Creamy Chicken and Stuffing Casserole

Preheat your oven to 350°F (175°C).

In a large bowl, combine the cream of chicken soup, chicken broth, sour cream, and milk. Mix until smooth.

Stir in the garlic powder and black pepper.

Add the shredded chicken, celery, and onion to the mixture, and stir until well combined.

Spread the chicken mixture evenly in a greased 9×13 inch baking dish.

Prepare the stuffing mix according to package instructions, using the melted butter.

Spread the prepared stuffing evenly over the chicken mixture in the baking dish.

Cover the dish with aluminum foil and bake for 30 minutes.

Remove the foil and bake for an additional 10-15 minutes, or until the stuffing is golden brown and crispy.

Let the casserole cool for a few minutes before serving.

For a twist, try adding a cup of frozen mixed vegetables or a handful of fresh spinach to the chicken mixture for extra nutrition. If you prefer a different flavor, substitute cream of mushroom or cream of celery soup for the cream of chicken. You can also use turkey instead of chicken, which makes this a great recipe for using up Thanksgiving leftovers. For a cheesy version, sprinkle a cup of shredded cheddar cheese over the stuffing before baking.