Chicken and Stuffing Casserole Bake

Chicken and Stuffing Casserole Bake

This cozy chicken and stuffing casserole bake is pure comfort in a baking dish, featuring creamy chicken and mixed vegetables topped with a golden stuffing.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 25

Total Time 35

Servings: 6 servings

Course: Casserole, Dinner

Cuisine: American

Calories: 300

Ingredients Method Notes

Ingredients

Stuffing

6 oz stuffing mix or 3 to 4 cups homemade stuffing Use homemade stuffing for a from-scratch flavor.
1 1/4 cups hot water Plus more as needed.

Filling

3 cups frozen mixed vegetables, thawed Fresh vegetables can be used if steamed or sautéed first.
2 cups cooked, chopped chicken Rotisserie chicken works well.
1 can condensed cream of chicken soup (10.5 oz) Can substitute with cream of mushroom or cream of celery soup.
1/3 cup sour cream Can replace with plain Greek yogurt for a tangier flavor.
Salt and black pepper, to taste Be sure to season to brighten the flavors.

Method

Preparation

Preheat the oven to 400°F.
Prepare the stuffing according to package directions using the hot water, then let it rest for 5 minutes.
Grease a 2.5-quart baking dish.
Stir together the thawed vegetables, cooked chicken, cream of chicken soup, and sour cream in the baking dish. Season with salt and black pepper to taste.
Spread the prepared stuffing over the top of the filling in an even layer.

Baking

Bake the casserole for 25 to 30 minutes, or until bubbly and the stuffing is golden brown on top.

Storage

Allow the casserole to cool slightly before serving.
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
Reheat in the microwave until hot, stirring if needed for even warming.

Notes

For best results, use moist, tender chicken. Make sure the stuffing is soft but not soggy. Check the casserole around the 25-minute mark to avoid overbaking.