For the Chicken Filling
3 cups cooked chicken, shredded or cubed
1 can (10.5 oz) cream of chicken soup
1 can (10.5 oz) cream of mushroom or cream of celery soup
1 cup sour cream
½ cup chicken broth
1 small onion, finely diced (optional)
½ cup celery, finely chopped (optional)
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon black pepper
½ teaspoon salt
½ teaspoon dried thyme
½ teaspoon dried parsley
For the Stuffing Topping
1 box (6 oz) stovetop stuffing mix
1 ½ cups chicken broth
4 tablespoons melted butter
Step 1: Preheat the Oven and Prepare the Pan
Preheat your oven to 350°F (175°C). Lightly grease a 9×13 casserole dish with butter or nonstick spray. This ensures your casserole doesn’t stick and gives a beautiful golden edge.
Step 2: Prepare the Chicken
Use precooked chicken for convenience—rotisserie chicken, baked chicken breasts, or leftover chicken all work beautifully. Shred or cube it into bite-sized pieces and place it in a large bowl.
Step 3: Mix the Creamy Filling
In the bowl with the chicken, add the cream of chicken soup, cream of celery or mushroom soup, sour cream, chicken broth, and optional onion and celery. Stir until well combined.
Add garlic powder, onion powder, salt, pepper, parsley, and thyme. Mix gently to incorporate all the flavors. The filling should be thick, creamy, and well-seasoned.
Step 4: Spread the Chicken Mixture Into the Casserole Dish
Pour the creamy chicken mixture into the prepared 9×13 pan. Spread it evenly with a spatula so it bakes uniformly.
Step 5: Prepare the Stuffing Topping
In a medium bowl, combine the stovetop stuffing mix, 1 ½ cups chicken broth, and melted butter. Stir lightly to moisten the stuffing without overmixing.
Let it sit for 3–4 minutes so the broth absorbs and the stuffing becomes fluffy.
Step 6: Add the Stuffing on Top
Spoon the stuffing mixture evenly over the chicken layer. Do not press it down too hard—keeping it loose helps the top bake up golden and crisp.
Step 7: Bake the Casserole
Place the casserole in the preheated oven and bake for 35–45 minutes, or until the top is golden and the filling is bubbling around the edges.
Let it rest for 5–10 minutes before serving so the casserole sets and slices nicely.
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