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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Yum! This was better than expected (thus, the many high reviews). I did slightly modify by sauting onion, celery and minced garlic and adding to the stuffing mix in the pan I cooked seasoned chicken breast in. Hubby liked it too!
I was really looking forward to trying the chicken stuffing bake recipe however I was unable to print it out to use without having to subscribe to emails. I do not cook often enough to want emails for recipes.
It sounded like an easy dinner to make but…..
Hi Kathy, you have to enter your email address but you do not have to check the box to subscribe to emails in order to print. I hope that helps!
I am making this for Thanksgiving as the main dish as we’ve had an exhausting year and just want to make something simple! I am just making this, heating up store bought mashed potatoes with gravy, and cranberry sauce on the side. Then pumpkin pie and apple pie for dessert! Viola! Thank you so much!
Just made this and at the first bite my husband said, “this is good! I like it!” The only changes I made were adding sautéed onions (in 3 tbs butter) to the stuffing mix and a teaspoon each of onion powder and garlic powder. Thanks for the great recipe!
Can you prepare this the night before?
Yes, this works great as a make ahead meal and as a freezer meal. If freezing, thaw in the fridge overnight and bake as directed, adding about 5 to 10 minutes of cooking time.
can I use frozen vegetables
Do I need the sour cream?
Hi Terry, the sour cream adds an extra creamy flavor, you can add a little extra chicken soup in its place. Or other readers have replaced it with mayo and had good results. I would love to hear how it turns out for you!
I love this and all of your recipes. I cook for 40 guys a few times a week at the church and they can’t get enough of the casseroles. This was easy and love that it includes vegetables all in one dish.
If making this recipe for the freezer, do I still add stuffing mixture then freeze?
Yes, you can still add the stuffing.
Can this be prepared ahead of time and frozen, then baked on a later day?
Yes, this works great as a freezer meal. Thaw in the fridge overnight and bake as directed, adding about 5 to 10 minutes of cooking time.
Love this recipe. make it often!
This turned out really well, and tasted great. I love ❤️ your recipes and I bought your cookbook. All the recipes I have made so far have been great.
I’ve made this three times and each time my family has gobbled it up in a blink of an eye and asked for more. Very easy to prepare and very tasty, love it
It’s a great base recipe but I added oregano and thyme to the chicken when cooking it. Then I cheated and added dried onion to the soup mixture. Seems it needed a bit more sour cream or will add a bit of milk next time as the “soup”base wasn’t enough and the end product was a bit dry. I didn’t overcook it. Overall it was delicious and my husband loved it.
I used garlic powder and onion powder in the chicken mixture to give it a bit more flavor.
Very easy, quick and very tasty. All the family loved it. Will surely make it again. Thank you for the recipe.
I really enjoyed making this recipe. I added some onion and garlic powder and dried chili flakes for my husband’s palate and it turned out great. So simple and quick and easy. Will share with family and friends.
Great idea! I used cream of mushroom in mine. It’s all I had😁
We loved this one! I made the chicken by just throwing 2 chicken breasts in the crockpot, Added a bit of chicken broth and seasoned it with seasoned salt, garlic powder, paprika, and onion powder. Cooked on low for 4 hours. Then made everything exactly as it says. Kids both had seconds. I also didn’t have stuffing once and put canned biscuits on top and it was really good too!
Yum
I had to substitute a few things since I did not have everything on hand to make this. I ended up using 6 4.5 oz cans of chicken, a full can of corn, and a full can of carrots. I also used 1/3 cup of mayo instead of the required sour cream since I also did not have that. The outcome is delicious! I will easily make this again.
My husband and I love this meal! Quick, delicious, and economical!
Has anyone tried making this for a freezer meal? Any adjustments needed? My mom is having knee replacement surgery and I want to meal prep a few freezer dinners for her…
This recipe will freeze well. Thaw it in the fridge overnight and bake as directed. You may need to add a little bit of cooking time and can loosely cover the casserole with foil if the stuffing begins to brown too much. Wishing your mom a quick recovery!
Great comfort food dish. I boiled 3 large chicken breasts, which came out to almost 4 cups shredded. I mixed 4 cups mixed veggies with chicken – peas, carrots, corn, and green beans. For the soup mixture I used- 2 cans cream of mushroom soup, 8 oz sour cream, and 1/3 cup mayonnaise. I added 1 tsp onion powder, 1 tsp garlic powder, and 1/4 tsp of salt and pepper to soup mixture. Mixed everything together really well. Topped with Colby jack and Monterray cheese, then put the stuffing on top. The additions I made to the soup mixture and putting the cheese UNDER the stuffing instead of on top gave it a very savory flavor. Will definitely make again.