Description
This Chicken and Stuffing Casserole is a hearty, easy-to-make dish perfect for family dinners. Packed with juicy chicken, savory stuffing, and earthy mushrooms, it’s the ultimate comfort food! Add cheese for extra richness and finish with a sprinkle of fresh parsley for garnish.
Ingredients
Scale
- 2 cups cooked chicken, shredded or diced
- 1 (10.5 oz) can cream of mushroom soup (or cream of chicken)
- 1 (10.5 oz) can cream of celery soup (or second can of cream of mushroom)
- 1 cup sour cream (or Greek yogurt for a lighter version)
- 1 cup chicken broth
- 1 (6 oz) box stuffing mix (like Stove Top)
- ½ cup melted butter
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp black pepper
- ½ tsp salt (optional)
- 1 cup sliced mushrooms (fresh or canned, drained)
- ¼ cup chopped celery (optional for extra crunch)
- ½ cup shredded cheese (cheddar or mozzarella, optional)
- ¼ cup chopped parsley (for garnish)
Instructions
-
Preheat Oven:
- Set your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
-
Prepare Stuffing Mix:
- In a bowl, combine the stuffing mix with melted butter and chicken broth. Let it sit for a few minutes to absorb the liquid.
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Mix the Filling:
- In another bowl, whisk together the cream of mushroom soup, cream of celery soup, sour cream, garlic powder, onion powder, black pepper, and salt.
-
Layer the Casserole:
- Spread the shredded chicken in the prepared baking dish. Pour the soup mixture over the chicken and spread evenly. Top with sliced mushrooms and chopped celery.
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Top with Stuffing:
- Sprinkle the prepared stuffing mix over the top. If using cheese, sprinkle it over the stuffing.
-
Bake:
- Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10-15 minutes until golden and bubbly.
-
Garnish & Serve:
- Sprinkle with fresh parsley and serve warm.
Notes
- You can use Greek yogurt as a healthier substitute for sour cream.
- For a richer flavor, add some shredded cheese on top.
- Feel free to skip the celery if you prefer a smoother texture.
- This dish can be made ahead of time and stored in the refrigerator before baking. Just add an extra 10 minutes to the baking time.
Nutrition
- Serving Size: 1/6 of the casserole
- Calories: 450 kcal
- Sugar: 4g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 30g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 85mg