Chicken and Stuffing Casserole
Aroasted bird, stuffing, and gravy are a classic combo many of us love but only eat once or twice a year. But this easy casserole turns a holiday meal into a weeknight go-to. It’s sort of like a quick pot pie; a base of creamy chicken and vegetables is topped with a super-savory stuffing crust. It’s downright cozy and almost irresistible
Ingredients
- 1 (6-ounce) box Stove Top stuffing mix, any flavor
- 1 (16-ounce) bag frozen mixed vegetables
- 2 1/2 cups homemade or 2 (10.5-ounce) cans chicken or turkey gravy
- 1/2 cup sour cream
- 4 cups cooked, shredded chicken or turkey (about 1 pound)
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons unsalted butter
- Arrange a rack in the middle of the oven and heat the oven to 400°F.
- Place 1 (6-ounce) box Stove Top stuffing in a large bowl. Drizzle with 1 cup hot tap water and stir with a fork until evenly moistened. Set aside, fluffing occasionally with the fork as the water is absorbed.
- Place 1 (16-ounce) bag frozen mixed vegetables in a colander and rinse with hot tap water until thawed slightly and the pieces don’t stick together; let sit in the colander to drain.
- Place 2 1/2 cups or 2 (10.5-ounce) cans chicken or turkey gravy and 1/2 cup sour cream in a large bowl and whisk until smooth. Add the vegetables and 4 cups cooked, shredded chicken or turkey (about 1 pound). Stir until everything is evenly coated with sauce. Taste and season with kosher salt and black pepper as needed.
- Transfer the mixture to a 9x13-inch or other 3-quart baking dish and spread into an even layer. Fluff the stuffing mixture with the fork, then transfer on top of the chicken mixture in an even layer. Cut 2 tablespoons unsalted butter into 12 pieces and scatter evenly over the stuffing.
- Bake until the stuffing is browned and the casserole is bubbling around the edges, about 30 minutes. Let cool for 10 minutes before serving.