Why You’ll Love This Recipe

This casserole is quick to assemble, packed with comforting flavors, and requires minimal prep. It’s a great way to use leftover cooked chicken or rotisserie chicken, and the crispy stuffing topping adds the perfect contrast to the creamy filling. Best of all, it’s an excellent make-ahead meal that reheats beautifully.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Cooked chicken, shredded or diced
Stuffing mix
Chicken broth
Cream of chicken soup
Sour cream
Frozen mixed vegetables or frozen peas and carrots
Celery, diced (optional)
Onion, finely diced
Butter, melted
Garlic powder
Onion powder
Dried thyme
Black pepper
Fresh parsley, chopped (optional)

Directions

Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Prepare the stuffing mix according to the package directions using the chicken broth and butter, or prepare a homemade stuffing if preferred.
In a large bowl, combine the cooked chicken, cream of chicken soup, sour cream, mixed vegetables, onion, celery, garlic powder, onion powder, thyme, and black pepper.
Spread the chicken mixture evenly into the prepared baking dish.
Spoon the prepared stuffing evenly over the chicken mixture.
Drizzle any remaining melted butter over the stuffing for extra crispness.
Bake uncovered for 35–40 minutes, or until the casserole is hot and the stuffing is golden brown.
Let the casserole rest for 5–10 minutes before serving.
Garnish with chopped fresh parsley if desired.

Servings and timing

This recipe serves 6–8 people.

Prep time: 15 minutes
Cook time: 35–40 minutes
Rest time: 10 minutes
Total time: About 1 hour

Variations

Cheesy Version: Add shredded cheddar, mozzarella, or Swiss cheese to the chicken mixture.
Turkey Casserole: Substitute leftover turkey for the chicken.
Broccoli Chicken: Replace the mixed vegetables with broccoli florets.
Bacon Ranch: Stir cooked bacon and ranch seasoning into the filling.
Homemade Stuffing: Use your favorite homemade stuffing instead of a boxed mix.

Storage/Reheating

Store leftover Chicken and Stuffing Casserole in an airtight container in the refrigerator for up to 4 days. Reheat individual servings in the microwave or warm larger portions in a 350°F (175°C) oven until heated through. Add a splash of chicken broth if the casserole seems dry. Freeze the fully cooled casserole for up to 3 months. Thaw overnight in the refrigerator before reheating.

FAQs

Can I use rotisserie chicken?

Yes. Rotisserie chicken is an excellent time-saving option and adds plenty of flavor.

Can I prepare this casserole ahead of time?

Absolutely. Assemble the casserole up to a day in advance, cover, and refrigerate until ready to bake.

Can I use homemade stuffing?

Yes. Homemade stuffing works just as well as boxed stuffing mix.

What vegetables work best?

Mixed vegetables, peas, carrots, broccoli, green beans, corn, or mushrooms are all excellent choices.

Can I substitute cream of chicken soup?

Yes. Cream of mushroom, cream of celery, or a homemade cream sauce are great alternatives.

Can I freeze Chicken and Stuffing Casserole?

Yes. Freeze before or after baking for up to 3 months.

How do I keep the stuffing from becoming soggy?

Avoid adding too much liquid to the stuffing and bake the casserole uncovered so the top becomes crisp.

Can I add cheese?

Definitely. Cheddar, Monterey Jack, mozzarella, or Swiss cheese all pair well with the creamy filling.

What side dishes go well with Chicken and Stuffing Casserole?

Serve it with green beans, roasted Brussels sprouts, cranberry sauce, a fresh garden salad, steamed broccoli, or mashed potatoes.

How do I know when the casserole is done?

The filling should be hot and bubbly, and the stuffing should be lightly browned and crisp on top.

Conclusion

Chicken and Stuffing Casserole is the ultimate comfort food, combining tender chicken, creamy filling, hearty vegetables, and buttery stuffing in one satisfying dish. Easy to prepare and perfect for using leftover chicken, this family favorite is ideal for weeknight dinners, holiday leftovers, and make-ahead meals. One bite of this cozy casserole is sure to make it a regular addition to your dinner rotation.

Chicken and Stuffing Casserole

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Chicken and Stuffing Casserole is a warm, comforting baked dish made with tender chicken, creamy sauce, vegetables, and a buttery stuffing topping. It’s an easy family-friendly meal that’s perfect for weeknight dinners, holiday leftovers, or make-ahead meals.

Author: Laura
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yield: 6–8 servings
Category: Main Course
Method: Bake
Cuisine: American
Diet: Halal

Instructions

Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
Prepare the stuffing mix according to the package directions using the chicken broth and butter, or prepare homemade stuffing if preferred.
In a large bowl, combine the cooked chicken, cream of chicken soup, sour cream, mixed vegetables, onion, celery, garlic powder, onion powder, thyme, and black pepper.
Spread the chicken mixture evenly into the prepared baking dish.
Spoon the prepared stuffing evenly over the chicken mixture.
Drizzle any remaining melted butter over the stuffing for extra crispness.
Bake uncovered for 35–40 minutes until the casserole is hot and bubbly and the stuffing is golden brown.
Let the casserole rest for 5–10 minutes before serving.
Garnish with chopped fresh parsley if desired.

Notes

Rotisserie chicken works well for a quick shortcut.
Substitute leftover turkey for the chicken if desired.
Add shredded cheddar, mozzarella, or Swiss cheese for a cheesier casserole.
Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
Reheat with a splash of chicken broth if the casserole seems dry.

Nutrition

Serving Size: 1 serving
Calories: 480 kcal
Sugar: 5 g
Sodium: 980 mg
Fat: 24 g
Saturated Fat: 10 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 31 g
Fiber: 3 g
Protein: 34 g
Cholesterol: 105 mg