Ingredients:

  • 3 cups (680g) cooked chicken thighs, shredded
  • 1 cup (150g) diced carrots
  • 1 cup (100g) diced celery
  • 1/2 cup (60g) diced yellow onion
  • 1 can (10.5 oz / 298g) low-sodium cream of mushroom soup
  • 1/2 cup (120ml) low-sodium chicken broth
  • 1/2 cup (120g) plain Greek yogurt
  • 1 tsp (5g) garlic powder
  • 1/2 tsp (3g) cracked black pepper
  • 6 cups (500g) cornbread dressing or stuffing cubes
  • 1/2 cup (115g) unsalted butter, melted
  • 1/2 cup (120ml) low-sodium chicken broth
  • 1 tbsp (15ml) fresh parsley, chopped

Instructions:

  1. Preheat oven to 350°F (175°C) and lightly grease a 13x9-inch baking dish.
  2. In a large mixing bowl, whisk together the cream of mushroom soup, 1/2 cup chicken broth, Greek yogurt, garlic powder, and pepper until smooth.
  3. Fold in the shredded chicken, carrots, celery, and onions until evenly coated.
  4. Spread the chicken mixture evenly across the bottom of the prepared baking dish.
  5. In a separate bowl, combine stuffing cubes with melted butter and the remaining 1/2 cup chicken broth; toss gently to moisten.
  6. Fold in the chopped fresh parsley.
  7. Spoon the dressing over the chicken mixture, pressing down lightly to create a seal.
  8. Bake for 45–55 minutes until the edges are bubbling and the top is deep golden brown.