1 1/2 cups low sodium chicken broth ▢1/4 cup butter ▢1 (6 ounce) package Stove-Top stuffing mix 1 (10.75 ounce) can cream of chicken soup ▢1 cup sour cream ▢1 (10.5 ounce) can cream of mushroom soup ▢1 whole cooked rotisserie chicken shredded (about 3 cups) ▢1 (12 ounce) bag frozen mixed vegetables thawed

Step : 1

375°F preheat the oven. Make a 9-by-13-inch baking dish oil-coated.

Step : 2 

Butter and chicken bouillon should be combined in a medium saucepan before being brought to a boil. Cover while the stuffing mixture is stirred in. Remove from heat. After five minutes, fluff the mixture with a spatula.

Step : 3

Combine the cream of mushroom soup, sour cream, and cream of chicken soup in a large basin. Stir in the rotisserie chicken and a combination of vegetables.

Step : 4

Bake, uncovered, until the filling is bubbling and the stuffing is faintly browned, about one hour.

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