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Creamy Chicken and Stuffing Casserole

A close-up serving of moist chicken stuffing casserole topped with melted cheese and fresh parsley.
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A simple, comforting casserole using cooked chicken and stuffing mix baked in a creamy sauce.

Ingredients

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  • 2 cups cooked, shredded chicken
  • 1 (10.5 ounce) can condensed cream of chicken soup
  • 1/2 cup sour cream
  • 1/2 cup chicken broth
  • 1 teaspoon dried onion flakes
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 1 cup frozen mixed vegetables, thawed
  • 1 (6 ounce) package dry stovetop stuffing mix
  • 1/4 cup (4 tablespoons) melted butter

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×9 inch baking dish.
  2. In a large bowl, combine the shredded chicken, cream of chicken soup, sour cream, chicken broth, onion flakes, thyme, and pepper. Mix well.
  3. Stir in the thawed mixed vegetables until everything is evenly coated.
  4. Spread the chicken mixture evenly into the prepared baking dish.
  5. Prepare the stuffing mix according to the package directions, usually mixing the dry stuffing with a small amount of water or broth. Do not over-moisten.
  6. Sprinkle the prepared stuffing mixture evenly over the top of the chicken layer.
  7. Drizzle the melted butter over the stuffing layer.
  8. Bake for 25 to 30 minutes, or until the casserole is bubbly and the stuffing topping is golden brown.
  9. Let the casserole rest for 5 minutes before serving.

Notes

  • You can prepare this casserole completely, cover it, and refrigerate it for up to 24 hours before baking. Add 10 minutes to the baking time if baking directly from the refrigerator.
  • For freezing, assemble the casserole but do not bake. Cover tightly with plastic wrap and then foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed, adding time as needed.
  • Serve this dish with steamed green beans or a simple side salad.

Nutrition

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