This is really simple comfort food that I would make again. I don’t think I used enough chicken but it worked out and I think turkey would also be delicious. Also, the cheese on the top was supposed to be cheddar but I didn’t realize that we ran out right before I made this so, I used mozzarella and it still came out great.
Chicken & Dressing
1 6oz. box of stuffing mix (herb is recommended but whatever you like will work)
1 stick of butter or margarine, melted
1c broth, warm
4-5c shredded chicken (you can cook your own or use rotisserie chicken)
1/4c shallots, diced
1/2c onion, diced
1/2c celery, diced
3/4 tsp salt
1 1/2c milk
2c cream of mushroom (or whatever “cream of” soup you prefer)
2c cheddar cheese
This recipe requires refrigeration overnight before baking so assemble the day or morning before you bake.
Combine your stuffing mix, butter, and broth. Put half of the stuffing mix on the bottom of a 9×13 dish. It won’t fully cover and that’s okay. Mix together your chicken, shallot, onion, celery, mayo, and salt. Layer over your stuffing in the pan. With the remaining stuffing mix in the milk and eggs until well combined. Pour over your chicken layer. Cover and refrigerate overnight.
1 hour before baking spread over your cream of mushroom and put it back in the fridge. Bake at 325 for 40 minutes. Sprinkle with cheese in the last 10 minutes and bake until bubbly and golden. Let sit for 10 minutes before serving.