This is one recipe that you can do ahead a little. I, most of the time, will cut & cook my chicken ahead of time, meaning the week I am going to make it, and then freeze it. Then when I go to make this dish, I just have to pull it out & throw it all together in the dish. Then it is quick & ready to go when I need it to cook.
Chicken and Stuffing Casserole
3-4 chicken breasts ~ cut into bite sized pieces
1 box chicken flavored stuffing
1 can cream of chicken soup
*I have also used cream of mushroom, just for variety
1 can cream of celery soup
1 1/4 cup chicken broth
1 soup can milk
Cut chicken breasts & cook till done. Place chicken in bottom of lightly greased 9x13 dish. Sprinkle dry stuffing mix over chicken. In a separate bowl, mix cream of chicken soup & cream of celery soup. Add chicken broth and milk into soup mixture. Mix well and pour soup mixture evenly over the stuffing.
Bake at 350 degrees for 25-30 minutes, or until middle of casserole is bubbling.
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