Shredded Chicken Casserole

Ingredients

• 0.75 cups frozen peas
• 1.5 cups shredded cooked chicken
• 1 can condensed cream of celery soup , 10.5 ounce
• 0.5 cups milk
• 2 tablespoons chopped onion
• 1.75 cups dry bread stuffing mix
• 0.5 cups salted butter , melted

Instructions

1. 1

   Preheat the oven to 425 degrees F (220 degrees C).

2. 2

   Fill a medium saucepan with 3 cups water and bring to a boil. Add peas and boil, stirring gently, until cooked, 2 to 3 minutes. Drain and transfer peas to a large bowl.

3. 3

   Add chicken, condensed soup, milk, and onion to the peas; mix to combine.

4. 4

   Combine stuffing mix and melted butter in a separate bowl. Transfer 3/4 of the stuffing mixture to a 2-quart casserole. Pour chicken mixture over top, then top with remaining stuffing mixture.

5. 5

   Cover and bake in the preheated oven until heated through, about 20 minutes.