Chicken and Stuffing Casserole

By WISE Web Admin

Chicken and Stuffing Casserole

October 7, 2011 Updated Oct 7, 2011 at 5:17 PM EST

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

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

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.

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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