Oven-Baked Chicken and Stuffing Casserole Delight
Ingredients
- 3 cups cooked shredded chicken
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1 can (10.5 oz) condensed cream of chicken soup
- 1 cup whole milk
- 2 tablespoons butter, melted
- 3 cups dry stuffing mix
- 1/4 cup chopped fresh parsley
Instructions
1. Preheat the Oven
Preheat your oven to 350°F (175°C).
2. Prepare the Baking Dish
Lightly grease a 9x13-inch baking dish with butter or non-stick spray. This ensures easy serving and cleaning later.
3. Mix Creamy Base
In a large mixing bowl, combine the condensed cream of mushroom soup, condensed cream of chicken soup, and milk. Whisk thoroughly until smooth and creamy.
4. Layer the Chicken
Spread the cooked shredded chicken evenly across the bottom of the prepared baking dish. This will form the base layer of your casserole.
5. Pour the Creamy Mixture
Carefully pour the creamy soup mixture over the layer of chicken, ensuring it is evenly distributed. Use a spatula to spread if necessary.
6. Prepare the Stuffing Topping
In a separate bowl, combine the dry stuffing mix and melted butter. Mix until the stuffing is thoroughly coated with butter, which will help it brown nicely.
7. Layer the Stuffing
Sprinkle the buttered stuffing mix evenly over the creamy chicken layer in the baking dish. The stuffing will form a crispy, flavorful topping.
8. Bake the Casserole
Place the baking dish in the preheated oven. Bake for 30-35 minutes, until the top is golden brown and the casserole is bubbling around the edges.
9. Garnish and Serve
Remove from oven and let it cool for a couple of minutes. Garnish with chopped fresh parsley before serving for an added touch of freshness and color.
Preparation & Cooking Times
- PT10M
10 minutes
Total Time
- PT45M
45 minutes
Type of Dish
Dinner
Keywords
Chicken Casserole, Stuffing Casserole, Easy Dinner, Comfort Food, Oven-Baked Casserole, Family Meal, Shredded Chicken, Cream of Mushroom, Cream of Chicken, Quick Casserole
Recipe Yield
Feeds 4 adults
Calories
Total: 1,800 calories
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