If you’re craving a dish that feels like a warm, comforting hug from the inside out, you simply must try this Mouthwatering Chicken and Stuffing Casserole Recipe. It is a delightful blend of tender shredded chicken, creamy soups, savory herbs, and crisp, buttery stuffing topping that creates an irresistible combination of flavors and textures. Perfect for family dinners or cozy gatherings, this casserole brings together simple ingredients into one unforgettable meal that everyone will rave about.
Ingredients You’ll Need
Gathering the essentials for this recipe is refreshingly straightforward, yet each ingredient plays a crucial role in building up the casserole’s rich taste, lovely texture, and inviting color.
- 3 cups cooked shredded chicken: The protein-packed base that brings heartiness and satisfying flavor.
- 1 box (6 ounces) stuffing mix: Adds a buttery, crispy topping with an herby crunch that contrasts the creamy layers below.
- 1 can (10.5 ounces) cream of chicken soup: Provides velvety richness and deep savory notes.
- 1 can (10.5 ounces) cream of mushroom soup: Enhances earthiness and creamy texture.
- 1 cup low sodium chicken broth: Keeps the stuffing moist without overpowering saltiness.
- 1 cup sour cream: Brings tangy creaminess that balances the savory flavors.
- 1/2 cup milk: Lightens the mixture to a smooth consistency.
- 1/2 cup unsalted butter melted: Infuses the stuffing topping with richness and golden color.
- 1 cup shredded cheddar cheese: Melts beautifully over the casserole, adding sharpness and gooey texture.
- 1 teaspoon garlic powder: Adds a warm, aromatic depth.
- 1 teaspoon onion powder: Amplifies savory flavors with subtle sweetness.
- 1/2 teaspoon dried thyme: Offers a hint of earthiness that complements the chicken perfectly.
- 1/2 teaspoon dried parsley plus extra for garnish: Freshens up the dish visually and in flavor.
- 1/2 teaspoon black pepper: Gives a gentle spicy kick to brighten the palate.
- 1/2 teaspoon salt or to taste: Enhances all other flavors without overwhelming.
- 2 cups frozen mixed vegetables thawed and patted dry: Adds color, nutrition, and a touch of sweetness to the casserole.
How to Make Mouthwatering Chicken and Stuffing Casserole Recipe
Step 1: Prepare Your Baking Dish
Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with nonstick spray or butter. This step makes sure your casserole won’t stick, and the dish will bake evenly.
Step 2: Soften the Stuffing Mix
In a medium bowl, combine the chicken broth and melted butter. Stir in the dry stuffing mix until it’s evenly moistened. Let this sit aside so the stuffing absorbs all those flavorful juices and becomes tender yet holds its shape well for the topping.
Step 3: Mix the Creamy Base
In a large mixing bowl, whisk together the cream of chicken soup, cream of mushroom soup, sour cream, and milk until the mixture is smooth and creamy. This luscious base is what brings all the ingredients together into that comforting casserole everyone loves.
Step 4: Add Flavor and Veggies
Sprinkle in the garlic powder, onion powder, dried thyme, salt, pepper, and thawed mixed vegetables. Stir until every vegetable is coated in the creamy mixture, ensuring each bite is full of flavor and texture.
Step 5: Combine Chicken with Creamy Mixture
Gently fold in the cooked shredded chicken into the creamy vegetable mixture. Be sure to incorporate the chicken thoroughly so the flavor is distributed evenly throughout the casserole.
Step 6: Layer the Casserole
Spoon the creamy chicken mixture evenly into the prepared baking dish. Spread the shredded cheddar cheese on top, creating a layer that will melt and provide a deliciously cheesy contrast beneath the crispy stuffing.
Step 7: Add the Stuffing Topping
Fluff the stuffing mixture with a fork to break up any clumps, then gently spread it over the cheese layer. Leave some craggy bits on top — these little peaks will turn golden and crunchy while baking, adding a wonderful texture that makes every bite special.
Step 8: Bake to Perfection
Bake the casserole uncovered for 30 to 35 minutes until you see it bubbling around the edges and the stuffing has turned beautifully golden brown and crisp. Once out of the oven, sprinkle extra parsley on top for a fresh pop of color and let it rest for 5 minutes before serving.
How to Serve Mouthwatering Chicken and Stuffing Casserole Recipe
Garnishes
A simple sprinkle of freshly chopped parsley brightens the dish both visually and in flavor. For an extra burst, you can add a few slices of green onions or a light drizzle of sour cream for creaminess contrast.
Side Dishes
This casserole pairs wonderfully with fresh, crisp green salads or steamed green beans to balance its richness. Roasted carrots or a tangy coleslaw also complement the earthy and creamy notes of the casserole beautifully.
Creative Ways to Present
Serve the casserole family-style right from the baking dish for casual comfort dining, or portion it into individual ramekins for a more elegant presentation. You can also add a sprinkle of toasted nuts like sliced almonds on top of the stuffing for added crunch and a surprising twist.
Make Ahead and Storage
Storing Leftovers
Any leftovers from this Mouthwatering Chicken and Stuffing Casserole Recipe can be stored in an airtight container in the refrigerator for up to 3 days. It’s best to cool the dish completely before refrigerating to maintain texture and flavor.
Freezing
You can freeze the casserole before baking by assembling it in a freezer-safe dish, tightly covering it with foil, and freezing for up to 3 months. When ready to enjoy, thaw overnight in the fridge and then bake as directed, adding extra baking time if needed.
Reheating
To reheat, place portions in a microwave-safe dish and heat until warmed through, or reheat the whole casserole in a 350°F oven for about 20 minutes until bubbling hot. Cover with foil if it starts browning too much during reheating.
FAQs
Can I use fresh vegetables instead of frozen?
Absolutely! Fresh vegetables like diced carrots, peas, and corn work wonderfully. Just make sure to lightly steam or sauté them first to release their flavors and avoid excess moisture in the casserole.
Is it possible to make this casserole gluten-free?
Yes! Simply swap out the regular stuffing mix for a gluten-free version, and double-check that your soup cans are labeled gluten-free. The rest of the ingredients are naturally gluten-free, making this dish accessible to many dietary needs.
Can I substitute the sour cream with Greek yogurt?
Greek yogurt is a fantastic substitute that adds creaminess with a slight tang and can reduce the fat content slightly. Use the same amount for a similar texture and flavor profile.
How can I add more vegetables to this casserole?
Feel free to boost the nutritional content by adding extra veggies such as sautéed mushrooms, chopped spinach, or finely diced bell peppers. Just be mindful not to add too much moisture, which can affect the stuffing’s crispness.
What is the best way to shred cooked chicken for this recipe?
For quick shredding, use two forks to pull apart the cooked chicken breasts, or for an even easier method, shred warm chicken using your hands while wearing heat-proof gloves. This ensures tender, evenly shredded pieces that blend perfectly into the casserole.
Final Thoughts
This Mouthwatering Chicken and Stuffing Casserole Recipe is truly one of those dishes that turns simple ingredients into a feast everyone will cherish. It’s perfect for busy weeknights, weekend family meals, or comforting gatherings where you want to serve something hearty and satisfying without fuss. I encourage you to whip up this casserole soon — your taste buds and your loved ones will thank you for it!
Print
Mouthwatering Chicken and Stuffing Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Casserole
- Method: Baking
- Cuisine: American
Description
This mouthwatering Chicken and Stuffing Casserole is a comforting and hearty meal perfect for family dinners. It combines tender shredded chicken, a creamy blend of soups and sour cream, flavorful seasoning, and mixed vegetables, all topped with cheesy stuffing that bakes to a golden, crispy perfection.
Ingredients
Chicken Mixture
- 3 cups cooked shredded chicken
- 1 can (10.5 ounces) cream of chicken soup
- 1 can (10.5 ounces) cream of mushroom soup
- 1 cup sour cream
- 1/2 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley plus extra for garnish
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt or to taste
- 2 cups frozen mixed vegetables, thawed and patted dry
Stuffing Topping
- 1 box (6 ounces) stuffing mix
- 1 cup low sodium chicken broth
- 1/2 cup unsalted butter, melted
- 1 cup shredded cheddar cheese
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with nonstick spray or butter to prevent sticking and ensure easy serving.
- Prepare Stuffing Mixture: In a medium bowl, combine the chicken broth and melted butter, then stir in the dry stuffing mix until it is evenly moistened. Set this aside to absorb the liquid and become fluffy.
- Mix Creamy Base: In a large mixing bowl, whisk together the cream of chicken soup, cream of mushroom soup, sour cream, and milk until the mixture is smooth and creamy, forming the casserole’s flavorful base.
- Season and Add Vegetables: Stir the garlic powder, onion powder, dried thyme, salt, black pepper, dried parsley, and thawed mixed vegetables into the creamy soup mixture, ensuring everything is evenly coated for balanced flavor and texture.
- Fold in Chicken: Gently fold the cooked shredded chicken into the soup and vegetable mixture, distributing it evenly to form a hearty filling for the casserole.
- Layer in Baking Dish: Spread the creamy chicken mixture evenly in the prepared baking dish to create the base layer.
- Add Cheese Layer: Sprinkle the shredded cheddar cheese evenly over the chicken layer, adding a rich and melty middle layer to the casserole.
- Top with Stuffing: Fluff the moistened stuffing mixture with a fork and gently spread it over the cheese in an even layer, leaving some craggy bits on top to create a deliciously crunchy topping.
- Bake the Casserole: Bake uncovered in the preheated oven for 30–35 minutes or until the casserole is bubbling around the edges and the stuffing topping is golden brown and crisp.
- Garnish and Serve: Remove from oven, garnish with extra dried parsley, and let the casserole rest for 5 minutes before serving to allow flavors to meld and the casserole to set.
Notes
- Use cooked shredded chicken from leftovers or rotisserie chicken for convenience.
- Feel free to substitute the mixed vegetables with your favorites, such as peas, carrots, or green beans.
- For a cheesier top, add extra cheddar cheese before spreading the stuffing mix.
- To reduce sodium, choose low-sodium soup varieties and adjust salt accordingly.
- Make sure the frozen vegetables are thawed and patted dry to avoid excess moisture in the casserole.
- This casserole can be prepared a day ahead; assemble and refrigerate before baking.
