Chicken Mushroom Stuffing Casserole
Just 4 ingredients: cooked chicken, mushrooms, cream of mushroom soup, and boxed stuffing mix baked into a bubbly casserole. Comfort food doesn’t get easier than this.
YIELD
8 servingsPREP
10 minCOOK
50 minREADY
60 minFour ingredients. Ten minutes of prep. One casserole dish. Done.
Cooked chicken and sliced mushrooms get mixed with half a can of cream of mushroom soup, topped with prepared stuffing mix, and baked until everything is golden and bubbly. The remaining soup goes on top for the last five minutes, giving the stuffing a creamy blanket that soaks in just enough to be irresistible.
This is the kind of recipe you make when the fridge has leftover chicken and the pantry has a box of stuffing you forgot about. It feeds eight, so bring it to the next potluck and watch it disappear.
Pro Tips
- Use a rotisserie chicken for the fastest prep. Pull the meat apart by hand for a more natural, shredded texture.
- Prepare the stuffing mix according to the box directions before topping the casserole. Dry stuffing mix on top will bake up too crunchy and won’t hold together.
- Butter the casserole dish well. The soup layer on the bottom can stick and make cleanup a chore.
Ingredients
Directions
Mix the chicken with the mushrooms and half of the soup.
Place this mixture in a buttered casserole.
Top with the stuffing mix. (follow directions on box).
Bake in a 350℉ (180℃) oven for 45 minutes or until done.
Top with the remaining soup. Put back in oven for 5 more minutes.
Comments
