Chicken Stuffing Casserole

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 or Oven Roasted Vegetables. This is a casserole everyone is sure to enjoy!!

Family-Friendly Dinner

There are nights when we just need something comforting, filling, and EASY!

That’s where this Chicken Stuffing Casserole recipe comes into play.

Why we love it:

• So Easy. This dinner recipe is prepped in 15 minutes and is very simple.
• Flavorful. The chicken and stuffing combined makes 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.

It is a perfect family dinner that is both easy and filling. You could even change things up and use leftover stuffing and turkey!

Ingredients

• low sodium chicken broth
• butter
• Stove-Top stuffing mix package
• cream of chicken soup + cream of mushroom soup – You can use any flavor or combo of cream soup that you wish (like cream of celery soup).
• sour cream
• shredded rotisserie chicken – Instead of using a shredded rotisserie, use leftover Thanksgiving turkey, ham cubes, or even browned ground beef. 
• frozen mixed vegetables – the frozen package of carrots, green beans, corn and peas is a time saver, but you can also use: diced onion and chopped celery; broccoli and cauliflower; leftover thanksgiving vegetables

Prepped in Minutes!

1. PREP. Preheat the oven to 375°F. Spray a 9 x 13 casserole dish with cooking spray.
2. 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.
3. 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.
4. POUR. Pour the mixture into the prepared baking dish, spreading evenly. Top with the stuffing, spreading it in an even layer.
5. BAKE + SERVE. Bake for 1 hour (uncovered), until the stuffing, is lightly browned and the filling is bubbling. Salt and pepper to taste.

Storing Info

• Make ahead of time. Casseroles are a great make-ahead meal and this chicken and dressing casserole is no different. 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.
• FREEZE. 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 leftover chicken stuffing bake in an airtight container and store them 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

5 from 569 votes

Chicken Stuffing Casserole Recipe

By: Lil’ Luna

Savory and filling chicken stuffing casserole is perfect for feeding a family and only takes 15 minutes of prep time!!

Servings: 8

Prep: 15 minutes mins

Cook: 1 hour hr 5 minutes mins

Total: 1 hour hr 20 minutes mins

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Ingredients 

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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

Instructions 

• 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 (uncovered), until the stuffing is lightly browned and the filling is bubbling.

Video

Notes

• Make ahead of time. Casseroles are a great make-ahead meal and this chicken and dressing casserole is no different. 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.
• FREEZE. 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 leftover chicken stuffing bake in an airtight container and store them in the fridge for 3-4 days or in the freezer for up to 1 month.

Nutrition

Serving: 8g, Calories: 114kcal, Carbohydrates: 1g, Protein: 2g, Fat: 12g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 30mg, Sodium: 89mg, Potassium: 81mg, Fiber: 1g, Sugar: 1g, Vitamin A: 363IU, Vitamin C: 1mg, Calcium: 35mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course

Cuisine: American

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