This cozy Chicken and Stuffing Casserole is the ultimate comfort food: tender shredded chicken in a creamy, savory sauce, topped with buttery, golden stuffing. It’s an easy weeknight bake that uses simple pantry ingredients and frozen veggies for a complete, family-friendly meal in one dish.
Ingredients
- 4 cups shredded cooked chicken
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
- 1 cup sour cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1 package (6 oz) stuffing mix
- 1/2 cup melted butter
- 1 cup frozen mixed vegetables (peas, carrots, and corn)
- Nonstick spray or butter, for greasing the baking dish
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with nonstick spray or butter.
- In a large bowl, combine the shredded cooked chicken, cream of chicken soup, chicken broth, sour cream, garlic powder, onion powder, dried thyme, and black pepper. Stir until the mixture is smooth and evenly blended.
- In a separate medium bowl, add the dry stuffing mix. Pour the melted butter over the stuffing and toss until all of the stuffing is lightly coated and moistened.
- Spread the creamy chicken mixture in an even layer across the bottom of the prepared 9×13-inch baking dish.
- Evenly distribute the frozen mixed vegetables over the chicken layer, spreading them to cover the surface.
- Sprinkle the buttered stuffing mix evenly over the top of the vegetables, covering the casserole from edge to edge.
- Bake in the preheated oven for 30–35 minutes, or until the casserole is bubbling around the edges and the stuffing topping is golden brown and crisp.
- Remove from the oven and let the casserole rest for 5–10 minutes before serving to allow it to set slightly and cool to a comfortable serving temperature.
Variation
- Swap the cream of chicken soup for cream of mushroom or cream of celery soup for a different flavor profile.
- Stir in 1–2 cups of shredded cheddar, Swiss, or mozzarella cheese to the chicken mixture for an extra cheesy casserole.
- Use leftover Thanksgiving turkey instead of chicken, and swap in a cornbread stuffing mix for a holiday-style twist.
Cooking Notes
- Cover loosely with foil if the stuffing is browning too quickly before the filling is bubbling, then remove the foil for the last 5–10 minutes.
- If using very moist chicken (like freshly poached), you may need slightly less broth; if using drier leftover chicken, keep the full cup of broth for a creamier base.
- Letting the casserole rest after baking helps the layers set up so it slices and serves more neatly.
Serving Suggestions
- Serve with a crisp green salad or simple steamed green beans to balance the richness of the casserole.
- Add a side of cranberry sauce or applesauce for a sweet-tart contrast that pairs especially well with the stuffing.
- Finish the plate with warm dinner rolls or biscuits for an ultra-comforting, hearty meal.
Tips
- Prep ahead by assembling the casserole up to the stuffing step, cover tightly, and refrigerate for up to 24 hours; add 5–10 minutes to the bake time if baking from cold.
- To freeze, assemble fully, wrap well, and freeze up to 2 months. Thaw in the refrigerator overnight, then bake until hot and bubbly.
- Taste the mixture before baking and adjust seasonings (salt, pepper, herbs) based on the saltiness of your soup, broth, and stuffing mix.
Prep Time:
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
Nutritional Information (Per Serving)
- Calories: 350 kcal
- Protein: 18 g
- Sodium: 750 mg
Frequently Asked Questions
- Can I use raw chicken instead of cooked?
It’s best to use fully cooked chicken here. Raw chicken won’t have time to cook through safely in the same amount of time as the stuffing and sauce. - Can I make this casserole without canned soup?
Yes. Replace the soup with about 1 1/4 cups of a quick homemade white sauce (butter, flour, and milk or broth) seasoned with extra salt, pepper, and garlic powder. - How do I store and reheat leftovers?
Store cooled leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat in the oven at 325°F until warmed through, or heat individual portions in the microwave. - Can I add more vegetables?
Absolutely. You can increase the mixed vegetables up to 2 cups, or add extra frozen broccoli, green beans, or chopped fresh spinach.
Conclusion
This Chicken and Stuffing Casserole brings together everything you love about classic comfort food in one easy baking dish. With tender chicken, creamy sauce, veggies, and a crisp, buttery stuffing topping, it’s a family-pleasing dinner that’s simple enough for busy weeknights yet cozy enough for company or holidays.
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Chicken and Stuffing Casserole
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This cozy Chicken and Stuffing Casserole is the ultimate comfort food: tender shredded chicken in a creamy, savory sauce, topped with buttery, golden stuffing. It’s an easy weeknight bake that uses simple pantry ingredients and frozen veggies for a complete, family-friendly meal in one dish.
Ingredients
Scale
- 4 cups shredded cooked chicken
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
- 1 cup sour cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1 package (6 oz) stuffing mix
- 1/2 cup melted butter
- 1 cup frozen mixed vegetables (peas, carrots, and corn)
- Nonstick spray or butter, for greasing the baking dish
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with nonstick spray or butter.
- In a large bowl, combine the shredded cooked chicken, cream of chicken soup, chicken broth, sour cream, garlic powder, onion powder, dried thyme, and black pepper. Stir until the mixture is smooth and evenly blended.
- In a separate medium bowl, add the dry stuffing mix. Pour the melted butter over the stuffing and toss until all of the stuffing is lightly coated and moistened.
- Spread the creamy chicken mixture in an even layer across the bottom of the prepared 9×13-inch baking dish.
- Evenly distribute the frozen mixed vegetables over the chicken layer, spreading them to cover the surface.
- Sprinkle the buttered stuffing mix evenly over the top of the vegetables, covering the casserole from edge to edge.
- Bake in the preheated oven for 30–35 minutes, or until the casserole is bubbling around the edges and the stuffing topping is golden brown and crisp.
- Remove from the oven and let the casserole rest for 5–10 minutes before serving to allow it to set slightly and cool to a comfortable serving temperature.
Notes
- Use rotisserie chicken or leftover roast chicken to save time.
- If the mixture seems too thick before baking, add an extra splash (2–4 tablespoons) of chicken broth for a looser, saucier casserole.
- You can thaw the vegetables first if you prefer, but they bake up well straight from frozen.
- For a less salty casserole, choose low-sodium chicken broth and a reduced-sodium stuffing mix and soup.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Casserole, Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 350 kcal
- Sugar: 3 g (approx.)
- Sodium: 750 mg (approx., will vary by brand)
- Fat: 20 g (approx.)
- Saturated Fat: 9 g (approx.)
- Unsaturated Fat: 10 g (approx.)
- Trans Fat: 0 g (approx.)
- Carbohydrates: 24 g (approx.)
- Fiber: 2 g (approx.)
- Protein: 18 g (approx.)
- Cholesterol: 80 mg (approx.)
Keywords: chicken and stuffing casserole, easy chicken casserole, leftover chicken recipe, comfort food, weeknight dinner, family meal