Quick and Easy Chicken and Stuffing Casserole

Ingredients

• 9 ounces egg noodles
• 2 (10.5 ounce) cans cream of chicken soup
• 1 cup sour cream
• 3 cups cubed cooked chicken
• 1 (6 ounce) package stuffing mix
• 2 cups chicken broth
• 3/4 cup butter

Directions

Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.

Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.

Mix cream of chicken soup and sour cream together in a bowl; stir in chicken and noodles. Spoon mixture into the prepared baking dish; sprinkle with stuffing mix.

Combine chicken broth and butter in a saucepan over medium heat until butter is melted; pour over stuffing layer.

Bake in the preheated oven until casserole is bubbling and stuffing is browned, about 30 minutes.