Easy Chicken & Stuffing Casserole — creamy, comforting & done in one dish – Page 2

Step 1: Preheat & Prep

Preheat your oven to 375°F (190°C).
Lightly grease a 9×13-inch (3-quart) casserole dish with non-stick cooking spray or butter. Set aside.

Step 2: Make the Creamy Base

In a large mixing bowl, whisk together the condensed cream of chicken soup, milk, sour cream, onion powder, garlic powder, and dried thyme (if using). Season generously with salt and pepper.
Fold in the cooked, shredded chicken and the frozen mixed vegetables until everything is well combined and coated in the creamy sauce.
Transfer the chicken mixture to your prepared casserole dish, spreading it into an even layer on the bottom.

Step 3: Prepare the Stuffing Topping

In a separate medium bowl, pour the melted butter over the dry stuffing mix.
Using a fork or spoon, gently toss and stir the mix until all the bread crumbs are evenly coated with the butter. Do not prepare the stuffing according to the package directions—we are using it dry for a crispy crust.

Step 4: Assemble and Bake

Sprinkle the buttered stuffing mix evenly over the top of the creamy chicken base, making sure to cover the entire surface.
Bake in the preheated oven for 35 to 40 minutes, or until the creamy filling is bubbly around the edges and the stuffing topping is golden brown and crispy.

Step 5: Rest and Serve

Remove the casserole from the oven and let it rest for 5-10 minutes before serving. This allows the creamy sauce to set up slightly and prevents the casserole from being too runny.
Serve hot and enjoy this ultimate one-dish comfort meal!

Make it Cheesy: Stir 1 cup of shredded cheddar or Colby Jack cheese into the creamy chicken mixture before adding the topping for a wonderfully cheesy base.
Swap the Soup: If you’re out of cream of chicken, you can substitute with cream of mushroom or cream of celery soup.
Add Extra Flavor: Sauté ½ cup of diced onion and ½ cup of diced celery in a tablespoon of butter before adding them to the creamy base for a richer, deeper flavor profile.
Use Raw Chicken (Adjusted Method): If using raw, diced boneless, skinless chicken breast or thighs (about 1.5 lbs), you will need to increase the bake time. Place the raw chicken in the dish first, season, spread the creamy sauce over it, top with stuffing, and bake, covered with foil, for 30 minutes. Remove the foil and bake for an additional 15-20 minutes uncovered until the chicken is fully cooked (internal temperature of $165^\circ\text{F}$ or $74^\circ\text{C}$ ).

This casserole is a meal in itself, but it pairs wonderfully with a simple, fresh side to balance the richness: