Creamy Chicken and Stuffing Casserole
Prep Time: 15 minutesCook Time: 35–40 minutesTotal Time: 50–55 minutesServings: 6–8Ingredients3 cups cooked chicken, shredded1 package (6 oz) stuffing mix1 can (10.5 oz) cream of chicken soup1 cup sour cream1 cup chicken broth4 tablespoons unsalted butter, melted½ teaspoon garlic powder½ teaspoon onion powder¼ teaspoon black pepperFresh parsley, chopped, for garnishInstructionsPreheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.In a large bowl, combine the shredded chicken, cream of chicken soup, sour cream, garlic powder, onion powder, and black pepper.Spread the creamy chicken mixture evenly into the prepared baking dish.In a separate bowl, combine the stuffing mix with the warm chicken broth and melted butter. Toss gently until evenly moistened.Spread the stuffing loosely and evenly over the chicken mixture. Avoid pressing it down so the top can become golden and slightly crisp.Bake uncovered for 30–40 minutes, or until the filling is bubbling, the stuffing is golden, and the center reaches 165°F.Remove from the oven and let the casserole rest for about 5 minutes.Garnish with fresh parsley and serve warm.TipsRotisserie or leftover cooked chicken makes this recipe especially quick.Add broccoli, peas, carrots, green beans, or corn for extra vegetables.For a cheesy version, add 1 cup shredded cheddar between the chicken and stuffing layers.Don't add too much broth to the stuffing, or the topping may become soggy.Store leftovers covered in the refrigerator for up to 3–4 days.Optional VariationsExtra Creamy: Mix 4 oz softened cream cheese into the chicken filling.Cheesy: Add shredded cheddar, Monterey Jack, or Colby Jack.Herb Flavor: Add a little thyme, sage, rosemary, or poultry seasoning.Vegetable Version: Mix drained or cooked vegetables into the creamy chicken layer before adding the stuffing.