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.
I’m SO GLAD that I didn’t pass this recipe by, since the title was misleading to me. I assumed (yeah, I know what happens when we ‘ass-u-me’) that this was a recipe for ‘chicken flavored stuffing’. Personally, I’d rename this recipe “Chicken AND Stuffing Casserole”. Nevertheless, what a TERRIFIC & VERSITILE recipe this is, even though it’s super simple. It’s easy to customize this to one’s personal taste, & you can also change out the veggies & meat to create a completely different meal! I’m not only saving this recipe in my “Quick & E-Z” file, but I’ll also post it on my fridge. This will be a lifesaver on busy weeknights. Thanks so much.
So happy you loved it, Angelina! It is such a versatile recipe.
I’ve tried many of your recipes and I’m never disappointed with the results. When I need a recipe your my first go to site I try.
I make this once a week and triple thee recipe. the guys love it so much they have to have it for lunch until its all gone. I like it slot too. The only things I do.differently is I too use chicken broth in place of water. I use 3/4 cup less tho since I triple recipe n I add 1 and a half sticks melted butter to stuffing and broth. We must have that yummy butter in our stuffing. Lol. Also I saute garlic and onion then add diced chicken to pan then. It takes longer since its so much more but thats ok.
I also have a few times used boneless pork chops and pork stove top stuffing. The guys love that also. Thanks for all the fabulous recipies
You’re welcome Holly! Thank you for sharing your changes!
Delicious and easy! I added one more can of cream soup and onion powder. Definitely a keeper thanks!
You’re welcome Debra!
Do you cover the casserole before baking?
Bake uncovered Lynn. Enjoy!
Hi! I’m making this tonight. Could you please roughly tell me how much is a serving? A cup? A cup and a half? TIA!
Each serving is one sixth of the recipe, approximately 1½ cups. Enjoy Brittney!
Looking for recipes.
Welcome Elizabeth! To receive emails with new recipes, you can click here to sign up to receive emails. Look forward to sending you recipes!
This was awesome! I made it exactly as said except added another box of stuffing (my boys eat a lot). I used left over ham from Easter. Next time I think I would probably double the recipe, but like I said might just be my teenage boys and their appetites!
Thank you so much for the recipe. I get so tired of making the same thing all the time. I came across your recipe for tilapia and also the stuffed peppers and loved both of them so now I tend to look to your recipes for new ideas.
So glad to hear that you and your boys are loving the recipes at Spend With Pennies Nicole! You’re very welcome!
Can I use chicken gravy instead of condensed soup and sour cream?
I have only made the recipe as written Mary, but I’m sure that’d be delicious! Gravy may be a little more watery, so you may want to thicken it to the consistency of the soup, or add a little less.
No, I definitely would not add canned or jar soup. Cream of chicken soup ( Or cream of chicken and Herb) and the sour cream work far better in this. You will not taste the sour cream AT ALL. . BUT it does 2 nice things for this recipe. 1) makes the cream of chicken soup taste more like a homemade sauce and 2) adds a nice slightly richer taste. So no worries if you do not like sour cream. But stick with either the cream of chicken soup or the homemade version that you can click on in the recipe above.
I am wondering if I can prepare this recipe ahead of time and store it in the freezer, unbaked? If so, what would the baking instructions be? Would I bake it from the frozen state, or would I let it thaw out and then bake it?
We haven’t tried freezing this casserole but it should work Cheryl. 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.
I keep searching recipes and always end up at your website. The best recipe website I’ve found. I’ve mad this before but not with veggies and sour cream. Thanks!!
Thank YOU Melissa!
Great recipe! It always amazes me when people says (the recipe doesn’t say) it’s because they don’t read the whole recipe.
I’ve made this before and it’s really good. Here’s what I do….saute some diced onion, celery and carrots in butter till translucent. Make your stuffing but use chicken broth not water for a much better flavor. Add your sautéed vegetables and mix. You can even add a small diced apple to it. Then mix in your cream of chicken soup and sour cream. Follow the rest of the recipe, Sooo good!
Just reread my comment and since you can’t edit it right away I will post it here. It should say mix your cream of chicken soup and sour cream and follow the rest of the recipe. Sorry about that. :0)
making this tonight again. I had a turkey tenderloin about 1 pound that i used last time. Easy to throw in oven , bake and chop up. Makes a change from all those chicken recipes!! So i am doing it again. This time i bought a turkey stuffing mix to match the tenderloin. Tasty and easy, only a few ingredients, not much chopping! And it freezes.
Could you use fresh chicken instead of precooked?
Sure you can! The chicken will need to be cooked first as it won’t cook through in the oven. You can either diced it and pan fry with a little bit of olive oil/seasoning or bake the chicken in the oven and then shred. I personally find poaching the chicken to be easiest.
Omg! Made this tonight & it’s easy & delicious! Thanks Holly!
Yummy and easy!
Fast, easy and very tasty! Thank you. Holly. Even easier using rotisserie chicken!
You’re very welcome Bonnie! Super easy, right?
I absolutely. LOVE THIS PAGE
Best with ham cubes and mix the stuffing into the casserole. Easy, cheap, delicious