Name: Chicken and Stuffing Casserole
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Cuisine: American cuisine
Ingredients: 3 cups cooked chicken, shredded or cubed; 1 (10.5 oz) can cream of chicken soup; 1 cup sour cream; 1 cup milk; ½ teaspoon garlic powder; ½ teaspoon onion powder; ½ teaspoon dried thyme; ¼ teaspoon black pepper; 1 (6 oz) package dry stuffing mix; ⅓ cup (6 tablespoons) unsalted butter, melted; 1 cup chicken broth; 1 cup frozen mixed vegetables (optional)

If you love creamy, cozy, and totally satisfying dinners, this Chicken and Stuffing Casserole is about to become your new obsession. This dish is absolute comfort in every bite-juicy chicken, velvety sauce, and a golden, buttery stuffing topping baked to bubbly perfection.

The best part? It's seriously quick and requires almost no fuss. You get all the flavors of a classic Thanksgiving dinner, but with weeknight ease. It's perfect for busy families, feeding a hungry crowd, or using up leftover chicken or turkey.

Whenever I make this for friends or family, the whole pan disappears in minutes. Give it a try-you're only one casserole away from the perfect, heartwarming dinner!

Creamy chicken with stuffing topping in a casserole dish

Why You'll Love This Recipe

One-pan comfort food that's super easy to prepare
Ideal way to use leftover chicken or turkey
Kid-friendly and picky-eater approved
Ready in under an hour, perfect for busy weeknights

Key Ingredients for Chicken and Stuffing Casserole

See recipe card below for full list of measurements, ingredients, and instructions.

Cooked Chicken

Chicken is the star protein in this casserole, delivering satisfying flavor and heartiness. Rotisserie chicken is a real time-saver here-just shred and go! You can also use leftover roasted or poached chicken. Swap in turkey if that's what you have on hand.

Cream of Chicken Soup

This ingredient creates the creamy, luscious base that binds the casserole together. It's classic for a reason-rich, comforting, and quick. Opt for low-sodium if you're watching salt, or substitute cream of mushroom or celery soup for a subtle flavor twist. You can even make your own homemade version if preferred.

Sour Cream

Sour cream adds an irresistible tang and extra creaminess. It smooths out the casserole's sauce and keeps it from getting dry. Want it a little lighter? Plain Greek yogurt makes a great substitute.

Stuffing Mix

Boxed stuffing mix brings loads of herby flavor and that signature buttery crunch on top. Choose your favorite-traditional herb, cornbread, or even gluten-free stuffing mix all work. If you love homemade, use leftover stuffing!

Chicken Broth

Broth moistens the stuffing and ties the whole casserole together. Low-sodium chicken broth is a smart choice. For richer flavor, feel free to use homemade broth or even turkey broth.

Chicken and Stuffing Casserole cooking process

Instructions for Chicken and Stuffing Casserole

See recipe card below for full list of measurements, ingredients, and instructions.

Prep the Oven and Casserole Dish

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish so nothing sticks during baking.

Mix the Creamy Chicken Base

In a large bowl, combine the shredded chicken, cream of chicken soup, sour cream, milk, garlic powder, onion powder, thyme, black pepper, and frozen mixed vegetables (if using). Stir until everything is evenly mixed and creamy.

Assemble in the Baking Dish

Spread the chicken mixture into the prepared casserole dish, smoothing it out into an even layer with a spatula.

Prepare the Stuffing Topping

In a separate bowl, mix the dry stuffing mix with the melted butter and chicken broth. Stir until the stuffing mix is evenly moistened (it should still have a fluffy, slightly crumbly texture).

Add the Stuffing Layer

Evenly sprinkle and gently spread the stuffing mixture over the top of the creamy chicken base.

Bake Until Bubbly and Golden

Bake uncovered for 30-35 minutes, or until the casserole is hot and bubbly and the stuffing is golden brown on top. If you want extra crisp, broil the top for 1-2 minutes at the end-just watch closely!

Recipe Variations

Lighten It Up

Swap the sour cream for plain Greek yogurt and choose low-fat cream of chicken soup to reduce calories and fat-still creamy and completely satisfying!

Make It Gluten-Free

Use your favorite gluten-free stuffing mix and a gluten-free condensed soup. All the cozy flavors, no gluten required.

Add Extra Veggies

Stir in extra veggies like sautéed mushrooms, steamed broccoli, or canned green beans for more color and nutrition.

Switch the Protein

No chicken? Use leftover turkey, cooked ground turkey, or even rotisserie pork for a tasty twist.

Cheesy Version

Sprinkle 1 cup of shredded cheddar or mozzarella cheese between the chicken layer and stuffing topping for extra richness and gooey factor.

Serving Suggestions

Serve Chicken and Stuffing Casserole with a crisp green salad tossed with vinaigrette or classic steamed green beans for a balanced, homestyle meal. Garnish with chopped fresh parsley or a sprinkle of black pepper to add a pop of color and flavor. Warm crescent rolls make an awesome addition!

Storage and Reheating

Store leftover casserole, tightly covered, in the refrigerator for up to 3 days. Reheat individual portions in the microwave until steaming hot, or cover the entire casserole with foil and warm in a 350°F oven until heated through (about 20 minutes). This casserole freezes well for up to 2 months; thaw overnight in the fridge and reheat as above.

Frequently Asked Questions About Chicken and Stuffing Casserole (FAQ)

Q: Can I make Chicken and Stuffing Casserole ahead of time?

A: Absolutely! Assemble the casserole up to 24 hours in advance, cover tightly, and refrigerate. Bake as directed when you're ready to serve.

Q: What kind of chicken works best for this casserole?

A: Any cooked chicken works-rotisserie, leftover roasted chicken, or even poached chicken breasts. Just shred or cube it before mixing in.

Q: Can I freeze Chicken and Stuffing Casserole?

A: Yes! Freeze baked or unbaked (wrap tightly for freshness) for up to 2 months. Thaw overnight in the fridge and bake or reheat as directed.

Thanks for stopping by! This Chicken and Stuffing Casserole is the definition of easy, comforting, and crowd-pleasing. I hope you give it a try-when you do, be sure to let me know how it turned out in the comments or leave a star rating below. Happy cooking!

Why You'll Love This Recipe