Ingredient Notes:
This casserole is proof that simple ingredients can create something amazing.
- Chicken Breasts: Diced for quick cooking and easy serving. You can also use leftover roast chicken or turkey.
- Stove Top Stuffing: The flavor-packed shortcut that makes this dish sing.
- Cream of Chicken Soup: The creamy base that ties it all together.
- Sour Cream: Adds a subtle tang that keeps the dish from being too heavy.
- Frozen Mixed Vegetables: Convenient, colorful, and kid-approved.
- Garlic: Because garlic makes everything better, doesn’t it?
- Salt and Pepper: Simple seasonings that bring out all the flavors.
How To Make Chicken and Stuffing Casserole?
Making this casserole is as easy as it gets. Here’s how to do it:
Step 1: Prep Your Baking Dish
Start by spraying a 9×13-inch baking pan with cooking spray. Trust me, you’ll thank yourself later when nothing sticks. Preheat your oven to 400°F.
Step 2: Make the Filling
In a big bowl, mix the diced chicken, cream of chicken soup, sour cream, frozen veggies, minced garlic, salt, and pepper. Stir until everything’s evenly coated. It might not look glamorous at this stage, but hang in there—it’ll be worth it.
Step 3: Layer It Up
Spread the chicken mixture evenly across the bottom of your prepared pan. This is your creamy, veggie-packed base layer.
Step 4: Prepare the Stuffing
Follow the directions on the Stove Top stuffing box to prepare the stuffing. It takes just a few minutes, and the smell alone will make you hungry. Once it’s ready, spread it evenly over the chicken mixture.
Step 5: Bake It
Pop the casserole into your preheated oven and bake for about 30 minutes. You’ll know it’s ready when the edges are bubbling and the stuffing is golden brown.
Step 6: Serve and Enjoy
Let the casserole cool for a few minutes before serving (if you can wait that long). Pair it with a simple salad or some warm rolls, and watch it disappear from the table.
Storage Options:
If you have leftovers (lucky you), store them in an airtight container in the fridge for up to three days. Reheat individual portions in the microwave, or warm the whole thing in the oven at 350°F until it’s heated through. Freezing isn’t the best option for this dish—the creamy base can get a little funky when thawed—but honestly, it’s so good fresh that leftovers probably won’t last long anyway.
Variations and Substitutions:
This casserole is endlessly adaptable. Here are a few ideas to make it your own:
- Switch Up the Protein: Use turkey, ham, or even shredded rotisserie chicken.
- Change the Stuffing: Cornbread stuffing or herb-seasoned stuffing can give it a whole new vibe.
- Add Cheese: A sprinkle of shredded cheddar or Parmesan on top before baking never hurt anyone.
- Fresh Veggies: Swap the frozen mix for fresh broccoli, carrots, or green beans.
- Gluten-Free: Use a gluten-free stuffing mix and cream of chicken soup to keep it GF-friendly.
