This chicken stuffing casserole featuring a velvety sauce embodies all the characteristics of a traditional comfort food dish. It is essentially a deconstructed Christmas dinner served in a baking dish.
A combination of cooked chicken (or leftover turkey), stuffing mix, rice, and a creamy sauce creates a hearty meal, making it an ideal recipe for the cooler temperatures of autumn and winter.
Instructions for Preparing a Simple Chicken and Stuffing Casserole
Essential Components for a Chicken Casserole
- 240 milliliters of water
- One hundred grams of chopped red sweet pepper
- Fifty grams of uncooked long grain white rice
- One medium onion, chopped (equivalent to half a cup)
- An eight ounce package of herb-seasoned stuffing mix
- Two hundred milliliters of water
- Two large eggs, lightly beaten
- Four hundred grams of chopped cooked turkey or chicken
- One can (10.75 ounces) of cream of chicken soup
- Twelve grams of sour cream
- Sixty milliliters of milk
- Five milliliters of chicken broth
Detailed Instructions for the Casserole Preparation
Initial Preparation: Set your oven to 350 degrees Fahrenheit. Prepare a three quart baking dish by applying grease or a light coating of cooking spray, then set it aside.
Saucepan Method: In a medium saucepan, bring the two hundred and forty milliliters of water to a rolling boil. Introduce the pepper, rice, and onion. Lower the heat to a simmer, cover the pan, and allow to cook for ten to fifteen minutes, or until the rice and vegetables reach a tender consistency.
Please note that stove temperatures can vary, so it is advisable to check the progress before the fifteen minute mark to ensure the rice is not drying out.
Flavor Integration: While the rice mixture is simmering, place the stuffing mix and two hundred milliliters of water into a large mixing bowl. Whisk in the beaten eggs, the poultry, and half of the cream of chicken soup. Subsequently, combine this poultry mixture with the cooked rice and stir thoroughly to integrate.
Baking Process: Carefully transfer the combined mixture into the previously prepared baking dish. Bake without a cover for thirty-five to forty minutes, or until the contents are thoroughly heated.
Instructions for the Creamy Sauce Topping
In a small saucepan, blend the remaining cream of chicken soup, sour cream, milk, and chicken broth. Apply gentle heat, stirring occasionally, until the mixture is warmed through.
Let casserole stand for 5 minutes before serving. Spoon sauce over each serving.
What to serve with chicken and stuffing casserole
Because this casserole is a meal in one dish, it can be served with just a simple side tossed salad and dinner buns. These easy bread machine dinner buns would be delicious with this casserole!
Are you looking for more casserole recipes? Here are some to choose from:
- Carrot casserole
- This is one of my favorite leftover turkey casserole recipes
- My family absolutely loves this cheeseburger casserole with biscuits.
- Pressed for time? Tator tot casserole can be ready to pop in the oven lickety-split!
Here are some of our other favorite Chicken recipes:
- Olive Garden Chicken Gnocchi Soup
- Jamie Oliver Chicken Chorizo Sweet Potato Sheet Pan Dinner
- Chicken Tortilla Bake
This recipe is part of a Fall series
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Chicken Stuffing Casserole with Creamy Sauce
A hearty and satisfying dish is ready with this chicken and dressing bake covered in rich gravy. Ideal for using leftover cooked chicken or turkey, it makes for a perfect hearty meal any day of the week.
Ingredients
Method
- Set your oven to 350°F to begin. Grease a 3-quart baking dish or coat it with cooking spray, then keep it ready.
- In a medium pot, bring one cup of water to a boil. Mix in the pepper, rice, and onion. Lower the heat, cover, and simmer for 10 to 15 minutes until everything is soft.
- Since stove heat levels differ, peek at the pot before the 10-minute mark to ensure the rice isn't drying out.
- While the rice cooks, whisk the stuffing mix with two cups of water in a spacious bowl. Blend in the eggs, turkey, and half of the soup. Fold this combination into the cooked rice and vegetables.
- Pour the combined mixture into your prepared dish. Bake it uncovered for 35 to 40 minutes, or until it is thoroughly hot.
- For the creamy sauce topping, mix the leftover soup, sour cream, milk, and chicken broth in a small pan. Warm it over low heat until steaming.
- Allow the casserole to rest for five minutes before serving. Drizzle the sauce generously over each portion.
