Ingredients:

  • 3 cups cooked chicken (shredded or diced)
  • 2 (10.5 oz) cans Cream of Chicken Soup (condensed)
  • 1/2 cup sour cream (or Greek yogurt)
  • 1/2 cup low sodium chicken broth
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon black pepper
  • 1 (6 oz) box Stove Top Stuffing Mix
  • 4 tablespoons melted butter
  • 1 1/2 cups hot water or chicken broth (for stuffing hydration)

Instructions:

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish to prevent sticking.
  2. In a large bowl, combine the shredded cooked chicken, Cream of Chicken Soup, sour cream, chicken broth, onion powder, garlic powder, and pepper. Stir until the mixture is uniform and velvety smooth, ensuring the chicken is fully coated.
  3. Pour the creamy chicken mixture into the prepared 9x13 baking dish and use a spatula to spread it evenly.
  4. In a separate small bowl, combine the contents of the Stove Top Stuffing mix with the melted butter and hot water or broth. Mix gently with a fork until all the crumbs are moistened, but do not overmix into a paste.
  5. Sprinkle the prepared stuffing topping evenly over the creamy chicken base. Transfer the dish to the preheated oven and bake for 25–30 minutes, or until the filling is bubbling hot along the edges and the topping is deep golden brown.
  6. Remove the casserole from the oven. Let it rest for 5–10 minutes to allow the creamy base to set up slightly before cutting and serving.