Chicken and dressing casserole is something that almost everyone loves, even your picky eaters. It’s savory and heartwarming. I love to eat this casserole on any day of the week, but during the chilly months, it’s a real lifesaver. You will love how easy it is to throw together. You’ll have a complete, wholesome meal in under an hour 🙂
Check out what a happy reviewer over at The Seasoned Mom had to say about this recipe:
“This dinner has become a regular meal in our house now as well, and I suppose that Lois has been making it for her children and grandchildren for almost 45 years at this point! With that kind of history, you know that the recipe is a keeper. I hope that you will add it to your collection as well!“
You know what? I think my mom used to make a dish very similar to this, too! She was always big on using leftovers so that nothing got wasted. She would take leftover chicken or turkey and turn it into a casserole for the next night’s meal. Such a frugal mother she was!
Ingredients
6-8 boneless, skinless Tyson chicken breasts (I use about 1.5-2 pounds)
1 can Campbell’s cream of mushroom soup
1 can Campbell’s cream of chicken soup
1 cup TruMoo milk
1 stick Land O Lakes butter
1 (8 ounce) package Pepperidge Farm Stuffing Mix
Instructions
Cook chicken; cool, then cut into bite-sized pieces.
Spray a 9×13-inch baking dish with cooking spray. Place chicken in prepared baking dish.
Mix soups and milk; pour over chicken.
Melt butter; mix with stuffing. Sprinkle over chicken and soup mixture.
Cover baking dish with foil. Bake, covered, at 350 degrees F for 20-30 minutes. Remove foil and bake for an additional 10-20 minutes, or until heated through and browned on top.
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Quick Tip: Serve with whole berry cranberry sauce and a green vegetable.
Thank you to The Seasoned Mom for this great recipe.
Wow, thius piece of writing is good, my younger
sister is analyzing such things, so I am going to tll her.