Chicken and Stuffing Casserole
This Chicken and Stuffing Casserole is an easy comfort food dinner made with tender shredded chicken, creamy chicken soup, sour cream, vegetables, and savory seasonings. A buttery stuffing layer bakes on top until golden brown for a hearty family-friendly casserole that's perfect for busy weeknights or using leftover chicken.
Servings: 8 Servings
Calories: 401kcal
Equipment
- Wooden spoon or silicone spatula
- Aluminum Foil
Ingredients
Chicken Filling
- 4 cups cooked shredded chicken
- 10.5 ounces cream of chicken soup
- 1 cup sour cream
- ½ cup chicken broth
- ½ cup diced celery
- ½ cup diced onion
- 1 teaspoon garlic powder
- ½ teaspoon poultry seasoning
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Stuffing Topping
- 6 ounces stuffing mix
- ½ cup butter melted
- 1 ½ cups chicken broth
Instructions
- Preheat the oven to 350°F. Lightly grease a 9 x 13-inch baking dish.
- Add the shredded chicken, cream of chicken soup, sour cream, ½ cup chicken broth, celery, onion, garlic powder, poultry seasoning, salt, and black pepper to a large mixing bowl.
- Stir until the chicken is evenly coated and all of the ingredients are well combined.
- Spread the chicken mixture evenly in the prepared baking dish.
- In a separate bowl, prepare the stuffing mix according to the package directions, using the melted butter and 1 ½ cups chicken broth. Stir until the stuffing is evenly moistened.
- Spread the prepared stuffing evenly over the chicken mixture.
- Cover the baking dish with aluminum foil.
- Bake for 25 minutes.
- Carefully remove the aluminum foil and return the casserole to the oven.
- Bake uncovered for an additional 10 minutes, or until the stuffing is lightly golden brown and the chicken filling is hot and bubbling around the edges.
- Remove the casserole from the oven and let it rest for 5 minutes before serving.
Notes
- Shred the chicken while it's still warm. Warm chicken pulls apart faster and gives you more even shreds than cold chicken.
- Taste the filling before spreading it in the dish. Cream of chicken soup varies in saltiness by brand, so a quick taste lets you adjust before baking.
- Add a splash of broth if the stuffing topping looks too dry. One extra tablespoon of chicken broth keeps the topping moist enough to bake up golden without getting soggy.
- Pull the dish from the fridge 15 minutes before baking. A cold dish straight from the refrigerator can throw off your bake time by 5 to 10 minutes.
Nutrition
Serving: 1Serving | Calories: 401kcal | Carbohydrates: 22g | Protein: 22g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 104mg | Sodium: 1082mg | Potassium: 318mg | Fiber: 1g | Sugar: 4g | Vitamin A: 664IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 2mg