Ingredients
– 2 cups cooked chicken, shredded or chopped
– 1 can (10.5 oz) cream of chicken soup
– 1 cup sour cream
– 1 cup chicken broth
– 1 package (6 oz) stuffing mix
– 1/4 cup milk
– 1 teaspoon onion powder
– 1 teaspoon garlic powder
– Salt and pepper to taste
– 1/2 cup shredded cheddar cheese (optional)
Equipment Needed
– Mixing bowl
– 9×13 inch baking dish
– Whisk
– Measuring cups and spoons
– Spoon or spatula for mixing
Step-by-Step Instructions
First, I preheat my oven to 350°F (175°C) so that it’s nice and toasty by the time I’m ready to pop the casserole in. In a mixing bowl, I combine the shredded chicken with the cream of chicken soup, sour cream, chicken broth, milk, onion powder, garlic powder, and a sprinkle of salt and pepper. The mixture should be creamy and comforting. This is really where the magic begins! I love stirring it all together and watching it blend into a beautiful, velvety mix. (See the next page below to continue steps…)