Chicken and Stuffing Casserole

Chicken and Stuffing Casserole

Ingredients

• 1 cup milk
• 1 stick butter melted
• 3 ½ - 4 cups cooked diced chicken
• 1 10.5 ounce can cream of mushroom soup (I used Campbell’s Healthy Request)
• 1 10.5 ounce can cream of chicken soup (I used Campbell’s Healthy Request)
• 1 8 ounce package (about 3 ¾ cups) dry stuffing mix (I used Pepperidge Farm Herb Seasoned Stuffing Mix)

Instructions

1. Preheat oven to 350F (180C).
2. Spray a 9x13-inch baking dish with cooking spray.
3. In a large bowl, whisk together condensed soups and milk. 
4. Stir in cooked chicken.
5. Pour chicken mixture into prepared baking dish.
6. In a separate bowl, pour melted butter over dry stuffing mix. 
7. Gently stir until all of the stuffing mix is coated with butter. 
8. Sprinkle over chicken mixture.
9. Cover baking dish with foil. 
10. Bake, covered, at 350 degrees F for 20-30 minutes. 
11. Remove foil and bake for an additional 10-20 minutes, or until heated through and browned on top.
12. Enjoy!