Description
This cozy Chicken and Stuffing Casserole is the ultimate comfort food: tender shredded chicken in a creamy, savory sauce, topped with buttery, golden stuffing. It’s an easy weeknight bake that uses simple pantry ingredients and frozen veggies for a complete, family-friendly meal in one dish.
Ingredients
Scale
- 4 cups shredded cooked chicken
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
- 1 cup sour cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1 package (6 oz) stuffing mix
- 1/2 cup melted butter
- 1 cup frozen mixed vegetables (peas, carrots, and corn)
- Nonstick spray or butter, for greasing the baking dish
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with nonstick spray or butter.
- In a large bowl, combine the shredded cooked chicken, cream of chicken soup, chicken broth, sour cream, garlic powder, onion powder, dried thyme, and black pepper. Stir until the mixture is smooth and evenly blended.
- In a separate medium bowl, add the dry stuffing mix. Pour the melted butter over the stuffing and toss until all of the stuffing is lightly coated and moistened.
- Spread the creamy chicken mixture in an even layer across the bottom of the prepared 9×13-inch baking dish.
- Evenly distribute the frozen mixed vegetables over the chicken layer, spreading them to cover the surface.
- Sprinkle the buttered stuffing mix evenly over the top of the vegetables, covering the casserole from edge to edge.
- Bake in the preheated oven for 30–35 minutes, or until the casserole is bubbling around the edges and the stuffing topping is golden brown and crisp.
- Remove from the oven and let the casserole rest for 5–10 minutes before serving to allow it to set slightly and cool to a comfortable serving temperature.
Notes
- Use rotisserie chicken or leftover roast chicken to save time.
- If the mixture seems too thick before baking, add an extra splash (2–4 tablespoons) of chicken broth for a looser, saucier casserole.
- You can thaw the vegetables first if you prefer, but they bake up well straight from frozen.
- For a less salty casserole, choose low-sodium chicken broth and a reduced-sodium stuffing mix and soup.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Casserole, Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 350 kcal
- Sugar: 3 g (approx.)
- Sodium: 750 mg (approx., will vary by brand)
- Fat: 20 g (approx.)
- Saturated Fat: 9 g (approx.)
- Unsaturated Fat: 10 g (approx.)
- Trans Fat: 0 g (approx.)
- Carbohydrates: 24 g (approx.)
- Fiber: 2 g (approx.)
- Protein: 18 g (approx.)
- Cholesterol: 80 mg (approx.)
Keywords: chicken and stuffing casserole, easy chicken casserole, leftover chicken recipe, comfort food, weeknight dinner, family meal