Chicken Stuffing Casserole

This creamy chicken stuffing casserole is minimal prep and ready in a flash. Use canned chicken or rotisserie for a shortcut. Great made ahead or frozen for later.

Course Main Course

Cuisine American

Prep Time 20

Cook Time 30

Total Time 50

Servings people

Calories 553kcal

Author Rachel Ballard

Ingredients

1 boneless skinless chicken breast about 1 pound, canned or rotisserie works here as well
1/2 cup liquid from cooking your chicken or an extra 1/2 cup milk if you didn't cook your chicken
15 ounces cream of mushroom soup 1 can or homemade
15 ounces cream of chicken soup 1 can or homemade
1 cup 2% milk or milk of your choice
1/2 cup butter melted (1 stick)
3 cups leftover stuffing or one box Stove Top, dry

Instructions

Preheat the oven to 350.
Bring a medium pot of water to a boil.
Add the chicken breast and boil until cooked through, about 20 minutes.
Set aside to cool slightly. Remove any cartilage or tough parts and chunk meat into bite size pieces.
Reserve 1/2 cup of the chicken's cooking liquid and pour out the rest.
In the same pot, mix the milk, cooking liquid (or extra milk if using it), and the soups.
Heat over medium until the sauce is heated through and warm, but not boiling.
While that's heating, mix the butter with the package of dry stuffing mix. Toss to coat and set aside.
When the soups are warm, grease an 8x8 baking pan.
Sprinkle in half the stuffing.
Cover evenly with chicken.
Pour over soups. You may not want to use it all. It's up to you.
Add the remaining stuffing mix to the top.
Bake 25-30 minutes until it's bubbly and warm in the center.

Nutrition