Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with non-stick cooking spray or a little butter.
- If you aren't using pre-cooked chicken, now is the time to cook it. You can boil, bake, or pan-fry chicken breasts until they are cooked through. Once cooled slightly, shred or dice the chicken into bite-sized pieces. About 2 cups of cooked chicken is ideal for this recipe.2 cups cooked chicken, shredded or diced
- In a large mixing bowl, combine the two cans of condensed soups (cream of mushroom and cream of chicken). Add the sour cream and milk, stirring until everything is smooth and well incorporated.1 (10.5 ounce) can condensed cream of mushroom soup, 1 (10.5 ounce) can condensed cream of chicken soup, 1/2 cup sour cream, 1/4 cup milk
- To the soup mixture, stir in the garlic powder, onion powder, and black pepper. Mix gently until the seasonings are evenly distributed. Then, add 1 cup of shredded cheddar cheese to the bowl and fold it into the creamy mixture. Reserve any extra cheese for the topping.1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon black pepper, 1 cup shredded cheddar cheese
- Add the shredded or diced cooked chicken to the bowl with the creamy soup mixture. Fold everything together gently until the chicken is thoroughly coated.2 cups cooked chicken, shredded or diced
- Pour the chicken and soup mixture evenly into your prepared baking dish. Spread it out gently with a spoon or spatula to create a uniform layer.
- In a separate small bowl, combine the herb seasoned stuffing mix with the melted butter. Stir until the stuffing mix is evenly moistened by the butter.1 cup Pepperidge Farm® herb seasoned stuffing mix, 1/4 cup melted butter
- Sprinkle the buttered stuffing mixture evenly over the chicken mixture in the baking dish. If desired, you can sprinkle a little extra shredded cheddar cheese over the stuffing before baking.1 cup shredded cheddar cheese
- Place the baking dish in the preheated oven. Bake for 25-30 minutes, or until the casserole is heated through, the sauce is bubbly around the edges, and the stuffing topping is golden brown and delightfully crispy.
- Once baked to perfection, carefully remove the casserole from the oven. Let it rest for about 5-10 minutes before serving.
Notes
Leftovers can be stored in airtight containers in the refrigerator for 3-4 days. Reheat in the oven or microwave.
