Ingredients:

  • 1 lb Rotisserie chicken, shredded or cubed
  • 12 oz frozen mixed peas and carrots
  • 1/2 tsp garlic powder
  • 1/2 tsp cracked black pepper
  • 10.5 oz condensed cream of chicken soup
  • 1 cup sour cream
  • 1/2 cup low sodium chicken broth
  • 6 oz stovetop stuffing mix
  • 1/2 cup unsalted butter, melted

Instructions:

  1. Preheat oven to 350°F (180°C).
  2. In a large bowl, mix the shredded rotisserie chicken, frozen peas and carrots, garlic powder, and black pepper.
  3. Whisk in the condensed cream of chicken soup, sour cream, and chicken broth until the mixture is smooth and velvety.
  4. Transfer to dish. Pour the chicken mixture into an ungreased 9x13 inch baking dish and spread it evenly.
  5. Prep the topping. In a separate bowl, toss the dry stuffing mix with the melted butter until every crumb is glistening.
  6. Layer the stuffing. Sprinkle the buttery stuffing mix evenly over the chicken base, making sure to cover the corners.
  7. Bake the dish. Place the pan in the center rack and bake for 30 minutes until the sauce is bubbling and the top is golden brown.
  8. Rest the bake. Remove from the oven and let it sit for 5 minutes.
  9. Garnish and serve. Sprinkle with fresh parsley if you’re feeling fancy, then scoop it out while it’s hot.