The recipe itself is written in simple step by step guidelines that are easy to follow. One common misconception about casseroles is that it takes a pretty experienced cook to make them perfectly; well, I believe that practice makes perfect and that the things you fear aren’t always scary at all. This amazing Chicken Casserole is a perfect example of that.

The first time I tried it, I was a little nervous because I had guests coming over for dinner on short notice. Really, I thought it was going to be a family taste-test session/ dinner thing but no…a really important family friend decided to stop by without much notice. Though we are pretty close friends, it was kind nerve-wracking having this person stop by on the one night I had my heart set on trying Sharon’s amazing Chicken Casserole for the first time.

Of course, I wouldn’t recommend Sharon’s amazing Chicken Casserole for a vegan or vegetarian – except you’re willing to substitute the “chicken” in the Chicken Casserole for veggies, remove the butter and look for other suitable soups – but you shouldn’t have any problem with the dish otherwise…except if you’re allergic to onions. Sharon’s Amazing Chicken Casserole has an estimated 675.7 calories, which a lot. If you’re on a weight-loss diet, this recipe wouldn’t fit in well unless you cut back or replace the aforementioned ingredients.
Regardless, I highly recommend Sharon’s amazing Chicken Casserole for all occasions and holidays.

Ingredients :

1 (16 ounce) packages Pepperidge Farm stuffing ( herb seasoned-blue package)
1/2-1 cup butter
2 (10 3/4 ounce) cans cream soup ( celery, mushroom, chicken)
1 (5 ounce) cans evaporated milk
1/2 small onion, chopped
4 cups cooked chicken, chopped ( rotisserie chicken works great!)
1 (15 ounce) cans sweet peas or 2 cups frozen peas

Directions :

Preheat oven to 350 degrees F.

In large pot, melt butter over medium-high heat.

Add dry stuffing, stir to coat evenly with butter.

Layer 1/2 stuffing on bottom of an ungreased 9 x 13 baking dish.

In large bowl, combine evaporated milk, cream soups, and onion.

Gently fold in peas and chicken.

Pour chicken/soup mixture over stuffing in baking dish.

Top with remaining stuffing.

Bake for 45 minutes, or until bubbling in the middle.

Serve and enjoy!


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