Chicken & Stuffing Casserole
A super easy chicken and stuffing casserole that can be prepared in about 15 minutes. This is a quick and comforting dinner idea, combining shredded chicken, a creamy vegetable sauce, and a savory stuffing topping.
Ingredients
- 1 lb cooked chicken shredded
- 1 10.5 oz can cream of celery soup
- 1 package Stove Top chicken stuffing mix
- 1 cup chicken broth
- 1 stick butter melted
- 1/4 cup milk
- 1 cup frozen peas and carrots thawed
- 2 tbsp diced onion
- 1/2 tsp celery seed
- Salt to taste
- Pepper to taste
- Thyme to taste
Instructions
- Preheat your oven to 375°F.
- Place the shredded chicken into a greased 8x8 inch pan.
- Season the chicken with salt, pepper, celery seed, and a sprinkle of thyme.
- In a separate bowl, combine the cream of celery soup, milk, and diced onion.
- Add the thawed peas and carrots and mix well.
- Pour the soup mixture over the chicken and give it a good mix in the baking dish. Flatten the mixture evenly.
- In another bowl, combine the stuffing mix, melted butter, and chicken broth. Let it sit for a couple of minutes for the liquid to absorb.
- Spread the stuffing mixture evenly over the top of the casserole.
- Bake for 40 minutes, or until the top is brown and the casserole is bubbly.
- Let rest for a few minutes before serving.
Video
Notes
- Soup: You can substitute cream of chicken or cream of mushroom soup if you prefer.
- Protein: Cooked, shredded turkey works as a great substitute for chicken.
- Vegetables: Feel free to use any vegetable you like, or you can leave them out completely. The video creator microwaved the frozen peas and carrots for about 2.5 minutes to thaw them before adding.
- Celery: If you don't have celery seed, you can use finely chopped fresh celery instead.
- Serving Suggestions: This casserole is delicious served with butternut squash and cranberry sauce. You can also serve it over rice or noodles.