Chicken and Stuffing Casserole
A hearty Chicken and Stuffing Casserole enveloped in creamy flavors, topped with a crunchy stuffing layer, perfect for weeknight dinners or family gatherings.
Ingredients
For the casserole base
- 2 cups cooked chicken, shredded
- 1 can cream of mushroom soup
- 1 cup sour cream Use full-fat for a creamier texture
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
For the topping
- 1 package stuffing mix Use gluten-free for a gluten-free version
- 1/2 cup butter, melted
- 1/2 cup shredded cheese (optional) For added flavor
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix together the shredded chicken, cream of mushroom soup, sour cream, chicken broth, garlic powder, onion powder, salt, and pepper until well combined.
- Spread the chicken mixture evenly in a greased 9x13 inch baking dish.
- In another bowl, combine the stuffing mix with the melted butter until well coated.
- Sprinkle the stuffing mixture evenly over the chicken layer and add cheese on top if desired.
Baking
- Cover the dish with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 15 minutes, until the top is golden brown and crisp.
Serving
- Allow to cool for a few minutes before serving.
Notes
This casserole can easily be made ahead of time and stored in the refrigerator. If you're using gluten-free products, ensure that all ingredients are certified gluten-free. For added freshness, sprinkle with parsley before serving.