easy cheesy chicken casserole

the casserole in the picture still needs to be baked, so imagine that the cheese is melty and bubbly, and that's what it would look like if it had just come out of the oven.

i'm traveling for work this week, so i made the geek this casserole to heat and eat later. it's simple to assemble and makes for a comforting, tasty and filling meal. 'assemble' is actually a very fitting word, since the actual cooking involved here is minimal.

a classmate in high school shared a variation of this recipe with me, and it's been my go to 'simple-yet-satisfying' dish ever since.

maybe if the geek is nice, he'll take a picture of the finished product. :)


ingredients
1 box stovetop brand stuffing, chicken flavor
1/4 cup butter or margarine (for the stuffing)
1 1/2 cups water (for the stuffing)
1 can condensed cream of mushroom soup
1 can condensed cream of chicken soup
2 cups shredded chicken (i was in a rush and got a rotisserie chicken from the market)
1 cup shredded mozzarella

directions
prepare stuffings according to the directions on the box.
while the stuffing is absorbing the liquid, mix the mushroom and chicken soups together in a medium bowl.
once the stuffing is done, spread it on the bottom of an 7x11 or 9x13 baking dish.
(if the casserole will be refrigerated and baked later, cool before added the other ingredients)
add the chicken, distributing it evenly over the stuffing.
spoon the soup mixture over the chicken and spread (using the back of a spoon or a spatula) to cover completely.
sprinkle the cheese on top.
bake uncovered at 350 degrees F for 20-25 minutes or until cheese has melted and the casserole is bubbly. (if baking a refrigerated casserole bake for 30-35 minutes).

serves 6 (or the geek for 3 days).

update: here's what it looks like after it's baked (courtesy of the geek)