Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins | Yield: 6 Servings
Yum! This delicious dish will surely satisfy all your cravings today! Try this recipe now and prepare to fall in love! Oh, man, you are so in for a treat! A big thanks to my good friend, Andrew, for sharing this recipe with me because now, I get to share it with you as well! Well, you just have to try and taste it yourself! By the way, I like serving this Yum Yum Chicken with mashed potatoes or rice. Try it and thank me later! Have a wonderful day, everyone, and I hope you all love and appreciate this recipe today. Enjoy!
Ingredients:
4 tablespoons melted butter
1 (10.75 ounces) can Cream of Celery soup
1 (10.75 ounces) can Cream of Chicken soup
1½ pound chopped cooked chicken
1 c chicken broth
1 (6 ounces) box cornbread stuffing, uncooked (Stove Top or Pepperidge Farm)
1 c sour cream
Directions:
Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Apply cooking spray in a 9×13-inch baking pan.
Spread the chopped chicken into the prepared baking pan. Make sure to cover the bottom.
In a mixing bowl, add sour cream, cream of celery soup, and cream of chicken soup. Stir until well blended.
Generously sprinkle the stuffing on top of the soup mixture.
In a mixing bowl, add the melted butter and broth. Stir until well blended.
Pour the mixture on top of everything and spread it evenly.
Place it inside the preheated oven and bake for 30 minutes or until done.
Remove from the oven and let it rest for a few minutes at room temperature.
Serve warm and enjoy!
Note:
Please note that I used rotisserie chicken for this recipe.
