Growing up, it was sometimes tough to admit it or even to see it, but she really did have a reason for all the things she did and… 99% of the time, she was right. As an adult, now you realize it and actually appreciate all the things she taught you, even through some of your most rebellious years. So, when our momma came around with this casserole full of juicy chicken, melty cheese, and savory cornbread stuffing, we knew immediately it had to be named the Momma-Knows-Best Bake. After all, it’s the least we can do for her after all she had to endure throughout our childhood (ahem, mainly those teen years). So, here’s to her and all the other moms out there who deserve some recognition! They do a lot and deserve to be thanked. Let’s celebrate all their love (and patience) with the Momma-Knows-Best Bake! We literally wouldn’t be here without her!
Ingredients
- 1 stick butter
- 1 cup water
- 1 1/3 (12-ounce) packages cornbread stuffing mix, such as Pepperidge Farm® Corn Bread Classic Stuffing
- 4 eggs, divided
- 2 cups chicken broth
- 2 chicken breasts, cooked and shredded
- 1/2 cup mayonnaise
- 1/4 cup green onions
- salt, to taste
- 1 cup milk
- 1 (10.5-ounce) can cream of mushroom soup
- 1 cup cheddar cheese, shredded
Directions
Step 1 –In a microwave-safe bowl, add the butter and the water and microwave until melted.
Step 2 –Place the stuffing mix in a large bowl.
Step 3 –Pour the melted butter mixture over the stuffing mix and stir to combine.
Step 4 –Add 2 of the eggs and the chicken broth to the stuffing mixture and stir to combine.
Step 5 –In a separate bowl, add the shredded chicken, the mayonnaise, and the green onions and stir well.
Step 6 –Place 1/2 of the stuffing mixture in the bottom of a 9×13-inch baking dish.
Step 7 –Top the stuffing mixture with the chicken mixture.
Step 8 –Season the chicken mixture with the salt.
Step 9 –Top the chicken mixture with the remaining stuffing mixture.
Step 10 –In a small bowl, beat the remaining eggs and the milk together.
Step 11 –Pour the milk mixture over the stuffing mixture.
Step 12 –Cover and chill the chicken-stuffing mixture in the refrigerator for at least 8 hours and up to overnight.
Step 13 –Preheat the oven to 350 degrees F.
Step 14 –Transfer the dish from the refrigerator and discard the cover.
Step 15 –Spread the cream of mushroom soup over the top of the chicken-stuffing mixture.
Step 16 –Bake the chicken-stuffing mixture, uncovered, for 45 minutes.
Step 17 –Top the bake with the shredded cheese.
Step 18 –Bake again until the cheese has melted, about 5 minutes.
Step 19 –Serve.
