3 1/2cupscooked chicken(about 1 1/2 pounds of chicken before cooking)
10.5ouncescream of mushroom soup
1cupsour cream8 ounces
1boxstuffing mix6 ounces
1 1/2cupschicken stock12 ounces
1/4cupunsalted butter2 ounces
Preheat the oven to 350º Fahrenheit. Grease a 9x9" baking pan with cooking spray. (You can use a 9x13" baking pan if you'd like.)
In a small bowl, stir together the cream of mushroom soup and the sour cream. Pour and spread this mixture over the chicken.
Prepare the box stuffing mix as per the instructions on the back of the box using the 1 1/2 cups chicken stock and 1/4 cup butter. We switch out the hot water for chicken stock for added flavor.
Sprinkle the cooked chicken on the bottom of the prepared baking dish.
Spoon the sour cream mixture over the chicken, then spread the stuffing mix on top.
Cover the casserole with foil and bake for 30 minutes, then uncover and bake for an additional 10 minutes. (If you used a 9x13" baking pan, it may heat through more quickly since it won't be as thick in the pan.)
Refer to the article above for more tips and tricks.The calories shown are based on the recipe serving 8, with 1 serving being 1/8 of the recipe. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**