Creamy Chicken and Stuffing Casserole
Ingredients
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3 cups cooked chicken, shredded or chopped
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1 box (6 oz / 170 g) stuffing mix
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1 can (10.5 oz / 298 g) cream of chicken soup
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1 cup sour cream
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1 cup chicken broth
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1 cup frozen mixed vegetables, thawed
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½ cup shredded cheddar cheese
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½ teaspoon garlic powder
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½ teaspoon onion powder
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¼ teaspoon black pepper
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2 tablespoons melted butter
Instructions
1. Prepare the Oven
Preheat your oven to 175°C (350°F).
Lightly grease a 9 × 13-inch baking dish.
2. Make the Creamy Mixture
In a large bowl, combine the cream of chicken soup, sour cream, chicken broth, garlic powder, onion powder, and black pepper.
Stir until smooth.
3. Add the Chicken and Vegetables
Add the cooked chicken and thawed mixed vegetables to the creamy mixture.
Stir until everything is evenly coated.
4. Assemble the Casserole
Spread the chicken mixture evenly into the prepared baking dish.
Prepare the stuffing mix according to the package directions, or moisten it with a little chicken broth.
Spread the stuffing evenly over the chicken mixture.
Sprinkle the shredded cheddar cheese over the top and drizzle with melted butter.
5. Bake
Cover the dish loosely with aluminum foil and bake for 25 minutes.
Remove the foil and continue baking for another 15–20 minutes, until the stuffing is golden brown and the casserole is bubbling around the edges.
6. Rest and Serve
Remove from the oven and let the casserole rest for 5–10 minutes before serving.
Tips
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Rotisserie chicken works especially well for this recipe and saves time.
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For extra flavor, sauté diced onion and celery and add them to the chicken mixture.
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If the casserole seems too thick, add a little more chicken broth.
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For a crispy topping, leave the foil off during the final 15–20 minutes.
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You can substitute cream of mushroom soup for cream of chicken if preferred.
Storage
Cover leftovers and refrigerate for up to 3–4 days. Reheat individual portions in the microwave or reheat the casserole in a covered oven-safe dish until hot throughout.
