Chicken and Stuffing Casserole Recipe

Introduction

This chicken and stuffing casserole is a comforting, easy-to-make dish that’s perfect for weeknight dinners or casual gatherings. Combining tender shredded chicken with creamy soup and savory stuffing, it’s a warm, satisfying meal everyone will love.

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 butter over medium heat until the butter melts. Remove from heat and stir in the stuffing mix. Cover and set aside.
3. Step 3: In a large mixing bowl, combine the cream of chicken soup and sour cream, mixing until smooth.
4. Step 4: Add the cooked shredded chicken and frozen mixed vegetables to the soup mixture. Stir well to combine.
5. Step 5: Transfer the chicken and vegetable mixture into the prepared casserole dish, spreading it evenly across the bottom.
6. Step 6: Spoon the prepared stuffing evenly over the chicken mixture to cover the top.
7. Step 7: Bake in the preheated oven for 30-35 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 extra flavor, add 1/2 teaspoon of dried thyme or sage to the soup mixture before combining.
• Use leftover turkey in place of chicken for a Thanksgiving twist.
• Mix in 1 cup of shredded cheese on top before baking for a cheesy crust.
• Substitute cream of mushroom soup for a different flavor profile.

Storage

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

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh vegetables instead of frozen?

Yes, fresh vegetables like peas, carrots, and corn can be used. Just steam or sauté them lightly before adding to the mixture to ensure they cook fully during baking.

Is it possible to make this casserole ahead of time?

Absolutely. Assemble the casserole up to the baking step, cover tightly, and refrigerate for up to 24 hours. Bake as directed, adding a few extra minutes if baking from cold.

Chicken and Stuffing Casserole Recipe

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★★★★★

4.9 from 147 reviews

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

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Description

This comforting Chicken and Stuffing Casserole combines tender shredded chicken, creamy soup, mixed vegetables, and flavorful stove-top stuffing baked to golden perfection. It’s an easy, hearty dish perfect for weeknight dinners or family gatherings.

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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) and prepare a 9×13-inch casserole dish by coating it with non-stick cooking spray to prevent sticking during baking.
2. Prepare stuffing: In a medium saucepan, heat 1 1/2 cups of chicken or vegetable broth with 1/4 cup unsalted butter over medium heat. Stir occasionally until the butter melts fully. Remove from heat, then stir in the 6-ounce package of stove-top stuffing mix. Cover the pan and set the stuffing aside to absorb the liquid while you prepare the casserole mixture.
3. Mix creamy base: In a large mixing bowl, combine two cans of cream of chicken soup (10.75 ounces each) and 1 cup of sour cream. Mix thoroughly until the soup and sour cream are well blended, forming a smooth creamy base.
4. Add chicken and vegetables: Stir 3 cups of cooked and shredded chicken and 1 1/2 cups of frozen mixed vegetables into the creamy soup mixture. Mix evenly to distribute all ingredients uniformly throughout the mixture.
5. Assemble casserole: Transfer the chicken, vegetable, and soup mixture into the prepared 9×13-inch casserole dish. Spread the mixture evenly to create a consistent layer across the bottom of the dish.
6. Top with stuffing: Spoon the prepared stuffing evenly over the surface of the chicken mixture in the casserole dish, covering the top completely.
7. Bake: Place the casserole dish into the preheated oven and bake for 30 to 35 minutes, or until the top turns golden brown and the casserole is thoroughly heated through.
8. Serve: Remove the casserole from the oven and let it cool for a few minutes before serving. This allows the casserole to set slightly for easier portioning. Enjoy your warm, comforting chicken and stuffing casserole!

Notes

• Use vegetable broth for a vegetarian variation by substituting chicken broth and chicken with plant-based alternatives.
• To add extra flavor, sprinkle some shredded cheese on top of the stuffing before baking.
• Be sure to use fully cooked chicken to save prep time and ensure food safety.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven.

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

Keywords: chicken casserole, stuffing casserole, comfort food, easy dinner, baked casserole, chicken and vegetables