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A scoop of creamy chicken and stuffing casserole being lifted out of a casserole dish, showing the creamy sauce and green beans inside.

Creamy Chicken and Stuffing Casserole

mylifeinbalancegroup.com/chicken-stuffing-casserole/
A quick and easy one-pan dinner that combines a protein with 2 sides and a creamy sauce, giving you all the flavors of the holiday season!
Prep 20 minutes
Cook 30 minutes
Total 50 minutes
Recipe Makes (Approximate): 9 servings

Equipment

  • Oven
  • 9x13 baking dish
  • neutral-flavored spray oil
  • 2 medium mixing bowls
  • Silicone spatula
  • Fork

Ingredients

  • 3-5 cups shredded rotisserie chicken (from 1 rotisserie chicken)
  • salt (to taste)
  • freshly ground black pepper (to taste)
  • 1 10.5-ounce can condensed cream of chicken soup
  • 1 10.5-ounce can condensed cream of mushroom soup
  • 1 teaspoon garlic powder
  • 1 cup milk (whole milk recommended)
  • 1 12-ounce bag frozen green beans (defrosted, drained; or 1 14.5-ounce can green beans, drained)
  • 1 8-ounce package savory herb-seasoned stuffing mix
  • ½ cup melted unsalted butter
  • ½ cup water (or ½ cup low-sodium chicken broth)
  • ¼ cup dried cranberries

Instructions

  • Preheat oven to 350° Fahrenheit. Lightly spray 9x13 baking dish with neutral-flavored cooking spray, making sure to coat bottom and inner sides of dish.
  • Spread 3-5 cups shredded rotisserie chicken evenly across baking dish, covering bottom of dish completely. Sprinkle preferred amounts of salt and freshly ground black pepper over shredded chicken.
  • Add 1 10.5-ounce can condensed cream of chicken soup, 1 10.5-ounce can condensed cream of mushroom soup, 1 teaspoon garlic powder, 1 cup milk, salt, and plenty of freshly ground black pepper to first medium mixing bowl. Stir all ingredients together until fully combined.
  • Transfer soup mixture to baking dish, spreading soup mixture evenly over layer of rotisserie chicken.
  • Spread 1 12-ounce bag frozen green beans evenly across soup layer.
  • Add 1 8-ounce package savory herb-seasoned stuffing mix, ½ cup melted unsalted butter, ½ cup water, and ¼ cup dried cranberries to second medium mixing bowl. Stir ingredients together until incorporated and well blended.
  • Spread stuffing mixture across top of green bean layer, covering green beans evenly.
  • Place baking dish in preheated oven. Bake casserole 20 to 30 minutes, uncovered, or until bubbling. Stuffing layer should be moist and all layers cooked through.
  • When casserole is fully baked, carefully remove baking dish from oven. Gently fluff stuffing layer with fork, then serve casserole warm with desired sides.

Recipe Notes

  • Green Beans: I prefer French-style green beans for this dish, but any style is fine!
  • If you notice the top of the casserole browning too quickly, cover the baking dish with a sheet of aluminum foil.

Nutrition Information (Approximate)

Serving Size: 1 servingCalories: 381calProtein: 22gFat: 19gSaturated Fat: 9gTrans Fat: 0.4gCholesterol: 82mgSodium: 962mgPotassium: 391mgTotal Carbs: 30gFiber: 2gSugar: 7gNet Carbs: 28gVitamin A: 706IUVitamin C: 5mgCalcium: 89mgIron: 3mg
Recipe By: Cheryl Malik
https://mylifeinbalancegroup.com/chicken-stuffing-casserole/