Chicken and Stuffing Casserole
Shredded chicken, creamy soup, celery, onion, and stuffing mix baked into a golden casserole.
Equipment
- 9x13 inch baking dish
- Large mixing bowl
- Spatula
Ingredients
Main Ingredients
- 4 cup cooked shredded chicken
- 1 box stuffing mix 6 ounces
- 1 can cream of chicken soup about 10 ounces
- 1 cup chicken broth
- ½ cup milk
- ½ cup chopped celery
- ½ cup chopped onion
- 1 tsp garlic powder
- 1 tsp black pepper
- 1 tsp dried thyme
- 1 cup shredded cheddar cheese optional
Instructions
Cooking
- Heat. Heat the oven to 350 F and grease a 9x13 inch dish.
- Mix. Combine the chicken, soup, broth, milk, celery, onion, and seasonings.
- Stir. Fold in the stuffing mix just until combined.
- Fill. Spread in the dish and top with cheddar if using.
- Bake. Bake for 30 to 35 minutes until hot and golden.
Notes
Substitutions: Use leftover turkey in place of chicken.
Tips: Let the filling stand for 5 minutes before baking.
Storage: Refrigerate covered for up to 3 days.
Nutrition does not include the optional cheddar.