Chicken And Stuffing Casserole Easy

So you’re craving something warm, cozy, and ridiculously tasty but too lazy to spend forever in the kitchen, huh? Same. We’ve all been there – that sweet spot between “I need comfort food NOW” and “I can’t be bothered with anything complicated.” Good news, my friend: I’ve got your back. This Chicken and Stuffing Casserole is basically a warm hug in a dish, and it’s so easy, you might just wonder if you accidentally skipped a few steps (you didn’t!).

Why This Recipe is Awesome

Let’s be real, some recipes promise simplicity and deliver a headache. Not this one! This casserole is the culinary equivalent of putting on your favorite sweatpants after a long day. It’s comforting, it’s nostalgic, and it uses minimal dishes, which, **IMO**, is a win in itself. It’s truly idiot-proof; even I, a seasoned kitchen chaotician, didn’t mess it up. Seriously, if you can open a can and stir, you’re halfway there. It’s perfect for a weeknight, a potluck, or just when you need a little edible sunshine in your life. Plus, it tastes like you spent hours slaving away, when in reality, you were probably binging something on Netflix. No judgment here!

Ingredients You’ll Need

Gather ’round, my lazy-gourmet-chef-in-training! Here’s your simple shopping list for deliciousness:

• 2-3 cups cooked chicken, shredded or diced: Leftover rotisserie chicken is your absolute best friend here. It’s a cheat code, and we love cheat codes.
• 1 (10.5 ounce) can cream of chicken soup: The OG secret weapon of all easy casseroles. Don’t knock it ’til you try it!
• 1/2 cup sour cream: Adds a beautiful tang and creaminess. Don’t skip this, your taste buds will thank you.
• 1/4 cup milk: Just a splash to loosen things up a bit.
• 1 (6 ounce) box stuffing mix (e.g., Stove Top): Yep, the boxed stuff! No need for fancy bread cubes unless you’re feeling extra.
• 1/2 cup (1 stick) unsalted butter, melted: Because butter makes everything better, duh.
• 1 1/2 cups hot chicken broth: For hydrating that stuffing mix. Warm broth helps it absorb better, FYI.
• Salt and black pepper to taste: The unsung heroes of flavor. Don’t be shy!
• Optional: A pinch of dried poultry seasoning or garlic powder: For that extra “oomph.”

Step-by-Step Instructions

Alright, apron on (or not, we’re not judging your couch-cooking attire), let’s make some magic!

1. Get Your Oven Ready: Preheat your oven to 375°F (190°C). Grab a 9×13 inch baking dish and give it a quick spray with cooking non-stick spray. Nobody wants stuck-on casserole!
2. Mix the Creamy Goodness: In a large bowl, combine the shredded cooked chicken, cream of chicken soup, sour cream, milk, salt, pepper, and any optional seasonings you’re adding. Stir it all up until it’s nice and evenly combined. It should look creamy and dreamy.
3. Layer One, Down: Pour this chicken mixture into your prepared baking dish. Use a spatula to spread it out evenly from edge to edge. This is your delicious base layer.
4. Stuffing Prep Time: In a separate medium bowl, combine the stuffing mix, melted butter, and hot chicken broth. Stir gently until the stuffing is moistened. You don’t want to mush it; just get it moist enough to fluff up later.
5. Layer Two, Up: Carefully spoon the prepared stuffing mixture evenly over the chicken layer in the baking dish. Try not to press it down too much; you want that glorious, fluffy texture.
6. Bake Until Bubbly: Pop the dish into your preheated oven and bake for 25-30 minutes. You’re looking for the stuffing to be golden brown and the chicken mixture underneath to be hot and bubbly.
7. Serve It Up: Take it out of the oven (carefully, it’s hot!), let it cool for a few minutes so you don’t burn your tongue with deliciousness, then scoop it out and enjoy!

Common Mistakes to Avoid

We all make mistakes, darling. Let’s try to avoid these common casserole blunders:

• Thinking you don’t need to preheat the oven: Rookie mistake! Preheating ensures even cooking and that beautiful golden-brown top. Don’t be that person.
• Over-mixing the stuffing: You’re making stuffing, not dough! Mix just enough to moisten the crumbs; over-mixing will lead to dense, sad stuffing instead of light, fluffy goodness.
• Forgetting to grease the dish: Unless you enjoy scraping baked-on bits for an hour, spray that dish! Your future self will thank you.
• Using cold chicken broth for stuffing: While it will technically work, warm broth helps the stuffing absorb moisture more efficiently and evenly. Trust me on this one.
• Not seasoning the chicken mix: Bland casserole is a cardinal sin. Don’t rely solely on the soup; a little extra salt and pepper (or garlic powder!) goes a long way.

Alternatives & Substitutions

Feeling creative? Or just ran out of something? Here are a few ways to tweak this masterpiece:

• Chicken Swap: No cooked chicken? Canned chicken in a pinch (drain well!), or even leftover turkey works wonders.
• Soup Switch-Up: Cream of mushroom or cream of celery soup can be substituted for cream of chicken if you prefer or that’s all you have. Though, honestly, **IMO**, cream of chicken reigns supreme for this dish.
• Sour Cream SOS: Plain Greek yogurt can step in for sour cream to add that creamy tang. Just ensure it’s plain, not vanilla, unless you’re experimenting with dessert casserole (don’t do that).
• Stuffing Flair: While the boxed stuff is perfection, cornbread stuffing mix or even your own homemade stuffing can absolutely be used. Just ensure it’s prepared similarly before layering.
• Add-in Extravaganza: Want to sneak in some veggies? Stir in a cup of frozen peas and carrots, or chopped broccoli florets, into the chicken mixture before baking.

FAQ (Frequently Asked Questions)

Got questions? I’ve got (casual) answers!

• Can I use margarine instead of butter? Well, technically yes, but why hurt your soul like that? Butter just tastes better, let’s be honest.
• Can I make this ahead of time? Absolutely! Assemble the whole thing, cover it tightly, and refrigerate for up to 24 hours. You might need to add an extra 10-15 minutes to the baking time if baking from cold.
• How do I store leftovers? Pop ’em in an airtight container in the fridge for up to 3-4 days. It reheats beautifully in the microwave or oven.
• Can I freeze this casserole? You bet! Assemble (without baking), wrap it well in foil and then plastic wrap, and freeze for up to 3 months. Thaw in the fridge overnight before baking, or bake from frozen (this will significantly increase baking time).
• What kind of chicken is best to use? Rotisserie chicken is the MVP for ease and flavor. Otherwise, any cooked chicken breast or thighs, shredded or diced, will do!
• My stuffing isn’t getting crispy on top, what gives? Make sure your oven is preheated to the correct temperature. For extra crispiness, you can pop it under the broiler for a minute or two at the very end (watch it like a hawk, though, it burns fast!).

Final Thoughts

And there you have it, folks! A ridiculously easy, incredibly comforting Chicken and Stuffing Casserole that’s sure to become a regular in your meal rotation. It’s the kind of dish that whispers sweet nothings of “you did great” without demanding too much effort in return. So go on, whip this up, pat yourself on the back, and enjoy every single cozy bite. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it!