In The Kitchen with Uncle Buck - Chicken Casserole (Patreon)

I thought I'd try something new and different.  I talk about food on the show a lot, so I thought maybe I'd try sharing a few of my recipes and see if anybody cares.  So, in Episode 38, I mentioned a chicken casserole that I make somewhat regularly, and I thought it'd be a good place to start.

I do 99% of my grocery shopping at Walmart, so here's a list of ingredients that you'll be able to readily find there.

1 stick salted butter
1 can Cream of Mushroom soup
1 can Cream of Chicken soup
1 box of cornbread stuffing
1 can of chicken breast meat
1 can of chicken broth
1 casserole dish
1 oven (preferably in a kitchen)

Start by melting the stick of butter in a pot and stirring in the cornbread stuffing mix.

Next, use some (but not all) of that stuffing mix to mostly cover the bottom of your casserole dish.  Next, empty your cans of Cream of Mushroom and Cream of Chicken on top of that (you can mix them in a bowl prior to this if you like, but I usually just mix them in the dish.  It's not an exact science).  Once you have a nice mix, open your can of chicken breast meat and begin to crumble it with your hand, spreading it evenly on top of the soup goop.  Now use the rest of the cornbread stuffing to cover the top, and finish that up by dousing the entire thing with the can of chicken broth (I used the entire can that you see in the picture).

The next part you can play around with.  This time, I preheated the oven to 425 and baked for 20 mins.  It was a little softer than I really wanted, so I increased to 450 and left it in a little longer.  If a soft, squishy casserole that must be served with a spoon is your thing, then do what I did.  I usually prefer to serve with a spatula, so you could either increase the temperature, the bake time, or both in order to get a crispy top layer and a more manageable texture.  I'd say 475 for 20 mins should do it for that.

I prefer to serve with sides like black-eyed peas, green beans and corn, stewed potatoes, and/or fresh cornbread.  But that's just me.  This is very good as leftovers, by the way.  Once it's been in the fridge overnight, you can cut it into slices very easily, and they have a wonderful texture when re-heated.  I like to douse it in black pepper and hot sauce for an extra kick.  

And there you have it!  I hope you enjoy, and if you do try it, send in pics of your results and let me know what you think!

And, as always, THANK YOU for your support!