Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch bite-sized pieces
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp kosher salt
  • 0.25 tsp cracked black pepper
  • 10.5 oz condensed cream of chicken soup
  • 1 cup sour cream
  • 0.5 cup low-sodium chicken broth
  • 2 cups frozen mixed vegetables (peas, carrots, corn)
  • 6 oz boxed stuffing mix
  • 0.5 cup unsalted butter, melted
  • 0.5 tsp dried parsley

Instructions:

  1. Preheat oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish. Toss chicken thigh pieces with garlic powder, onion powder, salt, and pepper in a bowl until evenly coated. Spread the seasoned chicken in an even layer at the bottom of the prepared dish.
  2. In a separate mixing bowl, whisk together the condensed cream of chicken soup, sour cream, and chicken broth until smooth. Fold in the frozen mixed vegetables. Pour the sauce mixture evenly over the chicken, ensuring all pieces are covered.
  3. In a medium bowl, combine the dry stuffing mix with the melted butter. Toss until the crumbs are well-moistened. Sprinkle the stuffing mixture evenly over the sauce layer, covering it from edge to edge.
  4. Bake in the center of the oven for 35 minutes, or until the sauce is bubbling and the stuffing is deep golden brown. Ensure chicken reaches an internal temperature of 165°F (74°C). Let the casserole rest for 5 minutes before serving.