This Chicken and Stuffing Casserole is pure comfort food in a pan. It’s simple, filling, and uses convenient ingredients without sacrificing flavor. You can make it ahead of time, it’s freezer-friendly, and it’s perfect for feeding a crowd. The golden-baked stuffing topping adds the perfect crunch to the creamy chicken base. Whether you’re craving a cozy meal or need something easy for a potluck, this dish delivers every time.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Cooked shredded chicken (rotisserie or boiled)
Boxed stuffing mix
Butter
Cream of chicken soup (or mushroom or celery, if preferred)
Sour cream
Chicken broth
Salt and pepper
Onion or garlic powder (optional)
Frozen or canned vegetables (optional, such as peas or green beans)
Directions
Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
In a medium bowl, prepare the stuffing mix according to package instructions using hot water and butter, then set aside.
In a large bowl, combine the cooked chicken, cream of chicken soup, sour cream, and a splash of chicken broth. Add seasonings if desired.
Stir in vegetables if using.
Spread the chicken mixture evenly into the prepared baking dish.
Spoon the stuffing over the top and spread it out evenly.
Bake uncovered for 30–35 minutes, or until hot and bubbly and the stuffing is golden brown.
Let it rest for 5 minutes before serving.
Servings and timing
This recipe serves 6–8 people. Prep time: 15 minutes Cook time: 35 minutes Total time: 50 minutes
Variations
Cheesy twist: Mix shredded cheddar cheese into the chicken mixture or sprinkle some on top of the stuffing.
Add vegetables: Stir in frozen peas, carrots, corn, or broccoli for added nutrition and texture.
Low-sodium: Use low-sodium soup and broth to control salt levels.
From scratch: Make homemade stuffing instead of using a boxed mix for more flavor control.
Spicy version: Add a dash of hot sauce or red pepper flakes to the chicken mixture for a kick.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, bake at 350°F for 15–20 minutes or microwave individual portions until warmed through. You can also freeze the casserole (baked or unbaked) for up to 2 months. Thaw overnight in the fridge and reheat as usual. If unbaked, cook straight from frozen by adding an extra 15–20 minutes to the bake time.
FAQs
Can I use uncooked chicken in this casserole?
No, the chicken should be fully cooked before assembling the casserole. Rotisserie or pre-cooked chicken works best.
What stuffing mix should I use?
Any boxed stuffing mix works, including herb, chicken, or cornbread flavors. Choose one that suits your taste.
Can I make this casserole ahead of time?
Yes, assemble it up to 24 hours in advance and refrigerate until ready to bake.
Is there a substitute for cream of chicken soup?
You can use cream of mushroom or celery soup, or make a homemade roux-based white sauce if preferred.
Can I add cheese to this recipe?
Absolutely. Cheddar, mozzarella, or Swiss all work well mixed into the chicken layer or melted on top.
How do I keep the stuffing from getting soggy?
Don’t over-hydrate the stuffing before baking. It will absorb some moisture from the casserole as it bakes.
Can I freeze Chicken and Stuffing Casserole?
Yes, it freezes well. Wrap tightly and store in the freezer for up to 2 months.
Can I use turkey instead of chicken?
Yes, cooked turkey is a great substitute—especially for using up holiday leftovers.
What vegetables work best in this casserole?
Frozen peas, green beans, corn, carrots, or mixed vegetables all blend well with the creamy base.
How do I know when the casserole is done?
It’s ready when the center is hot and the stuffing topping is golden brown, usually after 30–35 minutes of baking.
Conclusion
Chicken and Stuffing Casserole is a simple, comforting dish that’s perfect for busy nights, potlucks, or holiday gatherings. With its creamy chicken filling and golden stuffing topping, it’s a satisfying meal the whole family will love. Easy to customize and even easier to make ahead, it’s sure to become a go-to recipe in your kitchen.
Chicken and Stuffing Casserole is a creamy, comforting dish made with tender shredded chicken, savory stuffing, and a rich sauce. Perfect for weeknights or gatherings, this easy-to-make casserole is a family favorite that’s hearty and satisfying.
Ingredients
3 cups cooked shredded chicken (rotisserie or boiled)
1 (6 oz) box stuffing mix (any flavor)
1/4 cup butter
1 (10.5 oz) can cream of chicken soup (or mushroom/celery)
1/2 cup sour cream
1/2 cup chicken broth
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon onion or garlic powder (optional)
1 cup frozen or canned vegetables (optional, such as peas, carrots, or green beans)
Instructions
Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
Prepare the stuffing mix according to package instructions using hot water and butter. Set aside.
In a large bowl, mix the shredded chicken, cream of chicken soup, sour cream, chicken broth, salt, pepper, and optional seasonings until well combined.
Stir in vegetables if using.
Spread the chicken mixture evenly into the prepared baking dish.
Spoon the prepared stuffing over the top and spread it evenly.
Bake uncovered for 30–35 minutes until hot and bubbly and the stuffing is golden brown.
Let rest for 5 minutes before serving.
Notes
Add shredded cheddar cheese to the chicken layer or on top for extra richness.Use low-sodium broth and soup to reduce salt content.Try it with turkey instead of chicken for a post-holiday twist.Add hot sauce or red pepper flakes for a spicy variation.Make your own stuffing for more control over ingredients and flavor.
