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
Ingredients
- 6 ounces stuffing mix or 3 to 4 cups homemade stuffing
- 1 ¼ cup hot water
- 2 cups cooked chopped chicken diced
- ⅓ cup sour cream
- 10.5 ounces condensed cream of chicken soup or homemade condensed soup
- 3 cups frozen mixed vegetables thawed
Instructions
- Preheat the oven to 400°F.
- Mix together hot water and stuffing mix in a medium bowl. Set aside to rest for 5m minutes.
- In a greased 9x13 inch pan, combine cooked chicken, sour cream, cream of chicken soup, and mixed vegetables. Mix well.
- Top with the stuffing mixture and bake for 25-30 minutes, until bubbly and golden brown.
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.
Course Casserole, Chicken, Dinner, Entree, Main Course
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
It’s a great base recipe but I added oregano and thyme to the chicken when cooking it. Then I cheated and added dried onion to the soup mixture. Seems it needed a bit more sour cream or will add a bit of milk next time as the “soup”base wasn’t enough and the end product was a bit dry. I didn’t overcook it. Overall it was delicious and my husband loved it.
I used garlic powder and onion powder in the chicken mixture to give it a bit more flavor.
Very easy, quick and very tasty. All the family loved it. Will surely make it again. Thank you for the recipe.
I really enjoyed making this recipe. I added some onion and garlic powder and dried chili flakes for my husband’s palate and it turned out great. So simple and quick and easy. Will share with family and friends.
We loved this one! I made the chicken by just throwing 2 chicken breasts in the crockpot, Added a bit of chicken broth and seasoned it with seasoned salt, garlic powder, paprika, and onion powder. Cooked on low for 4 hours. Then made everything exactly as it says. Kids both had seconds. I also didn’t have stuffing once and put canned biscuits on top and it was really good too!
Yum
I had to substitute a few things since I did not have everything on hand to make this. I ended up using 6 4.5 oz cans of chicken, a full can of corn, and a full can of carrots. I also used 1/3 cup of mayo instead of the required sour cream since I also did not have that. The outcome is delicious! I will easily make this again.
My husband and I love this meal! Quick, delicious, and economical!
Has anyone tried making this for a freezer meal? Any adjustments needed? My mom is having knee replacement surgery and I want to meal prep a few freezer dinners for her…
This recipe will freeze well. Thaw it in the fridge overnight and bake as directed. You may need to add a little bit of cooking time and can loosely cover the casserole with foil if the stuffing begins to brown too much. Wishing your mom a quick recovery!
Great comfort food dish. I boiled 3 large chicken breasts, which came out to almost 4 cups shredded. I mixed 4 cups mixed veggies with chicken – peas, carrots, corn, and green beans. For the soup mixture I used- 2 cans cream of mushroom soup, 8 oz sour cream, and 1/3 cup mayonnaise. I added 1 tsp onion powder, 1 tsp garlic powder, and 1/4 tsp of salt and pepper to soup mixture. Mixed everything together really well. Topped with Colby jack and Monterray cheese, then put the stuffing on top. The additions I made to the soup mixture and putting the cheese UNDER the stuffing instead of on top gave it a very savory flavor. Will definitely make again.