Chicken and Stuffing Pot Pie Casserole
This easy Chicken and Stuffing Pot Pie Casserole combines tender chicken, creamy vegetables, and buttery stuffing for a cozy family dinner.
Servings: 6
Ingredients
- 3 cups of cooked chicken, shredded
- 1 10.5 oz can of cream of chicken soup
- 1/2 cup of sour cream
- 1/2 cup of chicken broth
- 1 tsp of garlic powder
- 1/2 tsp of onion powder
- 1/2 tsp of dried thyme
- 1/2 tsp of salt
- 1/2 tsp of pepper
- 2 cups of frozen mixed vegetables
- 1 6 oz box of chicken flavored stuffing mix
- 1 1/2 cups of chicken broth
- 4 tbsp of butter, melted
Instructions
- Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish and set it aside.
- In a large mixing bowl, combine the chicken, cream of chicken soup, sour cream, 1/2 cup chicken broth, garlic powder, onion powder, thyme, salt, pepper, and mixed vegetables. Stir until everything is evenly coated in the creamy sauce.
- Transfer the chicken mixture to the prepared baking dish and spread it into an even layer.
- Place the stuffing mix in a separate bowl. Pour in the remaining 1 1/2 cups chicken broth and melted butter. Stir gently until the stuffing is evenly moistened.
- Spoon the prepared stuffing over the chicken mixture, spreading it evenly across the top.
- Bake uncovered for 30-35 minutes, until the filling is hot and bubbling around the edges and the stuffing is lightly golden.
- Remove the casserole from the oven and let it rest for about 5 minutes before serving. This gives the creamy filling a little time to settle.
Notes
- Store leftover casserole in an airtight container in the refrigerator for up to 2-3 days.
- Save time by using shredded rotisserie chicken instead of cooking chicken specifically for the recipe.
- If you don't have mixed vegetables, peas and carrots work just as well.
- Swap the chicken for leftover turkey for an easy way to use up Thanksgiving leftovers.