Chicken Stuffing Casserole
This chicken stuffing casserole is incredibly quick and simple to make, yet packs a punch when it comes to flavor.
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.
Did You Make This Recipe?Let me know how it was!