This is an easy shredded chicken casserole to put together. Not a great deal of hassle, but it tastes really good. Great served with a salad and homemade bread.

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Recipe Summary

prep:
10 mins
cook:
30 mins
total:
40 mins
Servings:
8
Yield:
1 2-quart casserole
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 425 degrees F (220 degrees C).

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  • Fill a medium saucepan with 3 cups water and bring to a boil. Add peas and boil, stirring gently, until cooked, 2 to 3 minutes. Drain and transfer peas to a large bowl.

  • Add chicken, condensed soup, milk, and onion to the peas; mix to combine.

  • Combine stuffing mix and melted butter in a separate bowl. Transfer 3/4 of the stuffing mixture to a 2-quart casserole. Pour chicken mixture over top, then top with remaining stuffing mixture.

  • Cover and bake in the preheated oven until heated through, about 20 minutes.

Cook's Note:

You can also experiment with adding seasonings or substituting any cooked vegetable.

Nutrition Facts

375 calories; protein 13.2g; carbohydrates 38.9g; fat 18.3g; cholesterol 56.8mg; sodium 1106mg. Full Nutrition
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