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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.
Perfect! I have been searching for an easy recipe like this and am so clad to have it! Making it tonight!
Truly there is nothing better than chicken and stuffing!!
Looks delicious!!
You’ve really gotten my attention with this one. I make a lot of things from scratch. Stuffing is not one of them. The flavor in a packaged stuffing is so much better and I love it. It’s also what my mom used! This looks like another winner, and goes straight to my “must try” list.
Oh I’m so glad you are interested in this recipe! Hope you love it!!
Really good but way too much sour cream, I’d say half the amount would be better.
This chicken and stuffing mix is so delicious I make it once per week for my husband and I. Since its just the two of us we eat it as left overs for a couple of days. It doesn’t dry out and taste just as good as the day I made it. For those saying the stuffing was hard to spread add a little chicken broth to it before spreading on top of the chicken mixture.
This turned out awful and I followed it to a T. It’s nothing but greasy liquid.
I mix the stuffing in the chicken soup mixture before I put into the oven.
Top with stuffing? How? I made the stuffing exactly as directed by this recipe and it definitely would not spread on top. It was a big lump that I fluffed up with a fork and you cannot spread it over an unstable bottom made of soup. Total waste of time and money.
I’m sorry to hear you didn’t have a good experience with the recipe. Thanks for the feedback and for giving the recipe a try.
I added a small amount of chicken broth to the stuffing to make it easier to spread. I just sprinkle small tablespoons of the stuffing all over the top till its completely covered, its not that hard.
Perhaps “dollop” would be more accurate than “spread” but the idea is to cover the chicken mixture with prepared stuffing.
I fixed this recipe and loved it. My husband did also. I even shared recipe with a friend and she liked it also
Love this! It kind of reminds me of chicken pot pie but with stuffing instead! So yummy!