Chicken and Stuffing Casserole

  • 2 pounds boneless, skinless chicken breasts, shredded
  • 2 cans condensed cream of chicken soup
  • 1/2 cup celery, chopped
  • 1 cup carrots, shredded
  • 1/2 teaspoon onion salt
  • 1 teaspoon dried thyme
  • 1 (8ounce) cream cheese, room temperature
  • ¼ cup milk
  • 5 cups Pepperidge Farms seasoned bread cubes
  • 1 cups chicken broth
  • 1/2 stick unsalted butter, melted
  1. In a sauté pan melt butter and add dried thyme, celery, and carrots over medium heat.
  2. Cook until vegetables are tender.
  3. Stir in the stuffing mix and cook until stuffing is lightly browned.
  4. In a large bowl stir together cream of chicken soup and cream cheese.
  5. Stir in the chicken and stuffing mix into the creamy mixture. 
  6. Spray 9 x 13 baking pan with nonstick cooking spray and spoon in the casserole mixture.
  7. In a small bowl, combine one cup of seasoned bread along with the other half a stick of butter and microwave for 30 seconds.
  8. Toss to coat all of the bread with butter and then sprinkle on top of the casserole.
  9. Bake at 375 for 30 minutes or until bubbly.