Chicken Stuffing Casserole with Cream Soup
Shredded chicken combined with cream of chicken and mushroom soups, sour cream, and mixed vegetables, topped with a buttered stuffing mixture and cheddar cheese. Baked until hot, bubbly, and golden brown. A comforting one-dish meal that feeds a crowd with minimal prep.
Ingredients
- 4 cup chicken, cooked, shredded
- 1 box stuffing mix, 6 oz
- 1 can cream of chicken soup, condensed, 10.5 oz
- 1 can cream of mushroom soup, condensed, 10.5 oz
- 1 ½ cup chicken broth
- ½ cup sour cream
- 1 cup mixed vegetables, frozenfresh mixed vegetables1:1produce
thaw if frozen
- ½ cup cheddar cheese, shredded
- ¼ cup butter, melted
- salt, to taste(optional)
- pepper, to taste(optional)
Instructions
- 1
Preheat oven to 350°F.
- 2
Mix stuffing mix with melted butter and chicken broth in a medium bowl. Set aside.
- 3
Combine shredded chicken, cream of chicken soup, cream of mushroom soup, remaining chicken broth, sour cream, and mixed vegetables in a large bowl. Mix until well combined.
- 4
Pour chicken mixture into a greased 9x13-inch baking dish.
- 5
Spread stuffing mixture evenly over chicken mixture.
- 6
Sprinkle shredded cheddar cheese over stuffing.
- 7
Bake for 30-35 minutes until casserole is hot and bubbly and stuffing is golden brown on top.
- 8
Cool slightly before serving.
Tips
Muenster cheese is a suitable alternative to cheddar for a milder flavor.
Good to Know
Covered in refrigerator for up to 3 days.
Assemble casserole up to 24 hours in advance. Refrigerate covered and bake when ready, adding 5-10 minutes to baking time.
Serve hot directly from baking dish. Pairs well with a green salad or steamed vegetables.
Common Mistakes
Do not skip greasing the baking dish to prevent sticking and ease serving.
Do not overbake to avoid dry casserole; check at 30 minutes for doneness.
Do not omit the resting period to allow the casserole to set before serving.