THE RECIPE JOURNAL · Main Course
Chicken and Shredded Casserole
This comforting dish combines tender chicken with a creamy, cheesy shredded blend that’s perfect for a cozy dinner. It’s easy to make and sure to become a family favorite on busy weeknights.
FROM THE KITCHEN • Chicken and Shredded Casserole
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating your oven to 425°F (220°C). Bring about 3 cups of water to a boil in a medium pot, then add the peas. Let them cook gently for 2 to 3 minutes until tender, then drain and transfer them to a large bowl. Add the chicken, condensed soup, milk, and chopped onion to the peas and give everything a good stir to combine. In another bowl, mix the stuffing mix with the melted butter. Spoon about three-quarters of this stuffing mixture into a 2-quart casserole dish. Pour the chicken and pea mixture over the stuffing, then sprinkle the remaining stuffing on top. Cover the casserole and bake it in the oven for around 20 minutes, or until everything is heated through and bubbling.
Why you’ll love it
This dish is comforting and full of flavor, combining tender shredded chicken with creamy sauce and melted cheese. It’s easy to prepare and perfect for busy weeknights or family gatherings. The mix of textures makes every bite enjoyable.
How to serve
Serve this casserole with a fresh green salad or steamed vegetables to balance the richness. It also pairs well with crusty bread or warm rolls for a complete meal.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to keep the texture creamy without drying out. You can also freeze portions for up to 2 months.
