This Chicken and Stuffing Casserole is a cozy dish filled with tender chicken and fluffy stuffing. It’s the perfect comfort food that warms you right up after a long day!
You’ll love how easy it is to make! Just mix everything together, pop it in the oven, and let it bake. It’s a dish that makes your kitchen smell amazing. Plus, leftovers are a tasty bonus for the next day!
Key Ingredients & Substitutions
Cooked Chicken: You can use rotisserie chicken for convenience or leftover chicken from another meal. If you’re vegetarian, consider swapping for firm tofu or chickpeas for protein.
Stuffing Mix: The herb-flavored stuffing brings a lot of flavor. If you can’t find it, regular bread crumbs mixed with some herbs and spices like rosemary or parsley make a great substitute.
Cream of Chicken Soup: This adds creaminess. You can use cream of mushroom soup for a different twist or a homemade white sauce for a healthier option. Consider going dairy-free with coconut milk for a lighter casserole.
Broth: Chicken broth adds depth. Vegetable broth is an excellent choice for a vegetarian version. You can even use water if necessary but expect less flavor.
How Do I Ensure My Casserole Has the Perfect Texture?
The texture of this casserole is key to its success. Here’s how to achieve that perfect mix of creamy and crispy:
- Cook the onion and celery until soft; this prevents any crunchiness.
- Adding 1½ cups of broth to the chicken mixture keeps it moist. Don’t skip this step! Then, drizzling the remaining broth over the stuffing will ensure a juicy top.
- Monitor your casserole while baking. If the top browns too quickly, cover it with foil for the last part of baking.
Let it sit for about 5 minutes after removing from the oven. This helps it set and makes it easier to serve.
How to Make Chicken And Stuffing Casserole
Ingredients You’ll Need:
Main Ingredients:
- 3 cups cooked chicken, shredded or chopped
- 1 package (6 oz) herb-flavored stuffing mix (like cornbread or classic herb stuffing)
- 2 cups chicken broth
- 1 cup celery, chopped
- 1/2 cup onion, finely chopped
- 1/2 cup butter (1 stick)
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup milk
- 1 tsp dried thyme (or 1 tbsp fresh thyme)
- 1 tsp dried sage (optional)
- Salt and pepper to taste
- Fresh parsley or rosemary for garnish (optional)
Time Needed:
This recipe will take about 10 minutes to prep and around 30-35 minutes to bake, making a total of approximately 45-50 minutes from start to finish. Perfect for a quick weeknight meal or a comforting family dinner!
Step-by-Step Instructions:
1. Preheat Your Oven:
First things first, preheat your oven to 350°F (175°C). While that’s heating up, lightly grease a 9×13 inch casserole dish. This will keep your casserole from sticking.
2. Sauté The Vegetables:
In a large skillet, melt the butter over medium heat. Once it’s melted, add in the chopped onion and celery. Cook these until they are nice and softened—about 5 minutes. This step builds flavor!
3. Combine The Mixture:
In a big mixing bowl, combine the shredded chicken, softened onion and celery from the pan, cream of chicken soup, milk, and 1½ cups of chicken broth. Don’t forget to stir in the thyme, sage (if using), salt, and pepper. Mix it all up until well combined.
4. Add The Stuffing:
Take 3/4 of the stuffing mix and gently fold it into the chicken mixture. You want it combined but don’t stir too much or the stuffing will break down.
5. Assemble The Casserole:
Pour the chicken mixture into your greased casserole dish, spreading it out evenly so it cooks evenly.
6. Top with Remaining Stuffing:
Now, sprinkle the remaining stuffing mix over the top of the casserole. It will create a nice crispy topping!
7. Add Extra Moisture:
Pour the last 1/2 cup of chicken broth gently over the casserole. This ensures the stuffing gets moist while baking!
8. Bake It Up:
Place the casserole in the oven and bake uncovered for about 30-35 minutes. You’re looking for a golden brown top and a bubbly edge.
9. Serve and Enjoy:
Once baked, take it out of the oven. Let it rest for about 5 minutes before serving. This helps it set a little! Serve topped with fresh parsley or rosemary for an extra pop of flavor and color!
Now you have a hearty, delicious Chicken And Stuffing Casserole that’s perfect for any meal. Enjoy every bite!
Can I Use Leftover Turkey Instead of Chicken?
Absolutely! Leftover turkey works just as well in this casserole. Simply shred or chop it up, and follow the same recipe. It’s a great way to repurpose holiday leftovers!
How Can I Make This Recipe Gluten-Free?
To make this casserole gluten-free, use a gluten-free stuffing mix and ensure your cream of chicken soup is also gluten-free. You can also make your own from scratch with gluten-free flour to control the ingredients.
Can I Prepare This Casserole in Advance?
Yes, you can prepare the casserole ahead of time! Assemble it up to 24 hours in advance, cover it tightly, and store it in the fridge. Just add about 10-15 minutes to the baking time if you’re baking it straight from the fridge.
What Should I Serve with Chicken and Stuffing Casserole?
This casserole is a complete meal on its own, but you can serve it with a simple side salad or steamed vegetables for a well-rounded dinner. Garlic bread or mashed potatoes would also be great accompaniments!
