Chicken and Stuffing Casserole

Chicken and Stuffing Casserole

Ingredients:

• 4 cups cooked chicken breast, shredded
• 1 package (6 oz) stuffing mix
• 1 can (10.5 oz) condensed cream of chicken soup
• 1 can (10.5 oz) condensed cream of mushroom soup
• 1 cup sour cream
• 1/2 cup milk
• 1/2 cup chicken broth
• 1/2 cup diced celery
• 1/2 cup diced onions
• 1/2 cup diced carrots
• 2 tablespoons unsalted butter, melted
• Salt and pepper to taste

Instructions:

1. Preheat Oven:
   • Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
2. Prepare the Stuffing:
   • In a medium bowl, prepare the stuffing mix according to the package instructions, using the chicken broth instead of water if desired.
3. Prepare the Vegetable Mixture:
   • In a large skillet, melt the butter over medium heat. Add the diced celery, onions, and carrots. Sauté until the vegetables are tender, about 5-7 minutes.
4. Combine Ingredients:
   • In a large bowl, combine the condensed cream of chicken soup, condensed cream of mushroom soup, sour cream, and milk. Mix until well blended.
   • Stir in the cooked chicken and sautéed vegetables. Season with salt and pepper to taste.
5. Assemble the Casserole:
   • Spread the chicken mixture evenly in the prepared baking dish.
   • Spread the prepared stuffing evenly over the top of the chicken mixture.
6. Bake:
   • Bake in the preheated oven for 30-35 minutes, or until the casserole is bubbly and the stuffing is golden brown.
7. Serve:
   • Let the casserole cool for a few minutes before serving.

Enjoy your creamy chicken and stuffing casserole!