Description
A comforting Chicken and Stuffing Casserole combining shredded chicken, creamy soup, sour cream, mixed vegetables, and savory stove-top stuffing baked to golden perfection. Perfect for a hearty family meal.
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
Soup Mixture
- 2 (10.75 ounce) cans cream of chicken soup
- 1 cup sour cream
Main Ingredients
- 3 cups cooked and shredded chicken
- 1 1/2 cups frozen mixed vegetables
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F (175°C). Prepare a 9×13-inch casserole dish by coating it with non-stick cooking spray to prevent sticking during baking.
- Prepare Stuffing: In a medium saucepan, heat 1 1/2 cups chicken or vegetable broth along with 1/4 cup unsalted butter over medium heat until the butter fully melts. Remove from heat and stir in the 6-ounce stove-top stuffing mix. Cover the pan and set aside to allow the stuffing 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 with 1 cup sour cream. Stir well until the mixture is smooth and blended thoroughly.
- Add Chicken and Vegetables: Fold 3 cups of cooked, shredded chicken and 1 1/2 cups of frozen mixed vegetables into the soup mixture. Mix until all ingredients are evenly distributed throughout.
- Assemble Casserole: Transfer the chicken and vegetable mixture into the prepared casserole dish, spreading it evenly across the bottom for an even layer.
- Top with Stuffing: Spoon the prepared stuffing evenly over the top of the chicken mixture, covering the surface completely to create a crisp topping during baking.
- Bake: Place the casserole dish into the preheated oven and bake for 35 minutes until the top is golden brown and the filling is hot and bubbly.
- Cool and Serve: Remove from oven and allow the casserole to cool for a few minutes before serving to improve texture and flavor.
Notes
- You can substitute turkey for chicken to change up the flavor.
- Using vegetable broth makes this recipe suitable for those avoiding poultry.
- For a lower fat version, use light sour cream or Greek yogurt instead.
- Frozen mixed vegetables can be any blend of your choice—carrots, peas, and corn work well.
- Make sure the chicken is well shredded so it distributes evenly through the casserole.
- Letting the casserole rest for 5-10 minutes after baking helps it set for easier serving.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 900 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 75 mg
