Chicken and Stuffing Casserole
A comforting one-dish meal combining juicy chicken and savory stuffing, perfect for family gatherings or cozy weeknights.
Ingredients
For the Casserole
- 3 cups Boneless chicken, cooked and cut into bite-sized pieces
- 2 cans Cream of mushroom or cream of chicken soup
- 1 cup Milk
- 1 package Pepperidge Farm stuffing mix
- 1 cup Chicken broth To pour over stuffing
- 1 teaspoon Kosher salt
- ½ teaspoon Black pepper
Optional Vegetable Add-Ins
- 1 cup Frozen mixed vegetables Can include peas, corn, and carrots.
- 1 cup Fresh broccoli, chopped
- 1 cup Carrots, sliced
- 1 cup Cauliflower, chopped
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Cut the cooked chicken into bite-sized pieces.
- In a bowl, combine the cream soups and milk until smooth.
- Layer the chicken evenly in a large baking dish.
- Pour the soup mixture over the chicken.
- Sprinkle the stuffing mix over the top.
- Pour the chicken broth over the stuffing.
Baking
- Cover the dish with foil and bake for about 30 minutes.
- Remove the foil and bake for an additional 10-15 minutes, until the top is golden brown.
Notes
Consider using cooked rotisserie chicken to save time. Store leftovers in airtight containers and consume within three days. You can freeze the casserole for up to three months.