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Chicken and Stuffing Casserole

This chicken and stuffing casserole is an easy flavorful recipe for traditional comfort food. It’s a simple homemade meal, that’s delicious for a busy weeknight – stuffing is not just for Thanksgiving! The simple combination of ingredients makes for a dish that is hearty, creamy, and savory.

Here are a couple more of our favorite hearty comfort meals. Both One Pot Chicken and Rice and Crockpot Chicken and Gravy are easy to make and so satisfying.



10.5 oz can cream of chicken and mushroom soup or use cream of chicken soup
10.5 oz can cream of celery soup
1 cup whole milk
3 cup cooked chicken breast diced
1/2 cup salted butter divided
1 cup yellow onion diced
1 cup celery diced
3 cloves garlic minced
1 1/2 cup water
6 oz package Stovetop stuffing chicken flavor
salt and pepper to taste



Preheat oven to 350 degrees F.
In a large bowl whisk together both cans of soup and the milk.
Add cooked chicken to the soup mixture and stir to combine.
Spread chicken and soup mixture in a 3 quart casserole dish, or a 9×13 baking dish.
Sprinkle with black pepper and just a dash of salt, if needed. Set aside.
In a 12 inch skillet combine 4 tablespoons butter, onions, celery, and minced garlic over medium heat. Saute until the onions and celery are soft and translucent.
Add the entire contents of the stuffing package to the skillet. Pour water over the stuffing and stir to mix everything together.
Spread stuffing mixture over the chicken soup mixture in the casserole dish.
Melt remaining 4 tablespoons of butter and drizzle over the top of the stuffing.
Bake casserole in the oven for approximately 30 minutes or until the stuffing is browned and the soup mixture is hot and bubbly.
Serve immediately.
Calories: 1206kcal | Carbohydrates: 87g | Protein: 44g | Fat: 76g | Saturated Fat: 27g | Cholesterol: 206mg | Sodium: 6859mg | Potassium: 1127mg | Fiber: 5g | Sugar: 14g | Vitamin A: 3194IU | Vitamin C: 5mg | Calcium: 333mg | Iron: 9mg


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