A comforting and flavorful chicken casserole with layers of stuffing and creamy sauce.
Preheat your oven to 325°F (165°C) and grease a 9x13-inch baking dish.
Greasing the dish ensures the casserole doesn't stick and makes cleanup easier.
Cook the chicken breasts in a large pot of boiling water until fully cooked, then shred them into bite-sized pieces.
Shredding the chicken while it's warm is easier and gives a better texture.
In a mixing bowl, combine the stuffing mix, melted butter, and chopped onion.
Mix thoroughly to ensure the butter coats the stuffing evenly.
Layer half of the stuffing mixture in the bottom of the prepared baking dish.
Press the stuffing down gently to create an even layer.
Spread the shredded chicken over the stuffing layer.
Distribute the chicken evenly for consistent flavor in every bite.
Mix one can of cream of chicken soup with one cup of chicken broth and pour over the chicken layer.
Stir the soup and broth until smooth for an even pour.
Repeat the layers with the remaining stuffing mixture and chicken.
Ensure the layers are evenly distributed for a balanced casserole.
Mix the second can of cream of chicken soup with the remaining cup of chicken broth and pour over the top layer.
Pour slowly to avoid disturbing the layers.
Sprinkle a small amount of stuffing mix on top for a crunchy topping.
For extra crunch, use toasted breadcrumbs as an alternative topping.
Bake in the preheated oven for 45 minutes to 1 hour, until bubbly and golden brown on top.
Check the casserole halfway through to ensure even baking.
Let the casserole cool slightly before serving. Enjoy your delicious meal!
Allowing the casserole to rest helps it set and makes serving easier.
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