Chicken And Stuffing Casserole

Ingredients

• 2 Boxes Stove Top Stuffing- Savory Herbs
• 2 Cups Chicken Broth
• 1 Stick Butter, melted
• 2 Cups Rotisserie Chicken, shredded
• 10.5 Oz Cream Of Chicken Soup
• 10.5 Oz Cream Of Celery
• 1/2 Cup Sour Cream
• 1-1/5 Cups Frozen Peas And Carrots, thawed
• Salt and Pepper to taste
• 1 Tbs Garlic Powder

Method

1. Preheat the oven to 350°F.
2. In a large bowl, combine both boxes of stuffing mix with the chicken broth and melted butter; stir until evenly moistened and let sit for 5 minutes.
3. In another bowl, mix the shredded chicken with salt, pepper, and garlic powder, then stir in the cream of chicken soup, cream of celery soup, sour cream, and thawed peas and carrots.
4. Spread the chicken mixture evenly into a greased 9x13-inch baking dish, then top with the prepared stuffing, smoothing it into an even layer.
5. Bake in the center of the oven for 30-40 minutes, until hot and bubbly and the stuffing is golden and crisp on top.
6. Let the casserole rest for 5 minutes before serving warm.