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Creamy Chicken And Stuffing Casserole With Cranberry Sauce Recipe

Creamy chicken and stuffing casserole with cranberry sauce layers shredded chicken, mixed vegetables, and tart cranberry sauce beneath a golden herb-seasoned stuffing topping. Bake it uncovered until the filling bubbles at the edges and the center reaches 165°F.
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Prep Time 5 minutes
Cook Time 45 minutes
Resting 10 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

For the chicken filling
  • 3 cup chicken cooked, shredded
  • 1 can (10.5 oz) condensed cream of chicken soup
  • 1 cup sour cream
  • 0.5 cup whole milk
  • 1 cup mixed vegetables frozen, thawed and patted dry
  • 0.5 tsp ground black pepper
For the cranberry layer
  • 1 cup cranberry sauce whole-berry
For the stuffing topping
  • 1.5 cup chicken broth low-sodium
  • 4 tbsp unsalted butter
  • 1 package (6 oz) stuffing mix herb-seasoned

Equipment

  • 1 9x13-inch baking dish

Method
 

Prepare the baking dish
  1. Heat the oven to 375°F.
  2. Grease a 9x13-inch baking dish.
Make the chicken filling
  1. In a 4-quart bowl, stir together the chicken, soup, sour cream, milk, mixed vegetables, and black pepper.
  2. Spread the mixture evenly in the prepared baking dish.
Add the cranberry layer
  1. Spoon the cranberry sauce in small dollops over the chicken mixture.
  2. Gently swirl the cranberry sauce through the surface.
Prepare the stuffing topping
  1. In a 2-quart saucepan, bring the chicken broth and butter to a simmer over medium heat.
  2. Stir in the stuffing mix.
  3. Cover the pan and let it stand for 5 minutes.
Assemble and bake
  1. Spoon the stuffing evenly over the casserole.
  2. Bake uncovered at 375°F for 40 to 45 minutes, until the topping is golden, the filling bubbles at the edges, and the center reaches 165°F on an instant-read thermometer.
  3. Let the casserole rest for 10 minutes before serving.

Notes

For the most even topping, spoon the stuffing across the casserole without pressing it down. Refrigerate leftovers for 3 to 4 days; freezing is possible, though the stuffing topping may soften after thawing. For a gluten-free variation, use certified gluten-free stuffing mix and gluten-free cream of chicken soup.