Chicken and Stuffing Casserole
40 min
Ingredients
- 4 cups cooked, shredded chicken
- 1 can condensed cream of mushroom soup
- 1 can condensed cream of chicken soup
- 1 cup milk
- 1 stick butter, melted
- 1 package dry stuffing mix
- Chopped fresh parsley, for garnish, optional
Instructions
5 steps
- 1
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.
- 2
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.
- 3
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.
- 4
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.
20 min - 5
Garnish the casserole with chopped fresh parsley, if desired.
Progress
0 / 5 steps
Nutrition
Per serving (based on 4 servings)
Calories
457cal
Protein
28.0g
Carbs
16.0g
Fat
31.0g
Fiber
1.0g
Sugar
5.0g
Sodium
1038mg
Saturated Fat
14.0g
