This easy chicken and stuffing casserole recipe is a full comfort food dinner in one dish, with shredded chicken and vegetables in a creamy sauce topped with a savory stuffing crust baked crisp on top. It has the comforting flavor of stuffed chicken with the ease of a casserole and a little of that pot pie feel.
The casserole is perfect for busy families on a budget, it’s also a smart way to turn leftover rotisserie chicken or turkey into a hearty weeknight meal. Below, you’ll find the ingredients, step-by-step prep and baking instructions, simple variations, and storage tips so you can make it, customize it, and save leftovers with ease.
How to Make Chicken and Stuffing Casserole
Let's make this easy dinner casserole. The prep is quick and the meal is very satisfying. Follow along here for step-by-step directions with pictures or hop down to the printable recipe card.
If making ahead, assemble the casserole and refrigerate for up to 24 hours before baking.
The recipe makes 6 servings.
Prep time: 5-10 minutes | Bake Time: 30-35 minutes
Ingredients
In addition to some mixing bowls a casserole dish and cooking spray, here everything you will need to make the chicken and stuffing casserole.
- 3 cups of cooked chicken (shredded)
- 1 10.5 oz can of cream of chicken soup
- ½ cup of sour cream
- ½ cup of chicken broth
- 1 teaspoon of garlic powder
- ½ teaspoon of onion powder
- ½ teaspoon of dried thyme
- ½ teaspoon of salt
- ½ teaspoon of black pepper
- 2 cups of frozen mixed vegetables
- 1 6 oz box of chicken flavored stuffing mix, Stove Top or your brand of choice
- 1 ½ cups of chicken broth
- 4 tablespoon of unsalted butter (melted)
Directions
Preheat the oven to 375°F and coat the interior of a 9x13-inch baking dish with non-stick cooking spray.
In a large bowl, mix together the chicken, cream of chicken soup, sour cream, ½ cup chicken broth, garlic powder, onion powder, thyme, salt, pepper and mixed vegetables.
Spread out the chicken and vegetable mixture evenly in the prepared baking dish.
Combine the stuffing mix with 1 ½ cups chicken broth and the melted butter. Gently stir until the stuffing is moistened.
Spread the stuffing evenly over the chicken mixture.
Bake uncovered for 30-35 minutes, or until the filling is hot and bubbly and the stuffing is starting to crisp and brown on top. Let the chicken stuffing casserole rest for about 5 minutes before serving.
Variations
Here are a few simple swaps or additions to the casserole recipe you may find handy.
- Feel free to swap peas and carrots or broccoli florets in place of the mixed vegetables if you prefer.
- Yes, you can use raw chicken breasts if you wish. Diced the meat up into bite sized pieces, so it will fully cook and be easy to eat. Bake time should still be adequate, just check the interior of the casserole to ensure the chicken reaches 165°F for safety.
Add shredded cheddar cheese to the chicken and vegetable mixture or sprinkle between the layers for a cheesy version.
If you have cream of celery soup or cream of mushroom soup on hand, they can be swapped for the cream of chicken soup.
Leftover turkey works perfectly in place of the shredded chicken, making this a great way to use up Thanksgiving leftovers.
Storage
The chicken casserole will keep in the fridge for 3-4 days in an airtight container or covered tightly with plastic wrap. Leftover chicken and stuffing casserole keeps well, and if it seems a little dry, add a splash of chicken broth before reheating.
For longer storage freeze the baked or unbaked casserole in the freezer for up to 3 months, wrapping tightly with plastic wrap and aluminum foil first. This is also a good make ahead option if you want to assemble it in advance and bake later. If frozen as a full casserole thaw overnight in the fridge before reheating. If portioned out, pop it right in the oven or microwave and heat through; in the oven, reheat casserole at 350°F for 15-20 minutes.
If you are here looking for budget-friendly easy casseroles for meal planning, then be sure to also check out my cheesy hamburger rice casserole, chili hash brown casserole and crescent roll chicken casserole.
Chicken and Stuffing Casserole
Ingredients
- 3 cups cooked chicken shredded
- 1 10.5 oz can of cream of chicken soup
- ½ cup sour cream
- ½ cup chicken broth
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 cups frozen mixed vegetables
- 1 6 oz box of chicken flavored stuffing mix
- 1 ½ cups chicken broth
- 4 tablespoon unsalted butter melted
Instructions
- Preheat the oven to 375°F and coat the interior of a 9x13-inch baking dish with non-stick cooking spray.
- In a large bowl, mix together the chicken, cream of chicken soup, sour cream, ½ cup chicken broth, garlic powder, onion powder, thyme, salt, pepper and mixed vegetables.
- Spread out the chicken and vegetable mixture evenly in the prepared baking dish.
- Combine the dry stuffing mix with 1 ½ cups chicken broth and the melted butter. Gently stir until the stuffing is moistened.
- Spread the stuffing evenly over the chicken mixture.
- Bake uncovered for 30-35 minutes, or until the filling is hot and bubbly and the stuffing is starting to crisp and brown on top. Let the casserole rest for about 5 minutes before serving.
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