Step 1

to 350°F (175°C) and lightly grease a 9×13-inch baking dish. This size provides the perfect depth for the layers to cook evenly.

Step 2

by combining the shredded chicken, cream of chicken soup, and sour cream in a large bowl. Mix until smooth and creamy, ensuring there are no pockets of undistributed soup. The mixture should have a thick, spreadable consistency.

Step 3

with garlic powder, onion powder, salt, and pepper. Stir well to incorporate all the seasonings evenly throughout. Take a moment to taste and adjust seasonings if needed.

Step 4

to your prepared baking dish, spreading it into an even layer. Use a spatula to smooth the top, ensuring it reaches all corners of the dish.

Step 5

by combining the dry stuffing mix with melted butter in a medium bowl. Toss until the stuffing is evenly coated with butter – this will help achieve that perfect crispy top.

Step 6

to the stuffing mixture gradually, stirring between additions. The stuffing should be moist but not soggy. You might not need all the broth depending on your preference.

Step 7

evenly over the chicken layer, covering it completely. Don’t press down too firmly – you want to maintain some lightness in the stuffing layer.

Step 8

for 35-40 minutes until the top is golden brown and crispy, and you can see the edges bubbling slightly. The aroma will tell you when it’s nearly done!

Step 9

for 5-10 minutes before serving. This resting period is crucial as it allows the casserole to set up properly and makes serving much easier.