Description
A comforting Chicken and Stuffing Casserole made with creamy chicken soup, tender shredded chicken, mixed vegetables, and a crispy stuffing topping, baked to golden perfection for a hearty and easy family meal.
Ingredients
Scale
Broth and Stuffing
- 1 1/2 cups chicken broth or vegetable broth
- 1/4 cup unsalted butter
- 6 ounces stove-top stuffing mix
Casserole 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 spraying it with non-stick cooking spray.
- Prepare Stuffing: In a medium saucepan, heat 1 1/2 cups chicken or vegetable broth and 1/4 cup unsalted butter over medium heat until the butter melts. Remove from heat and stir in the 6-ounce stove-top stuffing mix. Cover and set aside to absorb the liquid.
- Mix Soup and Sour Cream: In a large mixing bowl, combine two 10.75-ounce cans of cream of chicken soup and 1 cup of sour cream. Stir until the mixture is smooth and creamy.
- Add Chicken and Vegetables: Add 3 cups of cooked and shredded chicken along with 1 1/2 cups of frozen mixed vegetables to the soup mixture. Mix thoroughly so all ingredients are evenly incorporated.
- Assemble Casserole: Spread the chicken and vegetable mixture evenly in the prepared casserole dish.
- Add Stuffing Topping: Spoon the prepared stuffing mixture evenly over the chicken mixture, covering the top completely.
- Bake the Casserole: Place the dish in the preheated oven and bake for 35 minutes or until the stuffing topping is golden brown and the casserole is heated through.
- Cool and Serve: Allow the casserole to cool for a few minutes before serving. Enjoy your hearty chicken and stuffing casserole!
Notes
- For a crispier topping, broil the casserole for the last 2-3 minutes, watching closely to prevent burning.
- Frozen mixed vegetables can be substituted with fresh vegetables or a medley of your favorites like peas, carrots, and corn.
- Use leftover rotisserie chicken or any cooked chicken to save time.
- For a lighter version, substitute sour cream with Greek yogurt.
- If you prefer a vegetarian version, use vegetable broth, omit chicken and replace the cream of chicken soup with cream of mushroom or cream of celery soup.
Nutrition
- Serving Size: 1 serving
- Calories: 430 kcal
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 75 mg
