Chicken Stuffing Casserole
The ultimate comfort food, Chicken Stuffing Casserole combines tender chicken with creamy soups and savory stuffing. This easy weeknight dinner is perfect for gatherings and will satisfy your cravings for something hearty and delicious. Try it tonight!
Equipment
- 9x13 baking dish
Ingredients
- 1.5 cups chicken broth low sodium
- 0.25 cups butter
- 1 package Stove-Top stuffing mix 6 oz (turkey, chicken, or savory herb)
- 1 can cream of chicken soup 10.75 oz
- 1 cup sour cream
- 1 can cream of mushroom soup 10.5 oz
- 1 cooked rotisserie chicken shredded chicken about 3 cups
- 1 bag frozen mixed veggies 12 oz, thawed
Instructions
- Start by preheating the oven to 375°F. Grab a 9x 13 baking dish and grease it with cooking spray or butter. Set aside.
- Grab a medium saucepan and bring it over medium high heat. Add the chicken broth and butter to the saucepan. Allow that to come to a boil before adding the stuffing mix to the pot. Stir in the mix, remove the saucepan from the heat, cover, and allow it to stand for 5 minutes. Once rested, fluff the mixture with a fork.
- In a separate, large bowl, add the cream of chicken, and cream of mushroom soup. Next add the sour cream, shredded rotisserie chicken and thawed, mixed veggies. Stir everything together until combined, then add it to the baking dish.
- Scoop the stuffing on top of the mixture in the baking dish, and spread it out evenly so the entire surface is covered. Place it in the oven and bake for 1 hour or until the stuffing is browned and the filling is bubbling.
- Remove from the oven, allow it to cool for a few minutes, and serve immediately. Enjoy!
Notes
- Storage: Store the leftover Chicken Stuffing Casserole in the fridge, covered for 3-4 days. You can reheat each serving in the microwave, or place the dish back in the oven at 375°F, for 10-15 minutes, or until heated through.