Description
This Chicken Stuffing Casserole is a hearty comfort food dish made with shredded chicken, sautéed vegetables, creamy soup mixture, and a buttery stuffing topping. It’s easy to prepare, customizable, and perfect for a family-friendly meal.
Ingredients
- 1 1/2 cups water
- 1/4 cup butter
- 1 (6 oz) stuffing mix
- 1 tbsp olive oil
- 1/2 cup chopped onion
- 1/2 cup chopped orange or red bell pepper
- 1 cup chopped celery
- 1 cup broccoli florets
- 3 cups shredded rotisserie chicken
- 1 (10 oz) can cream of chicken soup
- 1 (10 oz) can cream of mushroom soup
- 1/2 cup sour cream
Instructions
- Preheat oven to 350°F (175°C).
- In a small pot, bring water and butter to a boil. Stir in stuffing mix, cover, and remove from heat. Let sit 5 minutes, then fluff with a fork.
- In a skillet, heat olive oil over medium heat. Sauté onion, celery, and bell pepper for 5–7 minutes until tender.
- Spread shredded chicken evenly across the bottom of a greased 9×9-inch casserole dish.
- Add sautéed vegetables and broccoli florets on top of the chicken.
- In a bowl, mix cream of chicken soup, cream of mushroom soup, and sour cream until smooth. Pour over vegetables.
- Spoon stuffing evenly on top as the casserole topping.
- Bake for 45 minutes, until bubbling and the stuffing is golden brown.
Notes
- Swap cream of mushroom soup for cream of celery for a lighter flavor.
- Add shredded cheddar cheese for extra richness.
- Try zucchini or green beans instead of broccoli for variation.
- Use cornbread stuffing for a Southern twist.
- Can be assembled ahead and refrigerated before baking.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 410
- Sugar: 5g
- Sodium: 980mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 75mg
