Thanksgiving Casserole

Thanksgiving Casserole- All of the flavors of Thanksgiving assembled in a quick, easy, one pan meal!

November 17, 2024 by Nicole Collins

Today, we’re making Thanksgiving Casserole!

We’re finishing off our small batch holiday cooking series with an alternate option that loads all the flavors of Thanksgiving into one fast, easy to assemble, totally delicious, no fuss casserole.

I’m not sure if I’ve ever told you this story, but I’ve only made Thanksgiving dinner for my family once in my life. Most people assume that because I’m a foodie that Thanksgiving is my time to shine. But, that couldn’t be further from the truth! My family’s tastebuds are simple and classic. As you know, I tend to add a little extra flare to traditional dishes. Well, let’s just say I’ve never been invited to make Thanksgiving dinner again.

Until now!

This casserole could not be more simple to assemble. We’re going to start by preparing a box of our favorite boxed stuffing mix. You guys already know how I feel about the Hawaiian bread stuffing mix from Aldi, so that’s absolutely what we’re using here. The box calls for letting the stuffing mix sit for 5 mins in the pot, so that’s the perfect time to start assembling the rest of our casserole.

The base of our casserole, like most great casseroles, starts with cream of chicken soup. But, to add a little extra flavor and holiday flare, we’re going to use cream of chicken soup with herbs. We’ll also add a little sour cream to increase the level of creaminess, and then we can start adding the good stuff.

If you’ve followed my small batch holiday cooking series online in previous years, you’ll know that I typically serve a rotisserie chicken instead of a traditional turkey. It’s cheap, it’s delicious, and all the hard work is already done for you. So, that’s exactly what we’re going to use in this casserole! We’ll buy a rotisserie chicken from the grocery store, shred it to pieces, and dump the chicken into the bowl with our creamy soup mix.

For our veggie component, we’re going to simply use some store bought frozen mixed veggies. This is typically a mix of green beans, corn, peas, and carrots; and that encompasses most of the traditional veggies we’d see on the Thanksgiving table. For our potato component, we’ll add in some frozen potatoes o’brien, which is just a mix of potatoes, peppers, and onions. Then, because we all know I love green bean casserole, we’re going to add some French fried onions to the mix.

Give everything a good mix, spread the chicken mixture into a casserole dish, top it with the stuffing mixture, and to the oven it goes to get nice and golden. That’s all there is to it! Thanksgiving dinner in under an hour!

Each bite truly tastes like Thanksgiving. You’ve got the stuffing. You’ve got the veg. You’ve got the poultry. You’ve got the French fried onions. It’s everything anyone could ask for. Comforting, easy, and delish. It’s even Mom Collins approved!

Alright, everyone! I really hope you’ve enjoyed this year’s small batch holiday cooking series as much as I have. Please make sure you tag me on social media to show me any recipes you make!

And if you can believe it, our 12 Days of… series is right around the corner. The theme this year is CHEESE!

I hope you guys enjoy. And, let’s eat!

Thanksgiving Casserole

Serves: 4 Print

Ingredients:

1 ¼ cups water
4 tbsp unsalted butter
1 box (6 oz) stuffing mix (I like the Hawaiian bread onion and sage stuffing from Aldi)
1 can (10.5 oz) cream of chicken soup with herbs
¼ cup sour cream
2 cups shredded rotisserie chicken
1 cup frozen mixed vegetables
½ cup frozen potatoes o’brien
¼ cup French fried onions

Directions:

Preheat oven to 350 degrees.
Bring water and butter to a boil over high heat. Remove from heat, add in stuffing mix, and mix well to combine. Set aside.
To a large mixing bowl, add cream of chicken soup, sour cream, shredded chicken, mixed veggies, potatoes, and French fried onions. Mix well until fully combined.
Transfer chicken mixture to a 2 qt baking dish, and spread evenly into the dish. Evenly spread stuffing mixture over the chicken mix. Cover with aluminum foil and bake covered for 20 mins. Remove the foil, and bake uncovered for an additional 15-20 mins until the stuffing starts to brown. Enjoy!

Recipe notes:

*This recipe can be assembled the night before and baked the next day if needed. Just allow the casserole to sit out while the oven preheats.

*I LOVE the Hawaiian bread stuffing from Aldi, so definitely get that it you can.