21ozcondensed cream of chicken souptwo 10.5-oz cans
1cupsour cream
2cuplow-sodium chicken brothdivided
6tbspunsalted buttermelted, divided
6ozseasoned stuffing mixdry
1.5cupfrozen mixed vegetablesthawed and drained
0.5cupyellow onionfinely diced
0.5cupcelerychopped
0.75tspgarlic powder
0.75tsppoultry seasoning
1tspdried parsley
0.5tspblack pepperfreshly ground
0.5tspkosher saltadjust to taste
Instructions
Preparation Steps
Heat oven to 350°F. Lightly butter a 9x13-inch baking dish with 1 tbsp of the melted butter.
Warm 1.5 cups broth until steaming. Keep the remaining 0.5 cup broth at room temperature.
Whisk condensed soup, sour cream, and 0.5 cup broth in a large bowl until smooth.
Fold in chicken, onion, celery, mixed vegetables, garlic powder, poultry seasoning, parsley, pepper, and salt.
Spread the chicken mixture evenly in the prepared baking dish.
In another bowl, combine stuffing mix with 5 tbsp melted butter. Pour over 1.5 cups hot broth and stir to moisten.
Let the stuffing rest 2 to 3 minutes, then fluff and scatter it evenly over the chicken layer.
Cover with foil and bake 20 minutes. Uncover and bake 15 minutes more until bubbly and golden.
Rest 5 minutes before serving so the filling sets.
Notes
Variation: Swap mixed vegetables for thawed green beans or chopped broccoli. For a cheesy twist, fold 1 cup shredded cheddar into the chicken layer. To make ahead, assemble up to the topping, cover, and refrigerate 1 day; add 5–10 minutes to bake time. Leftovers reheat well; store covered in the fridge up to 3 days.This recipe is an original creation inspired by classic Easy Chicken Stuffing Casserole flavors. All ingredient ratios and instructions are independently developed.