Description
A creamy, tender chicken and vegetable filling topped with a golden stuffed crust—perfect for quick, comforting meals.
Ingredients
2 cups shredded rotisserie chicken (2-3 chicken legs/thighs)
1 (10.5 oz) can cream of mushroom soup
1 (10.5 oz) can cream of celery soup
1 cup frozen mixed vegetables (corn, peas, carrots)
1 small onion, diced
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon black pepper
1 (2.2 oz) package Stovetop stuffing mix
2 tablespoons butter, melted
Instructions
Preheat oven to 375°F (190°C)
Cook vegetables, onion, and garlic in butter over medium heat until tender
Add cream soups and chicken, mixing well
Season with salt and pepper
Stir in stuffing mix and 2/3 cup water to moisten
Press mixture into a greased 9-inch baking dish
Top with remaining stuffing mix, mist with oil, and bake for 25 minutes until golden
Notes
Substitute vegetables with diced potatoes, celery, or spinach if preferred
Use gluten-free stuffing for dietary restrictions
Add 1/2 tsp dried thyme or sage for extra depth
Let rest 10 minutes before serving to avoid sogginess
- Prep Time: 15
- Cook Time: 25
- Category: Dinner
- Method: Baking
- Cuisine: American