Savory and filling Chicken Stuffing Casserole is perfect for feeding a family and only takes 15 minutes of prep time!!
Serve this family-friendly Chicken Stuffing Casserole with a side of Potato Rolls, Baked Zucchini Fries or some Bacon Wrapped Asparagus. This is a meal everyone is sure to enjoy!!
Weeknights can be quite busy at our house. Between homework and extra-curricular activities we are sometimes spread thin! There are nights where we just need something homey, comforting, filling, and EASY!
We are always looking for simple and delicious dinner recipes for our family. Bonus if they fill up these hungry kids!! This easy Chicken Stuffing Casserole is one of those dinners that hit all of the right notes.
It is a perfect family dinner that is both easy and filling. You could even change things up and use left over stuffing and turkey!
Making chicken stuffing casserole
PREP. Preheat the oven to 375. Spray a 9 x 13 baking 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 five minutes, then fluff with a fork.
LAYER. In a large bowl, mix together 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. Top with the stuffing, spreading it in an even layer.
BAKE + SERVE. Bake 1 hour, until the stuffing is lightly browned and the filling is bubbling.
Veggies: Those frozen bags of mixed veggies are one of my favorite ingredients to use. They are a time saver and taste great with so many dishes. The bag I used had carrots, peas, green beans and corn. Some other great veggies you can use include:
- diced onion
- chopped celery
- leftover thanksgiving vegetables
When you use a frozen bag of vegetables they’ll need to be thawed. You can do this quickly by running them under cold water. Pat dry with a paper towel.
Not only can you easily adjust the vegetables, but you can also customize some of the other ingredients.
- Instead of using shredded rotisserie you can use leftover Thanksgiving turkey, ham cubes, or even browned ground beef.
- This recipe calls for a can of cream of chicken and a can of cream of mushroom, but you can use any flavor or combo of cream soup that you wish. You can also make your own Cream of Chicken Soup.
- Sprinkle a bit of your favorite shredded cheese to the top before baking.
- Turn up the heat: This may not be a common stuffing ingredient, but if you like heat go ahead and sprinkle on red chili flakes or add a splash of hot sauce.
Casseroles are a great make ahead meal and this one is no different. You can 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 bake time. You can also freeze the dish. Cover the pan with plastic wrap and again with foil.
Label and FREEZE for 3-4 months. Thaw and bake, adding extra time to account for the chill of the freezer.
STORE leftovers in an airtight container and store it in the fridge for 3-4 days or in the freezer for up to 1 month.
For more Chicken Casseroles, try:
- Thanksgiving Leftover Casserole
- Chicken Noodle Casserole
- French Onion Chicken Casserole
- Chicken Bacon Ranch Casserole
- Chicken Cordon Bleu Casserole
Chicken Stuffing Casserole Recipe
for the stuffing:
- 1 1/2 cups low sodium chicken broth
- 1/4 cup butter
- 1 (6 ounce) package Stove-Top stuffing mix
for the 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
- Preheat the oven to 375°F. Spray a 9 x 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 together 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. Top with the stuffing, spreading it in an even layer.
- Bake for 1 hour, until the stuffing is lightly browned and the filling is bubbling.
This is the only casserole I could get my finicky grandson to eat! Such an easy dish to make as well.
Glad he likes it!! Thanks so much!
This is a family favorite, especially convenient during school/sports when time is limited!
This is a family favorite! Especially convenient during school/sports when time is limited!
This recipe is right up my cooking alley! Most of the ingredients are in my cabinets and so simply to put together! You can make two, freeze one for later and you are good to go! Yum!
Oh I’m so glad you enjoyed the casserole. And yes, it’s a great one to freeze!
I made this and my granddaughter and her boyfriend loved it. I make all the time now.
Yay! I’m so glad to hear that!
I made this recipe for dinner last night, it makes a nice large 9×13 pan full of goodness. Shared it with my sister and her husband, they will be having it for lunch today. So easy to make, I had everything I needed already in my pantry and fridge.
Very easy and delicious. The whole family loves this dish!
This was a good start to a recipe. We have tried it with both the combination of cream of chicken and cream of mushroom as well as just cream of chicken. We prefer the later.
We did find that it lacked seasoning. But it is still delicious. We’ll make it again.
Thanks for the feedback and for giving the recipe a try!
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