Ingredients
3 cups cooked shredded chicken
1 can (10.5 oz) cream of chicken soup
½ cup sour cream
1 box (6 oz) stuffing mix, prepared
1 tablespoon butter (optional)
Salt and pepper to taste
1 cup frozen mixed veggies (optional)
1 cup shredded cheddar cheese (optional)
Instructions
1. Preheat oven to 375°F (190°C) and grease a 9×13 baking dish.
2. Spread shredded chicken evenly in the bottom of the dish.
3. In a bowl, mix soup and sour cream, then spread over the chicken.
4. Top with stuffing mix, prepared as directed.
5. Dot with butter, if using.
6. Bake uncovered for 30–35 minutes until bubbly and golden.
7. Let rest 5 minutes before serving.
Notes
To make ahead: Assemble and refrigerate up to 24 hours in advance.
To freeze: Wrap unbaked casserole well and freeze for up to 3 months.
Thaw overnight in fridge or bake from frozen at 350°F for 50–60 minutes.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 410
- Sugar: 2g
- Sodium: 870mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 78mg