Creamy Chicken Stuffing Casserole
Chicken and mixed vegetables settle into a creamy sauce beneath a layer of buttery seasoned stuffing. The edges bake golden and crisp, making this an especially cozy one-pan family supper.
Recipe link
Prep time10 min
Cook time45 min
Total time1 hr
- Course
- Casseroles
- Cuisine
- Granny's Recipes
- Difficulty
- Easy
- Est. calories / serving
- 290
Ingredients
- 1 whole cooked chicken — meat removed and cubed or shredded; about 4 cups
- 1 package seasoned stuffing mix — 6 oz, divided
- 1 can condensed cream of mushroom soup — 10.5 oz
- 1 can condensed cream of celery soup — 10.5 oz
- 1 cup milk
- ½ cup butter — melted
- 1 bag frozen mixed vegetables — 16 oz
Optional Additions
- black pepper (optional)
- garlic powder (optional)
- cheddar cheese (optional) — shredded
- thyme or rosemary (optional)
- fried onions (optional)
- parsley (optional) — chopped, for garnish
Instructions
- Prepare the Baking Dish: Preheat oven to 350°F and lightly grease a 9x13-inch casserole dish. Use the stuffing mix dry; do not prepare it according to the package directions. Spread about ¾ of the stuffing mix evenly across the bottom of the dish and reserve the remaining ¼ for the topping.1 package stuffing mix
- Make the Filling: In a large mixing bowl, combine the cooked chicken, cream of mushroom soup, cream of celery soup, milk, melted butter, and frozen mixed vegetables. Stir with a wooden spoon or spatula until the chicken and vegetables are evenly coated and no streaks of soup remain.4 cups chicken, 10.5 oz mushroom soup, 10.5 oz celery soup, 1 cup milk, ½ cup butter, 16 oz mixed vegetables
- Assemble the Casserole: Spread the chicken mixture evenly over the stuffing layer, reaching into the corners of the dish. Sprinkle the reserved stuffing mix evenly over the filling.reserved stuffing mix
- Bake: Bake uncovered for 40–45 minutes, until the filling is bubbling in the center as well as around the edges, the stuffing topping is lightly golden brown, and an instant-read thermometer inserted into the center of the filling registers 165°F.
- Rest and Serve: Let the casserole stand for 5 minutes, until the filling settles slightly, before serving warm.
Notes
- Chicken: A rotisserie chicken works especially well and keeps the casserole quick to assemble. Use about 4 cups of cooked, cubed or shredded meat.
- Vegetables: Add the frozen mixed vegetables directly from the freezer. Blends containing peas, carrots, corn, or green beans all work.
- Stuffing: Use the stuffing mix dry rather than preparing it according to the package directions. The bottom layer absorbs moisture from the creamy filling as the casserole bakes.
- Make Ahead: The chicken filling can be mixed, covered, and refrigerated for up to 24 hours. Keep the stuffing dry and separate, then assemble the casserole just before baking. A casserole assembled with cold filling may require an additional 5–10 minutes in the oven.
- Storage and Reheating: Refrigerate leftovers within 2 hours and keep them for up to 3–4 days. Reheat individual portions or the covered casserole until the center reaches 165°F.
- Serving Suggestions: Serve with Lemon Green Beans or Classic Macaroni Salad.
- Optional Additions
- black pepper
- garlic powder
- cheddar cheese (shredded)
- thyme or rosemary
- fried onions
- parsley (chopped, for garnish)
Nutrition (Approximate Per Serving)
Yield
8 servings — Serving size: About 1/8 of the casserole
Some ingredients could not be modeled and may meaningfully change the totals. Treat these values as a rough estimate.
- Calories
- 290
- Carbohydrates
- 6.5 g
- Protein
- 24 g
- Fat
- 18.5 g
- Saturated Fat
- 9 g
- Cholesterol
- 100 mg
- Sodium
- 520 mg
- Fiber
- 0.5 g
- Total Sugars
- 2 g
Equipment
- 9x13-inch casserole dish
- Large mixing bowl
- Measuring cups and spoons
- Wooden spoon or spatula
- Instant-read thermometer