This chicken stuffing casserole is incredibly quick and simple to make, yet packs a punch when it comes to flavor. Chicken breast is mixed with vegetables and a creamy sauce, then topped with golden chicken stuffing mixture, making for the ultimate easy comfort food.
Ingredients You’ll Need
Chicken stuffing mix: Use your preferred brand of chicken stuffing mix, or alternatively a homemade stuffing mix. Preparing the stuffing mix according to the stovetop method will result in fluffier stuffing.
Cream of chicken soup: The cream of chicken soup can be substituted with any other variety of creamy canned soup.
Cream of celery soup: The cream of celery soup could be substituted with ay other variety of creamy canned soup, such as cream of mushroom soup.
Milk: For best results use whole fat milk in this recipe. Half and half could instead be used.
Chicken breast: Skinless and boneless chicken breasts were used in this recipe, however these can be substituted with rotisserie chicken.
Frozen peas, corn and carrot: Choose your favorite variety of frozen vegetables.
Fresh parsley: The fresh parsley is used to garnish the baked casserole, and can be omitted if preferred.
How to Make Chicken Stuffing Casserole
1. Preheat the oven to 350°F.
2. Prepare the chicken stuffing mix according to box stovetop method. Set aside.
3. Add the cream of chicken soup, cream of celery soup and milk to a large mixing bowl. Whisk until well combined.
4. Add the diced chicken breast and frozen vegetables to the soup mixture. Mix until well combined.
5. Transfer the chicken mixture to a 9 x 13 inch baking dish. Evenly sprinkle over the stuffing mixture.
6. Cover the casserole with aluminum foil, and bake for 45 minutes, removing the foil for the final 5 minutes of cooking time.
7. Top the baked casserole with the chopped fresh parsley, if using, before serving.
Notes
- Ensure the chicken has cooked through and is no longer pink inside, and has reached an internal temperature of 165°F.
- Preparing the stuffing mix according to the stovetop method will result in fluffier stuffing.
- Chicken breast can be substituted with rotisserie chicken.
Chicken Stuffing Casserole
Ingredients
- 6 oz chicken stuffing mix *see note
- 10.5 oz can cream of chicken soup, can be substituted with any other variety of creamy canned soup.
- 10.5 oz can cream of celery soup, can be substituted with any other variety of creamy canned soup.
- ¼ cup milk
- 1 lb chicken breasts, diced can be substituted with rotisserie chicken
- ¼ tsp seasoned salt or kosher salt
- ¼ tsp black pepper
- 2 cups frozen vegetables I use peas, carrots and corn
- ¼ cup finely chopped fresh parsley for garnishing (optional)
Instructions
- Preheat the oven to 350°F.
- Prepare the chicken stuffing mix according to box stovetop method. Set aside.
- Add the cream of chicken soup, cream of celery soup and milk to a large mixing bowl. Whisk until well combined.
- Add the diced chicken breast and frozen vegetables to the soup mixture. Mix until well combined.
- Transfer the chicken mixture to a 9 x 13 inch baking dish. Evenly sprinkle over the stuffing mixture.
- Cover the casserole with aluminum foil, and bake for 45 minutes, removing the foil for the final 5 minutes of cooking time.
- Top the baked casserole with the chopped fresh parsley, if using, before serving.
Notes
- Ensure the chicken has cooked through and is no longer pink inside, and has reached an internal temperature of 165°F.
- Additional vegetables can be added to the casserole mixture before baking.
- Preparing the stuffing mix according to the stovetop method will result in fluffier stuffing.
- There is no need to defrost the frozen vegetables before adding them to the casserole mixture.
- Rotisserie chicken works well in this recipe.
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Made this for dinner along with rice and some cranberry sauce ….yum….crisp the top a bit under broiler.