Description
Chicken and Stuffing Casserole is a creamy, comforting one-dish meal made with shredded chicken, savory stuffing, and a rich soup-based sauce. Perfect for weeknights, holidays, or potlucks, it’s easy to make and endlessly customizable.
Ingredients
- 3 cups cooked, shredded chicken
- 1 box (6 oz) stuffing mix (any flavor)
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup sour cream
- 1 cup chicken broth or water
- 1/4 cup butter, melted
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder (optional)
- 1 cup frozen mixed vegetables (optional)
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- In a large bowl, combine stuffing mix, melted butter, and hot chicken broth. Let sit for 5 minutes to absorb liquid.
- In another bowl, mix shredded chicken, cream of chicken soup, sour cream, garlic powder (if using), salt, pepper, and frozen vegetables (if using).
- Spread the chicken mixture evenly into the prepared baking dish.
- Spoon the stuffing mixture over the top, spreading it evenly.
- Bake for 35–40 minutes, until hot and bubbly and the stuffing is golden brown.
- Let rest for 5 minutes. Garnish with chopped parsley before serving, if desired.
Notes
- Use rotisserie chicken for a fast shortcut.
- Add more broth if you prefer a softer stuffing topping.
- Swap sour cream with Greek yogurt or cream cheese for variation.
- Make it ahead and refrigerate unbaked for up to 24 hours.
- Freeze baked or unbaked—wrap tightly and freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 390
- Sugar: 3g
- Sodium: 980mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 85mg
