Description
A comforting and easy chicken and stuffing casserole that is perfect for a family dinner.
Ingredients
Scale
- 6 oz chicken stuffing mix (*see note)
- 10 oz can cream of chicken soup
- 10 oz can cream of celery soup
- ¼ cup milk
- 1 lb chicken breasts, diced
- ¼ tsp seasoned salt
- ¼ tsp black pepper
- 2 cups frozen vegetables (peas, carrots, corn)
- ¼ cup finely chopped fresh parsley (optional)
Instructions
- Preheat the oven to 350°F.
- Prepare the chicken stuffing mix according to the box stovetop method. Set aside.
- Add the cream of chicken soup, cream of celery soup, and milk to a large mixing bowl. Whisk until well combined.
- Add the diced chicken breast and frozen vegetables to the soup mixture. Mix until well combined.
- Transfer the chicken mixture to a 9 x 13 inch baking dish. Evenly sprinkle over the stuffing mixture.
- Cover the casserole with aluminum foil, and bake for 45 minutes, removing the foil for the final 5 minutes of cooking time.
- Top the baked casserole with the chopped fresh parsley, if using, before serving.
Notes
- Can substitute cream of chicken soup and cream of celery soup with any other variety of creamy canned soup.
- Can substitute diced chicken with rotisserie chicken.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Casseroles
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup