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
What Makes This Recipe Unique
Comforting and easy to make, perfect for busy weeknights. The shredded chicken stays tender and soaks up all the flavors, making every bite delicious. It’s a great way to use leftover chicken or quickly cook fresh meat.
Pro Cooking Tips
- Use cooked chicken breasts or thighs for the best texture.
- Add a little broth or sauce to keep it moist while baking.
- Cover with foil during the first half of baking to prevent drying out.
- Add a little broth or sauce to keep it moist while baking.
- Cover with foil during the first half of baking to prevent drying out.
Directions
Heat your oven to 425°F (220°C). In a medium pot, bring about 3 cups of water to a boil. Toss in the peas and cook them gently for 2 to 3 minutes until they’re tender. Drain the peas and put them into a large mixing bowl. Add the shredded chicken, condensed soup, milk, and chopped onion to the peas, then stir everything together until it’s well combined. In another bowl, mix the stuffing mix with the melted butter. Take about three-quarters of this stuffing mixture and spread it evenly in a 2-quart casserole dish. Pour the chicken and pea mixture over the stuffing, then sprinkle the rest of the stuffing on top. Cover the casserole and bake it in the oven for around 20 minutes, or until it’s hot and bubbly.
How To Present This Dish
Serve this bake with a fresh green salad or steamed vegetables for a balanced meal. It also goes well with a side of rice or crusty bread to soak up any extra sauce.
How To Save Leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to keep the chicken moist. For longer storage, freeze in a sealed container for up to 2 months.
