Chicken Pot Pie Casserole with Stuffing
Leftover chicken and frozen vegetables bake in a thick, creamy filling under a savory stuffing topping for an easy family dinner.
Equipment
- mixing bowl
Ingredients
Chicken Filling
- 3 cups cooked chicken shredded
- 1 can 10.5 ounces condensed cream of chicken soup
- ½ cup sour cream
- ½ cup chicken broth
- 2 cups frozen mixed vegetables
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried thyme
- ½ teaspoon black pepper
Boxed stuffing topping
- 1 box 6 ounces chicken-flavoured stuffing mix
- 1½ cups chicken broth
- 4 tablespoons butter melted
Instructions
- Heat the oven to 375°F. Lightly grease a 9 × 13-inch baking dish.
- In a large bowl, stir together the cooked chicken, cream of chicken soup, sour cream, ½ cup broth, frozen vegetables, garlic powder, onion powder, thyme, and pepper.
- Spread the chicken mixture evenly in the baking dish.
- In a separate bowl, stir the dry stuffing mix with 1½ cups broth and the melted butter until evenly moistened. Spoon it loosely over the chicken filling.
- Bake uncovered for 30 to 35 minutes, until the filling bubbles around the edges and the stuffing is golden. Rest for 5 minutes before serving.
Notes
For the version I made, replace the boxed stuffing topping and its broth and butter with about 2 1/2 cups of prepared Grandma’s old-fashioned stuffing. Spoon it over the filling in a loose layer.
Nutrition
Serving: 1servingCalories: 314kcalCarbohydrates: 14gProtein: 22gFat: 19gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 90mgSodium: 795mgPotassium: 365mgFiber: 3gSugar: 1gVitamin A: 3560IUVitamin C: 7mgCalcium: 59mgIron: 2mg
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