Ingredients
- Cooked chicken, shredded: 3 cups
- Stuffing mix (prepared according to package directions): 6 cups
- Cream of chicken soup: 1 can (10.75 oz)
- Cream of mushroom soup: 1 can (10.75 oz)
- Milk: 1/2 cup
- Celery, diced: 1/2 cup
- Onion, diced: 1/4 cup
- Butter, melted: 2 tablespoons
Instructions
- Step 1: Preheat oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
- Step 2: In a large bowl, combine the shredded chicken, cream of chicken soup, cream of mushroom soup, milk, celery, and onion. Mix well to combine.
- Step 3: Gently fold in the prepared stuffing mix until evenly distributed.
- Step 4: Pour the chicken and stuffing mixture into the prepared baking dish and spread evenly.
- Step 5: Drizzle the melted butter evenly over the top of the casserole.
- Step 6: Bake in the preheated oven for 30-35 minutes, or until heated through and the top is lightly golden brown. Let stand for 5 minutes before serving.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat individual portions in the microwave or bake covered in a 350°F oven until warmed through, adding a splash of chicken broth if it seems dry.
- Serve Dolly's Chicken and Stuffing Casserole with a side of cranberry sauce to complement the richness.
- For extra flavor, sauté the celery and onion in the melted butter before adding them to the chicken mixture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American