Chicken and Stuffing Casserole

Here’s a cozy, classic Chicken and Stuffing Casserole — creamy, comforting, and super easy to throw together with pantry staples. Perfect for busy weeknights or holiday-style comfort any time of year.

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🍗 Chicken and Stuffing Casserole

🧂 Ingredients:

• 3 cups cooked, shredded chicken (rotisserie works great)

• 1 (10.5 oz) can cream of chicken soup

• 1/2 cup sour cream (or use mayo or Greek yogurt)

• 1/2 cup chicken broth

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• Salt & black pepper, to taste

• 1 (6 oz) box stuffing mix (like Stove Top, chicken flavor)

• 1/2 cup melted butter

• Optional mix-ins:

  • 1–1½ cups frozen mixed vegetables or peas & carrots

  • 1/2 cup shredded cheddar or mozzarella cheese

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🥘 Instructions:

1. Preheat oven to 350°F (175°C).
   Lightly grease a 9×13” casserole dish.

2. Make the creamy base:
   In a large bowl, mix cream of chicken soup, sour cream, chicken broth, garlic powder, onion powder, and a pinch of salt & pepper. Stir in the shredded chicken and optional veggies or cheese if using.

3. Layer in casserole dish:
   Spread the chicken mixture into the bottom of the prepared dish.

4. Prepare stuffing:
   In a separate bowl, mix the dry stuffing mix with melted butter. If you want it more moist, add an extra splash of chicken broth.

5. Top the casserole:
   Sprinkle the buttery stuffing evenly over the chicken layer.

6. Bake:
   Bake uncovered for 30–35 minutes, or until hot and bubbly with golden stuffing on top.

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🧀 Optional Add-Ons:

• Add shredded cheese to the top in the last 5 minutes for a cheesy crust.

• Use cream of mushroom or celery soup for variation.

• Swap chicken for turkey for a Thanksgiving-style leftover bake.

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🍽️ Serving Suggestions:

Serve with a simple green salad, steamed green beans, or cranberry sauce on the side for that nostalgic holiday flavor any time.

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Would you like a crockpot version or make-ahead freezer instructions?