Chicken Stuffed Casserole Simple + Delicious
Chicken Stuffed Casserole Simple + Delicious
The delicious chicken stuffed casserole is perfect for a family, with only 15 minutes of preparation time! !
Serve this family-friendly chicken casserole with potato rolls, grilled zucchini fries or some bacon-wrapped asparagus. This is a meal that everyone will love! !
Family-friendly dinner
Our house may be very busy in the evening on weekdays. Between homework and extracurricular activities, we sometimes get distracted! Some nights, we just need something warm, comfortable, fulfilling and simple!
We are always looking for simple and delicious dinner recipes for our family. If they fill up these hungry children, they will be rewarded! ! This simple chicken stuffed casserole is one of those dinners that meets all the correct notes.
This is a perfect family dinner, both simple and fulfilling. You can even change a few things and use the leftover stuffing and turkey!
Making chicken stuffed casserole
Prepare. Preheat the oven to 375. Spray the 9 x 13 baking pan with cooking spray.
filling. Add the chicken broth and butter to a medium saucepan, then bring the mixture to a boil. Stir the stuffing mixture, remove from the heat, and close the lid. Let it stand for five minutes, then loosen it with a fork.
Floor. In a large bowl, combine the creamy chicken soup, sour cream, and creamy mushroom soup. Add roast chicken and mixed vegetables, stir to combine. Pour the mixture into the prepared baking pan and spread evenly. Put the filling on top and spread it into an even layer.
Baking + serving. Bake for 1 hour until the filling is light brown and the filling is bubbling.
Recipe tips
vegetable: Those frozen mixed vegetable bags are one of my favorite ingredients. They can save time, and there are so many dishes that taste great. The bag I use contains carrots, peas, green beans and corn. Some other great vegetables you can use include:
- Diced onion
- Chopped celery
- broccoli
- cauliflower
- Leftover Thanksgiving vegetables
When you use frozen vegetable bags, they need to be thawed. You can do this quickly by running them under cold water. Pat dry with paper towels.
Variety:
Not only can you easily adjust the vegetables, but you can also customize some other ingredients.
- You can use leftover Thanksgiving turkey, ham cubes, or even brown ground beef instead of chopped rotisserie.
- This recipe requires a jar of creamy chicken and a jar of creamy mushrooms, but you can use any flavor or cream soup combination you want. You can also make your own creamy chicken soup.
- Sprinkle a little bit of your favorite shredded cheese on top before baking.
- Increase the temperature: This may not be a common filling, but if you like to heat it, you can sprinkle with red pepper flakes or add a little hot sauce.
Store information
Casserole is a great Eat in advance And this one is no exception. You can assemble the casserole the day before, cover it, and put it in the refrigerator. Due to the extra cold in the refrigerator, you need to increase the baking time by about 10 minutes. You can also freeze this dish. Cover the pan with plastic wrap, then cover with foil.
Label and freeze 3-4 months. Thaw and bake, adding extra time to settle the cold in the refrigerator.
Shop Place leftovers in an airtight container and store in the refrigerator for 3-4 days or 1 month in the refrigerator.
For more chicken casseroles, try:
Course main course
American cuisine
Preparation time 15 minutes
Cooking time 1 hour 5 minutes
Total time 1 hour 20 minutes
8 servings
Calories 114 kcal
Author Little Luna
Filling:
- 1 1/2 cups low-sodium chicken broth
- 1/4 cup butter
- 1 6 oz package stove top filling mix
Filling:
- 1 10.75 ounce can creamy chicken broth
- 1 cup sour cream
- 1 10.5 ounce can creamy mushroom soup
- 1 whole cooked shredded grilled chicken (about 3 cups)
- 1 12 oz bag of frozen mixed vegetables thawed
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Preheat the oven to 375. Spray the 9 x 13 baking pan with cooking spray.
-
Add the chicken broth and butter to a medium saucepan, then bring the mixture to a boil. Stir the stuffing mixture, remove from the heat, and close the lid. Let it stand for five minutes, then loosen it with a fork.
-
In a large bowl, combine the creamy chicken soup, sour cream, and creamy mushroom soup. Add roast chicken and mixed vegetables, stir to combine. Pour the mixture into the prepared baking pan and spread evenly. Put the filling on top and spread it into an even layer.
-
Bake for 1 hour until the filling is light brown and the filling is bubbling.