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Chicken Stuffing Recipe
This one-pan chicken and stuffing bake is the perfect way to use up leftover rotisserie chicken. It's quick, easy, and uses pantry staples!
Course
Main Course
Cuisine
American
Keyword
chicken and stuffing bake, chicken stuffing bake, chicken stuffing casserole recipe
Prep Time
15
minutes
minutes
Cook Time
45
minutes
minutes
Total Time
1
hour
hour
Servings
6
people
Calories
99
kcal
Author
Alli
Equipment
Redmond Real Salt
Measuring Cups + Spoons
Liquid Measuring Cups
Glass Mixing Bowls
Silicone Spatula Set
Pie Plates
8x8 Baking Dish
Ingredients
box
stuffing mix
about 6 oz.
3
cups
chicken
cooked and shredded
1/2
cup
sour cream
1
can
cream of chicken soup
about 10.5 oz.
1/3
cup
water
1
cup
peas and carrots
frozen
1/2
teaspoon
salt
1/2
teaspoon
pepper
1/2
teaspoon
onion powder
1/2
teaspoon
garlic powder
1/4
teaspoon
mustard powder
Instructions
Cook and prepare the stuffing mix according to the package directions. Set aside.
Combine the remaining ingredients in a bowl and mix until well combined to make the chicken filling for the casserole.
Pour the chicken filling ingredients into a greased deep pie dish or an 8x8 baking dish.
Top with the prepared stuffing.
Bake, uncovered, for 40-45 minutes or until bubbly and the center registers 165ºF. If the top starts to get too brown, cover it loosely with foil.
Nutrition
Calories:
99
kcal
|
Carbohydrates:
8
g
|
Protein:
3
g
|
Fat:
7
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Cholesterol:
15
mg
|
Sodium:
578
mg
|
Potassium:
102
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
2429
IU
|
Vitamin C:
3
mg
|
Calcium:
35
mg
|
Iron:
1
mg