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
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Easy to follow recipe. Simple ingredients, throws together for a quick dinner. I took away one star due to flavor. The recipe as it is lacks taste. The box stuffing was the most flavorful thing to eat. The casserole itself was lacking. I plan on making it again, but I will have to add seasoning to the casserole to boost its flavor.
Thanks for another quick & easy recipe. It was a great use of the rest of a rotisserie chicken. I added a little garlic powder & pepper to the wet ingredients, and used broccoli florets, corn & peas for the vegs. We loved it ❤️
Delicious and easy to make recipe husband loves it!
Will keep in my bi weekly rotation! Thank you!
Glad to see you post this recipe!!! Been making something similar for many years…{ I call it'” clean out the frig supper”] I do add finely diced onion [ to taste, I add at least a 1/2 c.] plus, garlic pepper… garlic powder, onion powder, a pinch of poultry seasoning.. adding more pepper to perk it up if needed..I also will use up any veggies left over in the frig [ warning: diced, drained beets turn everything very pink ;-) ]
I use an extra can; any favorite cream of soup [many work really well; cream of onion, mushroom, golden mushroom… whatever you enjoy most] so it is even creamier . If I have them; I also add some mushrooms, but only if I have some that need using up.
I usually make this a couple/few days after having a rotisserie chicken & stuffing dinner [ so this is a plan-over meal] & if there is any stuffing left over from our rotisserie meal, I add that to the newly prepared box of stuffing..
A hearty, easy, filling, and economical meal.. additionally, if you want; add you favorite herbs to the chicken base that compliment those in the stuffing for a flavor punch. In the winter, I like to have a Waldorf salad as a side or fresh crisp green salad… something like apple crisp or peach cobbler for desert…[ some times also a leftover to use up]
Made this for me & my parents. My daughter-in-law & granddaughter came by, we all ate. It was delicious My daughter-in-law actually is stopping to get the ingredients to make for dinner tomorrow night for her family! I did add an extra can of soup (2 cream of chicken with herbs & 1 can of cream of chicken with mushrooms) only because I like extra gravy I also added an extra box of stuffing (savory herbs) because past recipes I’ve tried just didn’t seem to have enough I made 2 only 1 left!! I will be making this again!!! Thank you for sharing!
I lost all of my recipes during one of my many moves after my divorce in 2000! This included recipes since High School, through Nursing School and 23 years of marriage! Then I was diagnosed with RRMS in 2002. I really have difficulty remembering all the fine points in recipes! I am so thankful to find many of them through this site!!
So happy you are enjoying our recipes, Barbara! ❤️
Delicious. I used two boxes of stuffing and didn’t have sour cream so used French onion dip. I cooked the chicken in instant pot and mixed the chicken broth it made from the cup of water to cook it to the cream soup. Only had cream of celery on hand. Served with parsley buttered potatoes. Definitely will make again.
Quick and easy and so delicious. Thank you.
My family absolutely loves this casserole and it’s just about the easiest thing to make! I’ve made it a couple of times since I made it the first time a month ago. It’s my youngest’s most requested dish.
this is a great tasty dish. I had a pkg of fresh diced chicken and cooked that in the crockpot w/ 1 can of chicken broth for about 4 hours and used the diced chicken, plus the broth to make the stuffing with. I also used a can of peas n carrots instead. it was delicious!
That sounds delicious, Arnel! Thank you for sharing.
Tried this recipe and it’s an absolute must try. Seriously easy and fast. Oh and delicious!!! I added a couple seasonings to the sauce but overall will definitely make again. Five stars all the way.
Just made and not only was it quick and easy, but also delicious!! Paired with some buttermilk biscuits and had a meal that was ultimate comfort food! Definitely will make again…and again…
ok, but very bland. next time I’ll spice it up and maybe substitute some cream cheese for the sour cream.
so good! I put cheese under the stuffing and added celery and onion to stuffing.
just made this again cause it was soooo goood the first time yummm
just made this and it’s soooo easy and delicious… thanks for great recipe..
plan to make soon .
I used this recipe as a template.Great use of leftovers from barefoot Contessa’s roast chicken and vegetable dinner. Deglazed the pan from the roast chicken with the 2 cups of chicken broth and a half a cup of half and half added a quarter cup of flour and some thyme. Added back the roast, chicken and vegetables cut up and some frozen peas topped with boudin stuffing made according to pkg directions and baked. Super yummy
What is boudin?
This is a go-to recipe for me. If I don’t have sour cream available, I have just used milk (sometimes I add a splash of vinegar to sour it up a bit) and that works fine as well. This last time I added a layer of mashed potatoes at the bottom (with some cheese mixed in) and that was also wonderful.
Delicious casserole! Very easy to make! My husband truly loves it!
Thank you Hollie!