There’s just something so cozy and comforting about a good casserole, and this Chicken Stuffing Casserole Recipe hits all the right notes. Creamy, flavorful, and topped with that perfectly golden stuffing, it’s a one-dish wonder that feels like a warm hug on a plate.
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Why You'll Love This Recipe
I still remember the first time I made this Chicken Stuffing Casserole Recipe — it became an instant crowd-pleaser at our family dinner. What’s great is how it combines simple pantry staples into something rich and scrumptious without a ton of fuss.
- Effortlessly Delicious: You just mix, spoon, and bake — no tricky steps or fancy ingredients required.
- Comfort Food Classic: A creamy chicken base meets savory stuffing topping for satisfying flavor and texture.
- Versatile Crowd-Pleaser: Family dinners, potlucks, or weeknight meals — it fits every occasion.
- Freezable & Reheatable: Make ahead or save leftovers without losing any of the deliciousness.
Ingredients & Why They Work
Each element in this Chicken Stuffing Casserole Recipe plays a delicious part that makes the whole dish shine. From the broth-soaked stuffing to the creamy chicken mixture, it all blends perfectly. Here are a few shopping tips to help you get the best results.
- Chicken broth or vegetable broth: Using broth instead of water adds depth to the stuffing’s flavor — always choose a low-sodium option so you can control the salt.
- Unsalted butter: Butter melts into the broth to give the stuffing that rich, buttery taste and keeps it moist.
- Stove-top stuffing mix: This is the star topping! The seasoning and texture soak up all the creamy juices from the casserole below.
- Cream of chicken soup: The creamy base binds everything together for that classic casserole creaminess.
- Sour cream: Adds a tangy layer of richness — I never skip this.
- Cooked shredded chicken: Your protein powerhouse. I often use leftover rotisserie chicken for convenience.
- Frozen mixed vegetables: I love using the veggie mix for color, nutrition, and extra texture without extra chopping.
Make It Your Way
This casserole is a fantastic baseline for creativity. I often swap in different veggies or add spices to suit what my family enjoys. You’ll find it easy to make your own spin and have fun with it!
- Variation: One of my favorite tweaks is stirring in some cooked mushrooms or sautéed onions for extra savoriness — it really amps up the flavor and makes the casserole feel a little more special.
- Dietary swaps: You can use a cream of mushroom soup or a dairy-free sour cream for those with dietary restrictions.
- Seasonal changes: Try fresh green beans or peas instead of mixed veggies when the fresh stuff is in season.
Step-by-Step: How I Make Chicken Stuffing Casserole Recipe
Step 1: Prep and Soften the Stuffing
First things first — preheat your oven to 350°F (175°C) and grease your 9×13-inch casserole dish so nothing sticks. Then, in a medium saucepan, gently melt your butter into the broth over medium heat. This is the magic moment: once the butter is melted, stir in the stuffing mix until it’s well soaked. Cover it up and set it aside — it’ll soften while you prepare the rest of the dish.
Step 2: Make the Creamy Chicken Mixture
Next, grab a large bowl and stir together the cream of chicken soup and sour cream until smooth and creamy. This combo is the heart of the casserole — it’s what makes every bite luscious. Then fold in your cooked shredded chicken and frozen veggies. If you want, taste it here and adjust salt or pepper before you move on.
Step 3: Assemble and Bake
Spread the chicken mixture evenly into your prepared casserole dish, making sure to distribute the veggies nicely for colorful bites. Then gently spoon the softened stuffing over the top, spreading it so the entire surface is covered in that golden crust goodness. Bake uncovered for 30-35 minutes until the stuffing is golden and the casserole is bubbling hot.
Step 4: Rest and Serve
After baking, give the casserole a few minutes to cool and settle — this helps it hold together when you scoop it out. Then serve it up with your favorite sides and enjoy that delicious, comforting flavor you just created.
Top Tip
Over the years, I’ve found a few little tricks that take this Chicken Stuffing Casserole Recipe from good to unforgettable — here are some tips I swear by when making it at home.
- Don’t Skip the Broth: Using broth instead of water for the stuffing soaking makes a subtle but noticeable difference in flavor — it’s worth it every time.
- Even Cooking: Make sure the chicken and veggies are evenly mixed with the soup base so every bite has balanced flavor and texture.
- Watch the Topping: Keep an eye on the casserole in the last 5 minutes; stuffings can go from golden to too crisp fast, so pull it out right when it looks beautifully browned.
- Let It Rest: Allowing the casserole to rest a bit after baking helps it firm up — this makes serving easier and cleaner portions.
How to Serve Chicken Stuffing Casserole Recipe
Garnishes
When I serve this casserole, I love adding a sprinkle of fresh chopped parsley or thyme on top right before serving — it brightens up the rich flavors. Sometimes a dash of paprika on the stuffing topping adds a nice visual pop and subtle smoky note.
Side Dishes
I usually pair this dish with a crisp green salad dressed with vinaigrette to cut through the richness. Roasted Brussels sprouts or steamed green beans also complement the creamy, savory flavors perfectly.
Creative Ways to Present
For holiday gatherings, I’ve served this casserole in individual mini ramekins — it looks elegant and makes portions easy to control. You can also add a sprinkle of shredded cheddar on top during the last 5 minutes for a cheesy crust twist that guests adore.
Make Ahead and Storage
Storing Leftovers
I always make extra so we have leftovers the next day. Store any leftover casserole in an airtight container in the fridge for up to 3 days; it reheats beautifully without drying out.
Freezing
This recipe freezes well too. I let it cool completely then cover tightly with foil and plastic wrap before freezing. When I want to enjoy it later, I thaw overnight in the fridge and bake it just long enough to heat through.
Reheating
Reheat in the oven at 350°F for 15-20 minutes, uncovered to keep the stuffing crisp. Avoid microwaving if possible — you risk soggy topping and uneven heating.
Frequently Asked Questions:
Absolutely! Using rotisserie chicken not only saves time but also adds great flavor. Just shred it and add it directly to the casserole mixture.
I prefer using a classic chicken-flavored stove-top stuffing mix for the best taste, but you can experiment with other flavors like herb or cornbread to customize it.
Yes! Substitute the cream of chicken soup with a dairy-free alternative and swap sour cream for coconut or cashew-based options to keep it creamy and allergy-friendly.
Leftovers stored properly in the refrigerator will stay good for up to 3 days. For longer storage, freeze and consume within 2 months for best quality.
Final Thoughts
My go-to Chicken Stuffing Casserole Recipe always feels like a cozy, satisfying meal that brings everyone around the table with smiles. It’s simple, forgiving, and downright tasty — perfect for when you want homemade comfort food without hours in the kitchen. Trust me, once you try it, this casserole will become one of your favorites too!
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Chicken Stuffing Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This comforting Chicken and Stuffing Casserole combines tender shredded chicken, creamy soup and sour cream mixture, mixed vegetables, and savory stove-top stuffing baked to golden perfection. It's a hearty and easy-to-make dish perfect for family dinners or meal prep.
Ingredients
Broth and Stuffing
- 1 ½ cups chicken broth or vegetable broth
- ¼ cup unsalted butter
- 6 ounces stove-top stuffing mix
Casserole Mixture
- 2 (10.75 ounce) cans cream of chicken soup
- 1 cup sour cream
- 3 cups cooked and shredded chicken
- 1 ½ cups frozen mixed vegetables
Instructions
- Preheat Oven Preheat your oven to 350°F (175°C) and prepare a 9×13-inch casserole dish by spraying it lightly with non-stick cooking spray.
- Prepare Stuffing In a medium saucepan, heat 1 ½ cups chicken or vegetable broth and ¼ cup unsalted butter over medium heat until the butter is melted. Remove from heat, stir in the 6 ounces of stove-top stuffing mix, cover, and set aside to absorb the liquid.
- Mix Soup and Sour Cream In a large bowl, combine the two 10.75-ounce cans of cream of chicken soup with 1 cup of sour cream and mix until smooth and well blended.
- Add Chicken and Vegetables Stir in 3 cups of cooked and shredded chicken along with 1 ½ cups of frozen mixed vegetables into the soup mixture until thoroughly combined.
- Assemble Casserole Spread the chicken and vegetable mixture evenly into the prepared casserole dish, smoothing the top.
- Top with Stuffing Spoon the prepared stuffing evenly over the chicken mixture, covering the surface completely.
- Bake Place the casserole dish in the preheated oven and bake for 35 minutes until the top is golden brown and the casserole is heated through.
- Cool and Serve Remove the casserole from the oven and let it cool for a few minutes before serving. Enjoy your hearty meal!
Notes
- You can substitute the chicken with turkey for a different flavor.
- Use low-fat sour cream and reduced-sodium soup to make the dish healthier.
- Frozen mixed vegetables can be replaced with fresh vegetables if preferred.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely.
- If you prefer a crispier topping, broil the casserole for the last 2 minutes of baking, watching carefully to avoid burning.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 90 mg
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