Chicken Stuffing Casserole
A cozy dish packed with juicy chicken, crunchy stuffing, and a delightful homemade sauce.
Equipment
- Baking Dish
- Medium Saucepan
- Mixing Bowl
Ingredients
Ingredients
- 1.5 cups Chicken Stock (335 ml)
- 4 tablespoons Unsalted Butter (56 g)
- 6 ounces Stuffing Mix (or 4 cups homemade stuffing)
- 2 cups Shredded Cooked Chicken (can use rotisserie chicken)
- 1 cup Frozen Mixed Vegetables (like carrots, peas, and corn)
- 1 cup Cream of Mushroom Soup (or a homemade substitute)
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- Salt and Pepper to taste
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Step 2: In a medium saucepan, melt 4 tablespoons of unsalted butter over medium heat. Add chicken stock and bring to a gentle simmer. Stir in cream of mushroom soup, garlic powder, onion powder, salt, and pepper.
- Step 3: In a large mixing bowl, combine shredded chicken, frozen vegetables, and stuffing mix. Pour the warm chicken stock mixture over and stir gently until combined.
- Step 4: Transfer the mixture into the prepared baking dish, spreading it evenly.
- Step 5: Cover with aluminum foil and bake for about 30 minutes. Remove foil and bake for an additional 15-20 minutes until golden brown.
- Step 6: Let it rest for 5-10 minutes before serving.
Notes
For added flavor, consider using chicken thighs instead of chicken breast. Leftovers can be reheated in the oven or microwave.