This recipe is tried and true. I’ve made it a bazillion times. I made hundreds of these for my parents when I used to make freezer meals for them. It was one of their favorites as well!
I frequently make the entire “base” and then I just use half for the full recipe. I freeze the other half – and then I have it all ready to mix with the stuffing when I need a dinner in a hurry.
4 cups diced chicken (I typically use white meat – but if you buy rotisserie chickens and cut up the extras from a meal – this recipe is great for mixed meat as well.)
****NOTE******* here in the south – I know people who call rotisserie chicken ‘Funeral chicken’ as it’s something that people take to the house when a family member passes away. I kid you not. LOL
Okay let’s start again:
3 cups diced chicken
1 can cream of chicken soup
1 can cream of celery soup (I have used 2 cans of cream of celery – and I always use low salt kinds of canned soups)
3 cups chicken broth
1/2 cup butter melted (1 stick)
1 box of stuffing – I use Low Salt chicken stuffing
1 cup cheese (I typically use cheddar but you can use whatever kind you like)
Mix the chicken with the soups and broth. ***NOTE this is where I half my recipe******** See Note (below)
Mix the melted butter with the stuffing.
Combine both mixtures.
Pour into greased baking dish. (Typically a 9×13)
Bake, covered, at 350 for 30-35 minutes. Uncover, sprinkle with cheese, bake an additional 5-10 minutes or until cheese is melted.
NOTE**** I mix the soups, broth, and chicken together as if was making a full recipe. I then separate the soup/chicken mixture into 2 equal amounts. Half gets used right then, half goes into a freezer bag for later. Sometimes I add more chicken later (from frozen funeral chicken parts!) and or broth..
You can make this as dryer or more moist (we like it more “soupy”, based on how much broth you add. I always use one box of stuffing no matter if I’m making the WHOLE recipe or half.. Sounds crazy but it works..