Quick and Easy Chicken and Stuffing Casserole

This is so good, it should be illegal. Everyone in my family loves it. Even my picky 3 year old!

Step: 1

Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.

Step: 2

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

Step: 3

Mix cream of chicken soup and sour cream together in a bowl; stir in chicken and noodles. Spoon mixture into the prepared baking dish; sprinkle with stuffing mix.

Step: 4

Combine chicken broth and butter in a saucepan over medium heat until butter is melted; pour over stuffing layer.

Step: 5

Bake in the preheated oven until casserole is bubbling and stuffing is browned, about 30 minutes.

Per Serving: 585 calories; protein 24.3g; carbohydrates 45.5g; fat 33.7g; cholesterol 131.7mg; sodium 1243.2mg.

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