chicken and dressing casserole

How To Make chicken and dressing casserole

• Step 1
  *NOTE: Reserve 1/4 cup of each stuffing mix for topping.
• Step 2
  Gather ingredients. Preheat oven to 375 degrees F. Use butter to lightly grease a 13"x 9" casserole dish.
• Step 3
  Drain chicken well. (I discard drained juice because it's too salty.)
• Step 4
  Empty 4 cans of cream of chicken soup into average mixing bowl.
• Step 5
  Fill one of the empty soup cans with chicken broth, then fill another can halfway. Combine broth with the soup by adding a little at a time and stirring well. Repeat until all of the broth is stirred into soup and no lumps remain.
• Step 6
  Stir in salt and ground black pepper.
• Step 7
  Add about 1/3 of the soup mixture to prepared dish; smooth to lightly cover entire bottom of dish.
• Step 8
  Evenly sprinkle 1/2 bag (minus 1/4 cup) of seasoned stuffing mix and 1/2 bag (minus 1/4 cup) of cornbread stuffing mix over dish.
• Step 9
  Break the canned chicken into small, bite-sized pieces, then evenly distribute over the stuffing mix layer. (NOTE: May substitute equal amount of cooked chicken for canned.)
• Step 10
  Evenly sprinkle remainder of stuffing mixes over the chicken.
• Step 11
  Pour and smooth remainder of soup mixture over the chicken and dressing to cover all.
• Step 12
  Sprinkle 1/4 cup of each stuffing mix over top of casserole.
• Step 13
  Cover with foil. Bake at 375 degrees F for one hour; remove foil and bake, uncovered, for additional 20 to 30 minutes. Casserole will be bubbly around edges, but center will still be smooth, but hot.
• Step 14
  Sprinkle a bit of parsley on top for garnish if desired. Serve hot. Cover and refrigerate leftovers.
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