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Overhead view of the entire chicken and stuffing casserole in a white casserole dish on a blue and white napkin on hte left on a white marble background, with cranberry sauce in hte upper left, parsleyin the bottom right, and 3 forks on a white plate in the bottom left.
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Chicken and Stuffing Casserole

Chicken and vegetables in a creamy sauce made with creamy of mushroom and cream of chicken soups, and topped with stuffing, makes a delicious one-dish comfort food casserole dinner.
Course Main Dishes
Cuisine American, Southern
Keyword Casserole, Chicken Stuffing Casserole
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 9
Calories 864kcal
Author Michele @ Flavor Mosaic

Ingredients

  • 1 1/2 to 2 pounds turkey boneless, skinless, diced
  • 2 cups mixed vegetables
  • 1 can 10.5 oz mushroom soup
  • 1 can 10.5 oz cream of chicken soup
  • 4 ounces cream cheese room temp
  • 1 cup milk
  • 1/2 cup butter melted
  • 1/2 cup hot water (or chicken broth)
  • 1 box 8 oz stuffing mix (or leftover stuffing)

Instructions

  • Heat the oven to 350° and spray a 9x13-inch pan with cooking spray.
  • Combine the chicken and vegetables together in the pan.
  • Combine the mushroom soup, cream of chicken soup, cream cheese and milk together, then pour over the chicken and vegetables.
  • Stir the melted butter and hot water into the stuffing mix and spoon evenly over the soup.
  • Cover the pan tightly with tinfoil and place in the oven. Bake for 45 minutes.
  • Remove the tinfoil and continue baking for 10 minutes.
  • Remove and serve.

Video

Notes

Recipe Tips

  • Save Time - To reduce the cooking time, use pre-cooked rotisserie chicken instead of raw chicken.
  • Chicken Pieces - Cut the raw chicken into roughly evenly sized pieces because this allows the chicken to cook evenly, so you don't have cooked chicken in one part of the casserole and raw chicken in another part.
  • Meat Thermometer - Use a meat thermometer to check the chicken to see if it is done. Once it has reached 165 degrees F., then it is done.
  • Thaw Vegetables - If you use frozen vegetables, be sure to thaw them first before adding them to the casserole.
  • Storing Leftover Casserole - Store the casserole in an airtight container, or cover the baking dish with plastic wrap and place it in the refrigerator for up to 5 days.
  • Freezing The Casserole - Place the casserole in a freezer-safe, airtight container and freeze for up to 3 months.
 

Nutrition

Calories: 864kcal | Carbohydrates: 9g | Protein: 3g | Fat: 91g | Saturated Fat: 32g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 36g | Trans Fat: 0.4g | Cholesterol: 120mg | Sodium: 151mg | Potassium: 150mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2582IU | Vitamin C: 4mg | Calcium: 60mg | Iron: 0.4mg