Description
A creamy, comforting, and easy chicken and stuffing casserole that brings together tender shredded chicken, a savory soup base, and perfectly seasoned stuffing for the ultimate weeknight dinner.
Ingredients
Scale
- 2–3 cups shredded cooked chicken (rotisserie, baked, or leftover)
- 1 can (10.5 oz) cream of chicken soup
- ½ cup sour cream or mayonnaise (or Greek yogurt for a lighter option)
- ¼ cup chicken broth (low-sodium recommended)
- 1 box (6 oz) stuffing mix (traditional, cornbread, or herb varieties)
- 2 tablespoons melted butter (or olive oil for lighter version)
- Salt and pepper to taste
- Optional: ½ tsp celery seed, ½ tsp thyme, 1 tsp poultry seasoning
- 1–1.5 cups frozen mixed vegetables (carrots, peas, broccoli, or medley)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large bowl, combine shredded chicken, cream of chicken soup, sour cream, and chicken broth until smooth.
- Spread the chicken mixture evenly in the prepared baking dish.
- Prepare stuffing mix according to package directions, using ¼ cup less water than stated. Drizzle with melted butter.
- Spread stuffing evenly over the chicken mixture.
- Bake uncovered for 35–40 minutes until the top is golden brown and edges are bubbling.
- Let rest 10 minutes before serving to allow the filling to set.
Notes
For a healthier twist, replace sour cream with Greek yogurt and use low-sodium soup. To make gluten-free, use certified gluten-free stuffing mix and soup. Great for meal prep or freezing ahead of time.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Casserole
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 400
- Sugar: 3g
- Sodium: 950mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg
Keywords: chicken, stuffing, casserole, comfort food, easy dinner, weeknight recipe