Ingredients
Scale
- 3 cups cooked chicken, shredded
- 1 package (6 ounces) stuffing mix
- 1 cup chicken broth
- 1 can (10.5 ounces) cream of chicken soup
- 1/2 cup sour cream
- 1/2 cup milk
- 1 small onion, finely chopped
- 2 stalks celery, chopped
- 1 tablespoon butter
- Salt and pepper to taste
- Fresh parsley, chopped (optional, for garnish)
Feel free to substitute the chicken with turkey if you have leftovers, or use a can of cream of mushroom soup for a different flavor profile. Mama Lou always encouraged creativity in the kitchen, reminding me that cooking is an art, not a science.
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter or non-stick spray.
- In a large skillet, melt the butter over medium heat. Add the chopped onion and celery, sautéing until soft and translucent, about 5 minutes.
- In a large bowl, combine the cooked chicken, sautéed onions and celery, cream of chicken soup, sour cream, and milk. Season with salt and pepper to taste.
- Prepare the stuffing mix according to the package instructions, using chicken broth instead of water for added flavor.
- Spread the chicken mixture evenly in the prepared baking dish. Top with the prepared stuffing, spreading it out evenly over the chicken.
- Bake in the preheated oven for 30-35 minutes, or until the casserole is bubbly and the top is golden brown.
- Remove from the oven and let it rest for a few minutes before serving. Garnish with chopped parsley if desired.
Cooking with love and patience is key, as Mama Lou always said. Take your time and enjoy the process, knowing that you’re crafting something special for your loved ones.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International