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Creamy Chicken and Stuffing Casserole with Cranberry Sauce

Creamy chicken and stuffing casserole bakes under a golden layer of seasoned stuffing, with cranberry sauce served on the side. A creamy chicken filling and a 350°F oven make this a comforting casserole with a crisp, buttery topping.
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Prep Time 15 minutes
Cook Time 40 minutes
resting 10 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

For the casserole
  • 1 nonstick cooking spray for greasing
  • 3 cups cooked chicken shredded
  • 1 can (10.5 oz) condensed cream of chicken soup
  • 1 cup sour cream
  • 1.5 cups chicken broth low-sodium, divided
  • 0.25 tsp black pepper
  • 1 package (6 oz) stuffing mix seasoned
  • 4 tbsp unsalted butter melted
For the cranberry sauce
  • 1 can (14 oz) cranberry sauce whole-berry

Equipment

  • 1 9x13-inch baking dish

Method
 

Assemble the casserole
  1. Heat the oven to 350°F and grease a 9x13-inch baking dish with nonstick cooking spray.
  2. In a large bowl, stir together the chicken, cream of chicken soup, sour cream, 1/2 cup of the broth, and black pepper, then spread the mixture evenly in the prepared dish.
  3. In a medium bowl, stir together the stuffing mix, melted butter, and remaining 1 cup broth, then scatter the stuffing evenly over the chicken mixture.
Bake the casserole
  1. Cover the dish tightly with foil and bake for 20 minutes, then uncover and bake for 15 to 20 minutes more, until the casserole is hot in the center and the stuffing is golden; check that the center reaches 165°F.
  2. Let the casserole rest for 10 minutes before serving.
Serve the cranberry sauce
  1. Serve the cranberry sauce alongside the casserole.

Notes

For a golden topping, spread the stuffing evenly across the casserole. Refrigerate leftovers for 3 to 4 days; freeze for up to 2 months. For a gluten-free version, use gluten-free stuffing mix and gluten-free condensed cream of chicken soup.