Chicken and Stuffing Casserole



Two halves whole chicken breasts cubed; cooked and seasoned with salt and pepper.

½ cup of softened butter

1/cup sunflower oil

1 cup of stuffing mix

1 cup of evaporated milk

1 can of chicken stock

15 slices of Swiss cheese

1 can of cream mushroom soup

8 fresh mushrooms sliced

2 cups of mashed potatoes

chicken and stuffing casserole


Pre-heat the oven to 375ºF (190 ºC)

In a cooking bowl, mix the butter and oil with the milk, the stock and the stuffing mix.

Arrange the chicken cubes in the bottom of a 13x9 slightly greased casserole dish. Display the mushroom slices and layer the Swiss cheese.

Pour the juices over and poke a bit with a fork to be sure everything gets to the bottom.

Cover with the mashed potatoes, tap on with a spatula and top with sprinkled parmesan cheese.

Let it bake until it starts to bubble in the middle, around 35-40 minutes.

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