Ingredients:

  • 4 cups (approx. 600g) cooked chicken, shredded or cubed
  • 1 tsp (5g) garlic powder
  • 1/2 tsp (2.5g) cracked black pepper
  • 1 can (10.5 oz / 298g) condensed cream of chicken soup
  • 1 can (10.5 oz / 298g) condensed cream of celery soup
  • 1 cup (240g) full-fat sour cream
  • 1 cup (240ml) low-sodium chicken broth, divided
  • 1 box (6 oz / 170g) chicken-flavored stovetop stuffing mix
  • 1/2 cup (113g) unsalted butter, melted
  • 1 tbsp (4g) fresh parsley, chopped

Instructions:

  1. Preheat your oven to 350°F (175°C). Evenly distribute the shredded chicken into the bottom of an ungreased 9x13 inch baking dish. Sprinkle with garlic powder and black pepper.
  2. In a large mixing bowl, whisk together the cream of chicken soup, cream of celery soup, sour cream, and 1/2 cup of the chicken broth. Pour this mixture over the chicken, using a spatula to spread it to the very edges to seal in moisture.
  3. In a separate medium bowl, combine the dry stuffing mix with the melted butter and the remaining 1/2 cup of chicken broth. Toss lightly with a fork until the crumbs are moistened but still distinct.
  4. Sprinkle the buttery stuffing mixture evenly over the gravy layer. Bake for 30 minutes or until the topping is mahogany-colored and the sauce is bubbling. Garnish with fresh parsley if desired.