Chicken Stuffing Casserole is the ultimate hearty and homemade meal. Creamy chicken and vegetables are topped with golden stuffing to give it all the delicious flavors of chicken pot pie with just 10 minutes of prep.
I love ladling homemade gravy over top, or serving with a dollop of cranberry sauce on the side.
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Holly’s Recipe Highlights: Chicken Stuffing Casserole
- Flavors: It’s creamy and savory, with tender chicken and vegetables, rich chicken pot pie flavors, and a buttery, golden stuffing topping.
- Why Make It: Cooked chicken, frozen vegetables, and stuffing mix make it quick and easy to prepare.
- Tools: A mixing bowl and a 2.5-quart baking dish.
- Serving: Serve on its own, or pair with a simple green salad.
Total Time: 35 Mins (10 Mins Prep) Servings: 6 Cooking Method: Oven
- Total Time:
- 35 mins
- Serves:
- 6 servings
- Rating:
- 4.9/5
Ingredient Notes
- Stuffing Mix: Any flavor of boxed stuffing works, or use a homemade bread stuffing to use up holiday leftovers.
- Cooked Chicken: Chopped or shredded cooked chicken both work well in this casserole. Rotisserie chicken is the quickest option, but leftover chicken breast, thighs, or poached chicken breasts work too. Or swap in diced cooked ham or leftover turkey.
- Sour Cream: Use full-fat sour cream or replace with plain Greek yogurt for a slightly tangier flavor.
- Condensed Cream of Chicken Soup: Use store-bought or homemade condensed cream of chicken soup. Swap with any other flavor of condensed cream-based soup.
- Frozen Mixed Vegetables: Thaw and drain the vegetables before adding them so excess water doesn’t thin the creamy sauce. Peas and carrots, broccoli, green beans, corn, or leftover cooked vegetables all work well.
How to Make Chicken Stuffing Casserole
- Make the stuffing. Then combine the remaining ingredients in a baking dish.
- Top with the stuffing and bake (full recipe below).
Leftovers and Storage
- Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 3 months. Thaw in the refrigerator overnight.
- Reheat covered with foil at 350°F for 20 to 30 minutes or until heated through. Remove the foil during the last 5 to 10 minutes.
Easy Dinners for Leftover Chicken
Chicken Stuffing Casserole
Creamy chicken, colorful vegetables, and herb-seasoned stuffing make this easy casserole pure comfort food. Rotisserie or leftover chicken keeps prep quick.
Equipment
Ingredients
- 6 ounces stuffing mix or 3 to 4 cups homemade stuffing
- hot water per stuffing package directions (omit if using homemade stuffing)
- 3 cups frozen mixed vegetables thawed
- 2 cups cooked chopped chicken diced
- 1 (10.5 ounce) can condensed cream of chicken soup or homemade condensed soup
- ⅓ cup sour cream
- salt and black pepper to taste
Instructions
- Preheat the oven to 400°F.
- Prepare stuffing as directed on box. Set aside to rest for 5 minutes.
- In a greased 2.5-quart baking dish, combine mixed vegetables, cooked chicken, cream of chicken soup, and sour cream. Mix well. Season with salt and pepper to taste.
- Top with the stuffing mixture and bake for 25 to 30 minutes, until bubbly and golden brown.
Video
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!
- Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 3 months.
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 Chicken, Dinner, 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.
This recipe is truly simple and I did not change a thing. Really a wonderful recipe. Everything a midwestern person would want! Thank you for posting.
What temp did u cook at
Hi Sarah, we cook this casserole at 400°F for 25-30 mins.
I just made this tonight, and it was really good! Instead of sour cream though I had to use plain greek yogurt because it was all I had. I also added some spices to the filling. Just pepper, onion powder, and garlic powder. And I added a tablespoon of butter to the stuffing. My family loved it! The whole thing got eaten!
Sounds perfect!
I was just wondering about using Greek yogurt instead of sour cream because that’s all I have as well. Happy to see it’s going to work out!
When I saw this recipe I said wow looks great like something my kids would love, but IMHO it fell short with flavor. I found the chicken mixture to be a little bland and very heavy. It wasn’t really a family favorite.
I have made a casserole similar to this for years. I use cornbread dressing made with chicken broth. I drain canned mixed vegetables, cream of mushroom soup and canned chicken breast. I layer dressing, first, drained vegetables & cream of mushroom soup, pulled chicken and top with another layer of dressing. No cheese.. bake it 35 minutes on 350. Heat Heinz turkey gravy and pour over casserole and mashed potatoes. A great quick meal with even better leftovers.
Sounds delicious! Thank you for sharing!
I am making this tonight for my husband and I. I layered everything so I am soo hopeful it will work out! I read someone else’s comment about using chicken broth in lieu of water, and that’s a great idea! Thank you!
This recipe doesn’t say how to make it, do you mix the soup and sour cream together? It’s unclear
There are full instructions in the post (below the overview you’re looking at). You can also use the “jump to recipe” button at the top of the post.
Preheat oven to 400°F.
Combine hot water and stuffing mix in bowl.
Add all remaining ingredients to a greased 9×13 pan. Top with stuffing mixture.
Bake 25-30 minutes or until bubbly and topping is browned.
I made this last night & it was SO good! My husband loves pot pie, but I’ve never been a fan as I am not fond of piecrust, so I was super excited to try this and I’m so glad I did!!! The only change I made was using chicken broth instead of water with the stuffing mix for more flavor. This will be a go to for our family! Thank you!!!
You’re welcome Debi, sounds delish!
This was so easy and delicious!!
Did you add a can of water with the condensed soup?
The 1 1/4 cup of hot water in the recipe is all the liquid needed, Enjoy!
Can’t wait to make this, but any good ideas on substituting the sour cream? Not a big fan of it but don’t want to make it if it won’t taste good without it lol
We’ve only tried this as written but you could try Greek yogurt or even extra soup. Let us know how it works out for you!
I actually made this with 4oz cream cheese instead of the sour cream and it turned out great.
This recipe was just lovely. I used peas / carrots / corn mix. I added just a LITTLE more sour cream and some heavy cream and made yellow rice. Every single bite was delicious. I will absolutely be making this again. Thank you.
I loved it because it was fast and not too many ingredients. I made it healthy with the healthy request soup jennieand greek yogurt. It turned out sooooo yummy. Def reccomend.
So glad you loved it!
I make this, but I put chicken on bottom small can of peas and corn drained then add already cooked stove top. Melt 3/4 of velveeta cheese in milk then pour over top the entire casserole then bake on 250 for 15-20 minutes. It goes very quickly have to make 2 pans at a time.
How much chicken and mixed vegetables did you use
I am sorry to say I have to go looking for another recipe. Because you’re recipe did not specify whether the water was for the stuffing, or for the chicken makes.
Step 2. in the recipe states:
Combine hot water and stuffing mix in bowl.
It actually does state it. It says to combine the water with the stuffing and set aside to absorb the water.
CLEARLY Stated in recipe….’
It simply states to add water to the stuffing. Lol. Try it, it’s delicious!
Going to try this tomorrow
Let us know how this recipe turns out for you, Linda!
Excellent. Comfort food. Added an additional cup of frozen pepper strips. Used cream of mushroom soup. Definitely making again
This was really simple and quick to make, and my family LOVED it!
This worked out great for my little family! Everyone enjoyed and I had free time to wash my hair your recipes are a time/life saver in my home! Thank you so much!!
So glad you enjoyed it Erica!
Is this recipe freezer friendly. I’m going into the hospital to have open heart surgery
and need some freezer meals for when I get out.
We haven’t tried freezing this casserole but it should work Debra. 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. Best of luck on your surgery, we are hoping for a speedy recovery for you :)
Holly, I made your Southern Potato Salad yesterday. I just wanted to let you know that it was delicious! It brought back memories of my mom’s potato salad. Thank you for this great recipe!
So happy you enjoyed it Christine!