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
Follow Spend with Pennies on Pinterest
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.)
This was delicious! We really enjoyed it. I used green beans, corn, and mushrooms for my veggies. It was so simple and quick to throw together, we loved it! Thank you
Thank you for the recipe! Delicious and super easy! Made this today for a Christmas party – everyone loved it and asked for the recipe! 11×15 pan, doubled the recipe, tripled the stuffing, added boiled diced potatoes with the frozen mixed veggies and 1 can cream of mushroom soup and 1 can cream of celery, sour cream – salt and pepper to taste. Served with your creamy coleslaw recipe, cranberry sauce, cabbage rolls and perogies, nanaimo squares, and pineapple delight – the perfect Christmas meal!!
Sounds amazing Roberta! You’re wlecome!
Loved this recipe! Next time, I’ll double the stuffing on top as it was our favorite part. I finally get why people like casseroles so much. It was so easy and quick and full of veggies.
Very good. The frozen vegetables took away from it. I’ll make it again with some fresh veggies
Sorry to hear that, Mark! This recipe is usually a reader favorite. You will have to let us know what you think of fresh veggies!
Disappointing. This recipe is very bland, try adding some onion celery and seasonings to improve it. Without it, it’s edible but nothing more.
Sorry, this recipe didn’t turn out for you, Julie! It is usually a favorite with readers. For extra flavor we definitely recommend trying this casserole with homemade stuffing, the fresh herbs really add a lot of flavors.
Do you cover while baking?
This is baked uncovered.
We really enjoyed the casserole. I love stuffing, so I always doctor the store bought like I was making my own, I added sautéed celery and onion, a little nutmeg and garlic powder and I prepare it with butter as it says on the box. Thank you for posting this one! I had tried other stuffing casseroles and this was the best!
This is a very simple recipe, but is very unclearly explained. If this is a casserole, is everything mixed together, including the sour cream, or is the stuffing a side dish? Is the cheese you mention putting on top of the stuffing, the sour cream or some other cheese? And if using the ground beef or ham, do we still use cream of chicken soup? That doesn’t sound appetizing at all…. Sorry!
Hi Tegma, all the ingredients are mixed together in the casserole dish and then topped with the stuffing mixture before baking. If using ground beef or ham you could swap the cream of chicken soup for cream of celery soup or cream of broccoli soup. It is actually more delicious than you’d think!
Seriously? You can’t figure out substitutions yourself?? Good luck cooking for the next 50 years
Hi, I made this tonight and it was easy and delicious. I made it as the recipe calls for , no changes. My daughter and her husband also agree. I will definately be making it again. I also looked at all the other recipes you posted and plan on making several of them. Thanks for the great recipes.
So happy to hear that everyone loved it, Nancy! Can’t wait to see how your other dishes turn out. Have fun cooking!
Love it!
Quick affordable and DELICIOUS recipe. My husband and I loved it!
I plan on making this tonight! Just curious if you could mix rice in with it. Do you think it would cook with just the liquids already in the recipe? Looking for a one dish kind of meal rather than making it on the side!
Hmm, I haven’t tried that Laurie. But it should work. If adding rice, I would recommend adding additional liquids so it cooks thoroughly.
Wanting to try this tonight but recipe left me with several questions
could use chicken broth instead of water?
Is the sour cream needed? My family doesn’t eat it normally.
Do I need to add water or milk to the cans of cream of chicken? Or mix it in as is
Hi Taylor, you can use chicken broth instead of water. Sour cream adds an extra creamy flavor, you can add a little extra chicken soup in its place. No extra water is needed, just add the condensed soup into the mixture as-is.