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Chicken and Stuffing Casserole

November 3, 2019

This dish tastes like Thanksgiving in a pan.  So easy and so delicious.  Great way to use leftover chicken.


2 T. butter

1/2 cup onion, diced

2 celery stalks, diced

4 oz. sliced mushrooms (optional)

1/4 tsp. garlic granules

1/4 tsp. seasoned salt

1/4 tsp. celery salt (optional if you don’t have it)

2 cups cooked, chopped chicken (rotisserie works well)

18 oz. chicken gravy

1 6 oz. box Stove Top Stuffing, prepared

Preheat oven to 350 degrees.

Melt butter in large skillet over medium heat.

Once butter is melted, add onion, celery and mushrooms.  Cook, stirring occasionally until just starting to soften, about 5-6 minutes.

Add seasonings.

Stir in chicken and gravy.  Continue to cook, just until warm, about 3-4 minutes.

Spray an 8 x 8 baking dish with non-stick spray or rub with butter.

Pour chicken mixture into baking dish.

Top with stuffing.

Cover with foil and bake 20 minutes.

Remove foil and bake an additional 10-15 minutes uncovered.

Recipe Source: revised from


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