Chicken and Stuffing Casserole
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr 5 mins
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Total Time
1 hr 20 mins
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Servings
8
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Calories
114 kcal
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Course
Main Course
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Cuisine
American
Chicken and Stuffing Casserole
Description
The Chicken and Stuffing Casserole brings together cooked, shredded rotisserie chicken with mixed vegetables embedded in a creamy base combining cream of chicken, mushroom soup, and sour cream. The distinct topping consists of Stove-Top stuffing mix rehydrated with chicken broth and butter, fluffed to a light texture, and spread as small dollops over the filling prior to baking. The casserole cooks uncovered until the stuffing is lightly browned and the filling is bubbling, resulting in a satisfying contrast of textures and comforting flavors.
The flavor melds the savory notes of the soups and chicken with the mild sweetness of the mixed vegetables and buttery, seasoned stuffing. Baking in a 9x13 dish at 375°F for an hour allows the components to meld and the stuffing topping to crisp just at the edges.
This casserole is suited for weekend dinners or meal prep as it can be assembled in advance or doubled and frozen for later use. It can be served as a main course and pairs well with fresh salad or steamed vegetables for balance.
Storage involves refrigerating leftovers in airtight containers up to 3-4 days or freezing up to one month. Reheating can be done in the oven or microwave, depending on portion size. The flexibility to use various frozen vegetable mixes and premade shredded chicken adds to the convenience of this recipe.
Ingredients
Stuffing
- 1½ cups chicken broth low sodium
- ¼ cup butter
- 1 (6-ounce) package Stove-Top stuffing mix
Filling
- 1 (10.75-ounce) can cream of chicken soup
- 1 cup sour cream
- 1 (10.5-ounce) can cream of mushroom soup
- 1 rotisserie chicken shredded (about 3 cups, whole, cooked
- 1 (12-ounce) bag mixed vegetables thawed, frozen
Instructions
- Preheat the oven to 375°F. Spray a 9x13 baking dish with cooking spray.
- Add the chicken broth and butter to a medium saucepan, and bring the mixture to a boil. Stir in the stuffing mix, remove from heat, and cover. Let stand for five minutes, then fluff with a fork.
- In a large bowl, mix the cream of chicken soup, sour cream, and cream of mushroom soup. Add the rotisserie chicken and mixed vegetables, and stir to combine. Pour the mixture into the prepared baking dish, spreading evenly. Add small dollops of stuffing evenly over the top.
- Bake for 1 hour (uncovered), until the stuffing is lightly browned and the filling is bubbling.
Notes
- Assemble the casserole a day ahead and refrigerate to allow flavors to meld and simplify mealtime.
- For freezer storage, double the recipe, wrap tightly, and freeze for up to three months; thaw completely before baking.
- Use any combination of thawed frozen vegetables such as carrots, green beans, corn, peas, or broccoli if desired.
- Fluff the cooked stuffing thoroughly before topping the casserole to ensure a lighter, even distribution.
- If preferred, substitute cream soups with an appropriate homemade or commercial cream soup alternative.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 114 kcal
% Daily Value*
| Serving | 8g | |
| Calories | 114kcal | 6% |
| Carbohydrates | 1g | 0% |
| Protein | 2g | 4% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 30mg | 10% |
| Sodium | 89mg | 4% |
| Potassium | 81mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 363IU | 7% |
| Vitamin C | 1mg | 1% |
| Calcium | 35mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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