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Chicken and Spinach Stuffing Bake
Rachel Kim

Chicken and Spinach Stuffing Bake

Stuffing mix belongs on top, where it can stay craggy and browned. Spinach cuts through the mushroom sauce and makes the filling less beige. Don't stir the moistened crumbs into the chicken or they'll disappear.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 4 cups chopped cooked chicken
  • 1 package 10 oz frozen chopped spinach, thawed and squeezed dry
  • 1 can 10.5 oz condensed cream of mushroom soup
  • 3/4 cup low-sodium chicken broth divided
  • 3/4 cup sour cream
  • 1 tsp Dijon mustard
  • 1/2 tsp kosher salt
  • 1 box 6 oz seasoned stuffing mix
  • 4 tbsp unsalted butter melted

Method
 

  1. Heat the oven to 375°F and grease a 2 1/2-quart baking dish.
  2. Whisk the condensed soup, 1/4 cup broth, sour cream, Dijon and salt.
  3. Fold in the cooked chicken and squeezed spinach and spread the filling in the dish.
  4. Toss the stuffing mix with the remaining broth and melted butter until evenly dampened.
  5. Scatter the stuffing over the filling without pressing it down.
  6. Bake uncovered until the top is crisp and the filling bubbles, 30 to 35 minutes.