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Meleyna Nomura
Meleyna Nomura
Meleyna is a recipe developer, food photographer, and champion of home cooking. She is likely to be found on the sidelines of the Little League field (with a full dinner for four packed in a cooler) or waiting in line for a Trader Joe’s sample.
published Nov 13, 2022
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An easy bake casserole recipe made from boxed stuffing, canned cream of chicken/mushroom soup, and what Thanksgiving leftovers you've got.
Serves6Prep15 minutes to 30 minutesCook30 minutesJump to Recipe
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A roasted bird, stuffing, and gravy are a classic combo many of us love but only eat once or twice a year. But this easy casserole turns a holiday meal into a weeknight go-to. It’s sort of like a quick pot pie; a base of creamy chicken and vegetables is topped with a super-savory stuffing crust. It’s downright cozy and almost irresistible.
Chicken pot pie typically requires you to cook chicken and make a gravy out of roux-thickened stock, sometimes a little dairy. This quick recipe uses cooked rotisserie chicken, canned gravy, and a little sour cream. A bag of frozen vegetables is stirred in, and the whole thing is topped with a box of stuffing mix. It’s all baked together for a hearty dinner that takes much less time than it would to cook each part separately.
Got Thanksgiving Leftovers? Throw It in a Casserole!
This recipe is an excellent way to use up your holiday leftovers. Just sub in leftover roasted turkey, gravy, and stuffing. Bake it off the weekend after Thanksgiving for a no-fuss dinner, or freeze the whole thing for an easy meal on a cold January night.
If You’re Going to Make Chicken and Stuffing Casserole, a Few Tips
- Rehydrate the boxed stuffing. Rehydrating the packaged, seasoned cubes of bread with a little hot water will ensure a fluffy and crunchy topping.
- You can swap in canned soup. Gravy lends a more chicken-forward flavor, but any variety of canned “cream of” soup will work. It’ll just be creamier.
- Taste the mixture before baking. The benefit here is that everything is cooked, so you can sneak a taste before baking the whole thing. Sodium levels in rotisserie chickens at different stores can vary a lot. You’ll need additional salt for some and not for others.
Chicken and Stuffing Casserole Recipe
An easy bake casserole recipe made from boxed stuffing, canned cream of chicken/mushroom soup, and what Thanksgiving leftovers you've got.
Prep time 15 minutes to 30 minutes
Cook time 30 minutes
Serves 6
Nutritional Info
Ingredients
- 1 (6-ounce) box
Stove Top stuffing mix, any flavor
- 1 (16-ounce) bag
frozen mixed vegetables
- 2 1/2 cups
homemade or 2 (10.5-ounce) cans chicken or turkey gravy
- 1/2 cup
sour cream
- 4 cups
cooked, shredded chicken or turkey (about 1 pound)
Kosher salt
Freshly ground black pepper
- 2 tablespoons
unsalted butter
Instructions
Arrange a rack in the middle of the oven and heat the oven to 400°F.
Place 1 (6-ounce) box Stove Top stuffing in a large bowl. Drizzle with 1 cup hot tap water and stir with a fork until evenly moistened. Set aside, fluffing occasionally with the fork as the water is absorbed.
Place 1 (16-ounce) bag frozen mixed vegetables in a colander and rinse with hot tap water until thawed slightly and the pieces don’t stick together; let sit in the colander to drain.
Place 2 1/2 cups or 2 (10.5-ounce) cans chicken or turkey gravy and 1/2 cup sour cream in a large bowl and whisk until smooth. Add the vegetables and 4 cups cooked, shredded chicken or turkey (about 1 pound). Stir until everything is evenly coated with sauce. Taste and season with kosher salt and black pepper as needed.
Transfer the mixture to a 9x13-inch or other 3-quart baking dish and spread into an even layer. Fluff the stuffing mixture with the fork, then transfer on top of the chicken mixture in an even layer. Cut 2 tablespoons unsalted butter into 12 pieces and scatter evenly over the stuffing.
Bake until the stuffing is browned and the casserole is bubbling around the edges, about 30 minutes. Let cool for 10 minutes before serving.
Recipe Notes
Make ahead: The casserole can be assembled the night before, covered, and refrigerated. Remove from the refrigerator and let sit on the counter while the oven heats. Uncover and bake, adding more baking time as needed.
Storage: Leftovers can be refrigerated in an airtight container for up to 4 days, or frozen for up to 2 months.
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Casserole
Ingredient
Main Dish
pantry
poultry
Chicken
