Do the holidays make you crave home cooking? 🙋🏻♀️ Me too! This Chicken Casserole has always been my Dad’s specialty, and it’s what I always imagine when I think of home cooking! It’s super easy too!
This Chicken Casserole recipe is from the Betty Crocker cookbook circa 1970ish, I think? But still delicious today! I did update the recipe to use rotisserie chicken – which boosts the flavor & saves time too! Here’s all you need:
Simply mix the chicken with soups & broth, layer over a mixture of sautéed veggies & Herb Stuffing and bake for 40 minutes – and dinner is served!
Add a salad, and you will have delicious dinner ready in no time, while you finish all your holiday to-dos!
It makes a lot & is great the next day too!
Dad’s Chicken Casserole
Course: DinnerCuisine: One Pan MealDifficulty: Easy6
servings20
minutes40
minutes1
hourAre you craving home cooking? 🙋🏻♀️ Me too! This Chicken Casserole has always been my Dad’s specialty, and it’s what I always imagine when I think of home cooking! It’s super easy too!
Ingredients
1 rotisserie chicken – skin removed, deboned & shredded
1 cup chicken broth
1/2 stick (4 tbsp) unsalted butter
1/2 cup celery – diced small
1/2 cup green pepper – diced small
1/2 cup sweet onion – diced small
1 (10.5 oz.) can Cream of Mushroom soup
1 (10.5 oz.) can Cream of Chicken soup
1 (12 oz.) package Pepperidge Farm Herb Stuffing mix
Directions
- Preheat oven to 350 degrees and grease a 9 x 13 casserole dish with non-stick cooking spray.
- In a large skillet, sauté celery, green pepper & onion with 2 tbsp butter for about 3 minutes.
- Add remaining 2 tbsp butter to pan. Let melt & add package of Herb Stuffing to pan. Mix together and spoon HALF of the mixture into the bottom of a 9 x 13 inch casserole dish.
- Next, mix chicken, soups & 1 cup chicken broth together in a bowl. Once mixed, pour over top of stuffing mixture in casserole dish.
- Top casserole with remaining stuffing mixture. Bake for 40 minutes, and serve hot!
