Classic Chicken and Stuffing Casserole

Steps

Every amount is written into the step where you use it.

!Steps marked like this need your attention — stay close so nothing burns.

1. Preheat the oven to 375°F and grease a 9×13-inch baking dish with a little butter. 10 min
2. Cut 1½ pounds boneless skinless chicken breasts into 1-inch chunks, then season with ½ teaspoon kosher salt, ¼ teaspoon black pepper, ½ teaspoon garlic powder, and ½ teaspoon onion powder. 6 min
3. Finely dice 2 stalks of celery and 1 yellow onion. 5 min
4. Timing-sensitive step. Melt 3 tablespoons unsalted butter in a large skillet over medium heat, add the celery and onion, and sauté for 5–6 minutes until softened. 7 min
5. Timing-sensitive step. Add the seasoned chicken chunks to the skillet and cook over medium-high heat for 4–5 minutes, stirring occasionally, until the outside is no longer pink. 5 min
6. In a large bowl, stir together the 10.5 oz can of cream of chicken soup, ½ cup sour cream, and ¾ cup chicken broth until smooth, then fold in 1 cup frozen peas and the cooked vegetables and chicken. 3 min
7. Spread the chicken filling evenly into the prepared baking dish. 2 min
8. In a medium bowl, toss the 6 oz herb-seasoned stuffing mix with ¾ cup chicken broth until just moistened, then spread it in an even layer over the chicken filling. 3 min
9. Bake uncovered at 375°F for 28–32 minutes until the stuffing topping is golden and the filling is bubbling at the edges. 30 min
10. Let the casserole rest for 5 minutes before scooping and serving. 5 min