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Chicken and stuffing casserole in a baking dish

Chicken and Stuffing Casserole

Shredded chicken and green beans in a creamy sour cream and herb sauce, topped with buttery golden stuffing and baked until bubbly.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

Filling
  • 4 cups cooked chicken shredded
  • 1 (10.5 oz) can condensed cream of chicken soup
  • 1 cup sour cream
  • 1/2 cup milk
  • 2 cups frozen cut green beans thawed
  • 1 small onion diced, optional
  • 2 stalks celery diced, optional
  • 1 tbsp butter for sauteing
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp dried thyme
  • 1/4 tsp dried sage
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 cup Swiss or cheddar cheese shredded, optional
Stuffing topping
  • 1 (6 oz) box herb stuffing mix
  • 1 1/4 cups chicken broth
  • 4 tbsp butter melted

Method
 

  1. Preheat the oven to 375°F and grease a 9x13 baking dish.
  2. Saute the onion and celery in butter if using. Whisk the soup, sour cream, milk and seasonings, fold in the chicken, green beans and vegetables and spread in the dish. Add cheese if using.
  3. Heat the broth and butter, stir in the stuffing mix, rest 2 to 3 minutes and fluff.
  4. Spoon the stuffing over the filling. Bake covered 20 minutes, then uncovered 10 to 15 minutes until golden and 165°F in the center.
  5. Rest 5 to 10 minutes before serving.

Notes

Use leftover turkey and stuffing after the holidays.