This is a recipe from Gram. My gram is one of the world's great country cooks. Her green beans are without comparison. Her potato salad is renowned. And this. This. This chicken casserole is one of our family's leftover favorites.
1 stick butter
1 bag herbed stuffing
5 carrots, diced
1 medium onion, diced
3 stalks celery, chopped
1 turkey breast or half of a roasted chicken,diced
1 can Campbell's Cream of Mushroom soup
1 can chicken broth
Stew chicken. Don't discard chicken broth. Remove from bone, discard skin and cut or shred into bite-sized portions. Melt butter in a saucepan and saute diced carrots, celery and onion until soft. Mix the soup with the chicken broth and set aside.
Grease the bottom of a 13x9 pan. Layer 1/3rd of the dry stuffing to cover the bottom of the pan. Top stuffing with 1/2 of the chicken. Top chicken with 1/2 of the sauteed vegetables. Pour 1/2 of the liquid over the dry ingredients. Layer 1/3 of the stuffing over this. Add the remainder of the chicken and vegetables and liquid. Top with the final 1/3 of the stuffing.
Bake at 400 F for 1 hour.