Follow these steps for perfect results
Chicken breasts (boneless)
Cooked, torn into pieces
Evaporated milk
Cream of mushroom soup
Cream of chicken soup
Stove Top stuffing (chicken flavor)
Butter
Melted
Cook chicken until tender.
Reserve 1 cup of chicken broth.
Tear cooked chicken into small pieces and spread evenly on the bottom of a casserole dish.
In a saucepan, heat evaporated milk, cream of mushroom soup, cream of chicken soup, and butter over medium heat.
Stir until the butter is melted and the mixture is well blended and smooth.
Pour the soup mixture evenly over the shredded chicken in the casserole dish.
Sprinkle the Stove Top stuffing mix evenly over the soup mixture.
Pour the reserved 1 cup of chicken broth evenly over the stuffing.
Bake in a preheated 350°F (175°C) oven for 50 minutes, or until golden brown and bubbly.
Expert advice for the best results
Add vegetables like peas or green beans.
Top with shredded cheese for extra flavor.
Use rotisserie chicken for convenience.
Everything you need to know before you start
15 minutes
Can be assembled ahead of time and baked later.
Serve warm in a casserole dish or portion onto plates.
Serve with a side salad or steamed vegetables.
Pairs well with creamy dishes.
A lighter beer to complement the richness of the casserole.
Discover the story behind this recipe
Common family meal, often served at potlucks.
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