Grandma's Chicken and Stuffing Casserole

by HomeCooking
Prep: 15m
Cook: 35m
poultry
Grandma's Chicken and Stuffing Casserole - Image

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Ingredients
Servings:6
4cupcooked chicken
10 1/2ozcondensed cream of mushroom soup
10 1/2ozcondensed cream of chicken soup
1cupmilk
8tbspbutter
12ozherb seasoned stuffing mix
Nutrition Facts

Per serving

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Instructions
  1. 1

    Heat the oven

    Preheat your oven to 350°F and give a 9x13-inch baking dish a good grease so nothing sticks. Set it aside while you get the filling together.

  1. 2

    Stir up the creamy base

    In a big bowl, whisk both cans of condensed soup together with the milk until it's smooth and lump-free. This is the cozy sauce that ties the whole thing together.

  2. 3

    Fold in the chicken

    Shred or chop your cooked chicken and stir it right into the soup mixture until every piece is coated. Spread it out evenly in the prepared baking dish. If you like, this is the spot to fold in a handful of frozen peas or steamed broccoli.

  3. 4

    Butter the stuffing topping

    In a separate bowl, pour the melted butter over the dry stuffing mix and toss gently until all the crumbs are moistened. Don't press it down — keeping it loose is what gets you that crispy top. Sprinkle it evenly over the chicken layer.

  4. 5

    Bake it up

    Cover the dish with foil and bake at 350°F for about 20 minutes. Pull the foil off and bake another 10 to 15 minutes, until the filling is bubbly and the topping is golden brown and crisp. Let it rest a couple minutes before serving.

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Grandma's Chicken and Stuffing Casserole

Created by: HomeCooking

Prep Time: 15m
Cook Time: 35m
Servings: 6

Ingredients

  • 4 cup cooked chicken
  • 10 1/2 oz condensed cream of mushroom soup
  • 10 1/2 oz condensed cream of chicken soup
  • 1 cup milk
  • 8 tbsp butter
  • 12 oz herb seasoned stuffing mix

Instructions

  1. Heat the ovenPreheat your oven to 350°F and give a 9x13-inch baking dish a good grease so nothing sticks. Set it aside while you get the filling together.
  2. Stir up the creamy baseIn a big bowl, whisk both cans of condensed soup together with the milk until it's smooth and lump-free. This is the cozy sauce that ties the whole thing together.
  3. Fold in the chickenShred or chop your cooked chicken and stir it right into the soup mixture until every piece is coated. Spread it out evenly in the prepared baking dish. If you like, this is the spot to fold in a handful of frozen peas or steamed broccoli.
  4. Butter the stuffing toppingIn a separate bowl, pour the melted butter over the dry stuffing mix and toss gently until all the crumbs are moistened. Don't press it down — keeping it loose is what gets you that crispy top. Sprinkle it evenly over the chicken layer.
  5. Bake it upCover the dish with foil and bake at 350°F for about 20 minutes. Pull the foil off and bake another 10 to 15 minutes, until the filling is bubbly and the topping is golden brown and crisp. Let it rest a couple minutes before serving.

Notes & Tips

This one's straight out of the old church-cookbook tradition — the kind of supper somebody's been making for fifty years and never once got tired of. It's a lifesaver on a busy weeknight since it comes together with a rotisserie chicken and a few pantry cans. The trick that makes folks ask for the recipe: don't cook the stuffing like the box says. You just toss the dry mix with butter and let it crisp up on top like the world's best buttery breadcrumbs. Leftover turkey works beautifully here too, so tuck this one away for the day after Thanksgiving. Serve it with green beans and a spoonful of cranberry sauce and you've got Sunday-dinner comfort any night of the week.