There are nights when we just need something comforting, filling, and EASY! That’s where this chicken stuffing casserole recipe comes into play.
This Chicken Stuffing Casserole is creamy, comforting, and topped with buttery stuffing for the ultimate family dinner. Tender rotisserie chicken and mixed vegetables are baked in a rich, creamy sauce and finished with golden, fluffy stuffing that crisps perfectly in the oven.
Not only is it delicious, but the whole family loves it, especially around the holidays. You could even change things up and use leftover stuffing and turkey!
For more family-friendly chicken casseroles, try our Chicken Green Bean Casserole, Chicken Noodle Casserole, and Chicken and Rice Casserole.
Why we think you’ll love it:
- So easy. Our favorite shortcut is to use rotisserie chicken for easy prep. This easy dinner recipe is prepped in 15 minutes and is very simple.
- Flavorful. The chicken and stuffing combined make this dish very flavorful and tasty.
- Loved by all! This is great for dinner any time of the week. It’s simple and feeds a crowd. Perfect for weeknights, but is also great for holidays like Thanksgiving and Christmas.
Chicken Stuffing Casserole Ingredients
Stuffing
- Low sodium chicken broth (1½ cups): Hydrates the stuffing and adds savory flavor. You can also use chicken stock or vegetable broth.
- Butter (¼ cup): Adds richness and classic stuffing flavor. We used unsalted butter, but salted butter can be used too.
- Stove-Top stuffing mix (1 package, 6-ounce): Creates the fluffy, golden topping.
Filling
- Cream of chicken soup (1 can, 10.75-ounce): Forms the creamy base of the casserole. Or try our homemade cream soup recipe.
- Sour cream (1 cup) – adds tang and extra creaminess.
- Cream of mushroom soup (1 can, 10.5-ounce): Deepens the savory flavor and thickens the filling. Or use Cream of Celery soup.
- Rotisserie chicken (about 3 cups shredded): Provides tender, flavorful protein. This tender, ready-to-use protein keeps the preparation of this dish fast. Instead of using a shredded rotisserie chicken, use leftover Thanksgiving turkey, ham cubes, or even browned ground beef.
- Frozen mixed vegetables (1 bag, 12-ounce, thawed): Adds color, texture, and a complete meal in one dish. You can also use 3 ounces each of frozen carrots, green beans, corn, and peas.
How to Make Chicken Stuffing Casserole
PREP. Preheat the oven to 375°F. Spray a 9×13 casserole dish with cooking spray.
STUFFING. Add the chicken broth and butter to a medium saucepan, and bring the mixture to a boil. Stir in the stuffing mix, remove from heat, and cover. Let stand for five minutes, then fluff with a fork.
MIX. In a large bowl, mix the cream of chicken soup, sour cream, and cream of mushroom soup. Add the rotisserie chicken and mixed vegetables, and stir to combine.
SPREAD. Pour the creamy chicken mixture into the prepared baking dish, spreading evenly.
TOP. Top with the stuffing in an even layer.
BAKE. Bake the chicken stuffing hotdish for 1 hour (uncovered), until the stuffing is lightly browned and the filling is bubbling. Salt and black pepper to taste.
Kristyn’s Recipe Tips
- Make your own medley using any combination of frozen veggies like carrots, green beans, corn, peas, or broccoli florets. Thaw and drain vegetables well to prevent excess moisture.
- We always keep pre-cooked chicken in the freezer to use when a recipe needs shredded chicken.
- Let the stuffing sit covered so it fully absorbs the broth. Fluff the stuffing thoroughly with a fork so it is lighter and more evenly distributed on top
- Bake uncovered so the top gets lightly crisp.
- Let the casserole rest for a few minutes before serving.
- We often double the recipe and save one in the freezer to bake later for an easy weeknight dinner!
Chicken Stuffing Casserole Recipe
Video
Ingredients
Stuffing
- 1½ cups low sodium chicken broth
- ¼ cup butter
- 1 (6-ounce) package Stove-Top stuffing mix
Filling
- 1 (10.75-ounce) can cream of chicken soup
- 1 cup sour cream
- 1 (10.5-ounce) can cream of mushroom soup
- 1 whole cooked rotisserie chicken, shredded (about 3 cups)
- 1 (12-ounce) bag frozen mixed vegetables, thawed
Instructions
- Preheat the oven to 375°F. Spray a 9×13 baking dish with cooking spray.
- Add the chicken broth and butter to a medium saucepan, and bring the mixture to a boil. Stir in the stuffing mix, remove from heat, and cover. Let stand for five minutes, then fluff with a fork.
- In a large bowl, mix the cream of chicken soup, sour cream, and cream of mushroom soup. Add the rotisserie chicken and mixed vegetables, and stir to combine. Pour the mixture into the prepared baking dish, spreading evenly. Add small dollops of stuffing evenly over the top.
- Bake for 1 hour (uncovered), until the stuffing is lightly browned and the filling is bubbling.
Notes
- Make your own medley using any combination of frozen veggies like carrots, green beans, corn, peas, or broccoli florets. Thaw and drain vegetables well to prevent excess moisture.
- We always keep pre-cooked chicken in the freezer to use when a recipe needs shredded chicken.
- Let the stuffing sit covered so it fully absorbs the broth. Fluff the stuffing thoroughly with a fork so it is lighter and more evenly distributed on top
- Bake uncovered so the top gets lightly crisp.
- Let the casserole rest for a few minutes before serving.
- We often double the recipe and save one in the freezer to bake later for an easy weeknight dinner!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Assemble the casserole the day before, cover it, and keep it in the fridge. Due to the extra chill from the fridge, you will need to add about 10 minutes to the baking time.
To make a freezer meal, assemble as directed. Wrap with plastic and again with foil and freeze for up to 3 months. Thaw in the fridge before baking.
Store leftovers in an airtight container(s) in the fridge for 3-4 days or in the freezer for up to 1 month. Reheat large portions in the oven and smaller portions in the microwave.
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This recipe was originally published November 2021.
I have made this several times, exactly as written, and it is such a huge hit in my house! On any given night, one of my 3 kids usually isn’t thrilled with dinner. But when I make this, the entire family gobbles it up! Thank you for a great recipe!
Would this recipe be Alpha Gal friendly?
Yes, the casserole is primarily poultry based and can be alpha gal friendly with a few checks. Make sure the stuffing mix and any soup or butter you use do not contain beef, pork, or other mammal derived ingredients.
Anyone try this with the bagged stuffing mix? Any changes?
Easy and delish, made mine with leftover turkey breast. Had some cranberry sauce on the side.
That’s the best! So glad you loved it.
I’ve never made chicken casserole and am so glad I found this recipe! Super delicious and easy to make.
I am so glad you found this recipe, too! Thank you for trying it!!
Looks delicious! Definitely making it this week.
Very good recipe. Easy to find ingredients. Easy to make. Taste wonderful.
I really liked this recipe. I added some whole berry cranberry sauce before the stuffing. It goes well if you are using chevken or turkey.
Great option!! Thanks for sharing that!