Ingredients
Scale
- 4 cups cooked chicken, shredded or cut into bite-sized pieces
- 1 bag (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
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with a little oil or butter.
- Spread the cooked shredded chicken in an even layer at the bottom of the prepared baking dish.
- In a medium mixing bowl, whisk together the cream of chicken soup, sour cream, chicken broth, garlic powder, and onion powder.
- Pour the creamy mixture over the chicken. Use a spatula to spread it evenly so all the chicken is covered.
- Sprinkle the dry stuffing mix over the top of the creamy chicken layer.
- Drizzle the melted butter evenly over the stuffing mix. This ensures the top gets crispy and flavorful.
- Place the dish in the oven and bake for 30 to 35 minutes.
- Remove from the oven when the topping is golden-brown and the sauce is bubbling around the edges.
- Let the casserole sit for 5 minutes before serving to allow the sauce to set.
- Cook Time: 40 minutes