Now, I'll give credit where credit's due. My husband actually made this. As in I gave him step-by-step directions from the other room, but he did all the cooking–and he even said this is a meal he thinks he could make on his own one day (we'll see if that pans out!).
This is certainly a comfort food, more of a fall/winter meal, but we had what we needed on hand to make this. And, as with most things I make, it's got plenty of cheese melted in, which means everyone loves it! I like to serve it with egg noodles.
Chicken casserole was actually one of the first things I ever taught myself to make. When I was in college, I babysat for a family and she said there was leftover chicken casserole we could have for lunch. It was quite tasty so I gave it a go at home. Turns out that it's pretty easy!
What You Need
- Cream of mushroom soup
- Cheddar cheese
- Instant Stuffing
What to Do: Cut the chicken into bite-sized pieces and cook it in a frying pan until it's done. In the meantime, cook some broccoli (I used frozen) and drain it. Prepare the stuffing. (You can also add peas and carrots if you want). Put the cream of mushroom soup in a casserole dish with a half cup of milk and stir it up. Put the chicken, broccoli and some cheese into the soup mixture and stir. Add some cheese. Stir. Top with stuffing and some more cheese for good measure. Bake until it's hot and bubbly!