Ingredients
- Rotisserie Chicken, shredded: 3 cups
- Cream of Mushroom Soup: 1 can (10.75 ounces)
- Stuffing Mix: 6 ounces (about half of a standard box)
- Milk: 1/2 cup
- Butter, melted: 2 tablespoons
- Dried Parsley: 1 teaspoon
- Salt: 1/4 teaspoon
- Black Pepper: 1/4 teaspoon
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
- Step 2: In a large bowl, combine the shredded rotisserie chicken and cream of mushroom soup. Season with salt and pepper.
- Step 3: Spread the chicken mixture evenly into the prepared baking dish.
- Step 4: In a separate bowl, combine the stuffing mix, melted butter, milk, and dried parsley. Mix well until the stuffing is moistened.
- Step 5: Sprinkle the stuffing mixture evenly over the chicken mixture in the baking dish.
- Step 6: Bake for 25-30 minutes, or until the stuffing is golden brown and the casserole is heated through. Let cool slightly before serving.
Notes
- Store leftover casserole in an airtight container in the refrigerator for up to 3 days.
- Reheat individual portions in the microwave for 1-2 minutes, or until heated through.
- Serve this comforting casserole with a simple green salad for a complete meal.
- For extra flavor and moisture, try adding a splash of chicken broth to the chicken and soup mixture before baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American