0 from 12 votes
Chicken And Stuffing Casserole
This super simple weekday casserole is the perfect way to use up the leftover chicken while also packing those all-important vegetables into your diet.
Prep Time
15 mins
Cook Time
15 mins
Servings: 8
Calories: 153 kcal
Course:
Dinner
Cuisine:
American
Ingredients
- 3 cups cooked chicken cubed (Rotisserie or left over)
- 1 can cream of chicken soup
- 1 can cream of celery soup
- 1 box stuffing mix
- 2½ cups mixed vegetables (defrosted and drained of any liquid)
Instructions
- Preheat oven to 400°. Grease a 9x13 pan.
- Prepare the stuffing mix as per the package directions. Set aside
- In a separate bowl add the chicken, cream of chicken soup, cream of celery soup, and stir well to combine.
- Add the vegetables to the chicken mix and stir gently.
- Pour the chicken and vegetable mix in to the greased 9x13 pan. Top with the stuffing mixture.
- Bake 25-30 minutes or until bubbly and topping is browned.
- Let cool for 10 minutes before serving. Top with parsley for garnish.
Cup of Yum
Nutrition Information
Calories
153kcal
(8%)
Carbohydrates
14g
(5%)
Protein
15g
(30%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
0.01g
Cholesterol
42mg
(14%)
Sodium
417mg
(17%)
Potassium
597mg
(17%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
3166IU
(63%)
Vitamin C
7mg
(8%)
Calcium
29mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 153
% Daily Value*
| Calories | 153kcal | 8% |
| Carbohydrates | 14g | 5% |
| Protein | 15g | 30% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 42mg | 14% |
| Sodium | 417mg | 17% |
| Potassium | 597mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 3166IU | 63% |
| Vitamin C | 7mg | 8% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.