Description
This mouthwatering Chicken and Stuffing Casserole is a comforting and hearty dish perfect for family dinners. Combining tender shredded chicken, creamy soups, mixed vegetables, and a flavorful stuffing topping baked to golden perfection, this casserole delivers layered textures and rich flavors that everyone will love.
Ingredients
Scale
Chicken & Vegetables
- 3 cups cooked shredded chicken
- 2 cups frozen mixed vegetables, thawed and patted dry
Stuffing Mixture
- 1 box (6 ounces) stuffing mix
- 1 cup low sodium chicken broth
- 1/2 cup unsalted butter, melted
Creamy Sauce
- 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
Seasonings & Cheese
- 1 cup shredded cheddar cheese
- 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
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with nonstick spray or butter to prevent sticking.
- Make Stuffing Base: In a medium bowl, combine the low sodium chicken broth and melted unsalted butter. Stir in the dry stuffing mix until it is evenly moistened. Set this mixture aside to absorb the liquid fully, which will make it fluffy when baked.
- Create Creamy Soup Mixture: 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 without lumps.
- Add Seasonings and Vegetables: Stir the garlic powder, onion powder, dried thyme, salt, black pepper, dried parsley, and thawed mixed vegetables into the creamy soup mixture until everything is well combined and evenly coated.
- Incorporate Chicken: Gently fold the cooked shredded chicken into the creamy mixture to distribute the protein evenly throughout.
- Layer the Chicken Mixture: Spread this creamy chicken and vegetable mixture in an even layer into the bottom of the prepared baking dish, smoothing it out for uniform thickness.
- Add Cheese Layer: Sprinkle the shredded cheddar cheese evenly over the top of the chicken layer, which will add a deliciously gooey, cheesy layer once baked.
- Top with Stuffing: Fluff the prepared stuffing mixture with a fork to break up any clumps, then gently spread it over the cheese in an even layer. Leave some craggy bits on top for extra crunch and texture.
- Bake the Casserole: Place the casserole uncovered in the oven and bake for 30 to 35 minutes, or until the casserole is bubbling along the edges and the stuffing topping is golden brown and crisp.
- Garnish and Rest: Remove the casserole from the oven, garnish with extra dried parsley for a pop of color and flavor, and let it rest for 5 minutes before serving to allow the layers to set.
Notes
- Use low sodium chicken broth to control the saltiness of the dish.
- Thaw and thoroughly pat dry the frozen mixed vegetables to prevent excess moisture in the casserole.
- For a different flavor twist, try using diced cooked turkey instead of chicken.
- If you prefer a crispier stuffing topping, broil the casserole for 2-3 minutes after baking—watch closely to avoid burning.
- This casserole can be made ahead and refrigerated before baking; just increase baking time by about 10–15 minutes if baking from cold.
