Ingredients
- Cooked chicken, shredded: 3 cups
- Prepared stuffing mix: 6 cups
- Cream of chicken soup: 1 can (10.75 ounces)
- Milk: 1/2 cup
- Butter, melted: 1/4 cup
- Onion, chopped: 1/2 cup
- Celery, chopped: 1/2 cup
- Dried cranberries: 1/4 cup
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- Step 2: In a large bowl, combine the cooked chicken, stuffing mix, cream of chicken soup, milk, melted butter, chopped onion, celery, and dried cranberries. Mix well until all ingredients are evenly distributed.
- Step 3: Pour the mixture into the prepared baking dish and spread evenly.
- Step 4: Cover the baking dish with aluminum foil.
- Step 5: Bake for 30 minutes covered. Remove the foil and bake for an additional 15 minutes, or until the top is golden brown and the casserole is heated through.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat individual portions in the microwave or oven until warmed through, adding a splash of chicken broth if it seems dry.
- A dollop of cranberry sauce or a side of steamed green beans complements this casserole beautifully.
- For extra flavor and moisture, sauté the onion and celery in butter until softened before adding them to the casserole mixture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American