CHICKEN AND STUFFING CASSEROLE #dinner #comfortfood

CHICKEN AND STUFFING CASSEROLE #dinner #comfortfood

Flavorful and soothing this chicken and stuffing dish is a feast in itself however can likewise be made as a component of a major family merry spread.

This Chicken and Stuffing Casserole is unadulterated, cool-climate comfort nourishment! It's anything but difficult to plan, it very well may be made ahead (and solidified), and it bids to even the pickiest palates.

Chicken and Stuffing Casserole is one of those plans that just returns me to my mother's kitchen table. The smell alone can ship me to my youth home, and I love that my own children have now figured out how to appreciate the dinner, as well!

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CHICKEN AND STUFFING CASSEROLE #dinner #comfortfood

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

  1. 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. Sprinkle over chicken mixture.
  6. 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.

Recipe Notes

  • *You can use the meat from a cooked rotisserie chicken or purchase cooked chicken at the grocery store for a shortcut. If you prefer to cook your chicken at home, use 1.5-2 lbs. of raw chicken tenders (breast meat is fine too, but the tenders cook faster). My preferred cooking method is to place the chicken tenders in a baking dish. Drizzle with olive oil, season with salt and pepper, and toss to coat. Cover with foil and bake in a 400F (200C) oven for about 30 minutes (or until chicken is cooked through). Allow to cool before chopping and using in the recipe.
  • Cooking Just for Two? You can either cut the ingredients in half and prepare the casserole in an 8-inch square baking dish; OR prepare the full recipe, but divide the ingredients between two 8-inch square baking dishes. Freeze the extra dish according to the instructions below for a later meal.
  • Want to Prep Ahead? This casserole freezes well, so if you want to make it in advance, just prepare through step 5, wrap tightly, and place in freezer.   When ready to eat, defrost and continue with Step 5.
  • If you like mushrooms, sauté about 8 ounces of sliced mushrooms in butter and add them to the casserole with the chicken.

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