🍲 Creamy Chicken Stuffing Bake
Servings: 6–8
Prep Time: 15 minutes
Cook Time: 45–50 minutes
Ingredients
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3 cups cooked chicken, shredded or cubed (rotisserie chicken works well)
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1 box (6 oz) herb-flavored stuffing mix
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1 can (10.5 oz) cream of chicken soup
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½ cup sour cream or plain Greek yogurt
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½ cup milk
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1 cup frozen mixed vegetables (optional, like peas & carrots)
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1 tsp garlic powder
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½ tsp onion powder
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Salt and pepper, to taste
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2 tbsp butter, melted (for topping)
Instructions
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Preheat Oven: 350°F (175°C). Grease a 9×13-inch baking dish.
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Prepare Creamy Mixture: In a large bowl, combine cream of chicken soup, sour cream, milk, garlic powder, onion powder, salt, and pepper. Stir in cooked chicken and frozen vegetables.
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Add Stuffing: Fold in the stuffing mix until well combined. The mixture should be thick but moist.
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Transfer to Baking Dish: Spread evenly in the prepared dish.
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Add Topping: Drizzle melted butter over the top to help the stuffing crisp up.
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Bake: Bake uncovered for 30–35 minutes, until the top is golden and the casserole is heated through.
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Serve: Let cool 5 minutes before serving.
📝 Tips for Success
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Use Rotisserie Chicken: Saves time and adds flavor.
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Optional Add-ins: Mushrooms, celery, or shredded cheese can be added for extra flavor.
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Crispier Topping: Sprinkle extra stuffing or crushed crackers on top before baking.
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Make Ahead: You can assemble the casserole the night before, refrigerate, and bake the next day.
If you want, I can also give a slow cooker version that’s hands-off and keeps the chicken super tender while the stuffing absorbs all the creamy flavors.
Do you want me to do that?
