Chicken and Dressing Casserole

Name: Chicken and Dressing Casserole
Total time: 1800 s
Yield: 8 servings
Cuisine: American
Ingredients: 4 cups cooked chicken; 1 small package pepperidge farm stuffing mix (12 oz.); 1 medium onion; 2 stalks celery, chopped fine; 1/2 cup mayonnaise; 1/2 lbs. fresh sliced mushrooms; 1 stick butter; 1 cup chicken broth; 1/4 cup milk; 2 eggs; 1 can cream of mushroom soup; 1/2 can water

Adrianne Meszaros @adriannemeszaros

If you have a busy day tomorrow you can meal prep this casserole the night before and bake it the next day!

Adrianne Meszaros @adriannemeszaros

If you have a busy day tomorrow you can meal prep this casserole the night before and bake it the next day!

Saved

Ingredients

30 minutes

8 servings

4 cupscooked chicken
1small package pepperidge farm stuffing mix (12 oz.)
1medium onion
2 stalkscelery, chopped fine
1/2 cupmayonnaise
1/2lbs. fresh sliced mushrooms
1 stickbutter
1 cupchicken broth
1/4 cupmilk
2eggs
1 cancream of mushroom soup
1/2 canwater

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Steps

30 minutes

1

In a small skillet, melt butter. Saute onion and celery for 5 minutes. Add in mushrooms and cook for an additional 3 minutes.
2

Take out 1/4 of the mixture. Set aside to combine with chicken. In a separate bowl combine stuffing and remaining vegetables, mix thoroughly. Place 3/4 of the mixture in a 9x13 inch baking dish. The last 1/4 is used for topping.
3

Mix chicken with mayonnaise, and the vegetables that you set aside in the beginning; spread over stuffing.
4

Mix eggs with broth and milk; pour over stuffing and chicken. Refrigerate for at least 3 hours. (it can sit overnight as well.)
5

One hour before cooking, in a small mixing bowl, mix cream of mushroom soup and 1/2 can of water. Poke holes in stuffing and pour the mixture into the holes. Let stand for 15 minutes.
6

Add remaining dressing on top for a crunchy topping.
7

Bake at 350 degrees for 35 to 40 minutes, or until bubbly.