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Chicken and Stuffing Casserole

By WISE Web Admin

Chicken and Stuffing Casserole

October 7, 2011 Updated Oct 7, 2011 at 6:17 PM EDT

The convenience of a cooked rotisserie chicken, packaged stuffing mix and canned soup makes it easy to bake this stick-to-your-ribs Chicken and Stuffing Casserole.

Serves: 6
Cooking Time: 35 min

Ingredients
1 (8-ounce) package herb-seasoned stuffing mix, divided (see Notes)
3 cups coarsely chopped cooked rotisserie chicken
2 (10-3/4-ounce) cans cream of celery soup (see Notes)
1 3/4 cups chicken broth
1/2 cup butter, melted

Instructions
Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.

Sprinkle 3/4 cup stuffing mix into pan; top with chicken.

In a large bowl, whisk together soup and broth until blended; pour over chicken. Sprinkle remaining stuffing mix over soup mixture and top with melted butter.

Bake, uncovered, for 35 minutes, or until casserole is thoroughly heated and golden.

NOTES:
Do not make the stuffing; use the dry mix.

Cream of chicken or cream of mushroom soup will work just as well with this casserole.




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