Chicken & Stuffing Casserole

A simple casserole recipe with chicken and Pepperidge Farm stuffing mixed with an easy, creamy gravy then baked until golden.

JUMP TO RECIPE

One of my VERY favorite recipes is Mama's Squash Casserole. You know the one with the Pepperidge Farm stuffing and sour cream? UMMPH! I could eat the whole thing by myself!

Seriously. It’s almost shameful how much I love that stuff. I will literally get out of bed, tiptoe downstairs and heat up the leftovers in the middle of the night.

It CALLS to me.

So I got to thinking… since I love it so much, why not use the same recipe to make a main dish casserole with chicken (instead of squash)! Which is exactly what I did.

And it was glorious!

I added some stock and a little more butter since we wouldn’t have the moisture from the cooked squash but everything else is pretty-much the same.

You’ll notice the recipe calls for GRATED onion and carrots.

Grating the veggies in this (and in the Squash Casserole) recipe “chops” them fine enough that they won’t need to be sautéed before going in the casserole (the heat from cooking the casserole will cook them enough).

If we were to dice them (even finely), we’d need to sauté them first so they wouldn’t be crunchy.

If you don’t have a box grater (which is what I use), you can absolutely dice the onion and carrots instead. You’ll just need to sauté them in the butter from the recipe before mixing in with the other ingredients.

I thought about adding celery to this but I wasn’t sure what sort of stringy mess I’d end up with if I took my box grater to a stalk of celery.

I do think the flavor would be great though! If you’re going to have to sauté your onions and carrot, I’d consider throwing some celery in there too!

If you love comfort food casseroles like this one, check out a few of these recipes too!

• Smothered Chicken Casserole - Layers of creamy potatoes (think Potatoes Au Gratin) topped with chicken, smothered with cheese and bacon!
• Sausage & Rice Casserole - a simple recipe perfect for supper, side dishes, potlucks and Thanksgiving (sometimes called Rice Dressing).
• Pork Chop Casserole - An easy pork chop bake made with rice and French onion soup.
• Hamburger & Rice Casserole - Ground beef and rice baked together in a classic casserole recipe that's easy to make your own.
• Chicken Tetrazzini - Classic tetrazzini made with pasta, mushrooms, wine (optional) and cheese. Super easy AND super delicious!

Recipe for Chicken Stuffing Casserole

casserole, chicken, stuffing, dressing, pepperidge farm, herb, cream of chicken soup, sour cream, gravy, thanksgiving, easy, best, recipe, how to, leftovers, rotisserie, bake

dinner, potluck

american

Yield: 6

Author: Mandy Rivers | South Your Mouth

Chicken & Stuffing Casserole

A simple casserole recipe with chicken and Pepperidge Farm stuffing mixed with an easy, creamy gravy then baked until golden.

Prep time: 30 MinCook time: 30 MinTotal time: 1 Hour

Ingredients

• 3 chicken breasts
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 medium onion
• 1 large carrot
• 1 10-oz can cream of chicken soup
• 1 cup sour cream
• 1/2 cup butter, melted
• 1 cup chicken stock (from cooking the chicken)
• 1 12-oz bag Pepperidge Farm Herb Stuffing, divided

Instructions

1. Place chicken, salt and pepper in a medium saucepan then add 2 cups water (just enough to cover the chicken), cover, then simmer chicken over medium heat about 20 minutes or until chicken is cooked through.
2. Preheat oven to 350 degrees and grease a 3-quart baking dish with cooking spray.
3. Remove chicken from stock and set aside to cool, reserving stock. Once chicken is cool, shred with two forks or cut into bite-sized pieces; set aside.
4. Meanwhile, using a box grater, grate onion and carrot (with the side you'd grate cheese) then add to a mixing bowl. Stir in 1 cup reserved chicken stock, butter and cream of chicken soup (unprepared) then mix well.
5. Stir sour cream and chicken into soup mixture. Set 1 heaping cup of dry stuffing mix aside then gently fold remaining stuffing into soup mixture. If the mixture seems drier than you'd like, add more reserved chicken stock. Pour mixture into prepared baking dish.
6. Top mixture with remaining dry stuffing then bake at 350 degrees for 30-40 minutes or until golden brown and bubbly. Cover dish loosely with aluminum foil if stuffing starts to brown too much before dish is bubbly.

Notes

• You can absolutely use a rotisserie chicken (or other leftover chicken) if you prefer. I just cook mine since the recipe needs chicken stock/broth and I’d rather use homemade than buy it. If you decide to use cooked chicken, be sure to add chicken broth to your grocery list because you’ll need it in the recipe. 
• For a Thanksgiving vibe, add a little sage and/or poultry seasoning when mixing the stock and soup.
• By grating the veggies we don’t need to sauté them first (they’re grated fine enough to cook up tender when cooking the casserole). If you don’t have a grater, finely dice the veggies then sauté in the butter before adding to the recipe. 
• I think this could be made in a crock pot. If you want to try it, I’d start at 3-4 hours on low or 2-3 hours on high.
• You can use the Pepperidge Farm CORNBREAD stuffing in this too!

https://www.southyourmouth.com/2018/05/chicken-stuffing-casserole.html

Images and text © South Your Mouth LLC 2018

Keep up with my latest shenanigans by following South Your Mouth!

FACEBOOK | PINTEREST | INSTAGRAM | TWITTER