Description
Chicken Stuffing Casserole combines tender cooked chicken, creamy sauce, mixed vegetables, and golden herb-seasoned stuffing in an easy 35-minute family dinner.
Ingredients
Scale
- 6 ounces stuffing mix, or 3 to 4 cups homemade stuffing
- 1 1/4 cups hot water
- 2 cups cooked chicken, chopped or diced
- 1/3 cup sour cream
- 10.5 ounces condensed cream of chicken soup
- 3 cups frozen mixed vegetables, thawed
- Nonstick cooking spray or butter for greasing
- 1/2 cup shredded cheddar cheese, optional
- Black pepper, garlic powder, or dried parsley, optional
Instructions
- Preheat the oven to 400°F and lightly grease a 9 x 13-inch casserole dish.
- Place the stuffing mix in a medium bowl and pour the hot water over it.
- Stir gently, then let the stuffing rest for 5 minutes.
- Combine the cooked chicken, sour cream, condensed cream of chicken soup, and thawed mixed vegetables in a large bowl.
- Spread the chicken mixture evenly in the prepared casserole dish.
- Fluff the stuffing with a fork and spoon it loosely over the filling.
- Sprinkle shredded cheddar cheese over the stuffing if desired.
- Bake uncovered for 25 to 30 minutes, until the filling bubbles and the stuffing turns golden brown.
- Let the casserole rest for 5 minutes before serving.
Notes
- Thaw and drain the frozen vegetables well to prevent a watery filling.
- Use rotisserie chicken or leftover roasted chicken for faster preparation.
- Cooked turkey, ham, ground beef, or shredded pork can replace the chicken.
- Cream of mushroom or cream of celery soup can replace the cream of chicken soup.
- Keep the stuffing loose instead of pressing it down so the topping browns evenly.
- Store the filling and stuffing separately when preparing the casserole ahead.
- Refrigerate leftovers in an airtight container for up to four days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Casserole, Chicken, Dinner, Entree, Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 314
- Sugar: 3
- Sodium: 837
- Fat: 8
- Saturated Fat: 3
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 5
- Protein: 22
- Cholesterol: 51