Ingredients
Scale
- 4 cups cooked chicken, shredded or cubed (Rotisserie works best)
- 1 package (6 oz) herb-seasoned stuffing mix
- 1 can (10.5 oz) condensed cream of chicken soup
- 1 cup sour cream
- 1/2 cup chicken broth (plus 1/4 cup extra if you like it moist)
- 1/2 cup unsalted butter, melted
- 1 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1 cup frozen peas and carrots (optional)
- Salt and black pepper to taste
Instructions
- Start by preheating your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or a thin layer of butter. In a large mixing bowl, whisk together the condensed cream of chicken soup, sour cream, chicken broth, garlic powder, and dried thyme. If you are adding vegetables, stir the frozen peas and carrots into this creamy mixture now. Season with a pinch of salt and pepper, keeping in mind that the stuffing mix already contains significant sodium.
- Spread the shredded chicken evenly across the bottom of your prepared baking dish. Pour the creamy soup mixture over the chicken, using a spatula to spread it into an even layer so every piece of meat is covered. In a separate medium bowl, toss the dry stuffing mix with the melted butter until the crumbs are well-coated. Sprinkle the buttery stuffing evenly over the top of the chicken and sauce layer. For a softer texture, drizzle an extra 1/4 cup of chicken broth over the stuffing layer before baking.
- Place the dish in the center rack of the oven and bake for 30 to 35 minutes. You want the sauce to be bubbling at the edges and the stuffing to turn a beautiful golden brown. If the stuffing begins to brown too quickly, loosely cover the dish with aluminum foil for the last 10 minutes. Once finished, remove the casserole from the oven and let it rest for 5 minutes to allow the sauce to set. Serve warm and enjoy the taste of Thanksgiving!
- Cook Time: 50 minutes