Ingredients
- 4 cups cooked shredded chicken (or 2 cans/25 oz canned chicken, drained and rinsed)
- 2 cans (10.5 oz each) cream of chicken soup (or homemade sauce; see Notes)
- 1/2 cup low-sodium chicken broth, plus more as needed
- 1/2 cup sour cream (or plain Greek yogurt)
- 1 tsp poultry seasoning
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 2 cups frozen mixed vegetables (optional, for 'pot pie' version)
- 1 6-oz box stuffing mix
- 3/4 cup warm broth (for stuffing mix)
- 1/4 cup melted butter (for stuffing mix)
- chopped parsley, for garnish
- 2 Tbsp grated Parmesan (optional topping)
Equipment
- oven
- 9×13-inch baking dish
- mixing bowls
- whisk
- spatula
- skillet (optional for stovetop version)
- broiler (optional for crisping)
Method
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- In a large bowl, whisk together cream of chicken soups, 1/2 cup broth, sour cream, poultry seasoning, garlic powder, and black pepper.
- Fold in cooked chicken and vegetables (if using). Spread mixture evenly in prepared dish.
- In a separate bowl, toss stuffing mix with warm broth and melted butter until evenly moistened. Scatter stuffing over chicken mixture.
- Bake for 25–30 minutes, until bubbling and stuffing is golden. Internal temperature should reach 165°F (74°C).
- Let rest 5–10 minutes before serving. Garnish with parsley and Parmesan if desired.
Nutrition
Calories: 410kcalCarbohydrates: 34gProtein: 27gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 95mgSodium: 910mgPotassium: 430mgFiber: 2gSugar: 4gVitamin A: 900IUVitamin C: 3mgCalcium: 120mgIron: 2mg
Notes
From-scratch sauce: Melt 3 Tbsp butter, whisk in 3 Tbsp flour; slowly add 2 cups broth + 1/2 cup milk, simmer until thickened, season with salt and pepper.
Dolly-style richer: Add 1/2 cup melted butter + 1 cup sour cream to the base; skip veggies.
Stovetop: Simmer base and chicken in a skillet 5–6 min; add prepared stuffing, cover 5 min, and broil 1–2 min to crisp.
Alternate Methods: Air Fryer (8×8 pan): 325°F (165°C) for 18–22 min until bubbly and 165°F in the center.
Slow Cooker: Add base and chicken to crock; top with dry stuffing and 1/2 cup extra broth. Cook LOW 3–4 hr, then dot with butter and broil to crisp.
Dolly-style richer: Add 1/2 cup melted butter + 1 cup sour cream to the base; skip veggies.
Stovetop: Simmer base and chicken in a skillet 5–6 min; add prepared stuffing, cover 5 min, and broil 1–2 min to crisp.
Alternate Methods: Air Fryer (8×8 pan): 325°F (165°C) for 18–22 min until bubbly and 165°F in the center.
Slow Cooker: Add base and chicken to crock; top with dry stuffing and 1/2 cup extra broth. Cook LOW 3–4 hr, then dot with butter and broil to crisp.
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