But my family loves having this all year long! My mom has made this recipe for years and it has always been a family favorite. Even when my girls were little and were picky eaters, they would ask for me to make this casserole.
It’s like having Thanksgiving on any night of the week!
Also, if you are stressing about Thanksgiving and you just want to make a simple meal, this would be the one! This chicken and dressing casserole is not only so yummy, but it is also very easy to make.
The first thing I do is put a little over a half of a bag of herb-seasoned stuffing into a large bowl. Then add a stick of melted butter to the stuffing and stir.
Grease a 9×11 casserole dish and put half of the stuffing mixture in dish. Save the other half to go on top of the casserole.
Next, in a saucepan combine a can of cream of mushroom soup, a can of cream of chicken soup, a 13 oz can of evaporated milk, and 1/2 cup of chicken broth. Cook until heated stirring constantly.
Usually, I debone a rotisserie chicken that I pick up at the store for this casserole.
Next, add the deboned chicken on top of the stuffing.
Then take the heated soup mixture and pour it on top of the stuffing and chicken. After that, you top it with the remaining stuffing mixture.
Bake uncovered for 35 minutes or until golden brown. This just might be one of your favorites like it is ours! This recipe is on our dinner rotation year-round!
P.S. If you like this post, check out the Do Not Stir Fruit Cobbler recipe post! Also, be sure and grab my free meal planner and grocery list printable!
