We call this 'Thanksgiving Magic' because it tastes like the holidays in every bite—I've made it three times this week!

Thanksgiving is a time for family, gratitude, and of course, delicious food. This Thanksgiving Chicken Stuffing Casserole is a comforting dish that brings together all the flavors of the holiday in one easy-to-make meal. It's perfect for those who might not want to cook a whole turkey or for anyone looking to enjoy the taste of Thanksgiving any time of the year. This casserole is a warm, hearty dish that is sure to become a family favorite.

This casserole pairs beautifully with classic Thanksgiving sides like green bean casserole, cranberry sauce, and mashed potatoes. A fresh garden salad or roasted Brussels sprouts would also complement the rich flavors of the stuffing and chicken. Don't forget a warm, crusty bread roll to soak up all the delicious juices!

Servings: 6

4 cups cooked chicken, shredded
1 box (6 oz) stuffing mix
1 can (10.5 oz) cream of chicken soup
1 cup chicken broth
1/2 cup milk
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup dried cranberries
1 tablespoon butter
Salt and pepper to taste

Preheat your oven to 350°F (175°C).

In a large skillet, melt the butter over medium heat. Add the chopped celery and onion, and sauté until they are soft and translucent, about 5 minutes.

In a large bowl, combine the cooked chicken, sautéed vegetables, dried cranberries, cream of chicken soup, chicken broth, and milk. Stir until well mixed.

Prepare the stuffing mix according to the package instructions.

Spread the chicken mixture evenly in a greased 9x13 inch baking dish.

Top with the prepared stuffing, spreading it evenly over the chicken mixture.

Cover the dish with foil and bake in the preheated oven for 20 minutes.

Remove the foil and bake for an additional 10 minutes, or until the stuffing is golden brown and the casserole is heated through.

Let it cool for a few minutes before serving. Enjoy!

For a twist, try adding a cup of cooked, crumbled sausage to the chicken mixture for extra flavor. If you have picky eaters, you can leave out the dried cranberries or substitute them with chopped apples for a sweeter taste. For a vegetarian version, replace the chicken with mushrooms or a meat substitute and use vegetable broth instead of chicken broth. You can also add a sprinkle of shredded cheese on top before baking for a cheesy crust.