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
Scale
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.
