 ounces) dry stuffing mix (without giblets)
- 1 cup boiling water
- 1/2 cup butter, melted
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Grease a 9×13 inch baking dish.
- In a large bowl, mix together the cream of chicken soup, cream of mushroom soup, and milk. Stir until smooth.
- Fold in the shredded chicken.
- In a separate medium bowl, combine the dry stuffing mix and boiling water. Let stand for 5 minutes.
- Add the melted butter to the stuffing mixture and mix lightly.
- Spread half of the stuffing mixture evenly over the bottom of the prepared baking dish.
- Pour the chicken and soup mixture over the stuffing layer.
- Top evenly with the remaining stuffing mixture.
- Bake for 30 to 35 minutes, or until the casserole is bubbly and the top is lightly browned.
Notes
- You can use leftover roasted chicken for this recipe.
- For a richer flavor, use chicken broth instead of boiling water for the stuffing.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5
- Sodium: 850
- Fat: 22
- Saturated Fat: 10
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 2
- Protein: 30
- Cholesterol: 90
Keywords: chicken stuffing casserole, baked chicken dish, easy casserole, comfort food, cream of soup casserole