Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1/2 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tsp garlic powder
  • 10.5 oz cream of chicken soup
  • 10.5 oz cream of celery soup
  • 1/2 cup sour cream
  • 1/4 cup low-sodium chicken broth
  • 6 oz boxed stuffing mix
  • 1/2 cup unsalted butter, melted
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Preheat your oven to 350°F (180°C) and lightly grease your 9x13 baking dish with butter or non stick spray.
  2. Place the cubed chicken breasts in a single layer at the bottom of a 9x13 inch baking dish. Season evenly with kosher salt, cracked black pepper, and garlic powder.
  3. In a large mixing bowl, whisk together the cream of chicken soup, cream of celery soup, sour cream, and chicken broth until the sauce is uniform and glossy.
  4. Pour the sauce mixture over the seasoned chicken, using a spatula to spread it to the very edges of the dish to seal the chicken.
  5. Sprinkle the 6 oz of dry stuffing mix over the top of the sauce in an even layer until no large 'bald spots' of sauce are visible.
  6. Drizzle the 1/2 cup of melted butter as evenly as possible over the dry stuffing mix.
  7. Bake in the center of the oven for 30 minutes until the sauce is bubbling at the edges and the stuffing is golden brown.
  8. Remove from the oven and let it sit for 5 minutes. Sprinkle with 1 tbsp fresh parsley before serving until the fresh aroma of the herbs hits the air.