Chicken and Stuffing Casserole

• servings: 6 servings
• active time: 10 minutes
• total time: 40 minutes

Ingredients

4 cups cooked, shredded chicken (I use rotisserie chicken)

1 (10.5-ounce) can condensed cream of mushroom soup

1 (10.5-ounce) can condensed cream of chicken soup

1 cup milk

1 stick (8 tablespoons) butter, melted

1 (8-ounce) package (about 3 3/4 cups) dry stuffing mix (I like Pepperidge Farm Herb Seasoned Stuffing Mix)

Chopped fresh parsley, for garnish, optional

Directions

Preheat the oven to 350°F. Grease a 9x13-inch casserole dish (or other 3-quart dish) or spray with nonstick cooking spray; set aside.

Prepare the filling: In a large bowl, whisk together the 2 condensed soups and milk. Stir in the cooked chicken. Transfer the chicken mixture to the prepared baking dish.

Prepare the topping: In a separate bowl, pour the melted butter over the dry stuffing mix. Gently stir until all the stuffing mix is coated with butter. Sprinkle the buttered crumbs over the chicken mixture.

Bake: Cover the dish with foil. Bake, covered, for 20 minutes. Remove the foil and bake until heated through and browned on top, another 10 to 15 minutes.

Serve: Garnish the casserole with chopped fresh parsley, if desired. Did you love the recipe? Leave us some stars below!

Nutrition

• Calories: 457 kcal
• Total Fat: 31 g
• Saturated Fat: 14 g
• Unsaturated Fat: 0 g
• Cholesterol: 119 mg
• Sodium: 1038 mg
• Total Carbohydrate: 16 g
• Dietary Fiber: 1 g
• Total Sugars: 5 g
• Protein: 28 g