This casserole is packed with incredible flavors that you will surely love! With these basic ingredients, dinner with your loved ones will be amazing! Try this recipe now!
Ingredients:
1 stick (8 tbsp) butter, melted
1 (10.5 ounces) can of cream of mushroom soup
4 c cooked, shredded chicken (rotisserie is great!)
1 (8 oz.) package (about 3 ¾ c) dry stuffing mix (I used Pepperidge Farm Herb Seasoned Stuffing Mix)
1 c milk
1 (10.5 oz.) can cream of chicken soup
Directions:
Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Apply cooking spray to a 9×13-inch baking dish.
Add milk and condensed soups into a mixing bowl. Stir until well blended.
Add the cooked chicken and stir until well mixed.
Pour the chicken mixture into the prepared baking dish and spread it evenly.
In another bowl, add the dry stuffing mix and melted butter. Stir until well combined.
Scatter the mixture on top of the chicken mixture.
Cover the baking dish with aluminium foil.
Place it inside the preheated oven and bake for 20 minutes.
Remove the foil cover and bake the casserole for another 10 to 15 minutes or until the top turns golden brown.
Remove the casserole from the oven and allow it to rest for a few minutes at room temperature.
Serve warm and enjoy!
Notes:
For this recipe, you need 4 cups of cooked chicken that is shredded.
You can prepare this casserole the night before and bake it in the morning. Just place it inside the fridge covered until ready to bake.
Place any leftovers in an airtight container, then place them inside the fridge. They can last up to 3 to 4 days or 3 months in the freezer.
Thaw at room temperature before reheating for about 2 minutes at 350 degrees F.