Kitchen notes · a little help before you start
Chicken and Stuffing Casserole with Vegetables
Chicken and stuffing casserole has a soft, creamy middle under a buttery topping, with vegetables tucked into each scoop. The browned stuffing is a good reason to dig right down through the layers.
- Prep
- 10 min
- Cook
- 30 min
- Original yield
- Serves 6
- Ingredients
- 7 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Dinner
- Primary protein
- Chicken
- Cuisine
- American
- Cooking method
- Baking · Baked & roasted
- Preparation & total time
- Prep: 15 minutes or less
- Dish type
- Casseroles
A few quick notes
1. Mix the creamy base first
Combine soup, sour cream and the first broth portion before stirring in shredded chicken and vegetables.
2. Keep stuffing separate
Mix the dry stuffing with melted butter and remaining broth in its own bowl before spreading over the filling.
3. Check the center is hot
Bake until the edges bubble and the casserole is hot throughout before choosing any optional crisping finish.
Get to know the ingredients
Thawed mixed vegetables
Thaw the frozen mixed vegetables before stirring them into the creamy chicken mixture in the casserole dish.
Divided broth
Use the first portion in the creamy filling and keep the remaining broth for moistening the stuffing.
Melted butter
Melt the butter before combining it with broth and dry stuffing so the topping is mixed before spreading.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 6. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 4 steps completeMake room for Chicken and Stuffing Casserole with Vegetables
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Broil for extra crunch if desired
For the optional crispier topping, broil during the last few minutes and watch closely so the stuffing doesn't burn.
A little more help as you go
Spread the filling first
Level the chicken and vegetable mixture in the bottom of the dish before adding the separate stuffing topping.
Use the stated casserole dish
The filling and topping are assembled in the listed two-and-a-half-quart casserole dish before baking.
A few questions you might have
Is the stuffing cooked before topping the casserole?
Start with dry stuffing mix, combine with melted butter and broth, then spread it directly over the filling.
Does sour cream go into the topping?
Mix it into the soup-and-broth base before adding chicken and vegetables; the stuffing topping is separate.
Is broiling required?
No, it's an optional final step for extra-crispy stuffing after the casserole has baked hot and bubbly.
Can the chicken be left in whole pieces?
Use shredded chicken, stirred through the creamy base with the thawed vegetables before baking.
Should I use all the broth in the filling?
Keep the remaining quarter cup for mixing with butter and stuffing after making the creamy chicken base.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: easyfamilyrecipes.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
