This is an oldie but goodie. My older kids loved this when they were younger. I think I have a couple of other variations that rotate through my menu plan but this was the first attempt at a chicken casserole that I made.
A lot of the older recipes I have are ones that were passed down or ones that I scribbled down on scraps of paper. These come from family and friends. Many of them come from dinners at our old church. They back good memories for me and I hope my kids will also be able to associate good memories to good food.
Easy Chicken Casserole
- 2-3 chicken breasts, cooked and shredded or diced
- 1 pkg stuffing mix (I like to use the herb stuffing)
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 1 can of water or chicken broth
- 1 stick of butter or margarine
Preheat oven to 375.
Grease a 9×13 baking dish.
Melt the butter in a saucepan and add the stuffing mix. Stir well.
Combine the soups and water or broth, stir well.
Spread 1/3 of the stuffing in the bottom of the pan.
Next spread half of the chicken over the stuffing.
Then pour half of the soup mix over everything.
Repeat the layers.
Spread the remaining stuffing mix on top of the casserole.
Bake for 45 minutes.