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Chicken and Stuffing Casserole Recipe

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3.8 from 34 reviews

  • Author: Ezabella
  • Total Time: 50 minutes
  • Yield: 6 servings

Description

This Chicken and Stuffing Casserole combines shredded chicken, stove-top stuffing mix, and a creamy blend of cream of chicken soup and sour cream for a comforting, easy-to-make dinner. With frozen mixed vegetables adding color and nutrition, it’s a perfect one-pan meal that cooks up quickly in the oven, ideal for busy weeknights.

Ingredients

Broth and Butter

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

Stuffing

  • 6 ounces stove-top stuffing mix

Cream Mixture

  • 2 (10.75 ounce) cans cream of chicken soup
  • 1 cup sour cream

Main Ingredients

  • 3 cups cooked and shredded chicken
  • 1 1/2 cups frozen mixed vegetables

Instructions

  1. Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C) and spray a 9×13-inch casserole dish with non-stick cooking spray to prevent sticking during baking.
  2. Make Stuffing Mixture: In a medium saucepan over medium heat, warm 1 1/2 cups of chicken or vegetable broth with 1/4 cup of unsalted butter until the butter melts completely. Remove from heat and stir in the 6-ounce stuffing mix. Cover the pan and set aside to allow the stuffing to absorb the liquid.
  3. Mix Cream Base: In a large mixing bowl, combine two 10.75-ounce cans of cream of chicken soup with 1 cup of sour cream. Stir thoroughly until the mixture is smooth and well blended.
  4. Add Chicken and Vegetables: Fold 3 cups of cooked, shredded chicken and 1 1/2 cups of frozen mixed vegetables into the soup mixture, stirring to distribute all ingredients evenly.
  5. Assemble Casserole: Evenly transfer the chicken and vegetable mixture into the prepared casserole dish, spreading it flat across the bottom.
  6. Top with Stuffing: Spoon the prepared stuffing mixture over the chicken layer, spreading it evenly to cover the top completely.
  7. Bake: Place the casserole dish in the preheated oven and bake for 30-35 minutes, or until the stuffing topping is golden brown and the casserole is heated through.
  8. Cool and Serve: Allow the casserole to cool for a few minutes after baking, then serve warm for a hearty and satisfying meal.

Notes

  • You can substitute vegetable broth for chicken broth for a lighter flavor or to keep it vegetarian-friendly (omit chicken for vegetarian version).
  • Frozen mixed vegetables can include peas, carrots, green beans, and corn for a colorful and nutritious addition.
  • Use rotisserie chicken or leftover cooked chicken to save time in preparing the shredded chicken.
  • For a crispier top, broil the casserole for 2-3 minutes at the end of baking, watching carefully to prevent burning.
  • To make this recipe gluten-free, use gluten-free stuffing mix and ensure the cream of chicken soup is gluten-free.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Dinner
  • Method: Baking
  • Cuisine: American

Find it online: https://kitchenloving.com/chicken-and-stuffing-casserole-recipe/