Chicken and Stuffing Casserole

Prep: 15 mins

Cook: 40 mins

Difficulty: Easy

Servings: 6 Servings

Aroasted bird, stuffing, and gravy are a classic combo many of us love but only eat once or twice a year. But this easy casserole turns a holiday meal into a weeknight go-to. It’s sort of like a quick pot pie; a base of creamy chicken and vegetables is topped with a super-savory stuffing crust. It’s downright cozy and almost irresistible

Ingredients

1 (6-ounce) box Stove Top stuffing mix, any flavor
1 (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
4 cups cooked, shredded chicken or turkey (about 1 pound)
Kosher salt
Freshly ground black pepper
2 tablespoons unsalted butter

Instructions

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.Transfer the mixture to a 9x13-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.Bake until the stuffing is browned and the casserole is bubbling around the edges, about 30 minutes. Let cool for 10 minutes before serving.