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Chicken Stuffing Casserole

Chicken & Stuffing Casserole

5 from 1 vote
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Ingredients
  

  • 2 large chicken breasts shredded
  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • 2 tsp. dried basil
  • 2 tsp. dried oregano
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1 tsp. paprika
  • 6 slices Swiss cheese
  • 1 box Stovetop Stuffing
  • 1 cup vegetable broth

Instructions
 

  • Prepare a 9″x13″ casserole dish with nonstick cooking spray.
  • In large bowl, combine chicken, soups, and spices. Add mixture to casserole dish.
  • Top chicken with Swiss cheese slices, laying out in a single layer. Add dry stuffing mix to top of cheese.
  • Pour vegetable broth over top of the stuffing until moistened.
  • Wrap pan in plastic wrap and cover with aluminum foil. Store in freezer for 4-6 months.
  • Cook in Oven: Thaw overnight in refrigerator. Bake uncovered at 350F for 30 minutes.

Notes

Optional Add-Ins: onions, peas, and carrots