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Chicken and Dressing Casserole
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Description
Very easy and versatile. Tastes great with leftover fried chicken (or store-bought fried chicken strips when I’m feeling lazy).
Ingredients
- 12 ounces, weight Chopped Cooked Chicken
- 16 ounces, weight (1 Bag) Herb-seasoned Stuffing Mix
- 1 cup Butter Or Margarine, Melted
- 1 can Cream Of Celery Soup
- 1 can 12 Oz. Evaporated Milk
- ½ cups Chicken Broth
Preparation
In a pan, heat soup, milk, and broth until just warm.
In a large bowl, stir the melted butter into the stuffing mix until moistened.
Evenly sprinkle half of the buttered stuffing mix in a greased 9×13 casserole dish.
Top the stuffing layer with the chopped chicken.
Top the chicken with the soup mixture and then cover with remaining buttered stuffing mix.
Bake at 350F for 25 minutes.
Stir, leaving it lumpy.
Bake for another 20 minutes.
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