Description
This comforting Chicken and Stuffing Casserole combines shredded chicken, creamy soup, sour cream, and mixed vegetables topped with savory stuffing. It's an easy, hearty dish perfect for a family meal with a golden crust baked to perfection.
Ingredients
Scale
Broth and Butter
- 1 1/2 cups chicken broth or vegetable broth
- 1/4 cup unsalted butter
Stuffing
- 6 ounces stove-top stuffing mix
Chicken Mixture
- 2 (10.75 ounce) cans cream of chicken soup
- 1 cup sour cream
- 3 cups cooked and shredded chicken
- 1 1/2 cups frozen mixed vegetables
Instructions
- Preheat Oven and Prepare Casserole Dish: Preheat your oven to 350°F (175°C). Grease a 9×13-inch casserole dish with non-stick cooking spray to prevent sticking.
- Make Stuffing Mixture: In a medium saucepan over medium heat, warm 1 1/2 cups of chicken or vegetable broth with 1/4 cup unsalted butter until the butter melts. Remove from heat, stir in the 6-ounce package of stove-top stuffing mix, cover, and set aside to absorb the liquid.
- Combine Soup and Sour Cream: In a large mixing bowl, blend two 10.75-ounce cans of cream of chicken soup with 1 cup of sour cream until smooth and well combined.
- Add Chicken and Vegetables: Fold 3 cups of cooked and shredded chicken and 1 1/2 cups frozen mixed vegetables into the soup mixture, ensuring everything is evenly distributed.
- Assemble the Casserole: Pour the chicken and vegetable mixture evenly into the prepared casserole dish and spread it out as a base layer.
- Top with Stuffing: Spoon the prepared stuffing mixture evenly over the chicken layer, covering the top completely.
- Bake the Casserole: Place the casserole dish in the preheated oven and bake for 35 minutes, or until the stuffing topping is golden brown and the casserole is heated through.
- Cool and Serve: Remove from oven and allow the casserole to cool for a few minutes before serving. Enjoy your comforting meal!
Notes
- Use vegetable broth for a lighter flavor or to accommodate dietary preferences.
- Frozen mixed vegetables can be substituted with fresh vegetables like peas, carrots, and corn if preferred.
- For a lower fat option, use reduced-fat sour cream or Greek yogurt instead of regular sour cream.
- Cooked chicken can be roasted, boiled, or rotisserie chicken for convenience.
- This casserole can be prepared a day ahead and baked fresh for convenience.
- Add shredded cheese on top of the stuffing before baking for extra richness.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 70 mg
