Comforting Chicken Casserole: Another Family Favorite
There’s nothing quite like a warm, hearty chicken casserole to bring comfort to the table, especially when it’s a recipe that’s been passed down through generations. This chicken casserole is one of those dishes that has been a staple in my family for years. My mom used to make it when I was growing up, and it quickly became one of my favorite meals. I often requested it, and now it’s something I make for my own family. It’s easy to prepare, delicious, and even better when reheated the next day—perfect for leftovers
A Funny Cooking Mishap:
When I was in middle school and decided I wanted to try cooking, this chicken casserole was one of the first recipes I attempted. My mom let me work away in the kitchen unsupervised, and I was excited to make this dish. However, when I saw "cream of chicken soup" in the ingredients, I assumed I needed to prepare the soup as directed on the can, which meant adding a can of water. You can imagine the soupy mess I ended up with! My mom laughed and said, “Tracy, you just put the can of soup in there as it is—you don’t add water!” I was so embarrassed, but it was a lesson learned. At 12 or 13 years old, you’re bound to make some mistakes in the kitchen, but that’s how you learn. I’ve never made that mistake again!
Ingredients:
1 whole chicken (cooked and deboned) or 2-4 large boneless chicken breasts, cooked in chicken stock or broth (I usually cook my chicken in the crockpot all day or overnight)
1-2 boxes Stove Top Stuffing mix (I usually use 2 boxes)
1 (16 oz) container of sour cream
2 cans cream of chicken soup (any cream soup will work)
1-2 cups chicken broth/stock
1 stick of margarine or butter
Instructions:
Preheat your oven to 350°F (175°C).
Prepare the stuffing: In a medium saucepan, melt the stick of butter or margarine over medium heat. Add 1-2 cups of chicken broth or stock, bringing it to a simmer. Stir in the Stove Top stuffing mix until it’s well combined. If the mixture seems too dry, add more broth. If it seems too moist, don’t worry—it will balance out during baking. Sometimes, I even add a little more broth while it’s baking.
Make the cream mixture: In a large mixing bowl, combine the 2 cans of cream of chicken soup with the container of sour cream. Add a little chicken broth to thin the mixture slightly, and stir until everything is well blended.
Assemble the casserole: In a 9x13-inch casserole dish, layer the shredded chicken evenly across the bottom. Pour the cream soup mixture over the chicken, spreading it out evenly. Then, top the casserole with the prepared stuffing mixture, spreading it out to cover the entire dish.
Pro Tip: If your pan is really full, place it on a cookie sheet before baking to catch any spills and save your oven from a mess.
Bake the casserole: Place the casserole in the preheated oven and bake for 30-45 minutes, or until the casserole is bubbly and the stuffing topping is golden brown. If the stuffing starts to brown too quickly, cover the dish with foil to prevent over-browning.
Optional: If you love cheese, add a layer on top of the cream mixture for an extra layer of flavor.
Serving Suggestions:
This chicken casserole pairs perfectly with mashed potatoes, a vegetable (peas or corn are favorites in our house), and our every faithful Kroger Brand brown and serve rolls. For a lighter meal, serve it with a side salad—or enjoy it on its own. It’s hearty enough to stand alone as a complete meal.
Final Thoughts:
I hope you try this chicken casserole recipe and enjoy it as much as my family has over the years. It’s a dish that’s full of flavor, easy to make, and perfect for a cozy family dinner. If you make it, I’d love to hear how it turns out—leave me a comment below with your thoughts, any questions you have, or suggestions for variations!
To watch me make this video on my youtube channel, click here! and to watch on Facebook, click here!
Thank you for reading, and happy cooking!
Love,
Tracy