★★★★★ 1 vote5
8 - 10frozen chicken tenderloins
1 boxcubed stuffing
1 can(s)chicken broth
1 can(s)cream of celery soup
1 can(s)cream of mushroom soup
1/4 cdried cranberries (optional)
2 csteamed broccoli
2 cshredded cheese - sharp cheddar and pepper jack
How to Make Chicken and Stuffing Casserole
Heat oven to 350 degrees.
Rinse off frozen chicken tenders, season and cook in the oven for 30 minutes or until done.
Steam 2 cups of broccoli.
While the chicken is cooking whisk together 1 can of broth and 2 cans of soup. Set aside one cup.
Pour cubed stuffing in large mixing bowl and toss with the broth/soup mixture (minus the one cup) and a handful of dried cranberries, if desired.
Cut cooked chicken tenders into chunks and layer evenly in a large baking dish. Pour reserved cup of broth/soup mixture over the chicken.
Spoon moistened cubed stuffing over chicken.
Layer one cup of cheese over this.
Layer steamed (and well drained) broccoli next.
Layer second cup of cheese over all.
Bake uncovered for approximately 35 minutes at 350 degrees, or until cheese is melted and casserole is bubbly.