Open the oven and remove the pan with the vegetables, add the stuffing mix and stir. Mix mushroom cream soup, milk, broth, eggs and sour cream in a bowl and pour into the pan. Add chicken and mix everything together.
Place a piece of foil over the skillet to act as a cover and bake the casserole for 20 minutes. After the time is up, remove the foil and bake for another 20 minutes. When the casserole is finished, the top and sides will appear light brown. Because this dish contains eggs and dairy, “make sure it’s completely cooked,” says Watkins. Her advice is to treat the filling like a cake, poke it in the middle to make sure it’s not soggy, or use a meat thermometer to make sure the center reaches at least 160°F. is to check