Chicken and Stuffing Casserole

Directions

Step 1: Preheat Oven

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.

Step 2: Prepare Vegetables

In a skillet, sauté onion and celery over medium heat until softened, about 5 minutes.

Step 3: Mix Casserole Base

In a large bowl, combine shredded chicken, sautéed vegetables, cream of chicken soup, chicken broth, milk, ½ cup of the shredded cheese, thyme, salt, and pepper. Stir until evenly mixed.

Step 4: Add Stuffing

Fold in the dry stuffing mix, making sure it’s well incorporated into the creamy mixture.

Step 5: Assemble in Baking Dish

Pour the mixture into the prepared baking dish. Sprinkle the remaining ½ cup shredded cheese on top and drizzle melted butter evenly over the casserole.

Step 6: Bake

Bake uncovered for 30–35 minutes, or until the top is golden brown and the casserole is bubbly around the edges.

Step 7: Garnish & Serve

Remove from the oven and let rest for 5 minutes. Garnish with fresh parsley if desired, then serve warm.

Recipe Details

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6
Difficulty Level: Easy

Variations & Substitutions

• Protein Swap: Use rotisserie chicken or leftover turkey for convenience.
• Veggie Add-Ins: Add peas, carrots, or mushrooms for extra nutrition and color.
• Cheese Options: Swap cheddar for Monterey Jack, Swiss, or a blend for a richer flavor.
• Gluten-Free: Use gluten-free stuffing mix and verify that the cream soup is gluten-free.

Serving Suggestions