Chicken and Stuffing Casserole recipe

cream of chicken soup

🥗Healthier: homemade cream sauce

💰Cheaper: cream of mushroom soup

Cream of mushroom soup is often less expensive and can be used as a substitute.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Processed cheese can be more affordable while still providing creaminess.

Liquefy frozen block of homemade broth.

Melt 1/2 cup of butter in a skillet.

Add 1 cup of diced onion, 1 cup of sliced celery, and 1 cup of chopped mushrooms to the skillet; cook until tender.

Add homemade cream of chicken soup to the skillet; if using canned soup, thin it with 1/4 cup of milk.

Pour the soup mixture over 3 cups of pre-cooked chicken in a greased casserole dish; spread it evenly.

Mix 6 oz of Stove Top stuffing mix with the liquefied broth; pour this over the casserole dish, covering the chicken and soup mixture.

Cover the dish with aluminum foil and bake at 375°F for 20 minutes.

Remove the foil and bake for an additional 20 minutes until golden brown and bubbly.

Let cool before serving; serve over mashed potatoes or with other sides.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens