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–+ servings
Chicken and Stuffing Casserole

Cozy Chicken and Stuffing Casserole for Easy Weeknight Dinners

This Chicken and Stuffing Casserole is a budget-friendly one-pan meal, perfect for cozy weeknight dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 1 box Stove Top Stuffing Forms the casserole's base
  • 2 lbs Chicken Breasts (boneless/skinless/diced) Both white and dark meat work
  • 1 can Cream of Chicken Soup Can substitute with cream of mushroom or celery
  • 1 cup Sour Cream Adds tang and creaminess
  • 2 cups Frozen Mixed Vegetables Can substitute with leftover veggies
  • to taste Salt Essential for flavor enhancement
  • to taste Pepper Essential for flavor enhancement
  • 2 cloves Garlic (minced) Fresh is ideal, jarred is a shortcut
For the Topping
  • 1 cup Additional Stuffing Mix Layer this on top for a crispy finish

Equipment

  • 9x13 baking pan
  • mixing bowl
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and coat a 9x13 baking pan with cooking spray.
  2. In a large mixing bowl, combine the diced chicken, cream of chicken soup, sour cream, mixed vegetables, minced garlic, salt, and pepper. Stir until well blended.
  3. Pour the chicken mixture into the prepared baking pan, spreading it evenly with a spatula.
  4. Prepare the stuffing mix according to the package instructions and layer it over the chicken mixture in the baking pan.
  5. Bake for about 30 minutes, or until the chicken is fully cooked and the stuffing is golden brown.
  6. Remove from the oven, let cool for a few minutes, and serve warm.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 30gProtein: 30gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 90mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 2gVitamin A: 15IUVitamin C: 10mgCalcium: 4mgIron: 8mg

Notes

This casserole can be prepped a day in advance and refrigerated. The casserole can be frozen for up to 1 month.

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