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.