5.0 from 1,725 votes
Chicken and Stuffing Casserole
Savory and filling chicken and stuffing casserole is perfect for feeding a family and only takes 15 minutes of prep time!!
Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 20 mins
Servings: 8
Calories: 114 kcal
Course:
Main Course
Cuisine:
American
Ingredients
Stuffing
- 1½ cups low sodium chicken broth
- 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 whole cooked rotisserie chicken, shredded (about 3 cups)
- 1 (12-ounce) bag frozen mixed vegetables, thawed
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.
Cup of Yum
Notes
- Recipe Tips.
- Prep ahead of time. Assemble the casserole the day before, cover it with plastic wrap, and keep it in the fridge.
- . Assemble the casserole the day before, cover it with plastic wrap, and keep it in the
- .
- Freezer meal. We often double the recipe and save one in the freezer to bake later. Assemble as directed. Wrap with plastic and again with foil and freeze for up to 3 months. Thaw in the fridge before baking.
- again with foil and freeze for up to 3 months. Thaw in the fridge before baking.
- Store leftovers in an airtight container(s) in the fridge for 3-4 days or in the freezer for up to 1 month. Reheat large portions in the oven and smaller portions in the microwave.
- Store leftovers in an airtight container(s) in the fridge for 3-4 days or in the freezer for up to 1 month. Reheat large portions in the oven and smaller portions in the microwave.
- Make your own medley using any combination of frozen veggies like carrots, green beans, corn, peas, or broccoli florets.
- We always keep pre-cooked chicken in the freezer to use when a recipe needs shredded chicken.
- Fluff the stuffing thoroughly with a fork so it is lighter and more evenly distributed on top.
- If needed, we have a Cream Soup Substitute you can use to make this recipe.
Nutrition Information
Serving
8g
Calories
114kcal
(6%)
Carbohydrates
1g
(0%)
Protein
2g
(4%)
Fat
12g
(18%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
1g
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%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 114
% 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.