Cheesy Chicken and Stuffing Casserole
Cheesy Chicken and Stuffing Casserole is a quick, easy meal using rotisserie chicken, green beans, cheese, and a buttery stuffing topping!
Servings 8
Ingredients
- 6 oz Box of Stuffing Mix any flavor, I used chicken (turkey works great as well!)
- 1.5 Cups Low Sodium Chicken Broth
- 3 Cups Cooked, Shredded Chicken rotisserie works great
- 10.5 oz Can of Cream of Chicken Soup or any "cream of" soup
- 8 oz Sour Cream
- 1 tsp Herbs De Provence or substitute with 1/2 tsp Italian seasoning
- 2 (14.5 oz) Cans of Green Beans, drained
- 8 oz Shredded Cheese I used Colby Jack, but Swiss and Gouda work great too
- 4 tbsp Unsalted Butter, cut into small pieces
Instructions
- Preheat your oven to 400°F.
- In a bowl, mix the stuffing mix with the chicken broth and set it aside.
- In a 9x13 baking dish, mix the shredded chicken, cream of chicken soup, sour cream, and herbs de Provence until it’s nice and creamy.
- Stir in the drained green beans, then top the whole thing with shredded cheese.
- Spread the stuffing mixture evenly on top.
- Dot the top with the pieces of butter.
- Bake for 30–35 minutes until the stuffing is golden brown and a little crispy. Let rest for about 5-10 minutes before serving.
Notes
Make-Ahead & Freezer Tips:
• Make-ahead: Assemble everything and pop it in the fridge (unbaked) for up to 24 hours. When you’re ready to cook, just bring it to room temp for 15–20 minutes before baking as usual.
• Freezer-friendly: You can freeze the whole assembled (unbaked) casserole tightly wrapped for up to 2 months. Thaw in the fridge overnight, then bake as directed. Or freeze individual portions after baking for easy reheat-and-eat lunches.
Swap It Your Way:
• Veggies: Corn, peas, broccoli, or mixed vegetables all work great. Just use what you’ve got!