This chicken stuffing casserole is like that cozy sweater you reach for on chilly days. It’s cozy, comforting, and oh-so-good.
This dish brings together shredded chicken, veggies, cream, and an irresistible stuffing.
It’s a meal that makes you feel right at home.
There are fancy ingredients or confusing steps! It’s full of pure, hearty goodness every time you make it.
There are no leftovers when it’s chicken stuffing casserole night at my house.
Chicken Stuffing Casserole
Chicken stuffing casserole is every home cook’s dream dish. It’s easy to whip up, packed with flavor and is a dream on hectic days.
Shredded chicken, creamy soups, veggies, and stuffing all come together in one epic bake. It’s like a warm hug on a plate.
Plus, it’s versatile, too. Swap in your family’s favorite veggies or use leftover turkey.
When you pull this dish out of the oven, you’ll understand why chicken stuffing casserole is a favorite in many homes.
Ingredients
Here’s your grocery list. Feel free to tweak things and make this dish truly yours.
- Shredded rotisserie chicken – A great shortcut that saves time. It’s tender, flavorful, and blends well with the other ingredients.
- Chicken broth – This adds depth to your dish. While store-bought works fine, you can also use homemade.
- Butter – Because everything’s better with butter. It brings out the flavor and gives the dish a rich texture.
- Stuffing mix – I’m a Stove Top fan but feel free to use your favorite. There are also low-sodium versions or different flavors available.
- Cream soups (chicken & mushroom) – These serve as the creamy sauce of the filling. Mix and match with other cream soup flavors. Opt for low-sodium choices if you’re watching your salt.
- Milk – It adds creaminess, and I wouldn’t skip it. Heavy cream or half & half will do the trick if you’re feeling fancy.
- Sour cream -It adds a tangy touch to balance out the richness.
- Salt and pepper – These seasonings are the base, but don’t let them limit you. Try a sprinkle of Cajun or blackened chicken seasoning for an extra kick.
- Frozen mixed vegetables (thawed) – A colorful addition that sneaks in those nutrients. Thaw them out, and they’re ready to go.
- Fresh parsley – It’s not just a garnish! It adds a fresh touch to your casserole, breaking through the richness.
How to Make Chicken Stuffing Casserole
Whipping up this dish is a breeze. Here’s a quick breakdown to get you started:
1. Get everything ready. Preheat the oven to 375 degrees Fahrenheit and grease a 9×13-inch baking dish. If you haven’t yet, shred the chicken.
2. Make the stuffing. Pour the chicken broth and butter into a saucepan and let it boil. Once it’s bubbling, add the stuffing mix. Give it a good stir, take it off the heat, and let it rest for about 5 minutes.
3. Make the filling. Mix the cream soups, sour cream, milk, salt, and pepper in a big bowl. Whisk it until smooth. Then, fold in your chicken and veggies.
4. Assemble the layers. Spread half the stuffing mix on the bottom of your greased dish. Next, pour the chicken mix you just made right on top. Finish it off with the rest of the stuffing.
5. Bake. Bake the casserole for 40-45 minutes. You’re looking for a golden brown finish on top. Once it’s done, give it a little time to cool.
6. Grab a plate and dig in. Garnish it with a sprinkle of fresh parsley. Serve and enjoy!
Tips for the Best Casserole
Here are some simple tips to make sure every bite is perfect:
- Take a frozen detour. Frozen veggies are fast, versatile, and bring color and nutrition. I use carrots, peas, green beans, and corn. Feel free to use onion, celery, broccoli, or cauliflower.
- Quick-thaw the veggies. Simply run your veggies under cold water. Be sure to pat them dry afterward.
- Take a shortcut with rotisserie chicken. Super tender and packed with flavor, it makes this dish a cinch. If you have leftover chicken or turkey, toss it in!
- Cook your chicken fresh. Boil your choice of boneless chicken for about 15-20 minutes. Once it’s cool, shred away.
- Cut it in half. When it’s just the two of you, cut the measurements in half. Better yet, make two smaller casseroles and freeze the extra for another day.
- Keep a watchful eye. If it’s turning too brown too soon, cover it with foil. If you’re after a crispy top, remove the foil for the final 5 minutes.
- Use parchment paper to press the stuffing into the dish. Since it’s sticky, this will make spreading the stuffing so much easier. Thanks to Frank’s comment for this tip!
Variations
The beauty of chicken stuffing casserole lies in its adaptability. It’s like a canvas, ready for your personal touch. Your tastebuds, your rules! Check out how to mix things up:
- Try a protein swap. Tired of chicken? Grab leftover Thanksgiving turkey, ham cubes, or even some browned ground beef.
- Do a soup swap. While the classic combo is cream of chicken and mushroom, any cream soup does the trick. Cream of celery is a nice switch-up.
- Make it cheesy. Sprinkle your favorite shredded cheese on top before baking. Or mix it in with the chicken for cheesy pockets.
- Spice it up. Add some zing with red chili flakes or a few dashes of hot sauce.
- Throw in more veggies: Toss in some diced broccoli, minced carrots, or green beans for more nutrition.
- Add a rice layer. For an added layer of texture, add cooked rice at the bottom before the chicken filling.
- Season it with herbs. Toss in parsley, thyme, or oregano. Garlic, ground black pepper, and salt also amp up the flavor.
- Get out the slow cooker. Layer the ingredients in a Crockpot if the oven’s not your thing. Let it cook on low for about 4 hours. It’ll be a bit moister, but some people love it that way.
Make Ahead and Storage Tips
Chicken stuffing casserole is pretty flexible when made ahead and stored. Here are some tips to make the most of your casserole:
To Refrigerate: Wrap up any leftover casserole tightly with plastic wrap or aluminum foil. Pop it in the fridge, and it’ll be good for 3 to 4 days.
To Reheat: The oven’s the way to go. It gives that crispy top and ensures even heating.
Set your oven to 350 degrees Fahrenheit, slide in the casserole, and reheat it for 20 to 30 minutes. If it’s browning too fast, cover the dish with a piece of aluminum foil.
To Microwave: If you’re in a hurry or have just a portion, the microwave works, too. About a minute should do the trick.
To Freeze/Make-Ahead: Want to get a jump start? Prepare the layers 24 hours before baking.
But freezing a dairy-filled casserole can be tricky. The best approach is to separate the chicken and veggies from the stuffing. Store them in freezer-safe containers and freeze for up to 3 months.
To Reheat From Frozen: Thaw the ingredients overnight, whip up the cream sauce, and follow the regular baking instructions.
Chicken Stuffing Casserole
8
servings15
minutes50
minutes237
kcalThis chicken stuffing casserole is easy, hearty, and delicious! Packed with chicken, veggies, a creamy sauce, and stuffing, it’s guaranteed to satisfy.
Ingredients
1 1/2 cups chicken broth
1/4 cup butter
1 (6 ounce) package stuffing mix, such as Stove Top
1 (10.5 ounce) can cream of chicken soup
1/2 (10.5 ounce) can cream of mushroom soup
1/2 cup sour cream
1/3 cup milk
1/2 teaspoon salt
1/4 teaspoon black pepper
3 cups shredded rotisserie chicken
1 cup frozen mixed vegetables, thawed
Fresh parsley, for garnish
Instructions
- Preheat the oven to 375 degrees Fahrenheit. Grease a 9×13-inch baking dish.
- Combine the chicken broth and butter in a saucepan and bring to a boil. Stir in the stuffing mix and remove it from heat. Let sit for 5 minutes.
- In a large bowl, combine the cream soups, sour cream, milk, salt, and pepper. Whisk until smooth. Fold in the chicken and vegetables.
- Spread out half of the stuffing mix to the bottom of the greased dish. Pour the chicken mixture evenly over the stuffing. Top with the remaining stuffing.
- Bake for 40-45 minutes, or until golden brown on top. Allow the casserole to cool slightly. Garnish with fresh parsley.
- Serve and enjoy!
Notes
- Defrost frozen veggies quickly by rinsing them under hot water.
- Instead of chicken, feel free to swap in ground beef, ham, or leftover turkey.
- This recipe is versatile with the soups; any “cream of” soup variety works well.
- For an extra layer of flavor, sprinkle some shredded cheddar cheese on top before baking.
- You’re not restricted to rotisserie chicken. Chicken tenderloins, boneless skinless chicken breasts, or thighs are all excellent choices.
- Store leftovers in the fridge for up to 3 days or freeze them for up to 3 months. Reheat in the oven or in the microwave until it’s nice and warm.
What flavor stuffing did you use in the recipe?
Hi Nancy, I like to use chicken flavor, but the savory herbs would probably be delicious as well!
Incredibly delicious! A bit like a pot pie, but with chicken stuffing for the crust. One of our new favorite meals. I may try the beef version next time.
I used a piece of parchment paper and my hand to press the stuffing evenly into the bottom of the pan, making a nice bottom crust. The stuffing is a little sticky, so doing this with a fork or other utensil is tricky.
Hi Frank! So glad you enjoyed the dish. It’s one of my faves all year round. I adore stuffing! And what a great tip for adding the stuffing to the pan! Thanks so much!!
Can this be done in slow cooker?
Hi Barb!
Yes, but the top won’t be crispy.
Here’s how it’s done:
1. Boil the chicken broth and butter in a saucepan, stir in the stuffing mix and remove it from heat. Let sit for 5 minutes.
2. Whisk the soups, sour cream, milk, salt, and pepper in a bowl. Place the chicken in the crock pot and top it with the creamy mixture.
3. Sprinkle over the veggies then top it with the stuffing.
4. Cook on high for 4 hours, or on low for 6-7
I made this with Savory Herbs StoveTop. The flavor was really good. I used 4 cups rotisserie chicken and only 1 cup of broth but it was still too “wet”. Next time I will just mix the dry stuffing into the soups so the stuffing can soak up the excess.