Yes, during a busy week, I will sometimes make stuffing from a box. That’s life. I’ve been making different versions of this for years. And for something quick and easy, I find it very tasty – and so do my kids!
Chicken and Stuffing Casserole
- 2 c cooked chopped chicken breasts
- 1 (8oz) pkg sliced mushrooms
- 1-2/3 c hot water
- 3 T unsalted butter, divided
- 1 egg, lightly beaten
- 1 box Turkey flavor Stovetop Stuffing mix
- 1 can cream of mushroom soup
- ~½ c milk
- 1 t dried dill
- kosher salt and fresh ground pepper
- cooking spray
Heat oven to 350. Heat a saute pan with 1 T butter over med-high heat. Add the mushrooms and brown well (see pic below). Remove from heat.
In a medium bowl, combine water and 2 T butter. Let the butter melt. Add the stuffing and egg and mix.
Spray a 13×9 baking dish with cooking spray. Layer the chicken and browned mushrooms. Season with kosher salt and pepper. Top evenly with the stuffing mixture. Bake 25-30 min.
While the casserole is cooking, prepare the sauce. In small saucepan, combine the soup, milk, and dill, and heat through on low. Serve the casserole with the sauce spooned over. Serves 4.