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.

chicken stuffing casserole in a dish with a scoop taken out of it

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 for chicken stuffing casserole on a marble board

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!

ingredients for chicken stuffing casserole in a casserole dish

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!

  1. 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.
  2. Mix ingredients: Place ingredients (per recipe below) to casserole dish and top with stuffing mixture.
  3. 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!

chicken stuffing casserole on a plate with a fork and parsley on top

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

Did your family love this Chicken Stuffing Casserole? Be sure to leave a rating and a comment below! 

chicken stuffing casserole on a white plate with a fork and parsley
4.94 from 227 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Chicken Stuffing Casserole

This one-dish chicken stuffing casserole is creamy and flavorful; the whole family will ask for seconds!
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 servings

Ingredients  

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.

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!

 

4.94 from 227 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 314 | Carbohydrates: 38g | Protein: 22g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 51mg | Sodium: 837mg | Potassium: 424mg | Fiber: 5g | Sugar: 3g | Vitamin A: 4801IU | Vitamin C: 9mg | Calcium: 78mg | Iron: 3mg

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

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chicken stuffing casserole in a casserole dish with a scoop taken out and a title
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chicken stuffing casserole in a casserole dish and on a white plate with writing

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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Comments

  1. 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.5 stars

  2. 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!5 stars

  3. 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!5 stars

  4. I followed the directions exactly, and this was extremely dry, although had flavor, the recipe needs more moisture1 star

  5. 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!!3 stars

  6. 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.5 stars

  7. 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!5 stars

  8. 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.5 stars