Chicken and Stuffing Bake

This is truly a comfort food that you cannot stop eating. The kind of food where you sit at the table, sigh, and say I have absolutely no more room and then go scoop up another plateful!! I hope you enjoy it. I actually came up with this one on my own by combining two recipes... and yum-o!! Peas optional.

Chicken Stuffing Bake

Ingredients:

1 (4 1/2 oz.) jar sliced mushrooms

1/2 cup butter

1/2 cup sliced celery

1/2 cup chopped onion

1 1/4 cups ranch dressing

2/3 cup water

1 box of stove top stuffing

1/3 cup dried cranberries

3 cups chopped cooked chicken (I used rotisserie)

1 cup shredded cheddar cheese

1 can of cream of mushroom soup

1 can evaporated milk

 Preheat oven to 350 degrees and grease a 9X13 baking dish. Drain mushrooms, reserving liquid, set aside. Melt 1/4 c. butter over medium-high heat in a large skillet. Add celery and onion and saute until soft. Remove from heat and stir in dressing, water, and mushroom liquid. Stir in stuffing mix and cranberries until thoroughly moistened. In a separate bowl, mix soup with evaporated milk. In a baking dish, layer chicken and cheese. Top with soup mixture. Cover evenly with stuffing mixture. Melt the remaining 1/4 cup of butter and pour over the top. Cover loosely with foil and bake for 40 minutes until cooked through and bubbly.

I dare you not to over eat this one... it is probably in my top 5 favorite meals!!