There’s something so comforting about a warm, hearty casserole bubbling fresh from the oven. This Chicken and Stuffing Casserole Recipe hits all the cozy notes with its creamy chicken, savory stuffing, and a mix of veggies that make it a one-dish wonder worth making again and again.
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Why You'll Love This Recipe
This casserole quickly became my go-to when I wanted something satisfying but fuss-free. It’s the kind of dish that feels special without requiring hours in the kitchen — just simple ingredients, a little mixing, and your oven does the magic.
- Effortless Comfort: Combines creamy chicken and buttery stuffing for that ultimate cozy vibe.
- Versatile Ingredients: Easily customize with your favorite frozen veggies or swap sour cream for Greek yogurt.
- Family Friendly: Hearty and filling, it’s great for pleasing hungry kids and adults alike.
- Make-Ahead Friendly: You can prep it in advance or use leftovers to cut down on busy-weeknight stress.
Ingredients & Why They Work
Each ingredient plays its part beautifully here, balancing creamy richness, savory chicken, and the crisp texture of stuffing topping. When shopping, look for quality broth and a stuffing mix you enjoy — the flavor really shines through.
- Chicken broth or vegetable broth: Adds moisture and flavor to the stuffing mix—don’t skip this step!
- Unsalted butter: Brings richness to the stuffing for that perfect golden crust.
- Stove-top stuffing mix: The quick shortcut that captures classic stuffing flavor and texture without extra work.
- Cream of chicken soup: Creates the creamy base of the casserole, making everything silky and comforting.
- Sour cream: Adds tang and creaminess, balancing the richness and tying the mixture together.
- Cooked and shredded chicken: The star protein—ideal for using leftover roast chicken or rotisserie chicken.
- Frozen mixed vegetables: Quick, easy way to get color, texture, and a hit of nutrition—no chopping required!
Make It Your Way
One of my favorite things about this Chicken and Stuffing Casserole Recipe is how easy it is to tweak. I like swapping veggies based on what’s in season or what’s leftover in my freezer—sometimes adding mushrooms or green beans really elevates it.
- Variation: I’ve made this with turkey instead of chicken during the holidays, which is a great way to use up leftovers and still get that cozy stuffing flavor.
Step-by-Step: How I Make Chicken and Stuffing Casserole Recipe
Step 1: Prep the Stuffing Mixture
Start by warming the broth and butter together until the butter melts — this gives the stuffing mix a rich, flavorful base. Stir in the stuffing mix, cover it, and let it sit while you prepare the rest. This keeps the stuffing perfectly moist for topping the casserole.
Step 2: Mix the Creamy Chicken Filling
In a large bowl, whisk together the cream of chicken soup and sour cream until smooth. Add your shredded chicken and frozen mixed veggies, folding everything together until it’s evenly combined. This creamy mixture is what makes the casserole so luscious.
Step 3: Assemble and Bake
Pour the chicken and veggie mix into your greased casserole dish, spreading it in an even layer. Then gently spoon the prepared stuffing over the top, covering everything evenly. Pop it in your preheated oven and bake for about 30-35 minutes, until the stuffing is golden and crisp. Let it rest a few minutes before serving to let everything set beautifully.
Top Tip
Since I’ve made this casserole countless times, I’ve learned a few tricks that make a real difference — these tips will help you get that perfect balance of creamy inside and crisp, golden topping every time.
- Don’t Overmix the Stuffing: Gently fold the stuffing into the broth/butter mixture without stirring too vigorously to keep its texture light and fluffy.
- Use Freshly Shredded Chicken: When possible, shredding your own cooked chicken adds so much better texture than pre-shredded or canned options.
- Frozen Veggies Straight From the Bag: No need to thaw the veggies; throwing them in frozen helps retain their flavor and prevents mushiness.
- Let it Rest: Giving the casserole 5-10 minutes once it’s out of the oven helps it hold shape when serving and enhances the flavors.
How to Serve Chicken and Stuffing Casserole Recipe
Garnishes
I love a sprinkle of fresh parsley or thyme on top — it adds a bright color and fresh aroma that cuts through the richness. Sometimes, a little shredded cheddar melts beautifully on the stuffing if you like an extra cheesy crust.
Side Dishes
It’s great with a simple green salad tossed in a tangy vinaigrette to lighten things up. Roasted Brussels sprouts or garlic green beans also pair wonderfully—both add texture and a punch of flavor without competing with the casserole.
Creative Ways to Present
For special occasions, I’ve layered this casserole in pretty individual ramekins, perfect for a cozy dinner party. You might also top it with crispy fried onions or toasted pecans for a crunchy twist that impresses guests.
Make Ahead and Storage
Storing Leftovers
Store leftovers in an airtight container in the fridge. I find it stays creamy and fresh for up to 3 days—just make sure to cool it completely before sealing to avoid sogginess.
Freezing
This casserole freezes beautifully. I recommend freezing in individual portions or the whole dish wrapped tightly with plastic wrap and foil. When you want it, thaw overnight in the fridge before reheating.
Reheating
Reheat in the oven at 350°F for 15-20 minutes until warmed through and the stuffing topping crisps back up. Microwaving works if you’re in a hurry, but you might lose some of that perfect crisp texture.
Frequently Asked Questions:
Absolutely! Homemade stuffing can add even more flavor and texture but keep in mind it may change the moisture content and baking time slightly. If it’s very moist, reduce broth or butter slightly to maintain the right stuffing consistency.
Cooked, shredded chicken works best here — rotisserie chicken is super convenient and tasty, but you can also poach chicken breasts and shred them yourself to control flavor and salt levels.
Yes! Simply use a gluten-free stuffing mix and check that your cream of chicken soup and broth are gluten-free as well. There are plenty of great gluten-free brands available now that make this swap easy.
You can increase the amount of frozen mixed vegetables or add fresh diced veggies like bell peppers, zucchini, or carrots. Just be mindful that fresh veggies might release more moisture, so adjust the liquid ingredients or baking time accordingly to avoid a watery casserole.
Final Thoughts
This Chicken and Stuffing Casserole Recipe truly feels like a warm hug on a plate. I’ve shared it with family and friends, and it’s always met with smiles and requests for seconds. Give it a try—you’ll enjoy how easy it is to pull together and how perfectly satisfying it tastes. It’s one of those dishes that feels like home.
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Chicken and Stuffing Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
A comforting Chicken and Stuffing Casserole featuring tender shredded chicken, creamy soup and sour cream base, mixed vegetables, and a crispy bedding of savory stuffing on top. Perfect for a hearty family dinner, this casserole is baked to golden perfection with minimal prep time.
Ingredients
Liquids and Butter
- 1 ½ cups chicken broth or vegetable broth
- ¼ cup unsalted butter
Stuffing
- 6 ounces stove-top stuffing mix
Soup and Dairy
- 2 (10.75 ounce) cans cream of chicken soup
- 1 cup sour cream
Protein and Vegetables
- 3 cups cooked and shredded chicken
- 1 ½ cups frozen mixed vegetables
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a 9×13-inch casserole dish with non-stick cooking spray to prevent sticking.
- Prepare Stuffing: In a medium saucepan, heat 1 ½ cups chicken or vegetable broth with ¼ cup unsalted butter over medium heat until the butter melts. Remove from heat, stir in the 6-ounce package of stove-top stuffing mix, then cover and set aside to absorb the liquid.
- Mix Cream Base: In a large bowl, combine two 10.75-ounce cans of cream of chicken soup with 1 cup of sour cream and mix thoroughly until smooth and well blended.
- Combine Chicken and Vegetables: Add 3 cups of cooked and shredded chicken and 1 ½ cups frozen mixed vegetables to the soup mixture. Stir gently until ingredients are evenly distributed throughout the creamy base.
- Layer Casserole Base: Transfer the chicken and vegetable mixture into the prepared casserole dish, spreading it out evenly as the bottom layer.
- Top with Stuffing: Spoon the prepared stuffing mixture evenly over the chicken layer, covering the surface to form a crisp topping once baked.
- Bake Casserole: Place the casserole into the preheated oven and bake for 35 minutes, or until the stuffing is golden brown and the casserole is heated through thoroughly.
- Cool and Serve: Remove from oven and allow the casserole to cool for a few minutes before serving to enjoy optimal flavor and texture.
Notes
- For a lighter version, use low-fat sour cream or Greek yogurt instead of regular sour cream.
- Substitute cream of chicken soup with a homemade white sauce for a fresher taste and less sodium.
- Use fresh vegetables if preferred, but cooking time may need slight adjustment.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- For extra crispiness, broil the casserole for 2-3 minutes at the end of baking but watch carefully to prevent burning.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 90 mg
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