This Southern chicken and dressing casserole recipe was handed down by my great-great-aunt. It's easy and delicious!
Ingredients
- skinless, boneless chicken breast meat: 3 pound
- condensed cream of chicken soup: 1 can (10.5 ounce can)
- condensed cream of celery soup: 1 can (10.5 ounce can)
- ½ fluid ounces milk: 10 piece
- seasoned cornbread stuffing mix: 1 pack (6 ounce pack)
- ½ cups chicken broth: 1 piece
Metric Conversion
Stages of cooking
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Place chicken in a large saucepan full of lightly salted water. Bring to a boil. Boil until chicken is cooked through (juices run clear), about 30 minutes. Remove chicken from pan, reserving broth.
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Cut chicken into bite-sized pieces and place in the bottom of a 9x13-inch baking dish.
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Preheat the oven to 350 degrees F (175 degrees C).
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Mix together condensed soups in a medium bowl. Fill one empty soup can with milk and mix milk with soups. Pour mixture over chicken.
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Combine stuffing and broth in a small bowl; mix together and spoon the mixture over the casserole.
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Bake in the preheated oven for 45 minutes.
