Shredded Chicken Casserole
Description
Leftover chicken and easy ingredients like canned soup, stuffing mix, and frozen peas make this shredded chicken casserole a snap to put together.
Ingredients
•
3/4 cup frozen peas
•
1 1/2 cups shredded cooked chicken
•
1 (10 3/4 ounce) can condensed cream of celery soup
•
1/2 cup milk
•
2 tablespoons chopped onion
•
1 3/4 cups dry bread stuffing mix (such as Pepperidge Farm®)
•
1/2 cup salted butter, melted
Directions
1
Preheat the oven to 425 degrees F (220 degrees C).
2
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.
3
Add chicken, condensed soup, milk, and onion to the peas; mix to combine.
4
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.
5
Cover and bake in the preheated oven until heated through, about 20 minutes.