Chicken Stuffing Casserole

A comforting casserole that transforms leftover chicken into a creamy, savory meal topped with crispy stuffing.

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Prep Time 10

Cook Time 35

Total Time 45

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 400

Ingredients Method Notes

Ingredients

Main Ingredients

4 cups cooked chicken, shredded or cut into bite-sized pieces Use leftover chicken or rotisserie chicken.
6 ounces herb-seasoned stuffing mix Can be substituted with cornbread stuffing.
10.5 ounces condensed cream of chicken soup Can use homemade or another creamy soup.
1 cup sour cream Can be substituted with a dairy-free alternative.
1/2 cup chicken broth Use low-sodium if preferred.
1/2 cup unsalted butter, melted Drizzle over stuffing for crispiness.
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
to taste Salt and black pepper

Method

Preparation

Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish with a little oil or butter.
Spread the cooked shredded chicken in an even layer at the bottom of the prepared baking dish.
In a medium mixing bowl, whisk together the cream of chicken soup, sour cream, chicken broth, garlic powder, and onion powder.
Pour the creamy mixture over the chicken. Use a spatula to spread it evenly so all the chicken is covered.
Sprinkle the dry stuffing mix over the top of the creamy chicken layer.
Drizzle the melted butter evenly over the stuffing mix.
Place the dish in the oven and bake for 30 to 35 minutes.
Remove from the oven when the topping is golden-brown and the sauce is bubbling around the edges.
Let the casserole sit for 5 minutes before serving to allow the sauce to set.

Notes

Can be served with a side salad or garlic bread. To store, cool completely and cover tightly with plastic wrap or foil for up to 3 days in the refrigerator.