Description
This Chicken and Stuffing Casserole is a comforting, one-dish meal that’s perfect for family dinners or holiday gatherings. Tender chunks of chicken are baked with seasoned stuffing and creamy ingredients, creating a rich, savory casserole that’s sure to please everyone. It’s simple, hearty, and delicious!
Ingredients
Scale
- 3 cups cooked chicken, shredded or cubed
- 1 (10.5 oz) can cream of chicken soup
- 1 (10.5 oz) can cream of celery soup
- 1/2 cup sour cream
- 1/2 cup chicken broth
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 (6 oz) box stuffing mix (preferably seasoned)
- 1/2 cup unsalted butter, melted
- 1/4 cup shredded cheddar cheese (optional, for extra flavor)
- Fresh parsley, chopped (for garnish, optional)
Instructions
- Prepare the Chicken: Preheat the oven to 350°F (175°C). In a large bowl, combine the cooked chicken, cream of chicken soup, cream of celery soup, sour cream, chicken broth, garlic powder, onion powder, thyme, salt, and pepper. Mix until well combined.
- Prepare the Stuffing: In a separate bowl, combine the stuffing mix with the melted butter. Stir to coat the stuffing in butter.
- Assemble the Casserole: Spread the chicken mixture evenly into a greased 9×13-inch baking dish. Top with the prepared stuffing mixture, spreading it evenly over the chicken layer. If you’re using cheddar cheese, sprinkle it over the stuffing.
- Bake: Cover the casserole with aluminum foil and bake for 25-30 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the stuffing is golden brown and crispy on top.
- Serve & Enjoy: Garnish with fresh parsley, if desired, and serve warm.
Notes
- ou can use leftover cooked chicken or rotisserie chicken for this recipe.
- For a creamier casserole, you can add more sour cream or a bit of heavy cream.
- If you prefer a crunchy topping, you can add a handful of crushed crackers or additional breadcrumbs on top before baking.
- To make this dish even heartier, consider adding cooked vegetables like peas or carrots into the chicken mixture.
- You can prepare the casserole in advance and refrigerate it for up to a day before baking. Just add a few extra minutes to the baking time if it’s chilled.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of the casserole
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 19g
- Cholesterol: 55mg