Cassies Creamy Chicken N Veggie Stuffing Bake

Cassie *


We've had some beautiful cool days here, so time to make a yummy casserole...My choice of veggies in this dish came from what I had on hand...feel free to switch them up...anything would be great in this dish...I threw things in as I went...I just love when an idea turns out so well...enjoy!

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★★★★★ 1 vote
4 - 6 easily
20 Min
40 Min


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1 - 14 oz
bag, pepperidge farm herb stuffing mix - i used a whole bag, if you want to half the amount...just use 7 ounces and 1 stick butter and halve remaining ingredients
1/2 tsp
garlic powder
1/2 tsp
onion powder
grinds black pepper
1 c
melted butter
1/4 c
parmesan cheese


1 - 2 Tbsp
1 lb
fresh asparagus, tough ends removed, cut into bite sized pieces and blanched in salted water for about 5 minutes - then drained and rinsed with cold water - or use 14 ounces frozen asparagus or broccoli - thawed
2 lb
boneless, skinless chicken breasts - poached and shred into bite sized pieces
6 - 7
baby carrots, sliced thin
2 - 3 clove
garlic minced
2 stalk(s)
celery, sliced thin
1 small
onion cut in half and then sliced into thin wedges or chopped
2 - 14 oz
cans - cream of chicken soup
1 - 8 oz
cream cheese softened and cut into cubes
1/4 tsp
poultry seasoning
1/4 tsp
ground sage
1/4 - 1/2 c
1/4 c
grated parmesan cheese

How to Make Cassies Creamy Chicken N Veggie Stuffing Bake


  • 1Preheat oven to 350 degree F.

    Spray a 9 x 13 baking dish with non stick cooking spray. Set aside.
  • 2Make your stuffing mixture by pouring crumbs in a large bowl. Season the crumbs with onion and garlic powder, cracked black pepper,toss together.

    Add the melted butter and mix well.

    Press 3/4 of the crumbs evenly into the bottom of prepared dish. I pat it down with the bottom of a glass. Sprinkle with Parmesan and set aside.
  • 3In a medium sauce pan over medium heat; stir the soups, cream cheese cubes, seasonings and milk together. Heat through, stirring often until the cream cheese is melted and thoroughly blended. Pour this mixture into a large bowl and set aside.
  • 4In a small skillet with 1 - 2 tablespoons of oil, saute the onions, carrots, garlic and celery until softened.

    Pour this mixture, along with blanched asparagus into the soup mixture and blend well.
  • 5Carefully spread the chicken mixture over the bread crumbs that you spread in baking dish. Sprinkle with Parmesan cheese. I then gave it a couple grinds of black pepper.
  • 6Top with remaining crumbs. Cover with foil for the first 35 minutes, then remove foil and remain baking until bubbly and golden.

    Next time I make this, I think I'm going to just add a bag of mixed option and no browning or precooking would be necessary, just thaw them out. I would still add onion and garlic though...everything is better with them...:)
  • 7Enjoy!

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