Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins | Yield: 6 people
This Yum Yum Chicken is the perfect make-ahead dish for a quick weeknight dinner even on busiest days. A kid-friendly, family-approved, easy dish that you can either store in the fridge or freeze for later. Packed with cooked chicken, cream of chicken soup, cream of celery soup, sour cream, stuffing mix, chicken broth, and butter, combined to make this perfect chicken dish!
I got this recipe from a very good friend. She gladly shared this with me, said it is her grandmother’s recipe. I used rotisserie chicken in place of the chopped cooked chicken along with six ingredients I already have on my cupboard. I serve this with a simple vegetable on the side for a fast weeknight meal that both my and husband love!
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Ingredients
1½ pounds chopped cooked chicken
1 c. sour cream
1 (10.75-ounces) can Cream of Chicken soup
1 (10.75-ounces) can Cream of Celery soup
1 (6-ounces) box cornbread stuffing, uncooked (Stove Top or Pepperidge Farm)
1 c. chicken broth
4 tablespoons melted butter
HOW TO MAKE YUM YUM CHICKEN
Step 1: Prepare the oven. Preheat it to 350 degrees F. And using a cooking spray, lightly grease a 9 x 13-inch pan.
Step 2: At the bottom of the prepared dish, spread the chicken.
Step 3: Place the cream of chicken soup, cream of celery soup, and sour cream in another bowl. Mix well, then spread it over the chicken.
Step 4: Over the soup mixture, sprinkle the uncooked stuffing. At this point, if the herb packet is not mixed with the stuffing mixture, you can simply top the stuffing with the herb packet. Then, evenly pour on top the combined broth and melted butter.
Step 5: Place in the preheated oven and bake for about 30 minutes, uncovered.
Note:
For this recipe, I used rotisserie chicken in place of the chopped cooked chicken.
Ingredients
- 1½ pounds chopped cooked chicken
- 1 c. sour cream
- 1 (10.75-ounces) can Cream of Chicken soup
- 1 (10.75-ounces) can Cream of Celery soup
- 1 (6-ounces) box cornbread stuffing, uncooked (Stove Top or Pepperidge Farm)
- 1 c. chicken broth
- 4 tablespoons melted butter
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F. And using a cooking spray, lightly grease a 9 x 13-inch pan.
Step 2: At the bottom of the prepared dish, spread the chicken.
Step 3: Place the cream of chicken soup, cream of celery soup, and sour cream in another bowl. Mix well, then spread it over the chicken.
Step 4: Over the soup mixture, sprinkle the uncooked stuffing. At this point, if the herb packet is not mixed with the stuffing mixture, you can simply top the stuffing with the herb packet. Then, evenly pour on top the combined broth and melted butter.
Step 5: Place in the preheated oven and bake for about 30 minutes, uncovered.
Notes
For this recipe, I used rotisserie chicken in place of the chopped cooked chicken.
