Description
A creamy and comforting casserole featuring shredded chicken, a rich cream base, and a crispy stuffing topping, perfect for weeknight dinners or cozy gatherings.
Ingredients
- 4 cups cooked, shredded chicken (about 2 lbs)
- 1 (6 oz) box stuffing mix
- 1 (10.5 oz) can cream of chicken soup
- ½ cup sour cream
- 1 cup chicken broth
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and black pepper, to taste
- 2 tablespoons unsalted butter, melted
- 1 cup shredded cheddar cheese (optional, for topping)
- Chopped fresh parsley (optional, garnish)
Instructions
- Preheat the oven to 350 °F (175 °C). Lightly grease a 9×13‑inch baking dish.
- In a large bowl, combine the shredded chicken, cream of chicken soup, sour cream, chicken broth, garlic powder, onion powder, salt, and pepper. Stir until evenly mixed and creamy.
- In a separate bowl, place the stuffing mix. Pour the melted butter over it, and add a little chicken broth if needed, just enough to moisten without making it soggy.
- Spread the chicken mixture evenly into the prepared baking dish.
- Sprinkle the moistened stuffing mix over the top of the chicken layer.
- If using cheese, sprinkle the shredded cheddar over the stuffing.
- Bake uncovered for 30 to 35 minutes, until the top is golden and the casserole is bubbling.
- Remove from oven and let rest for 5 to 10 minutes before serving.
Notes
- Use rotisserie chicken for quicker prep.
- Add thawed frozen vegetables to bulk up the casserole.
- To make it gluten-free, use gluten-free stuffing and soup.
- Freeze unbaked for best texture when reheated.
- Letting it rest helps it firm up for easier serving.
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 420
- Sugar: 3g
- Sodium: 820mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 85mg
