Description
Creamy, golden-topped comfort in every bite – this chicken and stuffing casserole is what family dinner dreams are made of. Just watch it disappear faster than you can say seconds!
Ingredients
Scale
- 4 cups cooked chicken, shredded (about 1½ pounds of boneless chicken)
- 1 (10.75 oz) can cream of chicken soup
- 1 (10.75 oz) can cream of mushroom soup
- 1 cup sour cream
- ½ cup chicken broth
- 1 (6 oz) box stuffing mix (like Stove Top)
- ½ cup (1 stick) unsalted butter, melted
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- ¼ teaspoon dried thyme
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- In a large bowl, whisk together cream of chicken soup, cream of mushroom soup, sour cream, and chicken broth until smooth.
- Add shredded chicken, garlic powder, onion powder, black pepper, and dried thyme to the soup mixture, stirring until well combined.
- Transfer chicken mixture to prepared baking dish, spreading evenly.
- In a separate bowl, combine dry stuffing mix with melted butter, tossing until all crumbs are moistened.
- Sprinkle buttered stuffing evenly over the chicken layer without pressing down.
- Bake uncovered for 30-35 minutes, until stuffing is golden brown and casserole is bubbling around edges.
- Remove from oven, let rest for 10 minutes, then sprinkle with fresh parsley before serving.