Chicken Stuffing Casserole is an easy family dinner recipe that is packed full of comfort food flavor. This delicious dish has a creamy & flavorful chicken filling that’s tucked under a crispy and buttery stuffing topping.
While made with chicken, if you’re looking to use up leftover turkey after Thanksgiving, you can easily make this as a turkey casserole instead. Whatever works for you!
Reasons You’ll Love This
Warm & Comforting – This dish is reminiscent of a chicken pot pie, but with stuffing as the crust instead! It’s the ultimate comfort food, perfect for warming you up on a cold and rainy day.
Nostalgic – If casseroles were your entire childhood, this recipe should have a warm, and familiar flavor you are going to love.
Thanksgiving Leftover Hero – Swap the chicken for turkey and you have an amazing recipe for leftover turkey.
Full of Flavor – The flavors in this dish are bursting with a savory, creamy, herby taste.
Easy Dinner – With just a few minutes of prep time, this dish goes into the oven, and onto the table, in no time!
You gotta love an easy meal that takes a handful of ingredients to make, and will be on the dinner table before you know it! Whatever your opinion may be on casseroles, you have to admit they make the world go round. Everything you need in a hearty, delicious meal all in one baking dish? Sign me up!
Ingredient Info
Let’s discuss how to make chicken stuffing casserole, as well as the ingredients that are needed. Please take note that below you will find discussion, expert tips, and answers to frequently asked questions about this recipe to help you recreate it in your kitchen. If you *just* want the recipe itself, scroll down. The full printable recipe itself, with exact measurements and instructions, is found at the bottom of this page.
- Chicken Broth – This recipe calls for low sodium chicken broth, because the stuffing mix already has a good amount of sodium in it. You can use regular chicken broth if you don’t mind the salt. You can also use a veggie broth instead.
- Stuffing Mix – Stove Top stuffing mix has never let us down. This recipe was tested using the Stove Top brand in either the flavors, turkey, chicken or savory herb. The flavor you choose is entirely up to you and your taste buds.
- Butter – Unsalted butter is best for this recipe.
- Rotisserie Chicken – Using a rotisserie chicken is what makes this recipe so simple! If you want to cook up your own chicken and shred it you can. This is also delicious when made with leftover turkey!
- Cream of Chicken Soup – This is where the creaminess and flavor comes from. You can use Campbells, or any other brand that works best for you.
- Cream of Mushroom Soup – Cream of Mushroom, when combined with Cream of Chicken soup is a flavor combo that you don’t want to skip out on. If you’re not a fan of mushroom soup, you can use two cans of cream of chicken instead.
- Frozen Mixed Veggies – Make sure you thaw the bag of frozen veggies before you use it in the recipe, otherwise the filling will become watery and soggy. If you want you could also use canned mixed veggies, and drain it before adding it to the recipe.
- Sour Cream – The sour cream adds an amazing amount of creaminess to the filling that I don’t recommend skipping out on!
Step by Step Instructions
- Start by preheating the oven to 375°F. Grab a 9x 13 baking dish and grease it with cooking spray or butter. Set aside.
- Grab a medium saucepan and bring it over a medium high heat. Add the chicken broth and butter to the saucepan. Allow that to come to a boil before adding the stuffing mix to the pot. Stir in the mix, remove the saucepan from the heat, cover, and allow it to stand for 5 minutes. Once rested, fluff the mixture with a fork.
- In a separate, large bowl, add the cream of chicken, and cream of mushroom soup. Next add the sour cream, shredded rotisserie chicken and thawed, mixed veggies. Stir everything together until combined, then add it to the baking dish.
- Scoop the stuffing on top of the mixture in the baking dish, and spread it out evenly so the entire surface is covered. Place it in the oven and bake for 1 hour or until the stuffing is browned and the filling is bubbling. Remove casserole from the oven, allow it to cool for a few minutes, and serve immediately. Enjoy!
Tips & Advice
Storage – Store the leftover Chicken Stuffing Casserole in the fridge, covered for 3-4 days. You can reheat each serving in the microwave, or place the dish back in the oven at 375°F, for 10-15 minutes, or until heated through.
Perfect Casserole Tips
For best results, keep an eye on the casserole every 15-20 minutes to make sure it’s cooking evenly. If you find the stuffing is getting brown way too fast, remove the casserole from the oven and cover the top with aluminum foil to avoid burning.
Equipment
For this Chicken Stuffing Casserole, all you’ll need is a 9×13 baking dish, a medium saucepan, and a mixing bowl!
FAQs
This could be because the stuffing on top is overcooked, or the chicken you used was very dry. While the chicken should absorb the soup mixture, and soften, there is a possibility for it to remain dry, especially if you used more chicken than the recipe called for.
For this recipe, you don’t need to cook the vegetables, you just need to thaw them out. They will cook in the oven along with the other ingredients.
Serves Well With
If you’re making this Chicken Stuffing Casserole for Thanksgiving, you’re likely to serve it with some turkey, rolls, mashed potatoes, and green beans. If you’re making this as a main dish, here are some other side dishes that would pair perfectly with this Chicken Stuffing Casserole!
Chicken Stuffing Casserole
Equipment
- 9×13 Baking Dish
Ingredients
Stuffing
- 1 1/2 cups chicken broth low sodium
- 1/4 cup butter
- 1 package Stove-Top stuffing mix 6 oz (turkey, chicken, or savory herb)
Filling
- 1 can cream of chicken soup 10.75 oz
- 1 cup sour cream
- 1 can cream of mushroom soup 10.5 oz
- 1 cooked rotisserie chicken shredded, about 3 cups (other cooked chicken, or turkey can be used)
- 1 bag frozen mixed veggies 12 oz, thawed
Instructions
- Start by preheating the oven to 375°F. Grab a 9x 13 baking dish and grease it with cooking spray or butter. Set aside.
- Grab a medium saucepan and bring it over a medium high heat. Add the chicken broth and butter to the saucepan. Allow that to come to a boil before adding the stuffing mix to the pot. Stir in the mix, remove the saucepan from the heat, cover, and allow it to stand for 5 minutes. Once rested, fluff the mixture with a fork.
- In a separate, large bowl, add the cream of chicken, and cream of mushroom soup. Next add the sour cream, shredded rotisserie chicken and thawed, mixed veggies. Stir everything together until combined, then add it to the baking dish.
- Scoop the stuffing on top of the mixture in the baking dish, and spread it out evenly so the entire surface is covered. Place it in the oven and bake for 1 hour or until the stuffing is browned and the filling is bubbling. Remove from the oven, allow it to cool for a few minutes, and serve immediately. Enjoy!
Notes
Nutrition
Disclaimer
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
Marianne Poole says
My husband will not touch vegetables! Can this be made without the veggies? If so, how do I adjust the recipe?