Ingredients
Scale
- 4 cups cooked chicken, shredded or cubed
- 1 box (6 oz) stuffing mix (such as Stove Top)
- 1 can (10.5 oz) condensed cream of chicken soup
- 1 cup sour cream
- 1/2 cup milk
- 2 cups frozen mixed vegetables (peas, carrots, corn)
- 1/2 cup butter, melted
- 1/4 cup chicken broth
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with cooking spray. In a large mixing bowl, whisk together the condensed cream of chicken soup, sour cream, milk, garlic powder, and black pepper until smooth. Fold in the shredded chicken and the frozen mixed vegetables until everything is evenly coated in the creamy sauce. Pour this mixture into your prepared baking dish and spread it out into an even layer.
- In a separate bowl, combine the dry stuffing mix with the melted butter and chicken broth. Toss gently with a fork until the stuffing crumbs are moistened but not soggy. Sprinkle the stuffing mixture evenly over the top of the chicken base. Place the dish in the center rack of the oven and bake for 25 to 30 minutes. You want the sauce to be bubbling around the edges and the stuffing to be golden brown and crisp on top.
- Remove the casserole from the oven and let it sit for 5 to 10 minutes before serving. This resting period allows the sauce to thicken slightly, making it easier to scoop. Garnish with fresh parsley if desired. Serve generous portions while hot, perhaps with a side of cranberry sauce or a simple green salad to balance the richness of the dish.
- Cook Time: 40 minutes