Chicken and Stuffing Casserole Recipe

Introduction

This comforting chicken and stuffing casserole is a quick and satisfying meal perfect for busy weeknights. It combines tender shredded chicken, creamy soup, and hearty stuffing for a delicious one-dish dinner your whole family will enjoy.

Ingredients

• 1 1/2 cups chicken broth (or vegetable broth)
• 1/4 cup unsalted butter
• 6 ounces stove-top stuffing mix
• 2 (10.75 ounce) cans cream of chicken soup
• 1 cup sour cream
• 3 cups cooked and shredded chicken
• 1 1/2 cups frozen mixed vegetables

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and prepare a 9×13-inch casserole dish with non-stick cooking spray.
2. Step 2: In a medium saucepan, heat the chicken or vegetable broth and unsalted butter over medium heat until the butter melts. Remove from heat, stir in the stuffing mix, then cover and set aside.
3. Step 3: In a large mixing bowl, combine the cream of chicken soup and sour cream. Mix until smooth and blended.
4. Step 4: Add the cooked shredded chicken and frozen mixed vegetables to the soup mixture. Stir until everything is evenly combined.
5. Step 5: Transfer the chicken and vegetable mixture into the prepared casserole dish, spreading it out evenly.
6. Step 6: Spoon the prepared stuffing mixture evenly over the chicken layer to cover the top.
7. Step 7: Bake the casserole for 30 to 35 minutes, until the stuffing is golden brown and the casserole is heated through.
8. Step 8: Let the casserole cool for a few minutes before serving. Enjoy your comforting meal!

Tips & Variations

• For added flavor, mix in 1/2 teaspoon of garlic powder or chopped fresh herbs like thyme or parsley into the chicken mixture.
• Substitute turkey for chicken to use up holiday leftovers.
• Try using different stuffing flavors such as herb or cornbread stuffing for a unique twist.
• Add shredded cheese on top before baking for a cheesy crust.
• Use homemade chicken broth for richer taste if you have it available.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the entire casserole in a 350°F oven until heated through, about 15-20 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh vegetables instead of frozen?

Yes, you can use fresh vegetables such as diced carrots, peas, and corn. Just be sure to steam or lightly cook them before adding to the mixture, so they’re tender after baking.

Is it possible to make this casserole ahead of time?

Absolutely. Prepare the casserole up to the point of baking, cover with foil, and refrigerate overnight. When ready, bake as instructed, adding a few extra minutes if baking straight from the fridge.

Chicken and Stuffing Casserole Recipe

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★★★★★

4.7 from 82 reviews

• Author: Rafael
• Total Time: 50 minutes
• Yield: 6 servings 1x

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Description

This comforting Chicken and Stuffing Casserole combines shredded chicken, creamy soup, and mixed vegetables topped with savory stove-top stuffing for a delicious, easy-to-make meal that’s perfect for family dinners or potlucks.

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Ingredients

Scale 1x2x3x

Broth and Butter

• 1 1/2 cups chicken broth (or vegetable broth)
• 1/4 cup unsalted butter

Stuffing

• 6 ounces stove-top stuffing mix

Casserole Mixture

• 2 (10.75 ounce) cans cream of chicken soup
• 1 cup sour cream
• 3 cups cooked and shredded chicken
• 1 1/2 cups frozen mixed vegetables

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Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Prepare a 9×13-inch casserole dish by spraying it with non-stick cooking spray to prevent sticking.
2. Prepare Stuffing: In a medium saucepan, heat the chicken or vegetable broth along with the unsalted butter over medium heat until the butter is completely melted. Remove the pan from the heat and stir in the package of stove-top stuffing mix. Cover the pan and set it aside to allow the stuffing to absorb the liquid.
3. Mix Creamy Base: In a large mixing bowl, combine the two cans of cream of chicken soup and the cup of sour cream. Stir until the mixture is smooth and well blended.
4. Add Chicken and Vegetables: To the creamy soup mixture, add the cooked and shredded chicken along with the frozen mixed vegetables. Stir thoroughly to evenly distribute all the ingredients.
5. Assemble Casserole: Transfer the chicken and vegetable mixture into the prepared casserole dish and spread it out evenly to cover the bottom.
6. Add Stuffing Topping: Spoon the prepared stuffing evenly over the chicken mixture, covering the top layer completely for a crispy, flavorful crust.
7. Bake: Place the casserole dish in the preheated oven and bake for 30 to 35 minutes. Bake until the stuffing topping turns golden brown and the casserole is heated through.
8. Cool and Serve: Allow the casserole to cool for a few minutes after baking. Serve warm and enjoy your hearty, comforting meal!

Notes

• Use vegetable broth instead of chicken broth to make the dish suitable for vegetarians if chicken is omitted.
• For extra flavor, add a teaspoon of dried herbs like thyme or sage to the stuffing mixture before baking.
• Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
• Feel free to add cheese on top if desired, but this will add fat and calories.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Main Dish
• Method: Baking
• Cuisine: American

Keywords: chicken casserole, stuffing casserole, comfort food, easy dinner recipe, creamy chicken bake