Harvest Chicken And Stuffing Bake
This Harvest Chicken and Stuffing Bake is an easy fall chicken casserole made with tender shredded chicken, a creamy herb sauce, sweet dried cranberries, white cheddar cheese, and a buttery stuffing topping. Ready in no time!
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It’s a great recipe to serve during the fall, for Sunday family meals, Thanksgiving leftovers, and holiday gatherings. Since it uses cooked chicken, it’s also a wonderful way to make the most of leftover chicken or a store-bought rotisserie chicken.
Serve it with Green Beans Casserole and Homemade Dinner Rolls.
How to Make Harvest Chicken And Stuffing Bake
Ingredients you’ll need for this recipe
Step-by-Step Guide
1. Preheat the oven to 350° and lightly grease a 9×13 baking dish with nonstick cooking spray.
2. In a large mixing bowl combine the shredded chicken, cream of chicken soup, sour cream, ½ cup chicken broth, white cheddar cheese, celery, onion, garlic, sage, poultry seasoning, pepper, and dried cranberries. Stir until everything is evenly coated.
3. Spread the chicken mixture evenly into the prepared baking dish.
4. In a separate bowl combine the stuffing mix with the 1 1/2 cups chicken broth and melted butter. Toss until all of the stuffing is moistened, then let it sit for about 2 minutes.
5. Sprinkle the stuffing evenly over the chicken mixture, covering the entire casserole.
6. Bake uncovered for 35–40 minutes, or until the casserole is hot and bubbly and the stuffing is golden brown. If you’d like an extra crispy top, broil for the last 1–2 minutes, watching carefully.
Serve & Enjoy!
Garnish with fresh parsley before serving and enjoy!
Important Recipe Notes
- Rotisserie chicken is a great shortcut and adds extra flavor.
- Let the casserole rest for 5 to 10 minutes before serving so it slices and serves more easily.
- Broil for the last 1 to 2 minutes if you want an extra crispy stuffing topping.
- Gruyère or Swiss cheese can be used instead of white cheddar for a richer flavor.
- Store leftovers in an airtight container in the refrigerator for 2 to 3 days.
- Reheat individual portions in the microwave or warm the whole casserole in the oven until heated through.
Harvest Chicken And Stuffing Bake
Ingredients
- 4 cups of shredded cooked chicken
- 1 10.5 oz can of cream of chicken soup
- 1/2 cup of sour cream
- 1/2 cup of chicken broth
- 1 cup of shredded white cheddar cheese
- 1/2 cup of diced celery
- 1/2 cup of diced yellow onion
- 1/2 cup of dried cranberries
- 1 tsp of garlic minced
- 1/2 tsp of dried sage
- 1/2 tsp of poultry seasoning
- 1/2 tsp of pepper
- 1 6 oz box of chicken stuffing mix
- 1 1/2 cups of chicken broth
- 4 tbsp unsalted butter melted
Instructions
- Preheat the oven to 350° and lightly grease a 9×13 baking dish with nonstick cooking spray.
- In a large mixing bowl combine the shredded chicken, cream of chicken soup, sour cream, ½ cup chicken broth, white cheddar cheese, celery, onion, garlic, sage, poultry seasoning, pepper, and dried cranberries. Stir until everything is evenly coated.
- Spread the chicken mixture evenly into the prepared baking dish.
- In a separate bowl combine the stuffing mix with the 1 1/2 cups chicken broth and melted butter. Toss until all of the stuffing is moistened, then let it sit for about 2 minutes.
- Sprinkle the stuffing evenly over the chicken mixture, covering the entire casserole.
- Bake uncovered for 35–40 minutes, or until the casserole is hot and bubbly and the stuffing is golden brown. If you’d like an extra crispy top, broil for the last 1–2 minutes, watching carefully.
Check Out More Chicken Recipe Ideas!
Slow Cooker Maple Bacon Chicken
Slow Cooker Garlic Parmesan Chicken and Potatoes
