Ingredients
- Cooked chicken, shredded: 3 cups
- Stove Top stuffing mix: 6 ounces
- Cream of chicken soup: 1 can (10.75 ounces)
- Milk: 1/2 cup
- Sour cream: 1/2 cup
- Celery, diced: 1/2 cup
- Onion, diced: 1/4 cup
- Butter, melted: 1/4 cup
Instructions
- Step 1: Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking dish.
- Step 2: In a large bowl, combine the shredded chicken, cream of chicken soup, milk, sour cream, celery, and onion. Mix well to combine.
- Step 3: Prepare the stuffing mix according to package directions, using the melted butter instead of what the package recommends, if different.
- Step 4: Spread the chicken mixture evenly into the prepared baking dish.
- Step 5: Top the chicken mixture with the prepared stuffing.
- Step 6: Bake in preheated oven for 30-35 minutes, or until heated through and the stuffing is lightly browned.
Notes
- Refrigerate leftovers in an airtight container for up to 3 days, ensuring to cool completely before storing.
- For best results, reheat individual portions in the microwave, covered, to prevent drying out.
- Serve with a dollop of cranberry sauce to add a touch of sweetness that complements the savory casserole.
- For extra flavor, sauté the celery and onion in butter until softened before adding them to the chicken mixture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American