Easy Chicken Stuffing Casserole (Easy Dinner Recipe)
Use rotisserie chicken or leftover turkey to make this Chicken Stuffing Casserole Recipe! An easy weeknight dinner recipe that uses up leftovers. Feel free to substitute cream of celery or cream or mushroom soup for the cream of chicken soup.
Ingredients
For the stuffing topping:
- 6 ounces Stove Top Stuffing Mix
- 1 cup chicken broth, or hot water
- 2 tablespoons butter, unsalted, melted
For the chicken and vegetable layer:
- 1 teaspoon olive oil
- 1/2 yellow onion, diced
- 3 celery stalks, diced
- 3 cups chicken, cooked and shredded
- 10.5 ounces Cream of Chicken Soup, 1 can
- 1 teaspoon chicken bouillon powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon minced onion, dried
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup sour cream, or plain Greek yogurt
- 4 ounces cream cheese, room temperature
- 12 ounces frozen mixed vegetables, thawed
For garnish (optional):
- fresh green onions, diced
- fresh parsley or thyme, chopped OR
- dried parsley flakes
Instructions
- Preheat oven to 375 degrees Fahrenheit. Prepare a 9x13'' casserole dish with cooking spray. You can also use a 12-inch oven-safe skillet or cast iron.
- Heat a small skillet on medium-high heat. Add olive oil. Add diced onion and celery. Sauté for 2-3 minutes until the vegetables just start to soften.
- In a medium bowl, add stuffing mix. Drizzle with chicken broth and melted butter, then toss until moistened.
- To a large bowl, add Cream of Chicken Soup, bouillon, garlic powder, onion powder, minced onion, salt, pepper, sour cream and cream cheese and stir until well combined.
- To the soup mixture, add cooked chicken, sauteed onion and celery, and thawed mixed vegetables.
- Spoon the chicken and soup mixture into the casserole dish and spread evenly with a spatula.
- Fluff the stuffing mixture with a fork, then pour over the top of the chicken and soup mixture in the casserole dish. Spread evenly.
- Bake for 30 minutes, or until the casserole is starting to bubble, and the stuffing topping is a light golden-brown color.
- Allow to rest on wire rack or wooden board for 5-10 minutes.
- Sprinkle with diced green onions or herbs of your choice.
- Serve warm and enjoy!
Notes
I went light on the added salt for this recipe because there is salt in the stuffing mix, condensed soup and chicken broth. You can always taste and add more before or after baking!
Of course, you can top this with homemade leftover stuffing if you have it.
Serving: 1, Calories: 210kcal, Carbohydrates: 9g, Protein: 11g, Fat: 14g, Saturated Fat: 6g, Polyunsaturated Fat: 7g, Cholesterol: 54mg, Sodium: 407mg, Fiber: 2g, Sugar: 2g
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