Chicken and Stuffing Casserole

3 cups cooked cubed chicken pieces
2 cans (15 ounces each) cream of chicken soup
2 cans (15 ounces each) chicken broth
8 ounces chicken stuffing mix
1/2 cup butter, melted

Combine dry stuffing mix with the melted butter, stirring to coat.

Whisk together the cream of chicken soup and the chicken broth.

Grease a 9 x 13 inch baking dish. Spoon 1/3 of stuffing mixture into bottom of pan. Sprinkle with 1/2 of the chicken and cover with 1/2 of the soup mixture. Repeat layers, and finish with the final 1/3 of the stuffing mix.

Cover and refrigerate overnight. Remove from refrigerator 30-60 minutes before baking.

Bake uncovered at 350° for 30-45 minutes, until hot and top is browned.

Yield: 8 servings

Gibson Casa Estebana 16-piece Dinnerware Set Service for 4, Beige and Brown

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