Description
This comforting Chicken and Stuffing Casserole combines tender shredded chicken, creamy soup and sour cream mixture, mixed vegetables, and savory stove-top stuffing baked to golden perfection. It's a hearty and easy-to-make dish perfect for family dinners or meal prep.
Ingredients
Scale
Broth and Stuffing
- 1 1/2 cups chicken broth or vegetable broth
- 1/4 cup unsalted butter
- 6 ounces stove-top stuffing mix
Casserole 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 Preheat your oven to 350°F (175°C) and prepare a 9×13-inch casserole dish by spraying it lightly with non-stick cooking spray.
- Prepare Stuffing In a medium saucepan, heat 1 1/2 cups chicken or vegetable broth and 1/4 cup unsalted butter over medium heat until the butter is melted. Remove from heat, stir in the 6 ounces of stove-top stuffing mix, cover, and set aside to absorb the liquid.
- Mix Soup and Sour Cream In a large bowl, combine the two 10.75-ounce cans of cream of chicken soup with 1 cup of sour cream and mix until smooth and well blended.
- Add Chicken and Vegetables Stir in 3 cups of cooked and shredded chicken along with 1 1/2 cups of frozen mixed vegetables into the soup mixture until thoroughly combined.
- Assemble Casserole Spread the chicken and vegetable mixture evenly into the prepared casserole dish, smoothing the top.
- Top with Stuffing Spoon the prepared stuffing evenly over the chicken mixture, covering the surface completely.
- Bake Place the casserole dish in the preheated oven and bake for 35 minutes until the top is golden brown and the casserole is heated through.
- Cool and Serve Remove the casserole from the oven and let it cool for a few minutes before serving. Enjoy your hearty meal!
Notes
- You can substitute the chicken with turkey for a different flavor.
- Use low-fat sour cream and reduced-sodium soup to make the dish healthier.
- Frozen mixed vegetables can be replaced with fresh vegetables if preferred.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely.
- If you prefer a crispier topping, broil the casserole for the last 2 minutes of baking, watching carefully to avoid burning.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 90 mg
