Chicken Stuffing Casserole is totally fuss-free and quick to make with mainly pantry ingredients! A short cut base with chicken and veggies is topped with stuffing and baked until bubbly. This easy casserole takes about 35 minutes from start to finish.
Hello, friends! I need to tell you all about this Chicken and Stuffing Bake. It’s a recipe my Mom has made for years. It is so delicious and was definitely in my top 5 favorite dinners Mom would make for us. Layers of seasoned chicken, creamy chicken soup and stuffing come together in this comforting dish.
This casserole got me and my family our ’10 minutes of fame’. It was entered in the “News Channel 7 Kitchen Recipes” and I had 6 news crew members here at my home eating it! Not only is it easy to make, it is truly delicious, too! Serve with a fresh green salad if desired.
Ingredients:
1 lb. boneless/skinless chicken breasts, pounded to even thickness and cut into 1″ cubes, or 1 lb. shredded cooked chicken
2 Tablespoons butter
2 cloves garlic, chopped
2 Tablespoons flour
1 cup warm chicken broth
1/2 cup warm milk
8 oz. Sour Cream
1-2 cups thawed frozen vegetables of choice
1/2 cup shredded cheese. I use cheddar but Swiss would be amazing if my husband liked it!
2 cups stale bread cubes
2 teaspoons desired herbs (such as parsley, sage and thyme)
Instructions:
Preheat oven to 350 degrees F and prepare a casserole dish with cooking spray.
In a medium saucepan, melt butter over medium heat. Add in garlic and cook until fragrant. Stir in flour and cook until slightly golden brown. Slowly whisk in milk and 1/2 cup broth. Simmer until it reaches a light boil and begins to thicken a bit. Stir in sour cream, chicken, vegetables and cheese. Add mixture to prepared casserole dish.
In a separate bowl, combine bread cubes, remaining broth (should be 1/2 cup) and seasonings as desired. Place on top of casserole mixture.
Bake uncovered for 30-45 minutes until chicken is cooked through (if using raw chicken), or until heated through and bubbling if using cooked chicken