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Savory and filling chicken stuffing casserole is perfect for feeding a family and only takes 15 minutes of prep time!!
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. 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!
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.
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!
- PREP. Preheat the oven to 375°F. Spray a 9 x 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.
- POUR. Pour the mixture into the prepared baking dish, spreading evenly. Top with the stuffing, spreading it in an even layer.
- BAKE + SERVE. Bake for 1 hour (uncovered), until the stuffing, is lightly browned and the filling is bubbling. Salt and pepper to taste.
Complete the Meal
- SIDE DISHES: Dinner Rolls, Glazed Carrots, Fall Fruit Salad, Mashed Potatoes
- DESSERTS: Pecan Pie, Apple Crisp, Pumpkin Dump Cake
- More CASSEROLES: Chicken Noodle Casserole, Chicken and Rice Casserole, Ham and Potato Casserole
More collections: Sunday Dinner Ideas, Chicken Dinner Ideas, Fall Dinner Recipes
Chicken Stuffing Casserole Recipe
Savory and filling chicken stuffing casserole is perfect for feeding a family and only takes 15 minutes of prep time!!
Ingredients
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.
Recipe FAQ
Best Variations for this recipe?
- Cheese. Sprinkle a bit of your favorite shredded cheese on 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.
Can this be made 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.
How to store Chicken Stuffing Casserole?
- 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.
- 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.
This is the ultimate comfort food. I like to use 2 boxes of stuffing for the topping & cream of chicken soup (I like mushroom but for this recipe the chicken is just soooo good). I’d tried other versions of this recipe, was a little worried about 2 cans of soup and so much sour cream, but it was by far the best version I’ve tried. Also I usually add a little garlic/onion powder to the mixture.
Looks delicious! Is it okay to leave out vegetables?
You can definitely leave them out 🙂
Can I use something other than cream of mushroom?
Yes! You could use your favorite condensed soup flavor… cream of chicken, cream of celery, etc.
There’s no way this is only 114 calories per serving.
Did you see it said the serving is only 8 grams 😂 that’s totally plausible. However that’s like one bite with this recipe. I feel like this is the worst variation I’ve ever seen on this recipe. Using already cooked stuffing on top? Using rotisserie chicken plus cream of chicken? I only use sour cream mixed with the cream of mushroom with some frozen broccoli added in and it’s delicious and heavy enough.
Hello,
I came across the recipe and it looks comfy and delicious.
Am I able to double this recipe and still bake it in a 9×13 baking dish?
I wasn’t sure if that would cook accurately.
Thanks!
I’m not sure a doubled recipe would fit in a 9×13? If you could fit it, you would probably need to increase the baking time to make sure it is all warmed through.
This is a family favorite!! I add chopped onions to the veggies, add cheese and season with some garlic powder and peoper. We always double it so we have yummy leftovers for lunch during the week. We started serving with cranberry sauce and it feels like a holiday meal! Thanks for the recipe!
Yum! Thanks for sharing what you do. That sounds delicious!!
What can I use in place of the sour cream? I don’t have any at the moment
A great substitute would be plain greek yogurt.
Why cant i print your receipes?
If you click on “Jump to Recipe” it will take you right to the recipe card. Then click on the printer icon and it will take you to a printer friendly version of the recipe that you can print. Hope that helps!
Delicious! The 2nd time I made it I used a pound of boneless chicken breast cut into chunks and replaced one of the cans of condensed soup with 1 cup of chicken bone broth. Also I replaced the water for the stuffing with bone broth. This brought out the chicken flavor even more and reduced the salt and calories.
I just made this and it was delicious, my only problem was that it was super runny. I had to double the recipe but I still baked it in a 9×13 size pan. I’m now wondering if that’s why it was runny? My family LOVED it. Any suggestions would be greatly appreciated.
Yes, that’s probably why. If doubling, you would probably want to either increase baking time or use two pans. I’m glad to hear your family enjoyed the recipe!!
Delicious, that is all I can say!!!! Thank you for sharing…. So easy to make!! Merry Christmas,🙏🙏