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Chicken and Stuffing Casserole

(3 Votes)
SERVES
6
COOK TIME
35 Min

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.

What You'll Need:
  • 1 1/4 cups herb-seasoned stuffing mix, divided (see Note)
  • 3 cups coarsely chopped cooked rotisserie chicken
  • 2 (10-3/4-ounce) cans cream of celery soup (see Note)
  • 1 3/4 cups low-sodium chicken broth
  • 1/4 cup butter, melted
What To Do:
  1. Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
     
  2. Sprinkle 3/4 cup stuffing mix into pan; top with chicken.
     
  3. 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.
     
  4. 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.
     
  • We suggest you serve this with a side of creamy Butternut Squash Mash for a complete meal.

 

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