Chicken and Stuffing Casserole
Rotisserie chicken, mixed vegetables, and a creamy sauce bake beneath a golden stuffing topping in this cozy chicken and stuffing casserole.
Servings: 8 servings
Equipment
- 9 by 13-inch baking dish
- Medium Mixing Bowl
- Bowl for stuffing
- Mixing Spoon
- measuring cups and spoons
- aluminum foil
Ingredients
- 3 cups shredded rotisserie chicken
- 1 12-ounce bag frozen mixed vegetables thawed
- 1 10.5-ounce can cream of chicken soup
- 1 cup sour cream
- 1 cup chicken broth for the sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried parsley
- ½ teaspoon black pepper
- 1 6-ounce box chicken-flavored stuffing mix
- 1 ½ cups chicken broth for the stuffing
- 4 tablespoons butter melted
Instructions
- Preheat the oven to 375°F. Lightly grease a 9 by 13-inch baking dish.
- Spread the shredded chicken in the dish. Sprinkle the thawed mixed vegetables evenly over the chicken.
- In a medium bowl, stir together the cream of chicken soup, sour cream, 1 cup chicken broth, garlic powder, onion powder, parsley, and pepper. Spread the sauce over the chicken and vegetables.
- In another bowl, combine the dry stuffing mix, 1 1/2 cups chicken broth, and melted butter. Stir just until moistened. Spread the stuffing over the casserole.
- Cover with foil and bake for 25 minutes.
- Remove the foil. Bake for 10 to 15 minutes more, until the stuffing is golden brown and the casserole is hot and bubbly around the edges.
- Let rest for 5 minutes before serving.
Notes
The listed 35-minute cook time is the minimum. Allow 35 to 40 minutes total baking time, followed by a 5-minute rest.