Chicken and Stuffing Casserole
Ingredients
- 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 cup milk
- 1 stick (8 tablespoons) butter, melted
- 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.
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