RECIPES
Chicken and Stuffing Casserole
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Chicken and Stuffing Casserole
Ingredients:
- 4 cups cooked chicken breast, shredded
- 1 package (6 oz) stuffing mix
- 1 can (10.5 oz) condensed cream of chicken soup
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1 cup sour cream
- 1/2 cup milk
- 1/2 cup chicken broth
- 1/2 cup diced celery
- 1/2 cup diced onions
- 1/2 cup diced carrots
- 2 tablespoons unsalted butter, melted
- Salt and pepper to taste
Instructions:
- Preheat Oven:
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- Prepare the Stuffing:
- In a medium bowl, prepare the stuffing mix according to the package instructions, using the chicken broth instead of water if desired.
- Prepare the Vegetable Mixture:
- In a large skillet, melt the butter over medium heat. Add the diced celery, onions, and carrots. Sauté until the vegetables are tender, about 5-7 minutes.
- Combine Ingredients:
- In a large bowl, combine the condensed cream of chicken soup, condensed cream of mushroom soup, sour cream, and milk. Mix until well blended.
- Stir in the cooked chicken and sautéed vegetables. Season with salt and pepper to taste.
- Assemble the Casserole:
- Spread the chicken mixture evenly in the prepared baking dish.
- Spread the prepared stuffing evenly over the top of the chicken mixture.
- Bake:
- Bake in the preheated oven for 30-35 minutes, or until the casserole is bubbly and the stuffing is golden brown.
- Serve:
- Let the casserole cool for a few minutes before serving.
Enjoy your creamy chicken and stuffing casserole!