Preheat oven to 350°F (175°C). Season chicken with garlic powder, onion powder, thyme, salt, and pepper. Sear 3-4 minutes per side in olive oil until golden brown. Slice into bite-sized pieces.

In same skillet, sauté onion and celery in butter for 5 minutes. Add chicken broth, bring to a boil, then stir in stuffing mix and cranberries. Let sit for 5 minutes.

Whisk together cream of mushroom soup, sour cream, mayonnaise, and onion soup mix.

Grease a 9x13 inch baking dish. Layer half the stuffing, followed by chicken, then creamy sauce. Top with remaining stuffing and cheddar cheese.

Cover with foil and bake for 35 minutes. Uncover and bake 10-15 more minutes until golden brown and internal temp reaches 165°F. Let rest 5 minutes before serving.