Description
This comforting Chicken and Stuffing Casserole combines tender shredded chicken, creamy soup and sour cream, nutritious mixed vegetables, and flavorful stove-top stuffing baked till golden and bubbling. Perfect for an easy family dinner that’s hearty and satisfying.
Ingredients
Scale
Broth and Butter
- 1 1/2 cups chicken broth (or vegetable broth)
- 1/4 cup unsalted butter
Stuffing
- 6 ounces stove-top stuffing mix
Chicken 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
Instructions
- 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 ensure easy removal of the casserole after baking.
- Prepare Stuffing: In a medium saucepan, warm 1 1/2 cups chicken or vegetable broth and 1/4 cup unsalted butter over medium heat until the butter melts completely. Remove from heat and stir in the 6-ounce package of stove-top stuffing mix. Cover the saucepan and set aside to allow the stuffing to absorb the liquid.
- Mix Soup 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 evenly blended.
- Add Chicken and Vegetables: Fold 3 cups of cooked, shredded chicken and 1 1/2 cups of frozen mixed vegetables into the soup mixture, ensuring everything is well incorporated to create a hearty filling.
- Assemble Casserole: Spread the chicken and vegetable mixture evenly across the bottom of the prepared casserole dish, creating a base layer for the stuffing topping.
- Top with Stuffing: Spoon the prepared stuffing over the chicken mixture in the casserole dish, covering it evenly to form a delicious crust once baked.
- Bake: Place the casserole dish in the preheated oven and bake for 30-35 minutes until the stuffing topping is golden brown and the casserole is hot and bubbly throughout.
- Serve: Allow the casserole to cool for a few minutes before serving to let flavors settle and ensure safe eating temperature. Enjoy this warm, comforting dish!
Notes
- You can substitute vegetable broth for chicken broth to make it vegetarian-friendly (using vegetarian cream of mushroom soup instead of cream of chicken).
- Use fresh cooked chicken or leftover roasted chicken for convenience.
- Feel free to mix in different frozen vegetables based on preference, such as peas, carrots, or corn.
- If you want a crispier topping, broil the casserole for 2-3 minutes at the end, watching carefully to prevent burning.
- Leftovers keep well covered in the refrigerator for 3-4 days and reheat nicely in the oven or microwave.
