Name: Chicken and Stuffing Casserole
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Ingredients: 3 cups cooked chicken (shredded); 1 10.5 oz can of cream of chicken soup; 1/2 cup sour cream; 1/2 cup chicken broth; 1 tsp garlic powder; 1/2 tsp onion powder; 1/2 tsp dried thyme; 1/2 tsp salt; 1/2 tsp pepper; 2 cups frozen mixed vegetables; 1 6 oz box of chicken flavored stuffing mix; 1 1/2 cups chicken broth; 4 tbsp butter (melted)

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This easy Chicken and Stuffing Casserole is a full comfort food dinner all in one casserole dish! The casserole features chicken and vegetables in a creamy sauce with savory stuffing crust, baked until crisp at the top. The meal melds all the flavors of stuffed chicken with a pot pie. A perfect recipe for busy families on a budget and a great way to use up leftover rotisserie chicken!

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 pepper
2 cups of frozen mixed vegetables
1 6 oz box of chicken flavored stuffing mix
1 ½ cups of chicken broth
4 tablespoon of butter (melted)

Directions

Preheat the oven to 375°F and coat the interior of a 9x13-inch baking dish with non-stick cooking spray.

creamy chicken and vegetable filling for casserole

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.

chicken and stuffing casserole ready for oven

Spread the stuffing evenly over the chicken mixture.

chicken and stuffing casserole crispy and browned on top

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.

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.
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. For longer storage freeze the baked or unbaked casserole in the freezer for up to 3 months. 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.

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.