Description
This comforting Chicken and Stuffing Casserole combines savory shredded chicken, mixed vegetables, and sautéed mushrooms and celery with creamy soup and sour cream, all topped with a homemade stuffing mix and melted cheese. Perfect for an easy family dinner, this casserole bakes until bubbly with a crispy golden topping, delivering hearty flavors and satisfying textures in every bite.
Ingredients
Scale
Stuffing
- 3 cups chicken broth
- ½ cup salted butter
- 2 (6-ounce) packages stuffing mix
Filling
- 2 tablespoons salted butter
- 1 medium onion, chopped
- 3 celery stalks, diced
- 8 ounces mushrooms, chopped
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- 1 (10.5-ounce) can cream of chicken soup
- 1 cup sour cream
- ½ cup chicken broth
- 1 tablespoon Worcestershire sauce
- 3 cups shredded, cooked chicken (about 1 whole rotisserie chicken)
- 1 (12-ounce) bag frozen mixed vegetables, thawed by rinsing under cold water
- 8 slices shredded cheddar or provolone cheese
Instructions
- Prepare the stuffing: Preheat your oven to 375°F. In a medium saucepan, heat 3 cups of chicken broth and ½ cup salted butter until boiling. Remove from heat and stir in the 2 packages of stuffing mix. Toss well to moisten evenly. Cover the pan and let it sit for 5 minutes to absorb the liquid.
- Sauté vegetables: In a large skillet, melt 2 tablespoons salted butter over medium heat. Add the chopped onion and diced celery, cooking until they become soft and translucent, about 5 to 7 minutes. Then add the chopped mushrooms, sprinkle with garlic powder and black pepper, and continue cooking until the mushrooms brown, stirring occasionally.
- Mix the filling: In a large bowl, whisk together the cream of chicken soup, sour cream, ½ cup chicken broth, and Worcestershire sauce until smooth. Add the shredded cooked chicken, thawed mixed vegetables, and the sautéed vegetables from the skillet. Stir everything well to combine.
- Assemble the casserole: Spread the chicken and vegetable mixture evenly into a 9×13-inch casserole or baking dish. Place the 8 cheese slices on top of the mixture, covering it evenly. Then, spread the prepared stuffing mixture over the cheese layer.
- Bake the casserole: Place the casserole in the preheated oven and bake uncovered for 40 minutes. Bake until the casserole is heated through and the stuffing topping is lightly browned and crispy.
Notes
- Make Ahead: You can assemble the casserole, cover it tightly with aluminum foil or plastic wrap, and refrigerate it for up to 3 days before baking. If baking from cold, add 5-10 extra minutes to the cooking time.
- Storage: Store leftovers in an airtight container in the refrigerator for 3-4 days. To reheat, cover with foil and warm in a 350°F oven for 15-20 minutes until heated through. Alternatively, reheat in the microwave in short intervals to avoid drying out.
- Freezing: Freeze the casserole in a freezer-safe container or wrap tightly in plastic wrap and foil for up to 3 months. Thaw in the refrigerator before reheating.
- Homemade Cream of Chicken Soup: For a scratch version, melt 3 tablespoons salted butter in a saucepan. Whisk in ⅓ cup all-purpose flour and cook for 1 minute. Gradually whisk in ⅓ cup chicken broth and ⅓ cup milk until smooth. Season with ¼ teaspoon onion powder, ⅛ teaspoon kosher salt, and ⅛ teaspoon black pepper. Cook until thickened, about 1-2 minutes, then use as a substitute.
