Ingredients

Scale

For the Casserole:

3 cups cooked chicken, shredded or chopped (rotisserie works great)
1 (10.5 oz) can cream of chicken soup
1 (10.5 oz) can cream of celery soup (or mushroom if preferred)
1 cup sour cream
1/2 cup chicken broth
1 medium yellow onion, finely diced
1/2 teaspoon garlic powder
Salt and black pepper to taste

For the Stuffing Topping:

1 (6 oz) box of stuffing mix (like Stove Top)
1/2 cup (1 stick) unsalted butter, melted
1 1/4 cups hot water (for stuffing prep)

Instructions

Step 1: Preheat the Oven

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

Step 2: Prepare the Chicken Mixture

In a large mixing bowl, combine the cooked chicken, cream of chicken soup, cream of celery soup, sour cream, chicken broth, diced onion, and garlic powder. Stir until everything is thoroughly mixed. Season with salt and pepper to taste.

Step 3: Layer the Casserole

Spread the chicken mixture evenly in the bottom of your greased baking dish.

Step 4: Mix the Stuffing

In a separate bowl, combine the stuffing mix with hot water and melted butter. Let it sit for 5 minutes so the stuffing can absorb the liquid and fluff up.

Step 5: Top and Bake

Evenly spoon the stuffing over the chicken mixture. Spread it out without pressing it down too much to keep a fluffy texture. Bake uncovered for 40–45 minutes, or until the casserole is hot and bubbly and the stuffing is golden on top.

Notes

Make sure your chicken is fully cooked before assembling the casserole. Rotisserie chicken works wonders and adds extra flavor. Letting the casserole rest for 5–10 minutes after baking helps it set up nicely for serving.