Ingredients
- 2–3 cups shredded cooked chicken (rotisserie or baked)
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup sour cream or mayonnaise
- 1/4 cup chicken broth
- 1 box (6 oz) stuffing mix (traditional or cornbread)
- 2 tablespoons melted butter
- Salt and pepper to taste
Instructions
- Preheat oven to 350°F and lightly grease a 9×13-inch baking dish.
- In a large bowl, mix shredded chicken, cream of chicken soup, sour cream, and chicken broth until smooth.
- Spread the chicken mixture evenly into the prepared dish.
- Prepare stuffing according to package directions, using about 25% less water to keep it from getting soggy.
- Spoon stuffing over the chicken mixture and drizzle with melted butter.
- Bake uncovered for 35–40 minutes, until the edges are bubbling and the top is golden brown.
- Let casserole rest 10 minutes before serving.
Notes
- Use cornbread stuffing for a Southern twist.
- Add peas, carrots, or mushrooms for extra nutrition.
- Mix in shredded cheese for a richer flavor.
- Swap chicken for turkey and add cranberries or pecans for a holiday version.
- To prevent soggy stuffing, reduce liquid and bake uncovered.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Southern American
- Diet: Halal
Nutrition
- Serving Size: 1 portion
- Calories: 390 kcal
- Sugar: 3 g
- Sodium: 960 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 21 g
- Cholesterol: 70 mg
