Ingredients
Main Ingredients
- 4 cups cooked, shredded chicken
- 1 (10.5 ounce) can condensed cream of mushroom soup
- 1 (10.5 ounce) can condensed cream of chicken soup
- 1 cup milk
Stuffing Topping
- 1 stick (8 tablespoons) butter, melted
- 1 (12 ounce) package dry Pepperidge Farm herb seasoned stuffing mix
Instructions
- Preheat and prepare dish: Preheat your oven to 350°F (180°C). Grease a 9x13-inch baking dish generously to prevent sticking and set it aside for later use.
- Mix chicken and soups: In a large bowl, whisk together condensed cream of mushroom soup, condensed cream of chicken soup, and milk until smooth. Stir in the cooked shredded chicken until well combined. Pour this mixture evenly into the prepared baking dish.
- Prepare stuffing topping: In a separate bowl, pour the melted butter over the dry Pepperidge Farm herb seasoned stuffing mix. Gently stir until all the stuffing mix is thoroughly coated with butter, enhancing flavor and helping create a crisp topping.
- Assemble casserole: Sprinkle the buttered stuffing mix evenly over the chicken mixture in the baking dish, creating a nice layered texture.
- Bake covered: Cover the dish tightly with aluminum foil and bake in the preheated oven for about 20 minutes. This allows the casserole to heat through and the flavors to meld.
- Bake uncovered until golden: Remove the foil and continue baking for an additional 10 to 15 minutes, or until the top is browned and crispy, and the casserole is hot throughout.
Notes
- Shredded rotisserie chicken works great for saving time.
- For extra flavor, consider adding a teaspoon of poultry seasoning or fresh herbs to the soup mixture.
- Let the casserole rest for 5 minutes before serving to set for easier slicing.
- Use low-fat or reduced-sodium soups to make a lighter or heart-healthier version.
- Ensure stuffing topping is well-coated with butter to achieve a crisp texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
