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4.41 from 10 votes

Chicken Stuffing Casserole (No condensed soup)

Chicken Stuffing Casserole is a satisfyingly cozy and super easy-to-make hot dish with rotisserie chicken, wild rice, stuffing mix, kale and cranberries, topped with shredded cheese and toasted almonds. Easy enough for weeknights, special enough for the holidays.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Main Course, Side Dish
Cuisine: American
Servings: 8
Calories: 383kcal
Author: Cara Lanz

Ingredients

  • 2 ½ cups chicken broth
  • 3 cups stuffing mix
  • 1 15 oz. can wild rice
  • 3 cups rotisserie chicken
  • 2 cups kale
  • ⅓ cup dried cranberries
  • 1 tablespoon fresh thyme
  • 1 cup shredded cheese (like Kerrygold Dubliner or gruyere)
  • ½ cup sliced almonds

Instructions

  • Preheat the oven to 350. Spray a 9x13 casserole dish with cooking spray.
  • Bring 2 ½ cups of chicken broth to a boil.
  • Add 3 cups stuffing mix. Stir until stuffing is completely moistened. Add more broth, if needed. You want the bread to completely absorb the broth, with no pools of liquid left over.
  • Stir in one can of drained wild rice, 3 cups of diced, cooked chicken, 2 cups chopped kale, ⅓ cup dried cranberries, and 1 tablespoon of fresh thyme.
  • Place the chicken stuffing mixture into your casserole dish. Add the shredded cheese and almonds.
  • Cover with foil and bake for 20 minutes. Remove foil and bake for 20-25 more minutes. If the top starts to brown too quickly, put the foil back on. Bake until the internal temperature reaches 165 and the cheese is melted.
  • Store leftovers in the refrigerator for 3-4 days.

Nutrition

Calories: 383kcal | Carbohydrates: 19g | Protein: 34g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 942mg | Potassium: 264mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1717IU | Vitamin C: 27mg | Calcium: 88mg | Iron: 2mg