Chicken Stuffing Casserole with a Creamy Sour Cream Base
A creamy cooked-chicken filling bakes under loosely spread prepared stuffing for six servings.
Ingredients
Casserole Base
- 2 cups cooked chicken shredded
- 1 can condensed cream of chicken soup
- 1 cup sour cream
- 1 cup chicken broth
- 1 package stovetop stuffing mix
- 1 cup mixed vegetables optional, cooked and drained
- Salt and pepper to taste
- butter as needed for greasing
- water and additional butter as required by the stuffing package
Instructions
Instructions
- Heat oven to 350°F and butter a baking dish. Prepare the stuffing according to its package with the required water and additional butter; cook and drain optional vegetables according to their package.
- Combine cooked shredded chicken, condensed soup, sour cream, the 1 cup broth, optional vegetables, salt, and pepper. Spread evenly in the dish.
- Spread the prepared stuffing loosely over the filling. Bake for 25–30 minutes until the center reaches 165°F and the topping is lightly golden; cover loosely if the top browns too quickly.
- Divide into six portions, scooping through both layers.
Notes
- Refrigerate within 2 hours (1 hour above 90°F) at 40°F or below; use within 3–4 days of the chicken’s original cooking date.
- Reheat portions to 165°F in the center, covering to protect the stuffing.