Chicken and Stuffing Casserole
Oven-ready in 5 minutes, this deliciously creamy chicken and stuffing casserole is a delightfully delicious comfort dish.
Ingredients
- 10.5 ounces cream of chicken and mushroom soup or use cream of chicken soup
- 10.5 ounces cream of celery soup
- 1 cup whole milk
- 3 cups cooked chicken breast diced
- salt and pepper to taste
- ½ cup salted butter divided into 4 tablespoons and 4 tablespoons
- 1 cup yellow onion diced
- 1 cup celery diced
- 3 cloves garlic minced
- 1½ cup water
- 6 ounces Stove Top stuffing chicken flavor
Instructions
- Preheat oven to 350°F.
- In a large bowl, whisk together both cans of soup and the milk.
- Add the cooked chicken to the soup mixture and stir to combine.
- Spread chicken and soup mixture in a 3-quart casserole dish or a 9×13 baking dish.
- Sprinkle with black pepper and just a dash of salt, if needed. Set aside.
- In a 12-inch skillet, combine 4 tablespoons of butter, onions, celery, and minced garlic over medium heat. Saute until the onions and celery are soft and translucent.
- Add the entire contents of the stuffing package to the skillet. Pour the water over the stuffing and stir to mix everything together.
- Spread stuffing mixture over the chicken soup mixture in the casserole dish.
- Melt remaining 4 tablespoons of butter and drizzle over the top of the stuffing.
- Bake the casserole, uncovered, in the oven for approximately 30 minutes or until the stuffing is browned and the soup mixture is hot and bubbly.
- Serve immediately.
Notes
This is a great make-ahead dish. Prepare it up to 24 hours in advance, cover it, and refrigerate it. Let it come to room temperature for 30 minutes, and then bake as directed.
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your casserole as the suggested baking time approaches.