Chicken Casserole with Shredded Meat

Ingredients

• ¾ cup frozen peas
• 1 ½ cups shredded cooked chicken
• 1 (10.75 ounce) can condensed cream of celery soup
• ½ cup milk
• 2 tablespoons chopped onion
• 1 ¾ cups dry bread stuffing mix (such as Pepperidge Farm®)
• ½ cup salted butter, melted

Ingredient Image

Step 1

Warm your oven to 425°F (220°C). Bring about 3 cups of water to a boil in a medium pot, then add the peas. Let them cook for 2 to 3 minutes, stirring gently, until they’re tender. Drain the peas and toss them into a large bowl.

Step 2

Add the shredded chicken, condensed soup, milk, and chopped onion to the peas, stirring everything together until well combined. In another bowl, mix the stuffing mix with the melted butter until it’s evenly coated.

Step 3

Take about three-quarters of the stuffing mixture and spread it in the bottom of a 2-quart casserole dish. Pour the chicken and pea mixture over the stuffing, then sprinkle the remaining stuffing on top. Cover the casserole and pop it in the oven. Bake for around 20 minutes, or until everything is heated through and bubbly.