Quick and Easy Chicken and Stuffing Casserole


  • 9 ounces egg noodles
  • 2 (10.5 ounce) cans cream of chicken soup
  • 1 cup sour cream
  • 3 cups cubed cooked chicken
  • 1 (6 ounce) package stuffing mix
  • 2 cups chicken broth
  • ¾ cup butter
  • Directions

  • Step 1

    Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.


  • Step 2

    Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.

  • Step 3

    Mix cream of chicken soup and sour cream together in a bowl; stir in chicken and noodles. Spoon mixture into the prepared baking dish; sprinkle with stuffing mix.

  • Step 4

    Combine chicken broth and butter in a saucepan over medium heat until butter is melted; pour over stuffing layer.

  • Step 5

    Bake in the preheated oven until casserole is bubbling and stuffing is browned, about 30 minutes.

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