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Chicken and Herb Casserole-Julie Ross

Ingredients:

  • 3 cups cooked chicken (rotisserie chicken works great!)
  • 1 cup melted butter
  • 4 cups Pepperidge Farm Herb Stuffing
  • 1 1/2 cup cooked frozen peas
  • 1 can cream of chicken soup
  • 1 can cream of celery soup
  • 1 cup milk
  • 1/2 cup diced celery
  • 2 teaspoon minced onion

Directions:

Mix stuffing and melted butter. Press 1/2 of mix on bottom of a 9X13 pan. Mix soups and milk, then add diced chicken, peas, celery, onions. Pour over stuffing. Top with the rest of the stuffing and bake at 375 for 30 minutes.

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Chicken and Dressing Casserole

3 cups cooked chicken

2 packages chicken or turkey stuffing made according to package (we don’t add the butter)

1 1/2 cups cooked frozen peas

2 cans cream of chicken soup (or one cream of chicken and one cream of celery)

1 cup milk

1/2 cup diced celery

2 tsp. minced onion

Spray bottom of 9X13 pan.  Press prepared stuffing into bottom of pan.  Mix soup and milk.  Add diced chicken and vegetables.  Pour over stuffing.  Bake at 375 for 30 minutes.