Chicken and Stuffing Casserole
User Reviews
5
Chicken and Stuffing Casserole
Description
This casserole layers shredded chicken mixed with sautéed onions, celery, mushrooms, and thawed mixed vegetables in a creamy base of sour cream, cream of chicken soup, chicken broth, and seasonings including garlic powder, black pepper, and Worcestershire sauce. Cheese slices are placed on top before covering with moist stuffing mix, prepared by soaking stuffing mix in boiling chicken broth and butter.
Baked until heated through and the stuffing is lightly browned, it offers a contrast between a creamy savory filling and a crisp, golden topping. The melding flavors and textures create a satisfying accompaniment for colder days or larger gatherings.
The preparation can be done ahead, with assembled casserole refrigerated up to 3 days before baking, adding extra time if baked cold. Leftovers store well in the fridge and reheat with retained moisture when covered. It can also be frozen for up to 3 months and thawed before reheating. Additionally, a homemade cream of chicken soup substitute can be used to avoid canned soup, maintaining the creamy consistency.
Ingredients
Stuffing
- 3 cups chicken broth
- ½ cup butter salted
- 2 (6-ounce) packages stuffing mix
Filling
- 3 cups chicken 1 whole rotisserie chicken, shredded, cooked
- 2 tablespoons butter salted
- 1 onion chopped, medium
- 3 celery diced, stalks
- 8 ounces mushroom chopped
- 1 (12-ounce) bag mixed vegetables thawed by rinsing under cold water, frozen
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- 1 (10.5-ounce) can cream of chicken soup
- 1 cup sour cream
- ½ cup chicken broth
- 1 tablespoon Worcestershire sauce
- 8 lices cheddar cheese shredded; or provolone cheese
Instructions
- Preheat oven to 375 degrees F. Heat chicken broth and butter in a medium saucepan until boiling. Add the stove top stuffing mix and toss to moisten evenly. Remove from heat and cover. Let sit for 5 minutes.
- Saute onion and celery until onions are translucent.
- Add mushrooms until browned.
- In a large bowl, combine shredded chicken, cream of chicken soup, sour cream, and the sautéed mixed vegetables and mushrooms.
- Stir well until evenly mixed, then spread in a 9x13-inch casserole dish or baking dish.
- Place cheese slices over the top of the chicken mixture.
- Spread the stuffing mixture over the top of the casserole.
- Bake for 40 minutes until heated through and stuffing is lightly browned on top.
Notes
- The casserole can be assembled ahead and chilled up to 3 days before baking; increase baking time slightly if baking straight from the refrigerator.
- Store leftovers in an airtight container in the refrigerator for 3-4 days; reheat covered in the oven or in short microwave bursts to avoid drying.
- Freeze the casserole tightly wrapped or in a freezer-safe container for up to 3 months; thaw in the refrigerator before reheating.
- You may prepare a homemade cream of chicken soup substitute using butter, flour, chicken broth, and milk, seasoned and cooked to a thick sauce for a fresh alternative to canned soup.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 380 kcal
% Daily Value*
| Calories | 380kcal | 19% |
| Carbohydrates | 5g | 2% |
| Protein | 21g | 42% |
| Fat | 31g | 48% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 118mg | 39% |
| Sodium | 717mg | 30% |
| Potassium | 331mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 873IU | 17% |
| Vitamin C | 2mg | 2% |
| Calcium | 201mg | 20% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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