Perfect for pre-cooked rotisserie chicken, it’s a tasty way to turn leftover chicken into a second meal too.
10-3/4 oz. can cream of mushroom soup
1-1/2 c. milk
16-oz. pkg. chicken-flavored stuffing mix
3 c. cooked chicken, cubed
10-oz. pkg. frozen chopped broccoli, thawed
1 onion, finely chopped
2 stalks celery, finely chopped
Optional: 1/2 c. shredded mozzarella cheese
Whisk soup and milk together in a large bowl. Stir in remaining ingredients except cheese; mix well. Transfer to a 3-quart casserole dish that has been sprayed with non-stick vegetable spray. Bake, uncovered, at 350 degrees for 35 to 40 minutes. If desired, sprinkle with cheese during the last 10 minutes of baking time. Serves 4 to 6.