Thanksgiving Casserole
This cozy Thanksgiving Casserole layers hash brown potatoes, chicken or turkey, creamy soup, cheddar cheese, and turkey-flavored stuffing in one easy pan. Top with warm gravy for a comforting holiday-style meal—perfect for small gatherings or using Thanksgiving leftovers.
Servings 8
Ingredients
Stuffing Layer
- 6 oz Box of Stove Top Stuffing Mix any flavor you like
- 1.5 Cups LOW SODIUM Chicken Broth or water
Casserole Base
- 16 oz Frozen Southern Style Hash Browns I used half of a 32 oz bag
- 2 tbsp Unsalted Melted Butter
- 1 tbsp Dash Onion and Herb Seasoning or any salt free seasoning blend
- 3 Cups Cooked, Shredded Chicken or turkey I used a rotisserie chicken
- 10.5 oz Can of Cream of Chicken Soup
- 10.5 oz Can of Cream of Mushroom Soup
- 1 Cup Sour Cream
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1 tsp Herbs De Provence or Italian Seasoning
- 2 Cups Shredded Cheddar Cheese or any flavor cheese you like, or you can omit it
- 4 tbsp Unsalted Butter, cut into small pieces
- 1 oz Package of Gravy Mix, prepared as directed on the package
Instructions
- Preheat oven to 400°F. Grease a 9x13-inch baking dish.
- In a bowl, mix Stove Top stuffing with chicken broth and set aside.
- In the baking dish, combine hash browns, melted butter, and seasoning.
- Add chicken, both soups, sour cream, onion powder, garlic powder, and herbs de Provence. Mix well. Sprinkle the cheese on top.
- Spread hydrated stuffing evenly on top. Dot with small pieces of butter.
- Bake for 30–35 minutes, until hot and bubbly.
- Let rest 5–10 minutes. Serve with warm turkey gravy.
Notes
Notes
- Low sodium broth and salt-free seasoning help keep this casserole balanced.
- Perfect for leftover Thanksgiving turkey.
- Can be assembled 24 hours ahead; add extra bake time if cold.
- Store leftovers 3–4 days; freeze up to 3 months.
- You can add the vegetables right into the casserole. A can of drained green beans and corn would be great! Or 1-2 cups of broccoli would also be great. Get creative and make it your own!