by Holly
Chicken Stuffing Casserole is totally fuss-free and quick to make with mainly pantry ingredients!
A short cut base with chicken and veggies is topped with stuffing and baked until bubbly. This easy casserole takes about 35 minutes from start to finish.
Why We Love This Recipe
What’s not to love? One dish, only a handful of ingredients, and lots of savory flavors!
Chicken stuffing casserole takes less than 30 minutes to cook (the whole thing is ready in about 35 minutes)! Perfect for a weekday meal or a hectic weekend!
Any veggie goes in this recipe, it’s a great way to use leftovers!
Ingredients/Variations
CHICKEN Chopped rotisserie, leftover chicken breast or thighs, or pre-packaged chicken breast will all work great!
STUFFING This casserole uses a simple boxed stuffing mix (any flavor) or use your own homemade stuffing if you’d prefer!
VEGGIES Frozen veggies are easy and don’t require any chopping or cooking (just run them under hot water to defrost). Use leftover roast veggies in place if you have them.
SAUCE Cream of chicken soup and sour cream make up this base of this dish. Use any “cream of” soup you have on hand or make your own condensed soup if you’d prefer!
How to Make Chicken Stuffing Casserole
This dish is similar to a quick chicken pot pie with a stuffing topping! Hot and comforting, it can be on the table in no time at all!
- Prep Stuffing: Add hot water and fluff with fork. To make it quick, hot tap water works for this recipe, no need to boil it.
- Mix ingredients: Place ingredients (per recipe below) to casserole dish and top with stuffing mixture.
- Bake until bubbly and golden on top!
Serve with roasted parmesan asparagus or sauteed green beans, and 30-minute dinner rolls for the perfect meal!
Quick Tips
- Combine stuffing and hot water first so it can soak up the water while you prep the rest.
- Run frozen veggies under hot water to defrost quickly.
- Shredded chicken can be substituted with ground beef, ham or leftover turkey.
- Any “cream of” soup can be used in this recipe.
- Adding a little sprinkle of cheese on the top of the stuffing will give it an extra punch of flavor!
How to Store and Reheat Chicken Stuffing Casserole
This casserole tastes even better the next day because all the flavors have a chance to blend!
To store, cover the casserole dish with plastic wrap in the refrigerator. To reheat, pop it in the microwave.
Easy for next day leftovers at work, too!
Favorite Casserole Recipes
- Cheesy Chicken Casserole – creamy & delicious
- Easy Homemade Lasagna – homemade comfort food
- Hashbrown Breakfast Casserole– great for breakfast or dinner
- Taco Stuffed Pepper Casserole – easy dinner option
- Tater Tot Casserole – a reader favorite
- Butternut Squash, Chicken & Wild Rice Casserole – so flavorful!
Did your family love this Chicken Stuffing Casserole? Be sure to leave a rating and a comment below!
Chicken Stuffing Casserole
Prep Time 10 minutes
Servings 6 servings
Ingredients
- 6 oz boxed stuffing mix or 3 to 4 cups homemade stuffing
- 1 ¼ cup hot water
- 2 cups cooked chicken diced
- ⅓ cup sour cream
- 10.5 oz cream of chicken soup or homemade condensed soup
- 3 cups frozen mixed vegetables defrosted
Instructions
- Preheat oven to 400°F.
- Combine hot water and stuffing mix in bowl.
- Add all remaining ingredients to a greased 9x13 pan. Top with stuffing mixture.
- Bake 25-30 minutes or until bubbly and topping is browned.
Recipe Notes
- Combine stuffing and hot water first so it can soak up the water while you prep the rest.
- Run frozen veggies under hot water to defrost quickly.
- Shredded chicken can be substituted with ground beef, ham or leftover turkey.
- Any "cream of" soup can be used in this recipe.
- Adding a little sprinkle of cheese on the top of the stuffing will give it an extra punch of flavor!
Nutrition Information
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
I make this once a week and triple thee recipe. the guys love it so much they have to have it for lunch until its all gone. I like it slot too. The only things I do.differently is I too use chicken broth in place of water. I use 3/4 cup less tho since I triple recipe n I add 1 and a half sticks melted butter to stuffing and broth. We must have that yummy butter in our stuffing. Lol. Also I saute garlic and onion then add diced chicken to pan then. It takes longer since its so much more but thats ok.
I also have a few times used boneless pork chops and pork stove top stuffing. The guys love that also. Thanks for all the fabulous recipies
You’re welcome Holly! Thank you for sharing your changes!
Delicious and easy! I added one more can of cream soup and onion powder. Definitely a keeper thanks!
You’re welcome Debra!
Do you cover the casserole before baking?
Bake uncovered Lynn. Enjoy!
Hi! I’m making this tonight. Could you please roughly tell me how much is a serving? A cup? A cup and a half? TIA!
Each serving is one sixth of the recipe, approximately 1½ cups. Enjoy Brittney!
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This was awesome! I made it exactly as said except added another box of stuffing (my boys eat a lot). I used left over ham from Easter. Next time I think I would probably double the recipe, but like I said might just be my teenage boys and their appetites!
Thank you so much for the recipe. I get so tired of making the same thing all the time. I came across your recipe for tilapia and also the stuffed peppers and loved both of them so now I tend to look to your recipes for new ideas.
So glad to hear that you and your boys are loving the recipes at Spend With Pennies Nicole! You’re very welcome!
Can I use chicken gravy instead of condensed soup and sour cream?
I have only made the recipe as written Mary, but I’m sure that’d be delicious! Gravy may be a little more watery, so you may want to thicken it to the consistency of the soup, or add a little less.
No, I definitely would not add canned or jar soup. Cream of chicken soup ( Or cream of chicken and Herb) and the sour cream work far better in this. You will not taste the sour cream AT ALL. . BUT it does 2 nice things for this recipe. 1) makes the cream of chicken soup taste more like a homemade sauce and 2) adds a nice slightly richer taste. So no worries if you do not like sour cream. But stick with either the cream of chicken soup or the homemade version that you can click on in the recipe above.
I am wondering if I can prepare this recipe ahead of time and store it in the freezer, unbaked? If so, what would the baking instructions be? Would I bake it from the frozen state, or would I let it thaw out and then bake it?
We haven’t tried freezing this casserole but it should work Cheryl. It might be best to add the stuffing mixture just before baking it though. Just let it defrost, top with stuffing, and pop it in the oven as directed in step 4.
I keep searching recipes and always end up at your website. The best recipe website I’ve found. I’ve mad this before but not with veggies and sour cream. Thanks!!
Thank YOU Melissa!
Great recipe! It always amazes me when people says (the recipe doesn’t say) it’s because they don’t read the whole recipe.
I’ve made this before and it’s really good. Here’s what I do….saute some diced onion, celery and carrots in butter till translucent. Make your stuffing but use chicken broth not water for a much better flavor. Add your sautéed vegetables and mix. You can even add a small diced apple to it. Then mix in your cream of chicken soup and sour cream. Follow the rest of the recipe, Sooo good!
Just reread my comment and since you can’t edit it right away I will post it here. It should say mix your cream of chicken soup and sour cream and follow the rest of the recipe. Sorry about that. :0)
making this tonight again. I had a turkey tenderloin about 1 pound that i used last time. Easy to throw in oven , bake and chop up. Makes a change from all those chicken recipes!! So i am doing it again. This time i bought a turkey stuffing mix to match the tenderloin. Tasty and easy, only a few ingredients, not much chopping! And it freezes.
Could you use fresh chicken instead of precooked?
Sure you can! The chicken will need to be cooked first as it won’t cook through in the oven. You can either diced it and pan fry with a little bit of olive oil/seasoning or bake the chicken in the oven and then shred. I personally find poaching the chicken to be easiest.
Omg! Made this tonight & it’s easy & delicious! Thanks Holly!
Yummy and easy!
Fast, easy and very tasty! Thank you. Holly. Even easier using rotisserie chicken!
You’re very welcome Bonnie! Super easy, right?
I absolutely. LOVE THIS PAGE
Best with ham cubes and mix the stuffing into the casserole. Easy, cheap, delicious