Directions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Prepare the stuffing mix according to the package directions, using chicken broth instead of water for extra flavor.
- In a large bowl, combine the shredded chicken, cream of chicken soup, cream of mushroom soup, sour cream, melted butter, onion, celery, salt, pepper, sage, and thyme. Mix until well combined.
- Spread the chicken mixture evenly in the prepared baking dish.
- Top with the prepared stuffing mix, spreading it evenly over the chicken mixture.
- Bake in the preheated oven for 30-35 minutes, or until the casserole is hot and bubbly, and the top is golden brown.
- Let the casserole cool for a few minutes before serving. Enjoy!
Kitchen Equipment Needed
- 9×13-inch baking dish
- Large mixing bowl
- Measuring cups and spoons
- Knife and cutting board
- Wooden spoon or spatula
Tips and Variations
- Shortcut: Use a rotisserie chicken to save time on cooking and shredding the chicken.
- Vegetable Swap: Feel free to add other vegetables like peas, carrots, or bell peppers to the chicken mixture for added nutrition and color.
- Herb Boost: Fresh herbs like parsley or rosemary can be added for a burst of fresh flavor.
- Creamier Texture: Add an extra half cup of sour cream for an even creamier casserole.
- Cheesy Goodness: Sprinkle some shredded cheese on top of the stuffing mix before baking for a cheesy crust.
How to Store Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the desired amount in a microwave-safe dish and heat in the microwave until warmed through. Alternatively, you can reheat in the oven at 350°F (175°C) for 10-15 minutes.
Food and Drink Pairings
This Chicken and Dressing Casserole pairs beautifully with a variety of side dishes and beverages. Consider serving it with:
- Side Dishes: Green beans, roasted carrots, mashed potatoes, or a fresh garden salad.
- Beverages: A crisp white wine like Chardonnay or Sauvignon Blanc, or a refreshing iced tea.