Description
This Mouthwatering Chicken and Stuffing Casserole is a comforting and flavorful one-dish meal featuring tender shredded chicken, creamy soups, and a crispy golden stuffing topping. Perfect for family dinners, it combines savory vegetables, melted cheddar cheese, and a blend of herbs for a hearty, satisfying casserole baked to perfection.
Ingredients
Scale
Chicken and 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
- 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
Topping
- 1 cup shredded cheddar cheese
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.
- Prepare stuffing: In a medium bowl, combine the chicken broth and melted butter. Stir in the dry stuffing mix until it is evenly moistened. Set this mixture aside to absorb the liquids and thicken.
- Make creamy sauce: 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.
- Add seasonings and vegetables: Stir in the garlic powder, onion powder, dried thyme, salt, black pepper, dried parsley, and the thawed mixed vegetables into the creamy soup mixture until all ingredients are evenly coated.
- Combine with chicken: Fold the cooked shredded chicken into the creamy vegetable and seasoning mixture, ensuring the chicken is fully incorporated.
- Layer cheese: Spread the creamy chicken mixture evenly in the prepared baking dish. Then sprinkle the shredded cheddar cheese evenly over the top of this chicken layer.
- Add stuffing topping: Fluff the stuffing mixture with a fork and gently spread it over the cheese in an even layer. Leave some craggy bits on top for extra crunch and texture.
- Bake and garnish: Bake the casserole uncovered for 30 to 35 minutes, or until it is bubbling around the edges and the stuffing topping is golden brown and crispy. Remove from oven, garnish with extra dried parsley, and let rest for 5 minutes before serving.
Notes
- For best results, ensure the mixed vegetables are fully thawed and patted dry to avoid excess moisture in the casserole.
- You can swap cheddar cheese for your favorite cheese like mozzarella or Monterey Jack if desired.
- To make this dish ahead, assemble the casserole and refrigerate it for up to 24 hours before baking.
- To add extra flavor, consider mixing in fresh herbs such as rosemary or sage along with the dried herbs.
- Leftovers can be stored covered in the fridge for 3-4 days and reheated in the oven until warmed through.
