Chicken and Stuffing Casserole

Chicken and Stuffing Casserole (form here)

Notes: This was really simple and good. The cook time was long, but the prep time was almost nothing! The recipe says to use a 3 lb chicken, and I probably barely used a pound of what was left from the roasted chicken I made a few days ago. I also didn't have Cream of Celery Soup on hand, so I used cream of mushroom, and it was great!

* 1 (3 pound) whole chicken (I probably only used a half of a pound)
* 8 ounces dry bread stuffing mix (mine was a 6 oz box of Chicken stuffing)
* 1 (10.75 ounce) can condensed cream of chicken soup
* 1 (10.75 ounce) can condensed cream of celery soup (or cream of mushroom)
* 1 1/4 cups chicken broth
* 1 cup evaporated milk

1. Preheat oven to 350 degrees F (175 degrees C).
2. Layer the deboned chicken meat in a lightly greased 9x13 inch baking dish. Sprinkle stuffing mix over the chicken layer.
3. In a large bowl mix together the soups, broth and evaporated milk. Stir well.

Pour this mixture over the stuffing mix, making sure it gets to the bottom of the baking dish (poke around with a fork to let it saturate into the bottom layer). Bake in the preheated oven for 35 to 45 minutes, until it starts to bubble in the center.