Utah Spring weather can be so frustratingly fickle. One day you can be having the first picnic of the season in your back yard…

…And the very next evening a blizzard can hit. It can make you nuts.

Strawberries, apples, and oranges with fruit dip while sitting on a blanket in the backyard one afternoon…

…the need for something warm and comforting like chicken and dressing casserole the very next evening. Spring in Utah suffers from some serious rapid cycling bipolar disorder!

So, in an effort to cope with Spring’s mood swing in the form of a winter storm that has blasted us here in Utah, I made one of my favorite dinners, Chicken and Dressing Casserole. It has the flavors that remind me about the best of home cooking: chicken and stuffing and gravy. This casserole is super easy to make, especially if you use a rotisserie chicken. As I have said before, I like the chickens at Costco. They are fat and juicy and cost the same as the raw chickens, so I have nothing to lose and everything to gain by buying them already roasted. They are tender and flavorful. Buy several chickens while you are at the store, then simply de-bone them when you get home and freeze the meat for future use. So simple.

Print Recipe

Chicken and Dressing Casserole

This simple casserole is like a one-dish Thanksgiving dinner. Add a salad and a vegetable to make the meal complete.

Prep Time15

Cook Time20

Total Time35

Servings:

Author: Terri @ that's some good cookin'

Ingredients

4 cups cooked chicken, shredded or diced
1 6 ounce package chicken flavored stuffing mix (I used Stove Top)
1 (10.5 ounce) can cream of chicken soup (I used Campbell's Healthy Request)
1 (10.5 ounce) can cream of celery soup (I used Campbell's 98% Fat Free)
1 cup chicken broth or stock
1 cup milk

Instructions

Preheat oven to 350-degrees F.
Lightly butter a 2-quart casserole dish. Place chicken in bottom of dish. Sprinkle the dry stuffing mix over the chicken.
In a medium bowl, mix together the cream of chicken soup and the cream of celery soup. Add the chicken broth or stock and the milk. Mix well. Pour soup mixture evenly over the stuffing.
Bake 20 minutes covered with foil. Remove foil and bake an additional 10 minutes or until the middle of the casserole is bubbling. Allow to cool for 10 minutes prior to serving.