Why You’ll Love This Recipe
You’ll love this Chicken and Stuffing Casserole because it’s quick, comforting, and full of nostalgic flavor. The creamy sauce keeps the chicken moist, while the stuffing topping bakes up golden and crispy. It’s a complete meal in one pan—warm, filling, and always a crowd-pleaser. Plus, it’s versatile and can easily be adapted to use what you have on hand.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Boneless, skinless chicken breasts (or rotisserie chicken, shredded)
- Boxed stuffing mix (such as Stove Top)
- Cream of chicken soup
- Sour cream (or Greek yogurt for a lighter option)
- Chicken broth or water
- Butter
- Salt
- Black pepper
- Garlic powder (optional)
- Frozen mixed vegetables (optional)
- Fresh parsley for garnish (optional)
Directions
- Preheat the oven: Set to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Prepare the stuffing: In a bowl, combine the stuffing mix with melted butter and chicken broth or water. Stir until just moistened.
- Make the creamy base: In another bowl, mix the cream of chicken soup and sour cream until smooth. Season with salt, pepper, and garlic powder.
- Assemble the casserole:
- Spread the soup mixture on the bottom of the baking dish.
- Arrange raw or shredded chicken evenly over the sauce.
- Add vegetables if desired.
- Spoon the stuffing mixture evenly over the top.
- Bake: Cover with foil and bake for 30 minutes. Remove the foil and bake for another 15–20 minutes, until the top is golden brown and the casserole is bubbly.
- Serve: Let it rest for 5 minutes before serving. Garnish with parsley if desired.
Servings and timing
This recipe serves 6 people and takes about 1 hour total—15 minutes for prep and 45 minutes for baking.
Variations
- Cheesy Chicken and Stuffing Casserole: Add shredded cheddar or mozzarella cheese between the chicken and stuffing layers.
- Vegetable-Packed Version: Stir in peas, carrots, or green beans for a balanced meal.
- Cream of Mushroom Substitute: Use cream of mushroom or cream of celery soup for a different flavor.
- Thanksgiving Twist: Add leftover turkey and a sprinkle of cranberries for a festive version.
- Slow Cooker Method: Layer the ingredients in a slow cooker and cook on low for 4–5 hours.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F until warmed through, or microwave individual portions. To freeze, wrap the unbaked casserole tightly in foil and freeze for up to 2 months. Thaw overnight before baking as directed.
FAQs
Can I use cooked chicken instead of raw?
Yes, cooked chicken or rotisserie chicken works perfectly. Reduce baking time by about 10 minutes.
Can I prepare this ahead of time?
Absolutely! Assemble the casserole, cover, and refrigerate for up to 24 hours before baking.
Can I make it in a slow cooker?
Yes—cook on low for 4–5 hours or high for 2½–3 hours.
Can I use homemade stuffing?
Definitely! Use about 4 cups of homemade stuffing in place of the boxed mix.
What kind of soup works best?
Cream of chicken is classic, but cream of mushroom or cream of celery also taste great.
Can I add cheese?
Yes, cheese makes it extra creamy—try cheddar, mozzarella, or Swiss.
Can I make this gluten-free?
Use gluten-free stuffing mix and soup to make this casserole gluten-free.
Can I use turkey instead of chicken?
Yes, leftover turkey works wonderfully in this recipe.
How can I make it lighter?
Use light sour cream or Greek yogurt and low-fat cream of chicken soup.
What can I serve with this casserole?
It pairs well with green beans, a crisp salad, or roasted vegetables.
Conclusion
Chicken and Stuffing Casserole is an easy, satisfying comfort dish that’s perfect for any night of the week. With juicy chicken, creamy sauce, and a buttery stuffing topping, every bite delivers homestyle goodness. Whether made for a family dinner or shared at a potluck, this casserole brings warmth, nostalgia, and delicious simplicity to your table.
PrintChicken and Stuffing Casserole
Chicken and Stuffing Casserole is a comforting, creamy, and satisfying dish featuring tender chicken, savory stuffing, and a rich sauce. It’s the perfect family meal for busy weeknights, potlucks, or cozy dinners, bringing homestyle flavor to your table with minimal effort.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Dish
- Method: Baked
- Cuisine: American
- Diet: Halal
Ingredients
- 4 boneless, skinless chicken breasts (or 3 cups shredded rotisserie chicken)
- 1 box (6 oz) stuffing mix (such as Stove Top)
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream (or Greek yogurt)
- 1 cup chicken broth or water
- 1/4 cup butter, melted
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder (optional)
- 1 cup frozen mixed vegetables (optional)
- Fresh parsley, for garnish (optional)
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- In a medium bowl, combine stuffing mix with melted butter and chicken broth or water. Stir until moistened and set aside.
- In another bowl, mix cream of chicken soup and sour cream until smooth. Season with salt, pepper, and garlic powder.
- Spread the soup mixture evenly on the bottom of the baking dish.
- Arrange raw or cooked chicken over the sauce and add vegetables if desired.
- Spoon the stuffing mixture evenly over the top.
- Cover with foil and bake for 30 minutes. Remove foil and bake an additional 15–20 minutes until golden and bubbly.
- Let rest for 5 minutes before serving. Garnish with parsley if desired.
Notes
- Cooked or rotisserie chicken shortens the bake time by about 10 minutes.
- Use Greek yogurt instead of sour cream for a lighter version.
- Add cheese between layers for extra creaminess.
- Can be assembled ahead and refrigerated up to 24 hours before baking.
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 3g
- Sodium: 960mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 105mg
