Chicken and Stuffing Casserole

Sometimes you just need good old comfort food! This fits the bill! It’s the perfect dish filled with chicken, creamy sauce, and topped with stuffing.

There are days that I just need food the warms the soul and makes my tummy happy. This dish was perfect for this. It’s packed with flavor beyond words and is so easy to put together. It’s perfect for those busy nights when you don’t know when you will have time to feed your family.

Chicken and Stuffing Casserole

TIPS AND TRICKS

CHEESE: I used cheddar cheese but you can use shredded mozzarella or a sharp cheese instead.

VEGETABLES: Go ahead and add some veggies. Stir in carrots, peas, celery, or even mushrooms. It will take it up a notch.

ADD SOME HEAT: Do you love heat? Add a pinch of red pepper flakes or a diced jalapeno pepper.

MAKE AHEAD: You can make this ahead and store in the fridge for 2 days.

STORAGE: Leftovers can be stored in the fridge up to 3 days in an airtight container. You can also freeze the casserole up to 3 months.

PROTEIN: If chicken isn’t your fav meat, substitute the chicken with turkey or hamburger. I use the rotisserie chicken because it makes things so much easier plus it adds so much flavor! 

Chicken and Stuffing Casserole

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Ingredients

• 4 cups cooked, shredded chicken
• 1 box stuffing mix (e.g., Stove Top)
• 1 can cream of chicken soup
• 1 can cream of mushroom soup
• 1/2 cup sour cream
• 1 cup chicken broth
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and black pepper, to taste
• 1 stick of butter, melted
• 12 cups of shredded cheddar cheese

Instructions

1. Preheat your oven to 350°F and lightly grease a 9×13-inch casserole dish. This size provides the perfect depth for the layers to cook evenly.
2. Prepare the chicken mixture by combining the shredded chicken, cream of chicken soup, cream of mushroom soup and sour cream in a large bowl. Mix until smooth and creamy, ensuring there are no pockets of undistributed soup. The mixture should have a thick, spreadable consistency.
3. Season the mixture with garlic powder, onion powder, salt, and pepper. Stir well to incorporate all the seasonings evenly throughout.
4. Transfer the chicken mixture to your prepared casserole dish, spreading it into an even layer. Use a spatula to smooth the top, ensuring it reaches all corners of the dish.
5. Prepare the stuffing by combining the dry stuffing mix with melted butter in a medium bowl. Toss until the stuffing is evenly coated with butter.
6. Add chicken broth to the stuffing mixture gradually, stirring between additions. The stuffing should be moist but not soggy. You might not need all the broth depending on your preference.
7. Spread the stuffing mixture evenly over the chicken layer, covering it completely. Don’t press down too firmly – you want to maintain some lightness in the stuffing layer. Next, make a layer of cheese.
8. Bake uncovered for 35-40 minutes until the top is golden brown and crispy, and you can see the edges bubbling slightly. The aroma will tell you when it’s nearly done.
9. Allow to rest for 5-10 minutes before serving. This resting period is crucial as it allows the casserole to set up properly and makes serving much easier.

1. Bake uncovered for 35-40 minutes until the top is golden brown and crispy, and you can see the edges bubbling slightly. The aroma will tell you when it’s nearly done!
2. Allow to rest for 5-10 minutes before serving. This resting period is crucial as it allows the casserole to set up properly and makes serving much easier.

Chicken and Stuffing Casserole

Did you try our Chicken and Stuffing Casserole? What did you think? We would love to hear from you! Please leave us a comment below or tag us on Instagram! 

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