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There are nights when we just need something comforting, filling, and EASY! That’s where this chicken and stuffing casserole recipe comes into play.
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!
Not only is this dinner super tasty – it’s easy! It’s prepped in about 15 minutes with just a few simple ingredients.
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. 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, but is also great for holidays, like Thanksgiving and Christmas.
Chicken and Stuffing Casserole Ingredients and Substitutions
Stuffing
- 1½ cups low sodium chicken broth – or chicken stock or vegetable broth
- ¼ cup butter – We used unsalted butter.
- 1 (6-ounce) package Stove-Top stuffing mix
Filling
- 1 (10.75-ounce) can cream of chicken soup – or try our homemade cream soup recipe
- 1 cup sour cream – or plain Greek yogurt
- 1 (10.5-ounce) can cream of mushroom soup – or Cream of Celery soup
- 1 whole cooked rotisserie chicken, shredded (about 3 cups) – Instead of using a shredded rotisserie chicken, use leftover Thanksgiving turkey, ham cubes, or even browned ground beef.
- 1 (12-ounce) bag frozen mixed vegetables, thawed – or 3 ounces each of frozen carrots, green beans, corn, and peas.
How to Make Chicken and 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.
- BAKE. Pour the creamy chicken mixture into the prepared baking dish, spreading evenly. Top with the stuffing in an even layer.
- Bake 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.
- We always keep pre-cooked chicken in the freezer to use when a recipe needs shredded chicken.
- Fluff the stuffing thoroughly with a fork so it is lighter and more evenly distributed on top
- We often double the recipe and save one in the freezer to bake later for an easy weeknight dinner!
Chicken and Stuffing Casserole
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.
Video
Notes
- Make your own medley using any combination of frozen veggies like carrots, green beans, corn, peas, or broccoli florets.
- We always keep pre-cooked chicken in the freezer to use when a recipe needs shredded chicken.
- Fluff the stuffing thoroughly with a fork so it is lighter and more evenly distributed on top.
- If needed, we have a Cream Soup Substitute you can use to make this recipe.
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.
Complete The Meal
Sides
Dinner Rolls Recipe
2 hrs 40 mins
Glazed Carrots
20 mins
Fall Fruit Salad
10 mins
Best Mashed Potatoes
35 mins
Desserts
Casseroles
Chicken Noodle Casserole
1 hr 10 mins
Chicken and Rice Casserole
1 hr 25 mins
Chicken Pot Pie Casserole
57 mins
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This recipe was originally published November 2021.
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!