Got Leftover Chicken And Stuffing? Make This Casserole!

This casserole is tasty for one, but for two, it’s really affordable to make. Whenever we are struggling with catching up on bills…mainly after buying presents for Christmas, birthdays, and when other unexpected costs creep in, I will always be sure to work this into the menu. The family doesn’t even realize that we are dining on a budget, and I don’t feel bad serving it to them. Instead of worrying about our budget, we get to spend a nice night enjoying one another around the dining table.

It’s good enough for fancy occasions but simple enough for a weekday meal. Give it a shot!



3 pounds of cooked, boned, and skinned chicken (or boneless breast pieces)

1 can of cream of chicken soup

1 can of Campbell’s cream of celery soup

1 small can of pet milk

1 tablespoon of sage

1 package of cornbread Stove Top stuffing mix

1 cup of Swanson’s chicken broth


Arrange the chicken in the bottom of a long cake pan or casserole dish.

Pour the chicken soup, cream of celery soup, and the small can of milk over the chicken.

In a large bowl mix the stuffing mix, the sage, and the chicken broth. Spread the stuffing mixture on top of the chicken

Bake at 450 degrees for 20 minutes.




Quick Tip: Sprinkle some cheese on top.
Thank you Cook Diary for this great photo.