Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins | Yield: 6 people
This Yum Yum Chicken is one of the easiest recipes out there and one of the best! It is made with melted butter, chopped cooked chicken, a can of cream of celery soup, a can of cream of chicken soup, sour cream, chicken broth, and a box of cornbread stuffing. You can whip this up ahead and keep it in the freezer for an easy and quick meal any time. This delicious dish is surely family and kid-friendly!
I have many recipes on my list that I wanted to try. I just don’t have time to try them yet, so I stayed with my usual favourites. Surely, this Yum Yum Chicken never fails me. It’s a great weeknight meal that I can make with minimal effort. If you are not a celery fan, you can swap it with a can of cream of mushroom.
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Ingredients
4 tablespoons melted butter
1½ pounds chopped cooked chicken
1 (10.75 ounces) can Cream of Celery soup
1 (10.75 ounces) can Cream of Chicken soup
1 c. sour cream
1 c. chicken broth
1 (6 ounces) box cornbread stuffing, uncooked (Stove Top or Pepperidge Farm)
HOW TO MAKE YUM YUM CHICKEN
Step 1: Prepare the oven. Preheat it to 350 degrees F. Using 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 until combined, then spread this over the chicken.
Step 4: Over the soup mixture, sprinkle the uncooked stuffing and top with the herb packet (if it is not combined with the stuffing mixture).
Step 5: Combine the broth and melted butter until blended, then evenly pour this over everything.
Step 6: Place in the preheated oven and bake for about 30 minutes, uncovered.
Note:
For the chopped chicken, I used a rotisserie chicken.
Ingredients
- 4 tablespoons melted butter
- 1½ pounds chopped cooked chicken
- 1 (10.75 ounces) can Cream of Celery soup
- 1 (10.75 ounces) can Cream of Chicken soup
- 1 c. sour cream
- 1 c. chicken broth
- 1 (6 ounces) box cornbread stuffing, uncooked (Stove Top or Pepperidge Farm)
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F. Using 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 until combined, then spread this over the chicken.
Step 4: Over the soup mixture, sprinkle the uncooked stuffing and top with the herb packet (if it is not combined with the stuffing mixture).
Step 5: Combine the broth and melted butter until blended, then evenly pour this over everything.
Step 6: Place in the preheated oven and bake for about 30 minutes, uncovered.
Notes
For the chopped chicken, I used a rotisserie chicken.
