Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 celery stalks, chopped
- 1 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 4 cups cooked chicken, shredded
- 6 cups prepared stuffing (use your favorite recipe or a store-bought version)
- 2 cups chicken broth
- 1 can (10.75 ounces) condensed cream of chicken soup
- 1/2 cup sour cream
- Salt and pepper to taste
- 1/4 cup melted butter (optional, for topping)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- Heat olive oil in a large skillet over medium heat. Add onion and celery and cook until softened, about 5-7 minutes. Stir in thyme and sage.
- In a large bowl, combine cooked chicken, sautéed vegetables, stuffing, chicken broth, cream of chicken soup, and sour cream. Season with salt and pepper to taste. Mix well to combine.
- Pour the mixture into the prepared baking dish. Drizzle with melted butter, if desired.
- Bake for 30-35 minutes, or until heated through and the top is golden brown.
- Let stand for 5-10 minutes before serving.
Notes
For a crispier topping, sprinkle breadcrumbs over the casserole before baking. You can also add vegetables like carrots or mushrooms to the skillet along with the onion and celery. Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 650mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 100mg