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Chicken and Stuffing Casserole with Boxed Stuffing

Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Resting 5 minutes
Total Time 55 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 3 cups cooked diced chicken
  • 2 cups frozen mixed vegetables thawed and drained
  • 10 1/2 oz condensed cream of chicken soup
  • 1/2 cup whole milk
  • 6 oz boxed chicken stuffing mix
  • 1 1/2 cups water
  • 4 tablespoons unsalted butter

Method
 

  1. Heat oven to 375°F. Mix chicken, vegetables, condensed soup and milk in a 9x13-inch baking dish and spread evenly.
  2. Boil water and butter in a saucepan. Remove from heat; stir in stuffing, cover, and rest 5 minutes. Follow package quantities if different liquid or fat amounts are required.
  3. Fluff stuffing and spread over chicken. Bake uncovered for 30–35 minutes, until browned and the center of the filling reaches 165°F. Rest for 5 minutes before serving.

Notes

Equipment: 9x13-inch baking dish, saucepan, instant-read thermometer.
Serving size: one of 6 equal portions.
Refrigerate leftovers in shallow covered containers within 2 hours and use within 3–4 days. Reheat hot dishes to 165°F.