Ingredients
Scale
- 4 cups cooked chicken, shredded or cubed
- 1 box (6 ounces) herb-seasoned stuffing mix
- 1 can (10.5 ounces) condensed cream of chicken soup
- 1 cup sour cream
- 1/2 cup chicken broth
- 1/2 cup unsalted butter, melted
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper to taste
- Optional: 1 cup frozen peas and carrots
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with butter or cooking spray.
- In a large mixing bowl, combine the condensed cream of chicken soup, sour cream, garlic powder, and onion powder. Stir until the mixture is smooth and well combined.
- Fold the shredded chicken (and optional vegetables) into the soup mixture. Season with a pinch of salt and pepper. Spread this mixture evenly into the bottom of your prepared baking dish.
- In a separate bowl, toss the dry stuffing mix with the melted butter and chicken broth until the crumbs are evenly moistened but not soggy.
- Sprinkle the stuffing mixture evenly over the top of the chicken layer, covering it completely.
- Place the dish in the oven and bake for 25 to 30 minutes. The casserole is ready when the sauce is bubbling around the edges and the stuffing on top is crisp and golden brown.
- Remove from the oven and let it sit for 5 minutes before serving to allow the sauce to thicken slightly.
- Cook Time: 45 minutes