Ingredients
- Cooked Chicken, shredded: 3 cups
- Boxed Stuffing Mix: 6 ounces
- Cream of Chicken Soup: 1 can (10.75 ounces)
- Chicken Broth: 1 cup
- Milk: 1/2 cup
- Celery, diced: 1/2 cup
- Onion, diced: 1/4 cup
- Butter, melted: 4 tablespoons
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- Step 2: Prepare the stuffing mix according to package directions, using butter and chicken broth.
- Step 3: In a large bowl, combine the shredded chicken, cream of chicken soup, milk, diced celery, and diced onion. Stir to mix well.
- Step 4: Spread the prepared stuffing evenly into the prepared baking dish.
- Step 5: Pour the chicken mixture over the stuffing layer, spreading evenly.
- Step 6: Bake in preheated oven for 30-35 minutes, or until heated through and bubbly. Let stand for a few minutes before serving.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat individual portions in the microwave or oven until warmed through.
- Serve with a side of cranberry sauce or a simple green salad to brighten the richness.
- To prevent the stuffing from drying out, cover the casserole dish with foil during the last 10 minutes of baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American