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
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
Course Casserole, Chicken, Dinner, Entree, Main Course
Cuisine AmericanIngredients
- 6 oz boxed stuffing mix or 3 to 4 cups homemade stuffing
- 1 1/4 cup hot water
- 2 cups cooked chicken diced
- 1/3 cup sour cream
- 10.5 oz cream of chicken soup or homemade condensed soup
- 3 cups frozen mixed vegetables defrosted
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!
