Harvest Chicken And Stuffing Bake
This Harvest Chicken and Stuffing Bake is a creamy, comforting chicken casserole made with shredded chicken, herbs, white cheddar, and sweet dried cranberries, then topped with buttery stuffing. It's an easy family dinner that's perfect for fall and holiday meals.
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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 9x13 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.
Servings: 6
Calories: 510kcal