chicken and dressing casserole

How To Make chicken and dressing casserole

• 1

  Gather ingredients. Preheat oven to 375 degrees F. Use butter to lightly grease a 13"x 9" casserole dish.
• 2

  Drain chicken well. (I discard drained juice because it's too salty.)
• 3

  Empty 4 cans of cream of chicken soup into average mixing bowl.
• 4

  Fill one of the empty soup cans with chicken broth, then fill another can halfway. Combine broth with the soup by adding a little at a time and stirring well. Repeat until all of the broth is stirred into soup and no lumps remain.
• 5

  Stir in salt and ground black pepper.
• 6

  Add about 1/3 of the soup mixture to prepared dish; smooth to lightly cover entire bottom of dish.
• 7

  Evenly sprinkle 1/2 bag of seasoned stuffing mix and 1/2 bag of cornbread stuffing mix over dish.
• 8

  Break the canned chicken into small, bite-sized pieces, then evenly distribute over the stuffing mix layer. (NOTE: May substitute equal amount of cooked chicken for canned.)
• 9

  Evenly sprinkle remainder of stuffing mixes over the chicken.
• 10

  Pour and smooth remainder of soup mixture over the chicken and dressing to cover all.
• 11

  Cover with foil. Bake at 375 degrees F for one hour; remove foil and bake, uncovered, for additional 20 to 30 minutes. Casserole will be bubbly around edges, but center will still be smooth, but hot.
• 12

  Sprinkle a bit of parsley on top for garnish if desired. Serve hot. Cover and refrigerate leftovers.
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