Like with most casseroles, this makes a pretty big pan. With just four of us in the house, there are always plenty of leftovers. I just stick them in an airtight container in the fridge, and they usually get served up or taken to work for lunch the following day. They reheat nicely and taste just as good as they did coming fresh out of the oven. My husband never eats leftovers, and he eats these, if that tells you anything! Check out what they are saying about this recipe over at Julie’s Eats & Treats:
“This looks SO delicious! Cheesy Chicken Stuffing Casserole?! The title says it all!”
More than looking delicious, this tastes incredible. We can’t get enough of it at our house.
Ingredients
1 (10.75 oz) can Campbell’s cream of chicken soup
1/2 c. milk
1 (8 oz) package Sargento Mozzarella cheese slices
2 c. dry Stove Top stuffing mix
1/2 c. butter, melted
1 lb boneless, skinless chicken breasts
Instructions
Preheat oven to 350 degrees.
In a medium sized mixing bowl mix together milk and cream of chicken soup.
Place chicken breasts in a 8×8 inch glass baking dish. Pour chicken soup mixture over chicken breasts. Layer cheese on top and then sprinkle stuffing over the cheese. Pour butter over the stuffing.
Bake for 1 hour or until chicken is cooked through and stuffing is golden brown.
USE RED NEXT PAGE LINK BELOW
NEXT PAGE >>
Quick Tip: Replace chicken with turkey.
Thanks again to Julie’s Eats & Treats for this traditional and tasty recipe.