CHICKEN & STUFFING CASSEROLE
Comforting, delicious, and filling, this casserole is a crowd pleaser. I especially love to make it in the fall, as Thanksgiving nears. This casserole is two parts: the chicken mixture and the stuffing mixture. So, you need two mixing bowls. Then, you layer the two parts, chicken first, into a 9x13-inch baking pan and bake for about an hour. The stuffing portion is wonderful with sauteed celery and onions, but if you don't have any on hand or just don't have the time, just add a little extra onion powder and some dried celery flakes. It's just as tasty.
Provided by Lisa N @theloveoven
Categories Casseroles
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees. Spray a 9x13-inch baking pan with non-stick spray. If using celery and onions, saute them in butter until tender, seasoning with salt and pepper to taste.
- Add chicken to a medium mixing bowl with cream of chicken soup, milk, and preferred seasonings and amounts (I normally do about a teaspoon each garlic powder, onion powder, parsley and celery flakes, and about 1/4 to 1/2 teaspoon poultry seasoning, plus some black pepper)
- If not using onions and celery, melt one stick of butter. (If you are using the sauteed onions and celery, then you will not need to add more butter to the stuffing mix.)
- Add stuffing mix, melted butter or sauteed onions and celery, and preferred seasonings and amounts to a large mixing bowl.
- To the stuffing mixture, add 3 cups chicken broth. Stir until thoroughly combined and moistened.
- Add chicken mixture to the bottom of the baking pan, spreading evenly. Loosely top with stuffing mixture.
- Bake 45 minutes to 1 hour, until bubbly and stuffing turns golden brown with some crispier spots.
- OPTIONAL ADD-INS FOR THE STUFFING MIXTURE: Sauteed mushrooms Browned sausage Dried cranberries or cherries
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