Description
A comforting Chicken and Stuffing Casserole featuring tender shredded chicken, creamy soup and sour cream base, mixed vegetables, and a crispy bedding of savory stuffing on top. Perfect for a hearty family dinner, this casserole is baked to golden perfection with minimal prep time.
Ingredients
Scale
Liquids and Butter
- 1 1/2 cups chicken broth or vegetable broth
- 1/4 cup unsalted butter
Stuffing
- 6 ounces stove-top stuffing mix
Soup and Dairy
- 2 (10.75 ounce) cans cream of chicken soup
- 1 cup sour cream
Protein and Vegetables
- 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 with non-stick cooking spray to prevent sticking.
- Prepare Stuffing: In a medium saucepan, heat 1 1/2 cups chicken or vegetable broth with 1/4 cup unsalted butter over medium heat until the butter melts. Remove from heat, stir in the 6-ounce package of stove-top stuffing mix, then cover and set aside to absorb the liquid.
- Mix Cream Base: In a large bowl, combine two 10.75-ounce cans of cream of chicken soup with 1 cup of sour cream and mix thoroughly until smooth and well blended.
- Combine Chicken and Vegetables: Add 3 cups of cooked and shredded chicken and 1 1/2 cups frozen mixed vegetables to the soup mixture. Stir gently until ingredients are evenly distributed throughout the creamy base.
- Layer Casserole Base: Transfer the chicken and vegetable mixture into the prepared casserole dish, spreading it out evenly as the bottom layer.
- Top with Stuffing: Spoon the prepared stuffing mixture evenly over the chicken layer, covering the surface to form a crisp topping once baked.
- Bake Casserole: Place the casserole into the preheated oven and bake for 35 minutes, or until the stuffing is golden brown and the casserole is heated through thoroughly.
- Cool and Serve: Remove from oven and allow the casserole to cool for a few minutes before serving to enjoy optimal flavor and texture.
Notes
- For a lighter version, use low-fat sour cream or Greek yogurt instead of regular sour cream.
- Substitute cream of chicken soup with a homemade white sauce for a fresher taste and less sodium.
- Use fresh vegetables if preferred, but cooking time may need slight adjustment.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- For extra crispiness, broil the casserole for 2-3 minutes at the end of baking but watch carefully to prevent burning.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 90 mg
