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.
This post may contain affiliate links. Please read our disclosure policy.
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.
Super fast! We diced up and cooked what was left from a vegy trey, added a can of veg-all and mixed it all up with left over diced up rotisserie chicken from Costco (still 5$) and added 2-4 spoonfuls of Cream cheese in with cream of chicken soup and a little salt n’ pepper.
Forgot to grease pan but it still turned out great
I use chicken broth instead of water. Adds more flavor
So yummy!!! I added chopped bacon into this (I used frozen broccoli on the bottom) and added smoked paprika as a seasoning, and cheddar cheese. Will make this again soon!
Super easy and so tasty, it’s a little addicting! My husband is not a big fan of most chicken meals but he really likes this and even asks for me to make it. I’ve used different cream soups and different veggies – frozen or canned – and it’s all good. I top it with shredded cheddar and it adds a nice zing with the sour cream.
I made this for dinner tonight and everyone loved it! I confess I made the stuffing using the box instructions which added 1/2 stick of butter (yum!). It fit in an 8×11 dish. Sprinkled a little grated Parmesan cheese on top before baking 25 minutes. Excellent, quick
and very tasty! Thanks Holly!
my stuffing was the only flavor. vegetables and sauce bland..will add a little chicken bullion if I make again.
Made this last night – very good overall. Used shredded chicken I had on hand, but I do think diced would be better. Used a 12 oz bag of frozen vegetable blend, broccoli, cauliflower and carrots,, so added 3/4 cup of chopped celery, which added a bit of taste and crunch. Also added salt and pepper. Next time I think I will add some chopped onion also for a bit more flavor enhancement. Looking forward to making it again.
I would have rated it higher, however, the recipe is not written very well. Step 3 doesn’t indicate if soup, sour cream and veggie are to be mixed, or you just dump it all in the baking dish? If you cook, you probably know what to do. For someone who doesn’t cook, I am sure it is confusing. I chose to mix it all together and top with stuffing.
Thank you for the feedback Annee, we have updated the recipe to clarify this step.
Made this for my mOm part of my weekly meal
Prep for her and it was amazing! Super easy and very tasty!
So happy to hear that Maggie!
Five stars. I needed a quick meal. I had rotisserie chicken in the refrig. I followed the recipe exactly. I put a fine layer of sharp cheddar on top as suggested. It was delicious. The weather today in Connecticut was very cold and windy. A perfect meal for a cold weather day. I’m sure that it would be good to sauté vegetables and add it to the mix. Not necessary.
It was easy and quick to put together. I had all the ingredients in the house. It was delicious. Five stars in my book. Thank you!
thumbs up,
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.
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!
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!
I followed the directions exactly, and this was extremely dry, although had flavor, the recipe needs more moisture
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!!
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.
So good. I used cooked chicken drumsticks meat. Thank you for sharing your recipe. Appreciate it. Continue to be a blessing to others like me. God bless.
I am so glad you are enjoying the recipes Onnie!
This looks great! I’m looking for meals to cook and freeze for my Papa – will this freeze and reheat well?
We haven’t tried freezing this casserole but it should work Kendall. 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. A few recipes that freeze and reheat well are cabbage roll casserole, lasagna, and broccoli rice casserole! I hope this helps :)
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!
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.