Ingredients
Scale
- 1½ lb chopped cooked chicken
- 1 cup sour cream
- 1 (10.5-oz) can Unsalted Cream of Chicken Soup
- 1 (10.5-oz) can Cream of Celery soup
- 1 (6-oz) box cornbread stuffing, uncooked (Stove Top or Pepperidge Farm)
- 1 cup chicken broth
- 4 Tbsp melted butter
Instructions
- Preheat oven to 350ºF. Lightly spray a 9×13-inch pan with cooking spray.
- Spread chicken in the bottom of the dish.
- In a separate bowl, mix together the cream of chicken soup, cream of celery soup, and sour cream. Spread over the chicken.
- Sprinkle the uncooked stuffing over the soup mixture (note: if herb packet is not mixed with stuffing mixture, top stuffing with herb packet).
- Mix together the broth and the melted butter and pour evenly over all.
- Bake, uncovered, for 30 minutes.
Notes
- Store leftovers in the refrigerator for up to 3 days.
- Reheat in the oven or microwave before serving.
- Use leftover rotisserie chicken for quick prep.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 890mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 90mg