Chicken and Stuffing Casserole

5 from 11 votes

Chicken and Stuffing Casserole is the ultimate comfort food, featuring a creamy sauce, tender chicken, and flavorful stuffing. The whole family will love this easy recipe, making it ideal for busy weeknights as well as festive holiday dinners.

Course: Dinner

Cuisine: American

Servings: servings

Author: Amy Nash

Ingredients

Stuffing

3 cups chicken broth
½ cup salted butter
2 (6-ounce) packages stuffing mix

Filling

2 tablespoons salted butter
1 medium onion, chopped
3 celery stalks diced
8 ounces mushrooms, chopped
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
3 cups shredded, cooked chicken (1 whole rotisserie chicken)
1 (12-ounce) bag frozen mixed vegetables, thawed by rinsing under cold water
8 slices shredded cheddar 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.
3 cups chicken broth, ½ cup salted butter, 2 (6-ounce) packages stuffing mix
Melt 2 Tablespoons of butter in a large skillet over medium heat. Add the onion and celery, then saute until soft and translucent, about 5-7 minutes.
2 tablespoons salted butter, 1 medium onion,, 3 celery stalks
Add mushrooms and season with the garlic powder and pepper. Continue to cook, stirring occasionally, until the mushrooms are browned.
8 ounces mushrooms,, ½ teaspoon garlic powder, ½ teaspoon black pepper
In a large bowl, whisk together the cream of chicken soup, sour cream, chicken broth, and worcestershire sauce.
1 (10.5-ounce) can cream of chicken soup, 1 cup sour cream, ½ cup chicken broth, 1 tablespoon worcestershire sauce
Add the shredded chicken, frozen mixed vegetables, and sauteed vegetables to the chicken soup mixture and stir well until combined. Spread the mixture into a 9x13-inch casserole dish or baking dish.
3 cups shredded, cooked chicken, 1 (12-ounce) bag frozen mixed vegetables,
Place cheese slices over the top of the chicken mixture.
8 slices shredded cheddar or provolone cheese
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

Make Ahead: After assembling the casserole, cover it with aluminum foil or plastic wrap, and refrigerate it for up to 3 days until you're ready to bake. Add a few extra minutes to the baking time if you're baking the cold casserole straight from the fridge.
Storage: Store Chicken and Stuffing Casserole in an airtight container in the refrigerator for up to 3-4 days. Always ensure the casserole has cooled to room temperature before storing. To reheat in the oven, cover the dish with foil and place it in a preheated oven at 350°F for 15-20 minutes, or until the internal temperature of the casserole reaches 165°F. If reheating in a microwave, do it in short bursts to avoid drying out the casserole.
Freeze: Freeze in a freezer-safe container or wrap the dish tightly in plastic wrap and aluminum foil. It can be stored in the freezer for up to 3 months. Thaw in the refrigerator before reheating.
Homemade Cream of Chicken Soup: If you prefer to make this recipe completely from scratch, you can make this easy cream of chicken soup substitute. Melt 3 Tablespoons salted butter in a saucepan over medium heat. Once melted, whisk in 1/3 cups all-purpose flour and cook for 1 minute to remove the raw flour taste. Gradually whisk in 1/3 cup chicken broth and 1/3 cup milk so there aren't any clumps. Season with 1/4 teaspoon onion powder, 1/8 teaspoon kosher salt, and 1/8 teaspoon black pepper. Cook until thickened, about 1-2 minutes, stirring frequently, then remove from heat and use in place of the cream of chicken soup called for in the recipe.

Nutrition

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