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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.  

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