Ingredients

The following ingredients have 4 Servings
  • 10.5 oz can cream of chicken and mushroom soup (or use cream of chicken soup)
  • 10.5 oz can cream of celery soup
  • 1 cup whole milk
  • 3 cup cooked chicken breast (diced)
  • 1/2 cup salted butter (divided)
  • 1 cup yellow onion (diced)
  • 1 cup celery (diced)
  • 3 cloves garlic (minced)
  • 1 1/2 cup water
  • 6 oz package Stovetop stuffing (chicken flavor)
  • salt and pepper (to taste)

Instruction

  • Preheat oven to 350 degrees F.
  • In a large bowl whisk together both cans of soup and the milk.
  • Add cooked chicken to the soup mixture and stir to combine.
  • Spread chicken and soup mixture in a 3 quart casserole dish, or a 9x13 baking dish.
  • Sprinkle with black pepper and just a dash of salt, if needed. Set aside.
  • In a 12 inch skillet combine 4 tablespoons butter, onions, celery, and minced garlic over medium heat. Saute until the onions and celery are soft and translucent.
  • Add the entire contents of the stuffing package to the skillet. Pour water over the stuffing and stir to mix everything together.
  • Spread stuffing mixture over the chicken soup mixture in the casserole dish.
  • Melt remaining 4 tablespoons of butter and drizzle over the top of the stuffing.
  • Bake casserole in the oven for approximately 30 minutes or until the stuffing is browned and the soup mixture is hot and bubbly.
  • Serve immediately.