Chicken and Stuffing Casserole

Ingredients

• 1 (14-ounce) can cream of chicken soup
• 1 (10-ounce) can condensed chicken broth
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1 1/2 cups cooked, chopped chicken
• 1 (6-ounce) package herb-seasoned stuffing mix
• 1 cup shredded cheddar cheese
• 1/4 cup butter, melted

Directions

1. Preheat oven to 350°F.
2. In a medium bowl, combine cream of chicken soup and chicken broth. Stir in sour cream, mayonnaise, and chicken. Mix until evenly combined.
3. Spread stuffing mix in the bottom of a 9x13-inch baking dish. Pour chicken mixture over stuffing mix.
4. Sprinkle cheddar cheese over the top. Drizzle melted butter over the top.
5. Bake in preheated oven for 40 minutes. Serve warm.

Interesting Facts

• This casserole is a great way to use up leftover cooked chicken.
• This casserole can be made ahead of time and stored in the refrigerator for up to 3 days.
• This casserole can be frozen for up to 3 months.