Chicken and Cornbread Stuffing Casserole
Transform your dinner table with this comforting and flavorful Chicken and Cornbread Stuffing Casserole, a southern-inspired dish that’s as easy as it is satisfying! Packed with tender shredded chicken, hearty cornbread stuffing, and a medley of mixed vegetables, this casserole is brought together with a creamy blend of chicken soup and sour cream, perfectly seasoned with sage, salt, and pepper. Topped with an optional layer of melted cheddar cheese for extra indulgence, this one-pan meal is ideal for cozy family dinners or holiday gatherings. Ready in just an hour with minimal prep, it pairs classic comfort food flavors with the convenience of a crowd-pleasing casserole bake. Perfect for those looking for a delicious and easy chicken casserole recipe!
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Recipe Information
Ingredients
- 3 cups Cooked chicken, shredded
- 1 box (6-8 ounces) Cornbread stuffing mix
- 2 cups Chicken broth
- 1 cup Celery, diced
- 1 medium Onion, diced
- 4 tablespoons Butter
- 1 can (10.5 ounces) Cream of chicken soup
- 1 cup Sour cream
- 1 cup Frozen mixed vegetables, thawed
- 1 teaspoon Dried sage
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Shredded cheddar cheese (optional for topping)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
In a medium skillet, melt butter over medium heat. Add diced celery and onion, cooking until softened, about 5 minutes.
In a large mixing bowl, combine the cooked celery and onion with the cornbread stuffing mix. Pour in the chicken broth and stir until the stuffing mixture is evenly moistened.
In another large bowl, mix together the shredded chicken, cream of chicken soup, sour cream, thawed mixed vegetables, dried sage, salt, and black pepper. Stir until well combined.
Spread the chicken mixture evenly into the prepared baking dish. Top it with the prepared cornbread stuffing mixture, spreading it out into an even layer.
Cover the casserole with aluminum foil and bake in the preheated oven for 30 minutes.
If desired, remove the foil after 30 minutes, sprinkle shredded cheddar cheese over the top, and return the casserole to the oven. Bake uncovered for an additional 10 minutes or until the cheese is melted and bubbly.
Remove the casserole from the oven and let it rest for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
557 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.3 g | 36% | |
| Saturated Fat | 15.3 g | 77% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 1281 mg | 56% | |
| Total Carbohydrate | 38.3 g | 14% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 8.4 g | ||
| Protein | 37.9 g | 76% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 279 mg | 21% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 532 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
