If you’re craving a cozy, comforting meal that feels like a warm hug in every bite, this Mouthwatering Chicken and Stuffing Casserole Recipe is just what you need. Packed with tender shredded chicken, creamy soups, hearty stuffing, and vibrant mixed vegetables, it’s a flavorful, satisfying dish to bring to your table any day of the week. Whether you’re serving family or friends, this casserole promises layers of rich taste and delightful textures that make every forkful a little celebration.
Ingredients You’ll Need
This recipe uses simple, pantry-friendly ingredients that come together beautifully to create an irresistible casserole. Each component plays a vital role — from the creamy soups that add moisture and flavor to the buttery stuffing topping that crisps up to perfection, making the dish both rich and comforting.
- 3 cups cooked shredded chicken: Provides the hearty, protein-packed base for the casserole.
- 1 box (6 ounces) stuffing mix: Adds a savory, crunchy topping that contrasts perfectly with the creamy filling.
- 1 can (10.5 ounces) cream of chicken soup: Brings smooth creaminess and deep chicken flavor.
- 1 can (10.5 ounces) cream of mushroom soup: Adds earthiness and richness to the casserole’s sauce.
- 1 cup low sodium chicken broth: Keeps the dish moist without overpowering saltiness.
- 1 cup sour cream: Introduces tang and creaminess that balances the flavors.
- 1/2 cup milk: Lightens the mixture for a silky texture.
- 1/2 cup unsalted butter, melted: Gives the stuffing topping a golden, crispy finish.
- 1 cup shredded cheddar cheese: Melts into the filling adding sharpness and gooey deliciousness.
- 1 teaspoon garlic powder: Infuses the dish with savory warmth.
- 1 teaspoon onion powder: Enhances flavor depth without extra chopping.
- 1/2 teaspoon dried thyme: Adds subtle herbal notes for complexity.
- 1/2 teaspoon dried parsley plus extra for garnish: Lifts the dish visually and flavor-wise.
- 1/2 teaspoon black pepper: Provides a gentle kick and balances the creaminess.
- 1/2 teaspoon salt or to taste: Essential for seasoning every layer just right.
- 2 cups frozen mixed vegetables, thawed and patted dry: Adds color, nutrition, and a hint of freshness.
How to Make Mouthwatering Chicken and Stuffing Casserole Recipe
Step 1: Prepare Your Baking Dish
Start by preheating your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with nonstick spray or softened butter. This step ensures a hassle-free release once your casserole is baked to bubbly, golden perfection.
Step 2: Moistening the Stuffing Mix
In a medium bowl, combine the chicken broth with the melted butter. Stir in the dry stuffing mix until it is fully moistened. Letting this mixture rest allows the stuffing to absorb all that buttery broth goodness, setting the stage for a crunchy topping.
Step 3: Create the Creamy Sauce
In a large bowl, whisk together the cream of chicken soup, cream of mushroom soup, sour cream, and milk until the sauce is silky smooth. This luscious blend forms the heart of the casserole’s rich, comforting texture.
Step 4: Season and Add Veggies
Mix the garlic powder, onion powder, dried thyme, salt, black pepper, dried parsley, and the thawed, patted-dry mixed vegetables into the creamy sauce. This infusion is where the flavors start building, with every herb and veggie playing its role.
Step 5: Fold in the Chicken
Gently fold the cooked shredded chicken into the sauce and vegetable mixture, ensuring an even coat. This step guarantees that every bite delivers tender chicken enveloped in rich creaminess and vibrant veggies.
Step 6: Layer Cheese and Stuffing
Spread the creamy chicken mixture evenly in your prepared baking dish. Sprinkle the shredded cheddar cheese generously over the top — this will melt into a gooey, savory layer. Following that, fluff the stuffing mixture with a fork and carefully spread it over the cheese, leaving some rough edges for delightful crunch after baking.
Step 7: Bake to Golden Perfection
Place the casserole uncovered in the oven and bake for 30 to 35 minutes. You’ll know it’s ready when the edges are bubbling, the stuffing turns a tantalizing golden brown, and the top crisps up beautifully. Garnish with a sprinkle of fresh parsley and allow it to rest for 5 minutes—this helps everything settle for perfect slicing.
How to Serve Mouthwatering Chicken and Stuffing Casserole Recipe
Garnishes
Adding fresh parsley on top not only brightens the casserole’s appearance but also adds a fresh herbaceous touch that balances the richness. For a little extra flair, try a light dusting of paprika or a handful of chopped green onions.
Side Dishes
This casserole truly shines on its own, yet it pairs beautifully with crisp green salads or steamed green beans for a refreshing contrast. A side of buttery dinner rolls or garlic bread also complements the warm, creamy flavors perfectly.
Creative Ways to Present
For a family gathering or potluck, try serving individual portions in small oven-safe ramekins. Garnish each with a sprig of parsley or a sprinkle of shredded cheese right before baking for a charming, personalized touch. Alternatively, layer the casserole in a clear dish to showcase the beautiful layers when serving buffet-style.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover your casserole tightly in the original baking dish or transfer portions to an airtight container. Stored in the refrigerator, leftovers will stay fresh and tasty for up to 3 days, making busy weeknights a breeze.
Freezing
This Mouthwatering Chicken and Stuffing Casserole Recipe freezes very well. Assemble the casserole but don’t bake it. Wrap it tightly with plastic wrap and foil, then freeze for up to 3 months. When ready to enjoy, thaw overnight in the fridge before baking as directed.
Reheating
Reheat leftovers in the oven at 350°F (175°C) for about 20 minutes or until warmed through and the stuffing topping regains its crispness. Using the oven instead of a microwave helps maintain the casserole’s delightful texture and flavors.
FAQs
Can I use rotisserie chicken for this casserole?
Absolutely! Rotisserie chicken works wonderfully and is a perfect shortcut that adds flavor and saves time in this casserole recipe.
Is it possible to make this casserole gluten-free?
Yes, by swapping the stuffing mix with a gluten-free variety and double-checking canned soups for gluten ingredients, this recipe can be adapted to meet gluten-free needs.
Can I add other vegetables to the casserole?
Definitely. Feel free to mix in fresh broccoli, chopped carrots, or peas to customize the vegetable mix to your liking while keeping the dish vibrant and nutritious.
What type of cheese works best in this recipe?
Sharp cheddar is classic because it melts beautifully and adds a bit of tang, but you can experiment with Monterey Jack, mozzarella, or even a smoky gouda for different flavor profiles.
How do I prevent the casserole from becoming soggy?
Ensuring the vegetables are well thawed and patted dry helps a lot, as excess moisture can make the casserole soggy. Also, baking uncovered allows excess moisture to evaporate, keeping the top crispy.
Final Thoughts
This Mouthwatering Chicken and Stuffing Casserole Recipe is one of those heartwarming dishes that feels like it was made with love and attention, perfect to cozy up any meal. I hope you enjoy every creamy, crunchy, comforting bite as much as I do. Give it a try and watch it become a beloved favorite in your home too!
Print
Mouthwatering Chicken and Stuffing Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Casserole
- Method: Baking
- Cuisine: American
Description
This Mouthwatering Chicken and Stuffing Casserole combines tender shredded chicken with creamy soups, mixed vegetables, and savory herbs, all topped with cheesy stuffing. Baked to golden perfection, it’s a comforting and hearty family meal perfect for any occasion.
Ingredients
Chicken and Vegetables
- 3 cups cooked shredded chicken
- 2 cups frozen mixed vegetables, thawed and patted dry
Stuffing Mix
- 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 and 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: 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.
- Prepare Stuffing: In a medium bowl, combine the chicken broth and melted butter. Stir in the dry stuffing mix until evenly moistened. Set aside to allow the stuffing to absorb the liquid fully.
- Make Creamy 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.
- 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, coating everything evenly.
- Combine Chicken: Fold the cooked shredded chicken into the creamy vegetable mixture and spread this evenly in the prepared baking dish.
- Add Cheese: Evenly sprinkle the shredded cheddar cheese over the top of the chicken and sauce layer.
- Top with Stuffing: Fluff the prepared stuffing with a fork and gently spread it over the cheese layer in an even layer, leaving some craggy bits on top for extra crunch once baked.
- Bake: Bake uncovered for 30 to 35 minutes, or until the casserole is bubbling along the edges and the stuffing topping is golden brown and crisp. Garnish with extra parsley and let rest for 5 minutes before serving.
Notes
- You can substitute the cream of chicken and cream of mushroom soups with homemade versions for a fresher taste.
- Ensure the frozen mixed vegetables are fully thawed and patted dry to avoid excess moisture in the casserole.
- Add cooked bacon or sautéed mushrooms for an extra savory flavor if desired.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven for best texture.
- For a gluten-free option, use a gluten-free stuffing mix.
