Ingredients
Scale
- 1.5 lbs chicken breast or thighs, cooked and shredded
- 2 boxes (6 oz each) chicken-flavored stuffing mix
- 1 can (10.5 oz) condensed cream of chicken soup
- 1 cup sour cream or plain Greek yogurt
- 1 bag (12 oz) frozen mixed vegetables (peas, carrots, corn)
- 1.5 cups chicken broth
- 1/2 cup (1 stick) unsalted butter, melted
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with non-stick spray or a little butter. In a large mixing bowl, whisk together the condensed cream of chicken soup, sour cream, chicken broth, dried thyme, and garlic powder until smooth. Stir in the frozen mixed vegetables and the shredded cooked chicken. Taste the mixture and add a pinch of salt and pepper if needed, keeping in mind that the stuffing mix already contains significant sodium.
- Spread the chicken and vegetable mixture evenly into the bottom of your prepared baking dish. In a separate bowl, toss the dry stuffing mix with the melted butter until the crumbs are evenly coated. Sprinkle the buttery stuffing mix over the top of the chicken layer, ensuring it covers the entire surface. If you are making this ahead of time, cover the dish tightly with foil at this stage and store it in the refrigerator for up to 24 hours.
- Place the dish in the center rack of the oven. Bake uncovered for 35 to 45 minutes. You want the internal sauce to be bubbling vigorously around the edges and the stuffing topping to be a deep golden brown and crispy. If the stuffing begins to brown too quickly, loosely tent a piece of foil over the top for the final 10 minutes of baking. Remove from the oven and let it sit for 5 minutes before serving to allow the sauce to set.
- Cook Time: 1 hour