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Chicken and Stuffing Casserole

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A comforting weeknight dish blending tender chicken, savory vegetables, and a crunchy stuffing top, perfect for using leftover chicken or a simple rotisserie bird.

Ingredients

Scale
  • 3 cups cooked chicken, shredded or cubed
  • 1 can (10–12 oz) condensed cream of chicken soup or 1 1/2 cups homemade white sauce
  • 1/2 cup milk or stock
  • 1 cup frozen peas and carrots (or mixed vegetables)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried thyme or poultry seasoning
  • Salt and black pepper to taste
  • 6 cups prepared stuffing (boxed mix prepared according to package, or homemade)
  • 2 tablespoons melted butter (for stuffing topping)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a large bowl, combine cooked chicken, onion, garlic, mixed vegetables, cream soup, milk (or stock), thyme, salt, and pepper. Stir until evenly mixed.
  3. Transfer the mixture to a greased 9×13-inch baking dish and spread evenly.
  4. Prepare the stuffing according to package directions or use leftover prepared stuffing. Sprinkle it evenly over the chicken mixture.
  5. Drizzle melted butter over the stuffing to help browning.
  6. Bake uncovered for 25–30 minutes, or until the casserole is bubbling and the stuffing top turns golden.
  7. Let rest for 5 minutes before serving.

Notes

Use a shallow dish for even heating and crisping of the stuffing. Leftovers can be refrigerated for up to 3-4 days or frozen for up to 3 months.

Nutrition

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

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