Description
This comforting 6-ingredient casserole is the ultimate solution for busy weeknights, capturing the essence of a Sunday roast in one hearty pan. By combining tender shredded chicken with a velvety base of condensed soups and a golden, buttery herbed stuffing crust, this dish offers a soul-warming experience that kids and adults alike will love. It is simple to prepare, incredibly reliable, and relies on quality shortcuts to bring a homemade meal to your table in record time.
Ingredients
4 cups cooked, shredded chicken
1 (10.5-ounce) can condensed cream of mushroom soup
1 (10.5-ounce) can condensed cream of chicken soup
1 cup whole milk
8 tablespoons unsalted butter, melted
1 (8-ounce) package dry herb-seasoned stuffing mix
Instructions
Preheat your oven to 350°F and grease a 9×13-inch baking dish with nonstick spray.
In a large mixing bowl, combine the shredded chicken, condensed cream of mushroom soup, condensed cream of chicken soup, and milk until well blended.
Spread the chicken mixture evenly into the prepared baking dish.
In a separate medium bowl, toss the dry stuffing mix with the melted butter until evenly coated.
Sprinkle the buttery stuffing mixture evenly over the top of the chicken base.
Bake for 30-35 minutes until the casserole is bubbling and the stuffing topping is golden brown and crisp.
Notes
Using rotisserie chicken significantly reduces preparation time. For extra brightness, you can garnish the finished casserole with chopped fresh parsley before serving. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 420
- Sugar: 4g
- Sodium: 950mg
- Fat: 22g
- Saturated Fat: 9g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 85mg