Ingredients
Scale
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt & pepper, to taste
- 3 cups cooked chicken, shredded
- 1 (10.5 oz) can cream of chicken soup
- 1 (10.5 oz) can cream of celery or mushroom soup
- 1 cup sour cream
- 1/2 cup milk
- 1 (6 oz) box chicken-flavored stuffing mix
- 1/2 cup butter, melted
- Optional: 1 cup frozen mixed vegetables or cooked broccoli
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
- In a large bowl, combine soups, sour cream, milk, garlic powder, onion powder, salt, and pepper.
- Stir in shredded chicken and optional vegetables. Spread into prepared dish.
- In a separate bowl, mix stuffing with melted butter until evenly coated.
- Sprinkle stuffing over the chicken mixture.
- Bake uncovered for 30–35 minutes until bubbly and golden on top.
Notes
- Substitute sour cream with Greek yogurt for a lighter option.
- Use leftover turkey instead of chicken.
- Add shredded cheese for extra richness.
- Assemble ahead and refrigerate overnight before baking.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Southern
- Diet: Halal
Nutrition
- Serving Size: 1 portion
- Calories: 435
- Sugar: 3g
- Sodium: 810mg
- Fat: 25g
- Saturated Fat: 11g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 80mg