Ingredients

Scale

For the Casserole Base:

3 cups cooked, shredded chicken (rotisserie works great!)
1 (10.5 oz) can cream of chicken soup
1 (10.5 oz) can cream of celery or mushroom soup
1 cup sour cream
½ cup chicken broth (more if needed for moisture)
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste

For the Stuffing Topping:

1 (6 oz) box of stuffing mix (like Stove Top, chicken or cornbread flavor)
½ cup unsalted butter, melted
¾ cup warm water or more broth (to moisten stuffing)

Instructions

Step 1: Preheat Oven

Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or cooking spray.

Step 2: Mix Chicken Filling

In a large bowl, combine the shredded chicken, cream of chicken soup, cream of celery (or mushroom) soup, sour cream, chicken broth, and seasonings. Stir until creamy and well blended. Taste and adjust seasoning with salt and pepper.

Step 3: Prepare the Stuffing

In a separate bowl, mix the dry stuffing mix with the melted butter and warm water (or broth) until the bread is moist but not soggy. Let it sit a few minutes to absorb liquid.

Step 4: Assemble the Casserole

Spread the creamy chicken mixture evenly into the greased baking dish. Top with the prepared stuffing mixture, pressing lightly into place but don’t pack it down too tightly.

Step 5: Bake

Bake uncovered for 35–40 minutes, or until hot and bubbly and the top is golden brown.

Step 6: Serve

Let it rest for 5–10 minutes before serving — this helps the casserole firm up and makes it easier to slice and serve.

Notes

Using rotisserie chicken is a major time saver and adds a depth of flavor. Be sure the stuffing is moist but not soggy before topping the casserole — this ensures a perfect golden, slightly crisp finish.