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5 from 575 votes

Chicken and Stuffing Casserole

Savory and filling chicken and stuffing casserole is perfect for feeding a family and only takes 15 minutes of prep time!!
Prep Time15 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 20 minutes
Course: Main Course
Cuisine: American
Servings: 8
Author: Kristyn Merkley

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 9x13 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

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.
  • If needed, we have a Cream Soup Substitute you can use to make this recipe. 
Prep ahead of time. Assemble the casserole the day before, cover it with plastic wrap, and keep it in the fridge.
Freezer meal. We often double the recipe and save one in the freezer to bake later. 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.

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