Chicken and Stuffing Casserole
Chicken and Stuffing Casserole
Ingredients
- 1 rotisserie chicken, shredded
- 1 can cream of chicken soup, 10.75 ounce
- 1 can cream of celery soup, 10.75 ounce
- 1 package frozen mixed vegetables, 16 ounce (peas, carrots, green beans, corn)
- 1 box cornbread stuffing mix, 6 ounce
- 1 cup chicken broth
- 1/2 cup butter, melted
Instructions
- 1
Preheat the oven to 350°F (175°C).
⏱️ 10 min•🌡️ 350
- 2
Shred the rotisserie chicken and place it into a large mixing bowl.
⏱️ 5 min
- 3
Add the 10.75 ounce can of cream of chicken soup to the bowl with the shredded chicken.
⏱️ 1 min
- 4
Add the 10.75 ounce can of cream of celery soup to the bowl.
⏱️ 1 min
- 5
Add the 16 ounce package of frozen mixed vegetables (peas, carrots, green beans, and corn) to the bowl.
⏱️ 1 min
- 6
Mix all the ingredients in the bowl thoroughly until well combined.
⏱️ 2 min
- 7
Pour the chicken and vegetable mixture into a 9x13 inch baking dish, spreading it evenly.
⏱️ 2 min
- 8
In a separate bowl, combine the 6 ounce box of cornbread stuffing mix with 1 cup of chicken broth and 1/2 cup of melted butter. Mix these ingredients until they are well combined.
⏱️ 2 min
- 9
Sprinkle the prepared cornbread stuffing mixture evenly over the chicken and vegetable mixture in the baking dish.
⏱️ 1 min
- 10
Bake the casserole in the preheated oven at 350°F (175°C) for 30 minutes.
⏱️ 30 min•🌡️ 350
- 11
Once baked, let the casserole stand for 5 minutes before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken and Stuffing Casserole
- 1 rotisserie chicken, shredded
- 1 can cream of chicken soup, 10.75 ounce
- 1 can cream of celery soup, 10.75 ounce
- 1 package frozen mixed vegetables, 16 ounce (peas, carrots, green beans, corn)
- 1 box cornbread stuffing mix, 6 ounce
- 1 cup chicken broth
- 1/2 cup butter, melted
Instructions
- 1
Preheat the oven to 350°F (175°C).
⏱️ 10 min•🌡️ 350 - 2
Shred the rotisserie chicken and place it into a large mixing bowl.
⏱️ 5 min - 3
Add the 10.75 ounce can of cream of chicken soup to the bowl with the shredded chicken.
⏱️ 1 min - 4
Add the 10.75 ounce can of cream of celery soup to the bowl.
⏱️ 1 min - 5
Add the 16 ounce package of frozen mixed vegetables (peas, carrots, green beans, and corn) to the bowl.
⏱️ 1 min - 6
Mix all the ingredients in the bowl thoroughly until well combined.
⏱️ 2 min - 7
Pour the chicken and vegetable mixture into a 9x13 inch baking dish, spreading it evenly.
⏱️ 2 min - 8
In a separate bowl, combine the 6 ounce box of cornbread stuffing mix with 1 cup of chicken broth and 1/2 cup of melted butter. Mix these ingredients until they are well combined.
⏱️ 2 min - 9
Sprinkle the prepared cornbread stuffing mixture evenly over the chicken and vegetable mixture in the baking dish.
⏱️ 1 min - 10
Bake the casserole in the preheated oven at 350°F (175°C) for 30 minutes.
⏱️ 30 min•🌡️ 350 - 11
Once baked, let the casserole stand for 5 minutes before serving.
⏱️ 5 min