Key Benefits

• Easy to prepare with simple ingredients.
• Perfect for feeding a crowd or meal prep.
• Combines creamy textures with a crunchy topping for the ultimate comfort food.

Ingredients

• 3 cups cooked, shredded chicken
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 (10.75 ounce) can condensed cream of celery soup
• 1 (8 ounce) container sour cream
• 1/2 cup milk
• 1/4 teaspoon ground black pepper
• 1 (16 ounce) package dry cornbread stuffing mix
• 1/2 cup butter, melted

Directions

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. In a large mixing bowl, combine the cream of chicken, mushroom, and celery soups with sour cream, milk, and black pepper.
3. Stir in the shredded chicken until everything is well-coated and smooth.
4. Spread the chicken mixture evenly in the prepared baking dish.
5. In another bowl, combine the cornbread stuffing mix with the melted butter, stirring well.
6. Spread the stuffing mixture over the chicken mixture in the baking dish.
7. Bake for 30–40 minutes, or until hot and bubbly. Serve warm and enjoy!

Pro Tips and Variations

• Add frozen vegetables like peas or green beans for extra nutrition.
• Substitute sour cream with plain Greek yogurt for a healthier option.
• Sprinkle shredded cheddar cheese over the stuffing mix before baking for added flavor.

Serving Suggestions

Pair this casserole with a fresh green salad or roasted vegetables for a complete meal. Leftovers can be reheated and enjoyed the next day!

Conclusion

This Chicken and Stuffing Casserole is the ultimate comfort food, blending creamy and crunchy textures for a dish everyone will love. Perfect for busy nights or special occasions, it’s sure to become a family favorite.

FAQs

• Can I use leftover turkey instead of chicken? Yes, leftover turkey works perfectly in this recipe.
• How do I store leftovers? Store in an airtight container in the refrigerator for up to 3 days.
• Can I make this casserole ahead of time? Yes, assemble the casserole and refrigerate it for up to 24 hours before baking.