Ingredients
- 3 cups cooked, shredded chicken (rotisserie works great)
- 1 box (6 oz) stuffing mix (like Stove Top)
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup sour cream
- 1/2 cup chicken broth
- 1/4 cup butter, melted
- 1/2 cup onion, finely chopped (optional)
- Salt and pepper, to taste
- Optional garnishes: chopped parsley, extra melted butter, or gravy
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large bowl, mix cream of chicken soup, sour cream, and chicken broth until smooth. Season with salt and pepper.
- Fold in shredded chicken and chopped onion (if using). Spread mixture evenly in the baking dish.
- In another bowl, combine stuffing mix and melted butter until well coated and slightly moistened.
- Sprinkle stuffing mixture over the chicken mixture and gently press down.
- Bake uncovered for 35–40 minutes, until golden brown and bubbly.
- Let sit for 5–10 minutes before serving. Garnish with parsley or gravy if desired.
Notes
- Add steamed broccoli or green beans for a full meal in one dish.
- Use cream of mushroom or celery soup as a variation.
- Top with shredded cheese or crushed crackers for added richness or crunch.
- Assemble ahead and refrigerate up to 24 hours before baking.
- Freezer-friendly: wrap tightly and freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Southern
- Diet: Halal
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 360
- Sugar: 3g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 75mg
