One-Dish Chicken and Stuffing Casserole With Vegetables

Chicken and Stuffing Casserole With Vegetables

Cooked chicken, frozen vegetables, a creamy sauce, and a crisp stuffing topping make this casserole a practical dinner from ingredients you may already have. Peas and carrots are an easy choice because they need no chopping and add color to every serving. Green beans or corn work, too.

The chicken must be cooked before it goes into the dish. The oven heats the filling and bakes the stuffing topping; it is not intended to cook raw chicken through. Rotisserie chicken or leftover roasted chicken keeps the preparation short, and a bag of frozen vegetables can go straight from the freezer into the casserole.

Ingredients and timing

Yield: About 6 servings
Prep time: 15 minutes
Bake time: 35 to 45 minutes
Total time: About 50 to 60 minutes
Equipment: 9-by-13-inch (23-by-33-cm) baking dish, mixing bowl, foil

For the casserole

• 3 cups (about 425 g) cooked chicken, shredded or cut into bite-size pieces
• 2 cups (about 300 g) frozen peas and carrots, still frozen
• 1 can (10.5 ounces/298 g) condensed cream of chicken soup
• 1 cup (240 ml) low-sodium chicken broth
• 1/2 cup (120 g) sour cream
• 1/2 teaspoon dried thyme
• 1/4 teaspoon freshly ground black pepper
• 1 package (6 ounces/170 g) dry seasoned stuffing mix
• 1 1/2 cups (360 ml) hot water
• 2 tablespoons (28 g) unsalted butter, melted

Condensed soup, broth, and packaged stuffing all contribute salt, so taste the finished casserole before adding any at the table. If your cooked chicken is heavily seasoned, low-sodium broth is especially useful.

How to make chicken and stuffing casserole with vegetables

1. Heat the oven. Set it to 375°F (190°C). Lightly grease the baking dish.
2. Layer the chicken and vegetables. Spread the cooked chicken evenly in the dish. Scatter the frozen peas and carrots over it.
3. Mix the sauce. Whisk the condensed soup, broth, sour cream, thyme, and pepper until combined. Pour the sauce over the vegetables and chicken, spreading it gently so the filling is covered.
4. Prepare the stuffing. In a separate bowl, combine the dry stuffing mix, hot water, and melted butter. Stir until the bread is moistened, then let it stand for about 5 minutes. Fluff it with a fork and spoon it over the filling. Leave the topping loose rather than pressing it into the sauce.
5. Bake. Cover the dish loosely with foil and bake for 25 minutes. Remove the foil and bake for another 10 to 20 minutes, until the filling is bubbling in the center and the stuffing is lightly browned. If the topping browns before the center is hot, put the foil back on.
6. Rest and serve. Let the casserole stand for 5 to 10 minutes. The sauce will thicken slightly as it cools, making the portions easier to serve.

A crisp green salad is enough alongside it, though the casserole can stand on its own. The filling is creamy and the stuffing is soft underneath with browned edges on top. For a drier, crisper topping, spread the stuffing in an even layer with a few gaps where steam can escape.

Choosing the chicken and vegetables

Shredded rotisserie chicken is convenient, but any plainly seasoned cooked chicken works. Leftover breast meat, thigh meat, or a mixture of both can be used. Cut large pieces small enough that the chicken and vegetables can be scooped together. If the chicken has been refrigerated, there is no need to warm it before assembling the dish.

Frozen peas and carrots are the simplest vegetable combination here. They thaw as the casserole bakes and are small enough to heat through in the sauce. Frozen corn can replace some or all of them. For green beans, choose cut beans rather than whole ones so they fit easily into a serving. Frozen green beans may stay firmer than peas; thawing them first can help if you prefer a softer texture. Drain any liquid that collects after thawing.

Keep the total amount of vegetables near 2 cups when making a straight substitution. Adding a much larger quantity changes the balance of sauce to filling and can leave the casserole watery or unevenly heated. If using leftover cooked vegetables, drain them well and fold them in gently. They need only to heat through, and very soft vegetables may become softer still during baking.

Fresh vegetables require a little more judgment. Raw carrots, for example, will not reliably become tender in the same time it takes to heat the casserole. Cook firm fresh vegetables first, then add them with the chicken. Tender vegetables that release a lot of water, such as zucchini, are less suited to this filling unless cooked and drained beforehand.

Getting the sauce and stuffing right

The sauce should look fairly loose before baking. Condensed soup supplies body, while broth helps it move between the chicken and vegetables. Sour cream adds a mild tang and makes the filling creamy without requiring a separate stovetop sauce. The stuffing absorbs some moisture where it meets the filling, so a sauce that looks thick and pasty before baking can leave the casserole dry.

Stuffing mixes vary in seasoning and in the amount of liquid their packages recommend. The 1 1/2 cups of hot water in this recipe moistens a typical 6-ounce dry mix without making it soupy. If your package calls for a different amount, use its directions as a guide. The stuffing should be damp throughout and easy to fluff, with no puddle of water at the bottom of the bowl.

Covering the dish for the first part of baking helps the cold vegetables and filling heat evenly. Removing the foil gives the topping time to brown. Check the center rather than judging doneness by the edges: the sauce should be visibly bubbling there, and a food thermometer inserted into the center of the filling should read 165°F (74°C). This is particularly useful when the casserole was assembled ahead and went into the oven cold.

Make-ahead and leftover guidance

For a make-ahead chicken vegetable casserole, assemble the chicken, vegetables, and sauce in the baking dish, cover, and refrigerate for up to 24 hours. Keep the dry stuffing separate. Prepare and add the stuffing just before baking so it does not sit in the sauce overnight and turn soggy.

A chilled casserole will usually need more oven time than one assembled immediately. Bake it covered until the center is heating through, then uncover it to brown the topping. Use the bubbling sauce and a center temperature of 165°F (74°C) as the checks, rather than relying on the clock alone. If the baking dish is glass, follow the manufacturer’s guidance about moving it from the refrigerator to a hot oven; sudden temperature changes can crack some dishes.

Refrigerate leftovers promptly in covered containers and use them within 3 to 4 days. Reheat portions until they reach 165°F (74°C). The microwave is convenient, though it softens the stuffing. To restore some crispness, reheat a portion in an oven-safe dish, covered at first so the chicken does not dry out, then uncover it briefly near the end.

The casserole can also be frozen after baking and cooling. Wrap portions well and freeze for up to 2 to 3 months for best quality. Thaw them in the refrigerator before reheating. The topping will be softer after freezing, but the filling remains useful for a quick meal.

A complete dinner from one baking dish

This chicken and stuffing casserole works because each layer has a job: cooked chicken makes the meal substantial, vegetables go directly over it, sauce keeps the filling moist, and stuffing browns on top. Start with peas and carrots for the easiest version, then use corn or cut green beans when those are what you have. Keep the vegetable quantity and sauce proportions steady, and check that the center is fully hot before serving.