Description

A soul-warming casserole featuring tender chicken in a creamy sauce beneath a golden, buttery stuffing crust—pure comfort food that’s easy enough for a weeknight but cozy enough for Sunday dinner.

Ingredients

3 cups cooked, shredded chicken (e.g., rotisserie)
1 (10.5 oz) can cream of chicken soup
1/2 cup sour cream
1/2 cup chicken broth (divided)
1 box stuffing mix (herbed, cornbread, or sage blend)
1/4 cup butter, melted
Salt and freshly ground black pepper, to taste

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Instructions

Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
In a large bowl, mix chicken, cream of chicken soup, sour cream, 1/4 cup chicken broth, salt, and pepper until well combined.
Spread the mixture evenly into the prepared baking dish.
In a separate bowl, combine stuffing mix with melted butter and remaining 1/4 cup chicken broth. Stir until just moistened.
Spread the stuffing mixture evenly over the chicken layer.
Bake uncovered for 30–40 minutes, until the top is golden and the edges are bubbling.
Let rest 5–10 minutes before serving. Garnish with parsley or green onions if desired.

Notes

Use leftover turkey as a swap for chicken.
Plain Greek yogurt can substitute for sour cream.
To add veggies, fold in steamed broccoli, peas, or sautéed mushrooms to the chicken mixture.
For a crispier topping, broil the casserole for the final 1–2 minutes—watch closely.