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 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 condensed cream of chicken soup or homemade condensed soup
- 3 cups frozen mixed vegetables defrosted
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.
Tried this recipe and it’s an absolute must try. Seriously easy and fast. Oh and delicious!!! I added a couple seasonings to the sauce but overall will definitely make again. Five stars all the way.
Just made and not only was it quick and easy, but also delicious!! Paired with some buttermilk biscuits and had a meal that was ultimate comfort food! Definitely will make again…and again…
ok, but very bland. next time I’ll spice it up and maybe substitute some cream cheese for the sour cream.
so good! I put cheese under the stuffing and added celery and onion to stuffing.
just made this again cause it was soooo goood the first time yummm
just made this and it’s soooo easy and delicious… thanks for great recipe..
plan to make soon .
I used this recipe as a template.Great use of leftovers from barefoot Contessa’s roast chicken and vegetable dinner. Deglazed the pan from the roast chicken with the 2 cups of chicken broth and a half a cup of half and half added a quarter cup of flour and some thyme. Added back the roast, chicken and vegetables cut up and some frozen peas topped with boudin stuffing made according to pkg directions and baked. Super yummy
This is a go-to recipe for me. If I don’t have sour cream available, I have just used milk (sometimes I add a splash of vinegar to sour it up a bit) and that works fine as well. This last time I added a layer of mashed potatoes at the bottom (with some cheese mixed in) and that was also wonderful.
Delicious casserole! Very easy to make! My husband truly loves it!
Thank you Hollie!