Chicken and Stuffing Casserole

I don't usually make cream of soup casseroles, but I wanted chicken and stuffing. This was really easy by Cambell's Soup.

I woke up at 4am to report for snow removal at 5 and still did grocery pick up and made this dinner.

Ingredients
2 tablespoons butter
1 medium onion, diced (about 1/2 cup)
1 stalk celery, diced (about 1/2 cup)
1 cup chicken broth This is half a can
3 cup dry Pepperidge Farm® Herb Seasoned Stuffing (about 6 ounces) This is half a bag
1 3/4 pounds boneless, skinless chicken breast I used a rotisserie chicken that I diced and salted and peppered
1 can Campbell’s® Condensed Cream of Mushroom Soup
1/3 cup milk
1/4 teaspoon paprika

Changes for the future: add some diced mushrooms to the cream of mushroom soup. Add some sage seasoning to the stuffing. People also recommended adding a side of cranberry sauce to really make it feel like the holidays!

Directions:

Preheat oven to 400 degrees.

In a saucepan melt the two tablespoons butter. While it's melting dice half an onion and the celery stalk. Add to the melted butter. Stir veggies until softened. Add 1 cup of chicken broth and cook until boiling. Remove pan from heat and stir in stuffing. Smash stuffing into the bottom of a casserole dish. Next layer is the diced and seasoning chicken. For the sauce, mix together the milk and mushroom soup in a small bowl then pour over top the chicken layer. Lastly sprinkle on paprika.

I served the casserole with red skin mashed potatoes. I wash my potatoes, peel some of the skins off, dice into uniform size pieces, then place in heavily salted cold water. Bring to a boil until potatoes are soft. Drain. Throw into a stand mixer with butter, sour cream, salt, pepper, garlic powder, and a splash of milk. Blend until smooth.

Comments

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