From start to finish, this recipe will take you about 45 minutes.
1 whole rotisserie chicken (or 2 cans premium white chicken in water)
1 can Campbell’s cream of chicken soup
1 can Campbell’s cream of mushroom soup
1 can Campbell’s chicken broth
1 can full of milk
1 small package Pepperidge Farm Herb flavored stuffing
1/2 stick melted butter or margarine
Preheat oven to 350 degrees and grease a 9×13 baking pan.
Pull chicken in bite-sized pieces from bone, and remove skin and fat.
In a medium saucepan, add soups, broth, and milk and stir over medium heat until all are combined.
Meanwhile, combine melted butter and stuffing well.
Pour 1/2 of stuffing mixture in bottom of baking pan.
Evenly distribute chicken over stuffing.
Pour remaining stuffing evenly over chicken. (Save a little for a crunchy top.)
When soup mixture is well combined, pour evenly over stuffing and chicken.
Sprinkle remaining stuffing over top.
Bake at 350 degrees for about 30 minutes or until the casserole bubbles.