Chicken and Stuffing Casserole

 


6 ounces egg noodles
1 (10.5 ounce) can cream of chicken soup
1/2 cup sour cream
3 cups shredded rotisserie chicken
1/2 (3 ounce) package stuffing mix (stove top sage)
1 cup chicken broth
6 Tbsp butter

  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.

    Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch baking dish.

  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.

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

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

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