Shredded Chicken Casserole recipe
All Recipes Meat and Poultry Recipes Chicken Baked and Roasted
Ingredients
- ¾ cup frozen peas 1 ½ cups shredded cooked chicken 1 (10.75 ounce) can condensed cream of celery soup ½ cup milk 2 tablespoons chopped onion 1 ¾ cups dry bread stuffing mix (such as Pepperidge Farm®) ½ cup salted butter, melted
Nutrition Info
- 375.1 caloriescarbohydrate: 38.9 gcholesterol: 56.8 mgfat: 18.3 gfiber: 2.3 gprotein: 13.2 gsaturatedFat: 9.2 gservingSize: -sodium: 1106 mgsugar: 5.7 gtransFat: : -unsaturatedFat: : -
Directions Shredded Chicken Casserole
Directions
-
Preheat the oven to 425 degrees F (220 degrees C).
Fill a medium saucepan with 3 cups water and bring to a boil. Add peas and boil, stirring gently, until cooked, 2 to 3 minutes. Drain and transfer peas to a large bowl.
Add chicken, condensed soup, milk, and onion to the peas, mix to combine.
Combine stuffing mix and melted butter in a separate bowl. Transfer 3/4 of the stuffing mixture to a 2-quart casserole. Pour chicken mixture over top, then top with remaining stuffing mixture.
Cover and bake in the preheated oven until heated through, about 20 minutes.