Chicken and Stuffing Casserole


  • (6-ounce) box Stove Top stuffing mix, any flavor
  • (16-ounce) bag frozen mixed vegetables
  • 2 1/2 cups  homemade or 2 (10.5-ounce) cans chicken or turkey gravy
  • 1/2 cup  sour cream
  • cups  cooked, shredded chicken or turkey (about 1 pound)
  • Kosher salt
  • Freshly ground black pepper
  • tablespoons unsalted butter


  1. Arrange a rack in the middle of the oven and heat the oven to 400°F.

  2. Place 1 (6-ounce) box Stove Top stuffing in a large bowl. Drizzle with 1 cup hot tap water and stir with a fork until evenly moistened. Set aside, fluffing occasionally with the fork as the water is absorbed.

  3. Place 1 (16-ounce) bag frozen mixed vegetables in a colander and rinse with hot tap water until thawed slightly and the pieces don’t stick together; let sit in the colander to drain.

  4. Place 2 1/2 cups or 2 (10.5-ounce) cans chicken or turkey gravy and 1/2 cup sour cream in a large bowl and whisk until smooth. Add the vegetables and 4 cups cooked, shredded chicken or turkey (about 1 pound). Stir until everything is evenly coated with sauce. Taste and season with kosher salt and black pepper as needed.

  5. Transfer the mixture to a 9×13-inch or other 3-quart baking dish and spread into an even layer. Fluff the stuffing mixture with the fork, then transfer on top of the chicken mixture in an even layer. Cut 2 tablespoons unsalted butter into 12 pieces and scatter evenly over the stuffing.

  6. Bake until the stuffing is browned and the casserole is bubbling around the edges, about 30 minutes. Let cool for 10 minutes before serving.


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