Yum Yum Chicken
Yum yum chicken: chopped cooked chicken under a creamy layer of sour cream, cream of chicken and cream of celery soup, cheddar and seasonings, topped with dry cornbread stuffing, broth and melted butter, baked uncovered at 350°F to 165°F. Serves 6.
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Ingredients
- 1 1/2 pounds cooked chicken chopped; rotisserie or other cooked chicken
- 1 cup sour cream
- 1/2 cup cheddar cheese shredded
- 1 can condensed cream of chicken soup 10.5 ounces, unsalted
- 1 can condensed cream of celery soup 10.5 ounces
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 box plain cornbread stuffing mix 6 ounces, dry
- 1 cup chicken broth
- 1/4 cup butter melted
- fresh parsley chopped, for garnish
Instructions
- Heat the oven to 350°F and lightly spray a 9x13-inch baking dish with cooking spray.
- Spread the chopped cooked chicken evenly in the dish.
- In a bowl, stir together the sour cream, cheddar, cream of chicken soup, cream of celery soup, garlic powder and onion powder. Spread the mixture over the chicken.
- Sprinkle the dry cornbread stuffing mix evenly over the top.
- In a small bowl, combine the chicken broth and melted butter. Drizzle it evenly over the stuffing.
- Bake uncovered for 30 to 35 minutes, until the casserole is bubbly, the stuffing is slightly crisp and the center reaches 165°F on a food thermometer.
- Garnish with chopped parsley and serve hot.
Notes
Refrigerate leftovers within 2 hours and eat within 3 to 4 days. Freeze the assembled, unbaked casserole up to 3 months; thaw in the refrigerator and bake to 165°F.
Nutrition
Serving: 1servingCalories: 592kcalCarbohydrates: 29.8gProtein: 40.8gFat: 33.4gSodium: 1364mgFiber: 1.3gSugar: 4.5g
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