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.

chicken stuffing casserole in a dish with a scoop taken out of it

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 for chicken stuffing casserole on a marble board

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!

ingredients for chicken stuffing casserole in a casserole dish

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!

  1. 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.
  2. Mix ingredients: Place ingredients (per recipe below) to casserole dish and top with stuffing mixture.
  3. 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!

chicken stuffing casserole on a plate with a fork and parsley on top

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

Did your family love this Chicken Stuffing Casserole? Be sure to leave a rating and a comment below! 

chicken stuffing casserole on a white plate with a fork and parsley
4.94 from 369 votes↑ Click stars to rate now!
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Chicken Stuffing Casserole

This one-dish chicken stuffing casserole is creamy and flavorful; the whole family will ask for seconds!
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 servings

Ingredients  

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!

 

4.94 from 369 votes

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 Casserole, Chicken, Dinner, Entree, Main Course
Cuisine American
Chicken Stuffing Casserole on a white plate with a title
chicken stuffing casserole in a casserole dish with a scoop taken out and a title
chicken stuffing casserole on a white plate with a fork and writing
chicken stuffing casserole in a casserole dish and on a white plate with writing

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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Comments

  1. 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!5 stars

  2. 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!!4 stars

  3. 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.5 stars

  4. 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.5 stars

  5. 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!5 stars

  6. 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.5 stars

  7. 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…5 stars

  8. ok, but very bland. next time I’ll spice it up and maybe substitute some cream cheese for the sour cream.3 stars

  9. 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

  10. 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.