Description
Tender shredded chicken baked in a creamy sauce and topped with a golden herb-seasoned stuffing crust for an easy, comforting dinner.
Ingredients
Scale
- 3 cups cooked chicken, shredded or chopped
- 1 package (6 oz) herb-seasoned stuffing mix
- 1 cup low-sodium chicken broth, divided
- 1 can (10.5 oz) cream of mushroom or cream of chicken soup
- 1/2 cup sour cream or plain Greek yogurt
- 2 tablespoons butter, melted
- 1/4 cup finely chopped onion (optional)
- 1/4 cup finely chopped celery (optional)
- 1 teaspoon dried parsley
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Preheat the oven to 350°F and lightly grease a 9×13-inch baking dish.
- In a large bowl, mix chicken, soup, sour cream, 1/2 cup broth, onion, celery, parsley, salt, and pepper.
- In a separate bowl, toss stuffing mix with melted butter and remaining broth until moistened.
- Spread half the stuffing in the baking dish, then add the chicken mixture evenly.
- Top with remaining stuffing without pressing it down.
- Bake uncovered for 30 to 35 minutes until bubbly and golden.
- Let rest for 5 minutes before serving.
Notes
- Do not pack the stuffing tightly so the top stays crisp.
- Rotisserie chicken works well for this recipe.
- Let the casserole rest briefly before slicing.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4 g
- Sodium: 820 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 85 mg