Chicken Stuffing Casserole

I'm not a stuffing lover but this is darn delicious. Really, what more can I say? Well there's the fact that it's very easy to make and other than the baking time it comes together quickly and you can't really mess anything up - and even though the ingredient list is short and simple it's darn delicious. 

for the stuffing:

• 1 1/2 cups low sodium chicken broth
• 1/4 cup butter
• 1 (6 oz) package Stove-Top stuffing mix

for the filling:

• 1 (10.75 oz) can cream of chicken soup
• 1 (10.75) can cream of mushroom soup 
• 1 cup sour cream
• 1 whole cooked rotisserie chicken, shredded (about 3 cups)
• 1 (12 oz) bag frozen mixed vegetables, thawed

Instructions:

1. preheat the oven to 375'. Spray a 13x9" baking dish with cooking spray.
2. Add the chicken broth and butter to a medium saucepan, and bring the mixture to a boil. Stif in the stuffing mix, remove from heat, and cover. Let stand for 5 minutes, then fluff with a fork.
3. In a large bowl, mix together the cream of chicken soup, mushroom soup, and sour cream. Add the shredded chicken and mixed vegetables, stir to combine. Pour the mixture into the prepared baking dish, spreading evenly. Top with the stuffing, spreading it in an even layer.
4. Bake for 1 hour uncovered, until the stuffing is lightly browned and the filling is bubbling. 

Notes:

• to make ahead of time - assemble the casserole the day before, cover it, and keep it in the fridge. Due to the extra chill from the fridge you will need to add about 10 minutes to the baking time.
• to freeze - cover the pan with plastic wrap and again with foil. Freeze for 3-4 months. Thaw and bake, adding extra time to account for the chill of the freezer.
• to store - put leftovers in an airtight container and keep in the fridge for 3-4 days, or in the freezer for up to 1 month. 

Recipe found here at lil luna 

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