INGREDIENTS:
4 cups cooked and shredded chicken (you can use rotisserie chicken or boil your own)
1 box of stuffing mix (like Stove Top) or 4 cups of homemade stuffing
1 can (10.5 oz) condensed cream of chicken soup
1 can (10.5 oz) condensed cream of celery or mushroom soup
1 cup sour cream or plain yogurt
1/2 cup milk or chicken broth
1/2 cup butter, melted
1 small onion, finely chopped (optional)
Salt and pepper, to taste
Fresh herbs (like parsley), for garnish
DIRECTIONS:
Preheat the Oven: Preheat your oven to 350°F (175°C).
Prepare the Stuffing: Prepare the stuffing mix according to the package directions, or use your homemade stuffing. If using a store-bought mix, you can opt to stir in the finely chopped onion for added flavor.
Mix Creamy Base: In a large bowl, mix together the condensed soups, sour cream, and milk or chicken broth until well combined. Season with salt and pepper as desired.
Assemble the Casserole: In a greased 9×13-inch baking dish, layer half of the prepared stuffing at the bottom. Spread the shredded chicken over the stuffing. Pour the creamy soup mixture over the chicken, spreading evenly. Top with the remaining half of the stuffing. Drizzle the melted butter over the top.
Bake: Place the casserole dish in the preheated oven and bake for 30-40 minutes or until it’s bubbly and the top is golden brown.
Serve: Remove from oven and let it cool slightly before serving. Garnish with fresh chopped herbs if desired
