Ingredients
- 4 cups cooked shredded halal-certified chicken
- 1 can (10.5 oz) halal-friendly condensed cream of chicken soup
- 1/2 cup sour cream
- 1 cup halal-certified chicken broth, divided
- 2 cups frozen mixed vegetables
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 box (about 6 oz) halal-friendly savory herb or chicken-flavor stuffing mix
- 4 tablespoons unsalted butter, melted
- Fresh parsley, for garnish
Instructions
- Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish.
- Combine the cooked chicken, cream of chicken soup, sour cream, 1/2 cup chicken broth, garlic powder, and black pepper.
- Fold in the frozen mixed vegetables.
- Spread the chicken mixture evenly in the baking dish.
- Place the stuffing mix in a bowl.
- Add the remaining 1/2 cup warm chicken broth and melted butter.
- Toss gently with a fork.
- Spread the stuffing loosely over the chicken filling.
- Cover loosely with foil and bake for 20 minutes.
- Remove the foil and bake for another 15 minutes until bubbling and golden.
- Rest for 10 minutes.
- Garnish with parsley and serve.
Notes
Use fully cooked chicken for predictable baking time. Check packaged stuffing, soup, and broth ingredients when preparing a halal-friendly version. Avoid adding excess broth to the stuffing so the topping stays lightly crisp
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Chicken Casseroles
- Method: Baking
- Cuisine: American