Chicken Stuffing Casserole
Need a quick 30 minute dinner idea? You’ll love this chicken stuffing casserole bake recipe with creamy mushroom sauce and savory Stove Top stuffing.
Servings: 6 Serving
Calories: 219kcal
Equipment
- 9x13-inch baking dish
- mixing spoon
- Aluminum foil
Ingredients
- cooking spray
- 1 can (10.5 ounce) cream of chicken soup
- 1 can (10.5 ounce) cream of mushroom soup
- 1 cup milk use whole milk or 2% milk for best results
- 1 teaspoon dried parsley
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon poultry seasoning
- ½ teaspoon dried thyme
- ½ teaspoon black pepper
- ¼ teaspoon coarse salt
- 1 pound chicken, cooked and shredded approx. 3 cups. For raw or frozen poultry, see notes below
- 2 cups frozen mixed vegetables like carrots and peas, or use raw veggies (see notes below)
- 1 box (6 ounces) Stove Top stuffing or any brand of seasoned chicken stuffing. Do not follow cooking instructions on box.
- 1 ½ cup chicken broth
- 3 tablespoons fresh chopped parsley or use 1 tablespoon of dried parsley
Instructions
- Preheat the oven to 350° F. While the oven is pre-heating, prepare the 9 x 13-inch baking dish by spraying the interior with cooking spray.
- Mix the soups, milk, and seasonings in the casserole dish and stir until the mixture is smooth. Add the shredded poultry and mixed vegetables into the dish, stirring with the liquid ingredients until well combined.
- Evenly lay the stuffing mixture over the top of the shredded poultry and veggies, then pour the broth over of the stuffing mix. Make sure that all of the stuffing is saturated by the broth.
- Cover the dish with foil and bake for 20 minutes.
- Remove the foil and bake for an additional 5 minutes or until the stuffing is golden brown and slightly crispy on top.
- Sprinkle with parsley and serve.
Notes
Use precooked chicken: use store bought rotisserie or make your own cooked chicken in the Instant Pot. If frozen, thaw before using. For raw, uncooked chicken, increase baking time to 40 minutes.
Mixed veggies: frozen carrots and peas or fresh veggies like carrots, celery, and broccoli. If using raw carrots, I recommend shredding carrots so they'll cook properly. Chop fresh broccoli into bite sized pieces.
Turkey Stuffing Casserole: Use cooked, leftover turkey as the perfect way to use up those Thanksgiving turkey leftovers.
Chicken Broccoli Stuffing Casserole: Use up to 2 cups of fresh broccoli, chopped into bite-sized pieces in place of the canned or frozen mixed vegetables.
TFN Pro Tip:
- Did you know you can use a mixer to shred poultry? Use the wire or flat beater and a low speed and it’s ready in about 15 seconds.
Recipe Variations:
Turkey Stuffing Casserole: Use cooked, leftover turkey as the ideal way to use up those Thanksgiving turkey leftovers. Chicken Broccoli Stuffing Casserole: Use up to 2 cups of fresh broccoli, chopped into bite-sized pieces in place of the canned or frozen mixed vegetables. Using raw, uncooked chicken: prepare recipe as directed, but increase baking time to 40 minutes. How do I store and reheat leftovers?- Store leftovers in an airtight container in the fridge for up to 3 days.
- To reheat, cover with foil and bake in the oven at 350ºF for 10 minutes until heated to at least 165ºF.
Nutrition
Serving: 1serving | Calories: 219kcal | Carbohydrates: 18g | Protein: 14g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 37mg | Sodium: 1103mg | Potassium: 374mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3316IU | Vitamin C: 7mg | Calcium: 88mg | Iron: 2mg