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Chicken & Stuffing Bake with Vegetables

A fast pantry casserole — canned chicken, cream of chicken soup, and mixed vegetables under a fluffy layer of boxed stuffing.

Details
Source Home kitchen
Cuisine American
Servings 4
Prep Time 15 minutes
Cook Time 25-30 minutes
Bakeware 8x8 in (20 cm) baking dish
Storage Fridge 3-4 days • Freeze 2 months • Reheat covered at 350°F / 180°C until hot through

Ingredients

Filling

Ingredient Imperial Metric
Canned chicken breast, drained and broken up 1 can (12.5 oz) 1 can (354 g)
Cream of chicken soup 1 can (10.5 oz) 1 can (298 g)
Yellow onion, small, diced 1 1
Butter, for the onion 1 tbsp 14 g
Frozen mixed vegetables (no need to thaw) 1 to 1½ cups 140-210 g
Milk ¼ cup 60 ml
Black pepper ½ tsp 1 g

Stuffing Topping

Ingredient Imperial Metric
Stove Top stuffing mix 1 box (6 oz) 1 box (170 g)
Water 1¼ cups 300 ml
Butter 3 tbsp 42 g

Instructions

Prep

  1. Heat the oven to 350°F / 180°C and grease the baking dish.
  2. Sauté the diced onion in the 1 tbsp butter over medium heat for about 5 minutes, until soft and translucent.

Mix the Filling

  1. Stir together the onion, chicken, soup, frozen vegetables, milk, and pepper.
  2. Spread the mixture evenly in the prepared dish.

Make the Stuffing

  1. Bring the water and 3 tbsp butter to a boil.
  2. Stir in the stuffing mix, cover, and remove from the heat. Let sit 5 minutes, then fluff with a fork.

Bake

  1. Spoon the stuffing loosely over the filling without packing it down.
  2. Bake 25-30 minutes, until bubbling at the edges and golden on top.
  3. Rest 5 minutes before serving.

Notes

  • Don't pack the stuffing. A loose, mounded layer stays light and crisps on top; pressed down it turns dense and gummy.
  • Frozen vegetables go in frozen. Thawing first releases water into the filling.
  • Nutrition, per serving (¼ of the pan): about 460 calories, 25 g protein, 3 g fiber. Assumes about 1 tbsp butter for the onion — using oil or less butter lowers it slightly.
  • Swaps. Cream of mushroom or cream of celery soup work in place of cream of chicken. Leftover shredded rotisserie chicken (about 2 cups / 280 g) replaces the canned chicken.