Ingredients
- Cooked chicken, shredded: 3 cups
- Prepared stuffing mix: 6 cups
- Cream of chicken soup: 1 can (10.75 ounces)
- Cream of mushroom soup: 1 can (10.75 ounces)
- Chicken broth: 1/2 cup
- Sour cream: 1/2 cup
- Celery, diced: 1/2 cup
- Onion, diced: 1/4 cup
Instructions
- Step 1: Preheat oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
- Step 2: In a large bowl, combine the shredded chicken, stuffing mix, cream of chicken soup, cream of mushroom soup, chicken broth, sour cream, celery, and onion. Mix well to ensure all ingredients are evenly distributed.
- Step 3: Pour the chicken and stuffing mixture into the prepared baking dish and spread evenly.
- Step 4: Cover the baking dish with aluminum foil.
- Step 5: Bake for 30 minutes covered. Remove foil and bake for an additional 10-15 minutes, or until heated through and the top is lightly browned.
Notes
- For easy make-ahead meals, assemble the casserole and store it, unbaked and well-covered, in the refrigerator for up to 24 hours.
- To reheat leftovers, cover with foil and bake at 350°F (175°C) until warmed through, or microwave individual portions.
- Serve Dolly's Chicken and Stuffing Casserole with a side of cranberry sauce or a simple green salad for a complete and comforting meal.
- For extra flavor, saute the celery and onion in a little butter before adding them to the mix.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American