Ingredients
Scale
- 2 lbs cooked chicken, shredded or cubed
- 12 oz (2 boxes) herb-seasoned stuffing mix
- 1 can (10.5 oz) condensed cream of chicken soup
- 1 cup sour cream (optional, or extra broth for budget)
- 2 cups frozen peas, carrots, and corn mix
- 1.5 cups chicken broth
- 1/2 cup unsalted butter, melted
- 1 tsp dried thyme
- 1 tsp 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 butter or non-stick spray. In a large mixing bowl, combine the shredded cooked chicken, frozen vegetables, cream of chicken soup, and garlic powder. If you are using sour cream for extra richness, fold it in now. If the mixture looks too thick, add 1/4 cup of the chicken broth to loosen it up. Spread this mixture evenly across the bottom of your prepared baking dish.
- In a separate bowl, pour in both boxes of the stuffing mix. Drizzle the melted butter and the remaining chicken broth over the dry stuffing. Toss gently with a fork until the stuffing is moistened but not soggy. Sprinkle the thyme, salt, and pepper over the stuffing. Spread the stuffing mixture in an even layer over the chicken and vegetable base. Do not press it down too firmly; keeping it light ensures the top gets crispy while the bottom stays moist.
- Cover the dish with aluminum foil and bake for 20 minutes to ensure the center is heated through and the vegetables are tender. After 20 minutes, remove the foil and bake for an additional 20 to 25 minutes. You are looking for a deep golden-brown color on the stuffing and bubbling edges in the sauce. Remove from the oven and let it sit for 5 minutes before serving to allow the sauce to set. Serve warm with a side of cranberry sauce if desired.
- Cook Time: 60 minutes