Easy Chicken Stuffing Bake (Printable Version)
Tender chicken layered with creamy base and crispy stuffing makes a cozy, flavorful casserole dish.
# Ingredients:
→ Protein
01 -
450 grams shredded cooked chicken (rotisserie recommended)
→ Creamy Base
02 -
295 grams (1 can) cream of chicken soup
03 -
120 grams sour cream or mayonnaise
04 -
240 milliliters low-sodium chicken broth
→ Topping
05 -
200 grams stuffing mix (traditional or cornbread variety, fresh)
06 -
45 grams melted butter
→ Seasoning
07 -
Salt, to taste
08 -
Black pepper, to taste
# Steps:
01 -
Set oven to 175°C and lightly grease a 23x33 cm baking dish to prevent sticking.
02 -
In a large mixing bowl, thoroughly stir together shredded chicken, cream of chicken soup, sour cream or mayonnaise, and chicken broth until smooth.
03 -
Evenly spread the creamy chicken mixture into the prepared baking dish, creating a uniform layer.
04 -
Prepare stuffing mix according to package instructions using slightly less water to maintain crispness. Spread the stuffing evenly over the chicken layer and drizzle melted butter on top.
05 -
Bake uncovered for 35 to 40 minutes, or until the stuffing topping is golden and crisp and the edges are bubbling.
06 -
Allow the dish to rest for 10 minutes after baking to set the layers and facilitate slicing before serving.
# Notes:
01 -
Use slightly less water than directed when preparing the stuffing to avoid a soggy topping.
02 -
This dish can be assembled up to 24 hours in advance and refrigerated before baking.
03 -
For a gluten-free option, select gluten-free stuffing mix and confirm the soup and broth are gluten-free.