As much as we enjoy cooking new and exciting meals, sometimes it’s nice to just make a simple dinner. This one-dish Chicken and Stuffing Casserole can be dinner by itself, or you can serve it with a vegetable or two on the side. Either way, this is one of the quickest, easiest dishes you’ll find when you’re looking for a warm meal on a cold day.

This casserole recipe also allows you to use any kind of shredded chicken you like, from home-cooked to canned. You can even substitute another meat that fits with the other ingredients. Leftover turkey at Thanksgiving would make a great adjustment to the recipe! As with all our recipes, make it your own and enjoy!

---

Chicken and Stuffing Casserole

What You Need:

4 cups shredded chicken (fresh, rotisserie or canned)

1 can cream of chicken soup

1 can cream of mushroom soup

1 cup milk

1 stick butter (8 tablespoons), melted

1 package stuffing mix (chicken, herb or cornbread flavor preferred)

What You Do:

1. Preheat oven to 350 degrees.

2. Grease a 9-by-13 baking dish with butter or spray.

3. Whisk together 2 cans of soup and milk in a large bowl.

4. Stir cooked, shredded chicken into soup mixture.

5. Add chicken and soups mixture into sprayed baking dish.

6. In a separate bowl, mix melted butter and stuffing mix.

7. Top chicken and soup mixture with stuffing mixture as evenly as possible.

8. Cover dish with foil, and bake for about 20 minutes.

9. Remove foil and bake 10 more minutes until starting to brown on top.

10. Let cool for 5-10 minutes and serve.

This can be a one-dish dinner or be served with a vegetable or two on the side.