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 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.
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I use chicken broth instead of water. Adds more flavor
So yummy!!! I added chopped bacon into this (I used frozen broccoli on the bottom) and added smoked paprika as a seasoning, and cheddar cheese. Will make this again soon!
Super easy and so tasty, it’s a little addicting! My husband is not a big fan of most chicken meals but he really likes this and even asks for me to make it. I’ve used different cream soups and different veggies – frozen or canned – and it’s all good. I top it with shredded cheddar and it adds a nice zing with the sour cream.
I made this for dinner tonight and everyone loved it! I confess I made the stuffing using the box instructions which added 1/2 stick of butter (yum!). It fit in an 8×11 dish. Sprinkled a little grated Parmesan cheese on top before baking 25 minutes. Excellent, quick
and very tasty! Thanks Holly!
my stuffing was the only flavor. vegetables and sauce bland..will add a little chicken bullion if I make again.
Made this last night – very good overall. Used shredded chicken I had on hand, but I do think diced would be better. Used a 12 oz bag of frozen vegetable blend, broccoli, cauliflower and carrots,, so added 3/4 cup of chopped celery, which added a bit of taste and crunch. Also added salt and pepper. Next time I think I will add some chopped onion also for a bit more flavor enhancement. Looking forward to making it again.
I would have rated it higher, however, the recipe is not written very well. Step 3 doesn’t indicate if soup, sour cream and veggie are to be mixed, or you just dump it all in the baking dish? If you cook, you probably know what to do. For someone who doesn’t cook, I am sure it is confusing. I chose to mix it all together and top with stuffing.
Thank you for the feedback Annee, we have updated the recipe to clarify this step.
Made this for my mOm part of my weekly meal
Prep for her and it was amazing! Super easy and very tasty!
So happy to hear that Maggie!
Five stars. I needed a quick meal. I had rotisserie chicken in the refrig. I followed the recipe exactly. I put a fine layer of sharp cheddar on top as suggested. It was delicious. The weather today in Connecticut was very cold and windy. A perfect meal for a cold weather day. I’m sure that it would be good to sauté vegetables and add it to the mix. Not necessary.
It was easy and quick to put together. I had all the ingredients in the house. It was delicious. Five stars in my book. Thank you!
thumbs up,
I made this yesterday; it was excellent; only difference was I had leftover gravy from my roast chicken. I used to make this a long time ago but lost the recipe.
Great recipe!
I did change it up a bit. I used chicken thighs, cream of celery, sour cream and frozen peas. I also sautéed onions and carrots.Was so good! Definitely adding it to my meal plan!
I sauteed peas, carrots, onions, corn, and a 1/2 tsp of rosemary with 2 tablespoons of butter in a sauce pan. Once the onions were translucent I added 1/4 cup of flour and stirred until blended. I then added 2 cups of chicken broth and 1/2 cup of half and half. I salt and peppered the mixture to taste, then added 1 tablespoon of mina harissa. I let it sit on top of the stove for an hour so that the flavors would mesh. I poured it into the 9×13 dish and topped it with the stuffing soaked in chicken broth instead of water. My goodness it was delish!
I followed the directions exactly, and this was extremely dry, although had flavor, the recipe needs more moisture
This provides as a great base. But otherwise it’s incredibly bland without the addition of spices/ herbs and sautéed onions, celery, and garlic. I add 1/2&1/2 and sour cream to the emptied can and stir that concoction up and pour that mixture in, instead of just plain sour cream. Super good and easy to flavor a variety of ways. So again great base idea!!
After reading the comments, I sauteed some celery in butter and added some chicken base to the water for the stuffing. I added mushrooms and additional herbs(rosemary, thyme & dill) to the chicken mixture. It was delicious. I will definitely make it again.
So good. I used cooked chicken drumsticks meat. Thank you for sharing your recipe. Appreciate it. Continue to be a blessing to others like me. God bless.
I am so glad you are enjoying the recipes Onnie!
This looks great! I’m looking for meals to cook and freeze for my Papa – will this freeze and reheat well?
We haven’t tried freezing this casserole but it should work Kendall. 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. A few recipes that freeze and reheat well are cabbage roll casserole, lasagna, and broccoli rice casserole! I hope this helps :)
This was delicious! I used the homemade stuffing recipe, and a rotisserie chicken. It was like Thanksgiving in a bowl! My 72 yr old husband, 40 year old son and 6 year old grandson all loved it! Will definitely make again!
When I make this I do a first layer of stuffing. So there is a very moist/mushy layer that blends with the chicken+soup mix and crunchy top layer. I also add mushrooms and poach my chicken in milk and butter with herbs first (that liquid is mixed with the canned soups. Delicious.