Chicken and Stuffing Casserole
Ingredients
- 10.5 ounces cream of chicken soup
- 10.5 ounces cream of mushroom soup
- 1/2 cup milk
- 1/4 teaspoon kosher salt or 1/8 teaspoon table salt
- 1/4 teaspoon black pepper
- 4 cups cooked, shredded chicken (see note)
- 6 ounces chicken stuffing mix
- 1 1/2 cups chicken broth
Instructions
- Preheat oven to 375 degrees Fahrenheit. Spray a 9 by 13 inch baking dish with cooking spray and set aside.
- In a large bowl, whisk together the condensed soups, milk, salt, and pepper.10.5 ounces cream of chicken soup, 10.5 ounces cream of mushroom soup, 1/2 cup milk, 1/4 teaspoon kosher salt, 1/4 teaspoon black pepper
- Stir in the chicken. Then spread the mixture over the bottom of the prepared pan.4 cups cooked, shredded chicken
- Sprinkle the stuffing mix over the top of the chicken and soup mixture. Then pour the chicken broth over the top, ensuring that all of the stuffing mixture gets moistened.6 ounces chicken stuffing mix, 1 1/2 cups chicken broth
- Cover tightly with foil and bake for 35 minutes. Remove the foil and continue baking for 10 minutes or until the stuffing is lightly browned.
Notes
There are a few ways that you can make chicken for this recipe. If you are cooking it from raw, you will need 1.3 pounds of boneless, skinless chicken breasts.
- You can buy a rotisserie chicken from the grocery store.
- Make my Instant Pot Chicken. This will give you shredded chicken, hands-free, in 25 minutes. Insert the metal rack into the bottom of your pressure cooker. Add one cup of water. Add the chicken, and seal the Instant Pot. Set it to manual, high pressure, and the timer to eight minutes. When it is done cooking, manually vent, and when the float valve drops, open the pressure cooker and shred the chicken.
- Add the chicken to a saucepan and cover with water by at least one inch. Bring to a boil and simmer for 7 to 10 minutes or until the chicken reaches 165 degrees Fahrenheit. Remove from the water and shred.