Chicken and Stuffing Casserole with Vegetables
User Reviews
5
Chicken and Stuffing Casserole with Vegetables
Description
The casserole begins with a creamy layer made by mixing cream of chicken soup, sour cream, chicken broth, shredded chicken, and thawed mixed vegetables. This mixture forms the hearty base spread evenly in a casserole dish. On top, a blend of melted butter, additional chicken broth, and dry stuffing mix is spread to create a crunchy, seasoned crust once baked.
Baking at 375˚F allows the flavors to meld and the stuffing topping to crisp up, with an optional broil at the end for extra crunch and golden color. The casserole balances rich creaminess with vegetable texture and a seasoned crust for a satisfying meal.
This dish is straightforward enough for weekday meals while comforting enough for guests, pairing well with simple sides like salad or steamed vegetables to round out the plate.
Ingredients
- 3 cups chicken shredded
- 10 oz cream of chicken soup
- 1/2 cup sour cream
- 3/4 cup chicken broth divided
- 12 oz mixed vegetables thawed, frozen
- 2 cups stuffing mix one 6oz package, dry
- 1/4 cup butter melted
Instructions
- Preheat oven to 375˚F.
- Combine the cream of chicken soup, sour cream, and 1/2 cup chicken broth. Then stir in the shredded chicken and mixed vegetables. Spread in the bottom of a 2.5 qt casserole dish.
- In a small bowl, combine the melted butter, remaining 1/4 cup broth, and stuffing and then spread over the top of the casserole.
- Bake for 30-40 minutes until the edges are bubbly and the casserole is hot throughout.Optional: For an extra crispy stuffing topping, turn oven to broil for the last 3-5 minutes of baking time. Keep a close eye on it so that it does not burn.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 420 kcal
% Daily Value*
| Calories | 420kcal | 21% |
| Carbohydrates | 26g | 9% |
| Protein | 23g | 46% |
| Fat | 25g | 38% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 87mg | 29% |
| Sodium | 921mg | 38% |
| Potassium | 406mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 3559IU | 71% |
| Vitamin C | 8mg | 9% |
| Calcium | 76mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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