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!
- Make a crockpot version and let the slow cooker do all the work!
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!
Ingredients
- 6 ounces stuffing mix or 3 to 4 cups homemade stuffing
- 1 ¼ cup hot water
- 2 cups cooked chopped chicken diced
- ⅓ cup sour cream
- 10.5 ounces condensed cream of chicken soup or homemade condensed soup
- 3 cups frozen mixed vegetables thawed
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.
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!