Get ready to dive fork-first into comfort with this ultimate chicken and stuffing bake! We’re talking about a symphony of flavors where tender chicken meets herby stuffing in a warm, soul-hugging embrace. If your taste buds had a cozy sweater, they’d wear it for this dish. So, gather ’round hungry pals, because we’re about to unravel the magic of this delectable chicken and stuffing bake that’s as satisfying as a bear hug on a chilly evening
Why You’ll Love This Easy Casserole
- Quick and Easy: This recipe uses rotisserie, or canned chicken, and takes less than ten minutes to prepare for the oven!
- Ultimate Comfort Recipe: This combines stuffing with the flavors of pot pie for a dish that truly tastes like comfort.
- Customizable: If you found this recipe around Thanksgiving, consider swapping the chicken for turkey!
This quick dinner idea has easily become one of our go-to and most requested dinners. It’s simple to make, which makes it ideal for busy nights, and hits it out of the park with flavor. My very picky teenager has proclaimed that this one is good enough to be added onto our regular monthly rotation.
Imagine the tender embrace of rotisserie chicken, its succulence mingling with the delightful texture of boxed stuffing. Each bite dances between the aromatic notes of thyme, onion powder, and garlic, creating a symphony of savory goodness. The cream of chicken soup adds a velvety richness that wraps around your palate like a cozy blanket. It’s like your grandma’s comfort food got a modern remix – familiar, yet excitingly new.
Chicken And Stuffing Bake Ingredients
The ingredient list for this recipe, like many of my easy dinner recipes, is short but provides a hefty meal that is full of flavor. Here is what you need:
- Chicken: I really like to use rotisserie chicken. You can pick one up from Costco for $5, which is incredibly budget friendly. You can also use canned chicken or leftovers.
- Cream Soup: You can use two cream of chicken, cream of mushroom, or a mix and match with one of each.
- Chicken Broth: Just a touch to help thin the soup and add a splash of flavor.
- Veggies: Pick your favorite frozen vegetables. I like chopped broccoli a lot, but we have also used mixed veggies with good results.
- Seasoning: I use a mix of thyme, onion powder, and pepper. You can honestly use any of your favorite seasonings. I suggest limiting the salt, as the soups are already fairly salty.
- Stuffing: Boxed stuffing is like gold in our home. We typically only have it around the holidays, which makes this an extra special treat! Not a fan of boxed mix? Give Southern Cornbread Dressing a try!
Chicken And Stuffing Casserole Recipe
- PREP: Preheat the oven to 375 degrees and mist a 9×13, or three quart, baking dish with cooking spray.
- MIX: Combine the chicken, cream soups, broth, frozen vegetables, and seasonings in the baking dish. Mix to combine and spread into an even layer.
- STUFFING: Add 1 1/2 cups of water and 1/4 cup of butter into a small saucepan, the amounts called for on the stuffing box. Bring to a simmer and stir in the stuffing mix. Remove from the heat and allow it to sit for five minutes or until it’s soaked up the liquid and is fluffy.
- BAKE: Spread the stuffing over the top of the chicken mixture. Bake for 45-50 minutes or until the top of the stuffing is lightly golden and the filling is hot and bubbly.
- ENJOY: Let the casserole sit for five minutes then serve.
- Casserole Dish: Nothing is as comforting as a casserole. Having a set of casserole dishes (affiliate) is key to getting that even bake and beautiful presentation.
- Mixing Bowls: I am currently OBSESSED with this set of nesting mixing bowls (affiliate). They stack perfectly which takes up less space in your cabinets! They also come with lids, which means you can have even more food storage!
- Silicone Spatulas: If you don’t have a set of silicone spatulas (affiliate), I highly recommend in adding them to your kitchen.
Absolutely! Leftover cooked chicken works great in this recipe. Simply shred or chop the chicken and proceed with the recipe as usual.
Of course! You can substitute fresh broccoli for frozen. Just blanch the broccoli briefly before adding it to the casserole to ensure it cooks evenly.
You can use your favorite boxed stuffing mix for convenience. Choose a flavor that complements the dish, such as herb, chicken or cornbread stuffing.
Absolutely! You can assemble the casserole ahead of time and refrigerate it until you’re ready to bake. Just keep in mind that you might need to adjust the baking time slightly if the dish is cold from the refrigerator.
Absolutely! Cream of mushroom or cream of celery soup can work as alternatives. They will add their unique flavors to the dish, creating a tasty variation.
This can typically be stored in the refrigerator for about 3 to 4 days. Make sure to transfer the casserole to an airtight container or cover it tightly with plastic wrap or aluminum foil before refrigerating. If you think you won’t be able to consume the leftovers within this time frame, consider freezing them to extend their shelf life.
Chicken and Stuffing Casserole
- 3 cups rotisserie chicken chopped
- 2 (10.5oz) cans cream of chicken soup
- 1/2 cup chicken broth
- 2 cups frozen broccoli
- 1 teaspoon dried thyme
- 1 teaspoon onion powder
- 1/2 teaspoon pepper
- 1 ½ cups water
- 1/4 cup butter
- 1 (6oz) box stuffing mix like Stove Top
- Preheat the oven to 375 degrees and mist a 9×13, or three quart, baking dish with cooking spray.
- Combine the chicken, cream soups, broth, frozen vegetables, and seasonings in the baking dish. Mix to combine and spread into an even layer.
- Add 1 1/2 cups of water and 1/4 cup of butter into a small saucepan, the amounts called for on the stuffing box. Bring to a simmer and stir in the stuffing mix
- Remove from the heat and allow it to sit for five minutes or until it’s soaked up the liquid and is fluffy.
- Spread the stuffing over the top of the chicken mixture. Bake for 45-50 minutes or until the top of the stuffing is lightly golden and the filling is hot and bubbly.