Chicken and Stuffing Casserole
Chicken and Stuffing Casserole
- 1 cup milk
- 1 stick butter melted
- 3 ½ - 4 cups cooked diced chicken
- 1 10.5 ounce can cream of mushroom soup (I used Campbell’s Healthy Request)
- 1 10.5 ounce can cream of chicken soup (I used Campbell’s Healthy Request)
- 1 8 ounce package (about 3 ¾ cups) dry stuffing mix (I used Pepperidge Farm Herb Seasoned Stuffing Mix)
Instructions
- Preheat oven to 350F (180C).
- Spray a 9x13-inch baking dish with cooking spray.
- In a large bowl, whisk together condensed soups and milk.
- Stir in cooked chicken.
- Pour chicken mixture into prepared baking dish.
- In a separate bowl, pour melted butter over dry stuffing mix.
- Gently stir until all of the stuffing mix is coated with butter.
- Sprinkle over chicken mixture.
- Cover baking dish with foil.
- Bake, covered, at 350 degrees F for 20-30 minutes.
- Remove foil and bake for an additional 10-20 minutes, or until heated through and browned on top.
- Enjoy!