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Chicken and Stuffing Casserole Recipe

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★★★★★

4.6 from 109 reviews

This Chicken and Stuffing Casserole is a comforting, hearty dish combining savory herb stuffing, tender shredded rotisserie chicken, creamy soups, and thawed peas and carrots, baked to a golden bubbling perfection. It’s perfect for an easy weeknight dinner or a satisfying family meal.

Ingredients

Scale

Stuffing Mixture

  • 2 Boxes Stove Top Stuffing – Savory Herbs
  • 2 Cups Chicken Broth
  • 1 Stick Butter, melted (8 tablespoons)

Filling

  • 2 Cups Rotisserie Chicken, shredded
  • 10.5 oz Cream Of Chicken Soup
  • 10.5 oz Cream Of Celery Soup
  • ½ Cup Sour Cream
  • 1⅕ Cups Frozen Peas and Carrots, thawed
  • Salt and Pepper to taste
  • 1 Tablespoon Garlic Powder

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready when your casserole is assembled.
  2. Prepare Stuffing: In a large bowl, combine both boxes of Stove Top stuffing mix. Pour in the chicken broth and melted butter. Stir thoroughly until evenly combined and let the mixture sit for 5 minutes so it can absorb the liquids.
  3. Prepare Filling: In another large bowl, add the shredded rotisserie chicken. Season with salt, pepper, and garlic powder to taste. Then add the cream of chicken soup, cream of celery soup, sour cream, and thawed peas and carrots. Stir everything together until well mixed.
  4. Assemble Casserole: Lightly spray a 9 x 13-inch baking dish with cooking spray. Pour the chicken and vegetable filling into the dish and smooth it out evenly with a spatula.
  5. Add Stuffing Topping: Spoon the prepared stuffing mixture evenly over the chicken filling in the baking dish, smoothing it out to create an even layer on top.
  6. Bake: Place the casserole on the center rack of your preheated oven and bake for 30 to 40 minutes, or until the casserole is hot and bubbly and the stuffing topping is browned and crispy.
  7. Rest and Serve: Remove the casserole from the oven and let it rest for 5 minutes before serving. Serve warm and enjoy your comforting meal.

Notes

  • Using rotisserie chicken saves time and adds flavor, but you can use cooked shredded chicken breast instead.
  • You can swap frozen peas and carrots with any other preferred vegetables like corn or green beans.
  • The casserole can be covered with foil for the first 20 minutes of baking to prevent over-browning, then uncovered for final crispiness.
  • Leftovers can be stored covered in the refrigerator for 3-4 days and reheated in the oven or microwave.

Keywords: Chicken casserole, Stove Top stuffing, creamy chicken bake, easy casseroles, rotisserie chicken recipes

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