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
Scale
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.
