Step-by-Step Preparation

• Start by preheating your oven to 350°F (180°C). Lightly grease a 9×13-inch baking dish with cooking spray or a touch of butter to prevent sticking. Set the dish aside while you mix everything together.
• In a large mixing bowl, whisk together the cream of mushroom soup, cream of chicken soup, and milk until smooth. This is the creamy base that binds everything together.

  Next, fold in your shredded cooked chicken. I usually use rotisserie chicken to save time, but any leftover or poached chicken works well too. Once mixed, pour this creamy chicken filling into your prepared baking dish and spread it into an even layer.
• In a separate medium bowl, pour the melted butter over the dry stuffing mix. Gently toss until all of the stuffing is coated in buttery goodness. Don’t overmix—it’s okay if some pieces are more coated than others.

  Now, sprinkle the buttered stuffing mixture evenly over the top of the chicken mixture in the baking dish. It may look like a lot, but trust me—the stuffing bakes up golden and crisp, adding the perfect texture contrast to the creamy base.
• Cover the casserole dish with aluminum foil and place it in the preheated oven. Bake covered for 20 minutes to allow the filling to heat through. Then, remove the foil and bake uncovered for another 10–15 minutes, or until the top is golden brown and crispy.

  The casserole is done when it’s bubbling around the edges and the stuffing topping is toasted to your liking.