I love casseroles that have flavors that blend perfectly and have perfect crispy edges and a savory, creamy filling. My family loves this casserole despite not being big on casseroles. I love it for how easy it is, how delicious it is, its versatility, and how it is consistently fabulous. I make this recipe about once a week – I like to switch some ingredients to add flair and I always add fresh herbs: fresh parsley, thyme, basil, oregano, and chives all go perfectly.
1 package of Stove Top stuffing mix (or more if you want)
1 whole chicken cooked and shredded
1 ½ cups water or chicken broth
¼ cup butter
3 stalks of celery, diced
1 onion, diced
1 can cream of chicken soup
½ can cream of mushroom soup
8 ounces sour cream
Salt and pepper to taste
Preheat the oven to 350*, lightly spray a 9 x 13 baking pan with cooking spray
Bring the water (or chicken broth) to a boil in a medium saucepan. Add in the stuffing mix once the liquid boils.
Remove the pan from the heat, cover and let sit to the side. Fluff with a fork when done.
In a skillet, heat up the butter and add onion and celery, cook until softened
Mix the soups and sour cream together in a bowl
Place the shredded chicken at the bottom of the baking dish, layer the onions and celery over the meat.
Sprinkle with salt and pepper
Top the onion and celery with the soup mixture
Top with the stuffing mix
Bake for 1 hour, until bubbly and browned.