Got Leftover Chicken And Stuffing? Make This Casserole!


3 pounds of cooked, boned, and skinned chicken (or boneless breast pieces)

1 can of cream of chicken soup

1 can of Campbell’s cream of celery soup

1 small can of pet milk

1 tablespoon of sage

1 package of cornbread Stove Top stuffing mix

1 cup of Swanson’s chicken broth


Arrange the chicken in the bottom of a long cake pan or casserole dish.

Pour the chicken soup, cream of celery soup, and the small can of milk over the chicken.

In a large bowl mix the stuffing mix, the sage, and the chicken broth. Spread the stuffing mixture on top of the chicken

Bake at 450 degrees for 20 minutes.

Surprise Them On Christmas Morning With This Overnight Egg Nog French Toast Casserole

This Is What You Get When You Combine 2 Ultimate Comfort Foods