Preheat the oven to 375°F. If you have not yet cooked your stuffing, cook it according to the package directions and set it aside.
In a large bowl, whisk together the cream of mushroom soup, cream of chicken soup, poultry seasoning, garlic salt, black pepper, and shredded chicken.
Pour the chicken mixture into a 9x13 inch baking pan and sprinkle the cooked stuffing over the top of the dish.
Bake your casserole for 45 minutes, or until the stuffing is golden brown and crunchy.
Serve and enjoy!
Notes
This chicken and stuffing casserole can be assembled and stored in the fridge for up to 24 hours before baking it. You can also store it in the freezer for up to 2 months before baking it. When you are ready to cook your frozen casserole, allow it to thaw in the fridge and then cook according to the recipe.
Once cooked, you can store your casserole in the fridge for up to 4 days in an airtight container. Reheat your leftover casserole for 1 ½ minutes. Stop the microwave halfway through and stir the casserole.
You can use any flavor of stuffing you would like in this recipe. We like the stove-top brand, but any other brand will work great as well. You want about 2 ½ cups of cooked stuffing.
For some extra chicken flavor, cook your stuffing in chicken broth instead of water.