Description
A comforting Chicken and Stuffing Casserole made with creamy chicken soup, sour cream, mixed vegetables, and a crispy stuffing topping. Perfect for a hearty family dinner.
Ingredients
Scale
Broth and Butter
- 1 1/2 cups chicken broth or vegetable broth
- 1/4 cup unsalted butter
Stuffing
- 6 ounces stove-top stuffing mix
Chicken Mixture
- 2 (10.75 ounce) cans cream of chicken soup
- 1 cup sour cream
- 3 cups cooked and shredded chicken
- 1 1/2 cups frozen mixed vegetables
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a 9×13-inch casserole dish by spraying it with non-stick cooking spray.
- Prepare Stuffing: In a medium saucepan, heat 1 1/2 cups chicken or vegetable broth and 1/4 cup unsalted butter over medium heat until the butter melts. Remove from heat, stir in the 6-ounce stove-top stuffing mix, cover, and set aside to absorb the liquid.
- Mix Chicken Base: In a large mixing bowl, combine two 10.75-ounce cans of cream of chicken soup with 1 cup sour cream. Stir until smooth and well blended.
- Add Chicken and Vegetables: Add 3 cups cooked and shredded chicken and 1 1/2 cups frozen mixed vegetables into the soup mixture. Stir thoroughly to evenly distribute all ingredients.
- Assemble Casserole: Transfer the chicken and vegetable mixture into the prepared casserole dish, spreading it evenly across the bottom.
- Add Stuffing Topping: Spoon the prepared stuffing evenly over the chicken mixture, covering the top completely for a crispy crust.
- Bake: Place the casserole dish in the preheated oven and bake for 35 minutes, or until the top is golden brown and the casserole is heated through.
- Cool and Serve: Allow the casserole to cool for a few minutes before serving. Enjoy your warm, hearty meal!
Notes
- Use vegetable broth to make this casserole vegetarian-friendly by substituting chicken with plant-based protein.
- For extra flavor, you can add a teaspoon of garlic powder or onion powder to the chicken mixture.
- If you prefer a crispier stuffing topping, broil the casserole for 2-3 minutes at the end of baking, watching closely to avoid burning.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
- Substitute sour cream with Greek yogurt for a tangier flavor and lighter texture.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 750 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 70 mg
