Fonda’s Chicken Casserole

The perfect comfort food!

When I was in college, I probably came home once every 6-8 weeks. Whenever I was planning a trip home, my mom would always ask what I wanted her to fix for dinner for my arrival on Friday. One of my most popular requests was chicken casserole, Ma Ma’s Homemade Macaroni and Cheese, and fresh green beans. This rich, flavorful casserole was home to me. The perfect comfort food, this casserole is easy to assemble and tastes great.
From start to finish, this recipe will take you about 45 minutes.

My mom's chicken casserole is fantastic!

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

Creamy and delicious!

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.

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2 Responses to Fonda’s Chicken Casserole

  1. Ali says:

    Ali’s 4.5 Star Rating: I only had a bite of this but it was like Thanksgiving Dinner in one bite! Yummy! I will be making this dish!

  2. Pingback: Maw Maw Madge’s Pea Salad | Cooking by the Water

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