The Seasoned MomChicken and Stuffing Casserole
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Ingredients
Serves 6- 1 (10.5 ounce) can condensed cream of mushroom soup
- 1 (12 ounce) package dry Pepperidge Farm herb seasoned stuffing mix
- 1 (10.5 ounce) can condensed cream of chicken soup
- 4 cups cooked, shredded chicken
- 1 cup milk
- 1 stick (8 tablespoons) butter, (melted)
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Steps
- Step 1
Preheat oven to 350°F (180°C). Grease a 9x13-inch baking dish; set aside. In a large bowl, whisk together condensed soups and milk.
- Step 2
Stir in cooked chicken; transfer chicken mixture to the prepared baking dish. In a separate bowl, pour melted butter over the dry stuffing mix. Gently stir until all of the stuffing mix is coated with butter.
- Step 3
Sprinkle the buttered crumbs over the chicken mixture.
- Step 4
Cover the dish with foil. Bake, covered, at 350°F for about 20 minutes. Remove foil and bake for an additional 10-15 minutes, or until heated through and browned on top.
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Preheat oven to 350°F (180°C). Grease a 9x13-inch baking dish; set aside. In a large bowl, whisk together condensed soups and milk.
Source: The Seasoned Mom
