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Chicken and Stuffing Casserole Recipe

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This hearty Chicken and Stuffing Casserole is an easy, comforting dish perfect for busy weeknights. Combining tender diced chicken breasts, creamy mixed vegetables, and flavorful chicken-flavored stuffing, this baked casserole is a satisfying one-dish meal packed with taste and texture.

Ingredients

Chicken Mixture

  • 1 1/2 lbs boneless, skinless chicken breasts, diced
  • 1 can (10.5 oz) condensed cream of chicken soup
  • 1/3 cup sour cream
  • 16 oz frozen mixed vegetables
  • 4-5 garlic cloves, minced
  • Salt and pepper, to taste

Stuffing Topping

  • 1 box chicken-flavored Stove Top stuffing mix (6-ounce box)

Instructions

  1. Preheat Oven and Prepare Dish: Preheat your oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish to prevent sticking and ensure even cooking.
  2. Mix Chicken and Vegetables: In a large bowl, combine diced chicken breasts, condensed cream of chicken soup, sour cream, frozen mixed vegetables, minced garlic, salt, and pepper. Mix thoroughly until all ingredients are well incorporated, creating a creamy chicken mixture.
  3. Spread Mixture: Evenly spread the chicken and vegetable mixture into the prepared baking dish, creating an even layer to serve as the casserole base.
  4. Prepare Stuffing: Prepare the Stove Top chicken-flavored stuffing mix according to the package instructions, usually involving adding boiling water and letting it stand to absorb the liquid and fluff up.
  5. Add Stuffing Topping: Spoon the prepared stuffing evenly over the chicken mixture in the baking dish, covering it completely to form the casserole’s crunchy topping.
  6. Bake the Casserole: Place the baking dish in the preheated oven and bake for about 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C), and the casserole is hot and bubbly throughout.
  7. Rest Before Serving: Remove the casserole from the oven and allow it to rest for 5 minutes. This helps the casserole set slightly for easier serving and enhances flavor melding.

Notes

  • Use a meat thermometer to ensure the chicken is fully cooked to 165°F for safety.
  • You can substitute fresh mixed vegetables if preferred, adjusting cooking time accordingly.
  • For a lower fat version, use reduced-fat sour cream and condensed soup.
  • Leftovers keep well refrigerated for up to 3 days and can be reheated in the oven or microwave.
  • If you like a crispier topping, place under the broiler for 2-3 minutes at the end of baking, watching carefully to avoid burning.

Find it online: https://cookedbysarah.com/chicken-and-stuffing-casserole-recipe/