Chicken and Stuffing Casserole
Chicken and Stuffing Casserole is old-fashioned, cold-weather comfort food! It only requires about 15 minutes of prep, can be assembled in advance, and appeals to even the pickiest little eaters.
Servings 6 servings
Calories 418kcal
Ingredients
- 4 cups cooked, shredded chicken
- 1 (10.5 ounce) can cream of mushroom soup (I used Campbell’s Healthy Request)
- 1 (10.5 ounce) can cream of chicken soup (I used Campbell’s Healthy Request)
- 1 cup milk
- 1 stick (8 tablespoons) butter, melted
- 1 (8 ounce) package (about 3 ¾ cups) dry stuffing mix (I used Pepperidge Farm Herb Seasoned Stuffing Mix)
Instructions
- Preheat oven to 350°F (180°C).
- Grease a 9x13-inch baking dish; set aside.
- In a large bowl, whisk together condensed soups and milk. Stir in cooked chicken.
- Transfer chicken mixture to the prepared baking dish.
- In a separate bowl, pour melted butter over the dry stuffing mix. Gently stir until all of the stuffing mix is coated with butter. Sprinkle the buttered crumbs over the chicken mixture.
- Cover the dish with foil. Bake, covered, at 350°F for about 20 minutes. Remove foil and bake for an additional 10-15 minutes, or until heated through and browned on top.
Video
Notes
- Use the meat from a store-bought rotisserie chicken for a shortcut.
- If you prefer to cook your chicken at home, use about 2 lbs. of raw boneless, skinless chicken breast or thighs. Boil the chicken for about 15-20 minutes, or until cooked through. When cool enough to handle, chop or shred with forks and use in the recipe.
- Chicken and Stove Top Stuffing Casserole: Substitute an equal amount of your favorite variety of Stove Top brand stuffing mix in lieu of the Pepperidge Farm brand mix.
- Cooking Just for Two? You can either cut the ingredients in half and prepare the casserole in an 8-inch square baking dish; OR prepare the full recipe, but divide the ingredients between two 8-inch square baking dishes. Freeze the extra dish for a later meal.
- Use any flavor combination of condensed soups that you prefer: cream of chicken, cream of mushroom or cream of celery are all nice options.
- For lighter options with less sodium, feel free to substitute with the Healthy Request or 98% fat-free varieties of condensed soups.
- Try adding vegetables to the dish. Steamed broccoli, frozen mixed vegetables, canned or frozen corn, frozen peas, or sautéed mushrooms would all be great additions!
- Add a layer of cooked rice to the bottom of the dish before adding the chicken filling.
- Add cheese. Stir some grated cheddar cheese into the filling, and sprinkle a layer of grated cheese on top before adding the buttered stuffing crumbs.
- Stir some herbs or other seasonings into the sauce. Try dried or fresh parsley, thyme, basil, oregano, chives, or garlic.
Nutrition
Serving: 1/6 of the casserole | Calories: 418kcal | Carbohydrates: 36g | Protein: 28g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 69mg | Sodium: 1308mg | Potassium: 415mg | Fiber: 1g | Sugar: 5g | Vitamin A: 240IU | Calcium: 105mg | Iron: 3.3mg