Chicken and Stuffing Casserole
servings
Need an easy meal that's also satisfying? Make a Chicken and Stuffing Casserole with rotisserie chicken and on the table in less than an hour! Plus, those comforting flavors make it a family favorite!
Ingredients
- 6 ounces stuffing mix I use Stove Top Cornbread, but any flavor and kind will do
- 1 ½ cup chicken stock or broth
- 2 tablespoons butter
- 10.5 ounces Cream of Mushroom Soup
- 1 cup milk
- 8 ounces sour cream can substitute Greek yogurt
- 1 teaspoon poultry seasoning
- 3 cups shredded rotisserie chicken
- 2 cups chopped broccoli florets
- 1 ½ cups shredded Colby/Jack cheese
Instructions
- Preheat oven to 375°F, and prepare a 9 X 13-inch pan by spraying it with cooking spray.
- Prepare the stuffing by bringing the chicken stock to a boil along with the 2 tablespoons of butter in a medium saucepan over medium heat. Turn off heat and add stuffing mix. Stir to coat and allow to sit for at least 5 minutes.
- In a large bowl, whisk together the cream of mushroom soup, milk, sour cream, and poultry seasoning.
- Add the chicken, broccoli, and cheese. Stir until well combined. Place mixture into the prepared baking dish. Evenly distribute the stuffing over the top.
- Bake for 30 minutes.
Notes
- I don't feel the need to add any salt or pepper to this recipe as I've found it's salty enough, but feel free to add to taste if you'd like.
- I love to serve this with my homemade Cranberry Sauce.
Nutrition
Serving: 1serving | Calories: 521kcal | Carbohydrates: 33g | Protein: 34g | Fat: 28g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 121mg | Sodium: 1189mg | Potassium: 719mg | Fiber: 2g | Sugar: 7g | Vitamin A: 962IU | Vitamin C: 28mg | Calcium: 368mg | Iron: 2mg