Chicken Stuffing Casserole |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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As a busy mom of two small children, I try to find quick satisfying meals that my family will enjoy, says Susan VanHorn of Greensboro, North Carolina. This hearty chicken bake is simple and delicious. Ingredients:
2 large potatoes, peeled and cubed |
2 medium carrots, coarsely chopped |
1 package (8 ounces) crushed corn bread stuffing |
1/2 cup butter, melted |
3 cups cubed cooked chicken |
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted |
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted |
1 cup chicken broth |
Directions:
1. Place 1 in. of water in a saucepan; add potatoes and carrots. Bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until crisp-tender. Drain and set aside.
2. Toss the stuffing and butter; spread half in a greased 13-in. x 9-in. baking dish. Top with chicken. In a large bowl, combine the soups, broth, potatoes and carrots; spread evenly over chicken. Sprinkle with remaining stuffing mixture. Bake, uncovered, at 350° for 40-45 minutes or until heated through. Yield: 6-8 servings.
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