CHICKEN AND STUFFING CASSEROLE

Happy Friday, folks!  Even though we have had some very hot weather in Virginia this week, my mind is jumping ahead to the more temperate fall months.  This Chicken and Stuffing Casserole is pure, cool-weather comfort food!  It’s easy to prepare, it can be made ahead (and frozen), and it appeals to even the pickiest palates.

Chicken and Stuffing Casserole is one of those recipes that just takes me back to my mom’s kitchen table. The smell alone can transport me to my childhood home, and I love that my own kids have now learned to enjoy the meal, too!

This recipe, however, doesn’t actually come from my own mom. Instead, my mother-in-law’s friend Lois gave me this Chicken and Stuffing Casserole recipe at my bridal shower many years ago.  The note that she wrote on the bottom of the recipe card says, “I have been making this for 35 years!”

Ingredients

• 3 ½ - 4 cups cooked diced chicken*
• 1 10.5 ounce can cream of mushroom soup (I used Campbell’s Healthy Request)
• 1 10.5 ounce can cream of chicken soup (I used Campbell’s Healthy Request)
• 1 cup milk
• 1 stick butter melted
• 1 8 ounce package (about 3 ¾ cups) dry stuffing mix (I used Pepperidge Farm Herb Seasoned Stuffing Mix)

Instructions

1. Preheat oven to 350 degrees F.
2. Spray a 9x13-inch baking dish with cooking spray.
3. ....................................

for full instructions please see : www.theseasonedmom.com

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