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Here’s another casserole recipe for you: Easy Old-Fashioned Corn Casserole Recipe Easy Chicken and Stuffing Casserole Ingredients 2 cups of boneless skinless chicken breasts (cooked and shredded) 10.75-ounce cans of condensed cream of chicken soup 1/4 cup of milk (2% or whole) 1 box (6-ounce) stove top stuffing mix (herb seasoned or chicken) onion and herb seasoning salt and pepper Note: You can precook the chicken in the crockpot, but you can also use canned chicken or rotisserie chicken How to Make Chicken and Stuffing Casserole Step 1: Start by spraying a 13″ x 9″ baking dish with non-stick cooking spray

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By the early 1900s, this dish had grown in such popularity that by 1921 the groundbreaking French chef and food writer Auguste Escoffier made mention of ‘ Steack à l’Americaine ‘ in his Le Guide Culinaire

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