Chicken and Stuffing Casserole

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Chicken and Stuffing Casserole Recipe, Budget Buster Bulk Cooking, Noreen's Kitchen
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2 cups cubed, cooked chicken
2 tablespoons butter
1 cup onion, diced
1 cup celery, diced
1 cup carrot, diced
2 cups fresh mushrooms, sliced
1 can cream of celery soup
½ cup milk
1 teaspoon poultry seasoning
3 cups leftover stuffing or 1 box prepared stuffing mix.



Preheat oven to 350 degrees.

Melt butter in a skillet.

Sautee all vegetables until tender crisp and onions are just beginning to turn translucent.

Remove from heat and add chicken and poultry seasoning and stir well to combine.

Add cream of celery soup and milk and stir well, being sure to evenly incorporate into a cohesive mixture.

Pour the chicken and vegetable mixture into an 8x8 inch baking dish/pan.

Top with stuffing.

Bake for 25 to 30 minutes or until bubbly and the stuffing is a bit crispy on top.

Remove from oven and allow to rest for five minutes before serving.

NOTE:  You can use any kind of cream soup that you like.  Cream of mushroom, onion, celery, chicken, chicken and mushroom or chicken an herb would be good choices.