Easy Chicken and Stuffing Casserole
This Chicken and Stuffing Casserole is easy comfort food! It combines creamy chicken, tender veggies, and savory stuffing all into one delicious casserole that's quick to make and SO tasty!
Ingredients
- 6 ounce package stuffing mix I used Stove Top chicken flavor
- 1/4 cup unsalted butter
- 1 1/2 cups low sodium chicken broth
- 12 ounces cooked and shredded chicken I used rotisserie chicken
- 12 ounce bag frozen mixed vegetables
- 10.5 ounce can cream of chicken soup
- 10.5 ounce can cream of mushroom soup
- 1 cup milk
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon seasoned salt
- pepper to taste
Instructions
- Preheat oven to 350 degrees Fahrenheit. Grease a 9x13 inch baking dish with nonstick cooking spray and set aside.
- In a medium sauce pan, bring the chicken broth and butter to boil. Add the stuffing mix to a medium sized bowl and pour the hot broth over the top and stir together. Set the mixture aside and allow it to sit for 5 minutes.
- Add the shredded chicken, mixed vegetables, cream of chicken soup, cream of mushroom soup, milk, onion powder, garlic powder, seasoned salt, and pepper to the prepared baking dish and stir everything well. Clean up the sides of the casserole pan with a rubber spatula or paper towel.
- Using a fork, fluff up the stuffing mixture and spread it over the top of the casserole.
- Bake the casserole for 25 to 30 minutes until golden brown and bubbly.
Notes
- If you like a lot of stuffing, consider doubling the topping. You would end up using 2 boxes of stuffing mix, 1/2 cup butter, and 3 cups chicken broth.
- If you want to make your casserole a little cheesy, add a sprinkle of cheddar or Colby jack cheese over the chicken mixture before you spread the stuffing on top.
- This is the perfect recipe to use up leftover Thanksgiving turkey. Simply use it in place of the chicken; easy peasy.
- Making ahead of time: You can prep your casserole ahead of time for the same day or the next day and store it in the refrigerator covered with plastic wrap. It’s a great make-ahead dish for busy weeknights and is also the perfect meal to send to a family member or friend in need.
- Freezer Instructions: Cover the casserole dish with a layer of plastic wrap and then a layer of aluminum foil and freeze for up to 3 months. It is best to thaw the frozen casserole in the refrigerator overnight before baking, and it is even better if you can let it come to room temperature before placing it in the oven.
- To Reheat: If reheating the remaining casserole, place it in a 350°F oven for 15-20 minutes or until thoroughly heated through. If heating a single serving, you can heat it in the microwave for 1 to 2 minutes at a time until warm.
- Store leftovers in an airtight container in the fridge for 3-4 days.
Nutrition
Calories: 420kcal | Carbohydrates: 39g | Protein: 25g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 74mg | Sodium: 1396mg | Potassium: 530mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3296IU | Vitamin C: 6mg | Calcium: 114mg | Iron: 3mg