Chicken Stuffing Casserole with Homemade Sauce
This delightful casserole combines tender chunks of chicken with savory stuffing, enveloped in a creamy, flavor-packed sauce.
Equipment
- Mixing Bowl
- Baking Dish
Ingredients
Main Ingredients
- 3 cups Cooked Chicken Shredded or diced, use rotisserie chicken for convenience.
- 1 box (6 oz) Stuffing Mix Choose your favorite flavor.
- 1 cup Chicken Broth Low-sodium options are available.
- 1 cup Sour Cream Adds creaminess to the sauce.
- 1 can (10.5 oz) Cream of Chicken Soup Provides a rich, creamy base.
- 1/2 cup Milk Adds liquid to the sauce.
- 1 cup Frozen Mixed Vegetables A mix of peas, carrots, and corn.
- 1 teaspoon Garlic Powder Enhances the savory flavor.
- 1 teaspoon Onion Powder Adds depth to the dish.
- 1 teaspoon Dried Thyme Pairs beautifully with chicken.
- 1 teaspoon Pepper Freshly ground for best flavor.
- 1/2 teaspoon Salt Adjust according to taste.
- 1/2 cup Shredded Cheese Optional, for a cheesy topping.
- to taste Fresh Parsley For garnish.
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the stuffing mix and chicken broth. Allow it to sit for about 5 minutes.
- In another bowl, whisk together the sour cream, cream of chicken soup, milk, garlic powder, onion powder, thyme, pepper, and salt until smooth.
- In a large mixing bowl, combine the cooked chicken and frozen mixed vegetables. Stir to combine.
- In a greased 9×13-inch baking dish, layer the chicken and vegetable mixture, followed by the prepared stuffing, and then pour the sauce over the top.
- If using cheese, sprinkle it over the top of the casserole.
- Cover with aluminum foil and bake for 30 minutes, then remove the foil and bake for an additional 15-20 minutes until golden brown.
- Let cool for 5-10 minutes, garnish with parsley, and serve.
Notes
This casserole can be customized with different proteins, stuffing flavors, and vegetables. It can also be made ahead and stored in the refrigerator before baking.