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Chicken Stuffing Casserole: Cozy 1-Dish Dinner

Chicken Stuffing Casserole
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This Chicken and Stuffing Casserole is a comforting and easy-to-make dish perfect for family dinners. It features tender shredded chicken in a creamy soup mixture, topped with savory, buttered stuffing and baked to golden perfection.

Ingredients

Scale
  • 4 cups cooked, shredded chicken
  • 1 (10.5 ounce) can condensed cream of mushroom soup
  • 1 (10.5 ounce) can condensed cream of chicken soup
  • 1 cup milk
  • 1/2 cup sour cream
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon ground sage
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups frozen mixed vegetables, thawed (optional)
  • 1 (6 ounce) package dry stuffing mix
  • 1 stick (8 tablespoons) butter, melted
  • 1 1/2 cups chicken broth

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
  2. If starting with raw chicken, cook and shred it. Boil chicken breasts for 15-20 minutes until cooked through, then shred. Alternatively, use a rotisserie chicken.
  3. In a large bowl, whisk together the cream of mushroom soup, cream of chicken soup, milk, and sour cream until smooth.
  4. Stir in garlic powder, onion powder, thyme, sage, salt, and pepper.
  5. Add the shredded chicken to the soup mixture and toss to coat. If using vegetables, fold them in.
  6. Transfer the chicken mixture to the prepared baking dish and spread evenly.
  7. In a separate bowl, combine the dry stuffing mix with melted butter, tossing to coat the pieces.
  8. Sprinkle the buttered stuffing evenly over the chicken mixture.
  9. Pour the chicken broth over the stuffing layer, ensuring all stuffing is moistened.
  10. Cover the dish with aluminum foil and bake for 40 minutes.
  11. Remove the foil and bake for another 10-15 minutes, until the top is golden brown and crispy.
  12. Let the casserole rest for 5 minutes before serving.

Notes

  • For crispier stuffing, ensure it is well-moistened with chicken broth.
  • Season chicken well if cooking from raw for extra flavor.
  • Allowing the casserole to rest after baking helps the sauce thicken.
  • This casserole can be assembled up to 24 hours in advance. If baking from refrigerated, add 10-15 minutes to covered baking time.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat individual portions in the microwave for about 2 minutes, or larger portions in the oven at 350°F (175°C) covered for about 20 minutes.
  • The casserole can be frozen before or after baking. Thaw completely before baking if frozen unbaked.

Nutrition

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