Chicken and Stuffing Casserole

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Chicken and Stuffing Casserole

Corn on the cob or just plain corn. I have also used peas and a garden salad so it just depends on what you like best. It really goes with any veggie. Cranberry sauce ocean spray jellied is a nice little extra flavor or applesauce both served cold is easy. Hope this helps.

Ingredients

• 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)
• 4 cups cooked, diced chicken*
• 1 (10.5 ounce) can cream of chicken soup (I used Campbell’s Healthy Request)
• 1 cup milk
• 1 (10.5 ounce) can cream of mushroom soup (I used Campbell’s Healthy Request)

Instructions

1. Frist, Preheat oven to 350F (180C).
2. Spray a 9x13-inch baking dish with cooking spray.
3. In a large bowl, whisk together condensed soups and milk. Stir in cooked chicken.
4. Pour chicken mixture into prepared baking dish.
5. In a separate bowl, pour melted butter over dry stuffing mix. Gently stir until all of the stuffing mix is coated with butter. 
6. Next, Sprinkle over chicken mixture.
7. Cover baking dish with foil. Bake, covered, at 350 degrees F for 20-30 minutes. 
8. Then Remove foil and bake for an additional 10-20 minutes, or until heated through and browned on top.
9. Enjoy!

Recipes adapted from :   lilluna.com