Chicken and Dressing Casserole

This was one of my mom's recipes. It's a little bit different than those already on 'Zaar, but every bit as good. Sometimes, if I'm in a rush, I'll use cooked chicken breast strips (found in the refrigerated meat section) . I prefer white meat. That being said, you can also "tear up" a rotisserie chicken if pressed for time. My mom used to poach boneless chicken breasts. Any way you make it, it's "good & tasty" (as per my mom's notation). Note - prep time does not include cooking the chicken.

• Ready In: 45 mins
• Serves: 6

Ingredients

• 3  lbs  cooked chicken, cut up
• 2 (10 ounce) cans  cream of mushroom soup
• 8  ounces  French onion dip
• 2 (4 ounce) packages  seasoned stuffing mix (I use stovetop "chicken" 4-serving boxes)

Directions

1. Mix soup and french onion dip together.
2. Prepare stuffing mix as per directions on box.
3. Combine the soup mixture with the prepared stuffing.
4. Put the chicken on bottom of a 9" x 13" baking dish you have spritzed with cooking spray. Put the stuffing mixture on top.
5. Bake, covered, in a preheated 350* oven for 25-30 minutes. Uncover, and bake 10 minutes more.