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Chicken and Stuffing Bake with Green Beans

Chicken and stuffing bake with green beans layers creamy shredded chicken and tender green beans under a golden stuffing topping. It bakes in a 9x13-inch dish until bubbling at the edges and reaches at least 165°F in the center.
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Prep Time 15 minutes
Cook Time 35 minutes
Standing and resting 10 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

For the chicken and green beans
  • 3 cup chicken cooked, shredded
  • 2 can (14.5 oz) green beans drained and rinsed
  • 1 can (10.5 oz) cream of chicken soup
  • 0.5 cup sour cream
  • 0.5 cup milk
  • 0.5 tsp black pepper
For the stuffing topping
  • 4 tbsp unsalted butter
  • 1.5 cup water
  • 1 package (6 oz) chicken-flavored stuffing mix including seasoning packet

Equipment

  • 1 9x13-inch baking dish
  • 1 2-quart saucepan

Method
 

Prepare the filling
  1. Heat the oven to 350°F.
  2. Grease a 9x13-inch baking dish.
  3. In a large bowl, combine the chicken, green beans, cream of chicken soup, sour cream, milk, and black pepper.
  4. Spread the mixture evenly in the baking dish.
Prepare the stuffing and bake
  1. Bring the butter and water to a boil in a 2-quart saucepan over medium-high heat.
  2. Remove the pan from the heat.
  3. Stir in the stuffing mix.
  4. Cover and let stand for 5 minutes.
  5. Spoon the stuffing evenly over the chicken mixture.
  6. Cover the dish loosely with foil and bake for 20 minutes.
  7. Uncover and bake for 10–15 minutes, until bubbling at the edges, golden on top, and at least 165°F in the center.
  8. Let the casserole rest for 5 minutes before serving.

Notes

For a golden topping, uncover the casserole for the full final bake and check that the center reaches at least 165°F. Refrigerate leftovers for up to 3–4 days; freeze for up to 3 months. Plain Greek yogurt can replace the sour cream for a lighter option.