Ingredients
- Cooked chicken, shredded: 3 cups
- Boxed stuffing mix: 6 ounces
- Cream of chicken soup: 1 can (10.75 ounces)
- Milk: 1/2 cup
- Celery, chopped: 1/2 cup
- Onion, chopped: 1/4 cup
- Butter, melted: 1/4 cup
- Dried cranberries: 1/4 cup
Instructions
- Step 1: Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking dish.
- Step 2: Prepare stuffing according to package directions, using melted butter.
- Step 3: In a large bowl, combine shredded chicken, cream of chicken soup, milk, celery, onion, and dried cranberries. Mix well.
- Step 4: Spread the chicken mixture evenly into the prepared baking dish.
- Step 5: Top the chicken mixture with the prepared stuffing.
- Step 6: Bake in preheated oven for 25-30 minutes, or until heated through and stuffing is lightly browned.
Notes
- Refrigerate any leftover casserole promptly in an airtight container for up to 3 days.
- For best results, reheat individual portions in the microwave or oven until warmed through.
- A dollop of cranberry sauce or a side of green beans complements this casserole beautifully.
- To prevent dry stuffing, lightly drizzle a bit of chicken broth over it before baking if needed.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American