Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins | Yield: 6 people
If you are always on the lookout for ways to make your weeknights a breeze after a long day at work, this easy recipe for Yum Yum Chicken is what you need. Prep this in just ten minutes with only a few readily available ingredients and this delicious dish is ready on your dinner table in under an hour! You can even make this ahead and simply store it in the fridge or freeze it.
This dish is one of my most favoured meals with cooked chicken, cream of chicken soup, cream of celery soup, sour cream, stuffing mix, chicken broth, and butter. My family loves this so much that we have to have it in our favourite menu rotation. Plus it’s a great freezer meal and I can make this in advance making this perfect for a working mom like myself.
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 cooking spray, lightly grease a 9 x 13-inch pan.
Step 2: At the bottom of the prepared dish, spread the chicken. In the meantime, combine the cream of chicken soup, cream of celery soup, and sour cream in another bowl until well mixed, then spread it on top of the chicken.
Step 3: Over the soup mixture, sprinkle the uncooked stuffing. Note that if the herb packet was not mixed with the stuffing mixture, sprinkle it over the stuffing. Then, evenly pour the broth and melted butter mixture on top.
Step 4: Place in the preheated oven and bake for about 30 minutes, uncovered.
Note:
For this recipe, I used rotisserie chicken for 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 cooking spray, lightly grease a 9 x 13-inch pan.
Step 2: At the bottom of the prepared dish, spread the chicken. In the meantime, combine the cream of chicken soup, cream of celery soup, and sour cream in another bowl until well mixed, then spread it on top of the chicken.
Step 3: Over the soup mixture, sprinkle the uncooked stuffing. Note that if the herb packet was not mixed with the stuffing mixture, sprinkle it over the stuffing. Then, evenly pour the broth and melted butter mixture on top.
Step 4: Place in the preheated oven and bake for about 30 minutes, uncovered.
Notes
For this recipe, I used rotisserie chicken for the chopped cooked chicken.
