Ingredients
Scale
- 4 cups cooked chicken, shredded or cubed
- 1 box (6 ounces) herb-flavored 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
- 2 cups frozen mixed vegetables (peas, carrots, corn)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish with cooking spray or a little butter.
- In a large mixing bowl, combine the condensed cream of chicken soup, sour cream, chicken broth, garlic powder, and black pepper. Stir until the mixture is smooth and well combined.
- Add the cooked chicken and the frozen mixed vegetables to the bowl. Stir gently to coat everything in the creamy sauce.
- Pour the chicken mixture into the prepared baking dish and spread it out into an even layer using a spatula.
- In another bowl, pour the dry stuffing mix. Drizzle the melted butter over the stuffing and toss with a fork until the crumbs are evenly moistened.
- Sprinkle the buttery stuffing mix evenly over the top of the chicken mixture in the baking dish.
- Place the dish in the center of the oven and bake for 30 to 35 minutes. You want the sauce to be bubbling and the stuffing to look golden brown and crispy.
- Remove from the oven and let it stand for 5 minutes before serving. This allows the sauce to thicken slightly.
- Cook Time: 40 minutes