The Best Chicken and Stuffing Casserole You’ll Ever Make
If you love cozy meals that taste like comfort on a plate, then you’re going to love this chicken and stuffing casserole.
Honestly, I came up with this idea one evening when I had leftover rotisserie chicken and a box of stuffing sitting in my pantry.
I didn’t want to cook anything complicated, but I also wanted something filling and flavorful.
When I pulled this casserole out of the oven, it instantly became a family favorite. And I’m sure once you try it, it’ll be the same for you.
Let’s dive into what makes this dish special and how you can make it at home.
Why Chicken and Stuffing Casserole Is the Ultimate Comfort Food
When I think of comfort food, I think of meals that are warm, hearty, and bring people together. Chicken and stuffing casserole is exactly that. The creamy chicken base pairs perfectly with the seasoned stuffing topping. It’s like Thanksgiving flavors but much easier and quicker.
This recipe is also great because it’s flexible. You can use leftover chicken, turkey, or even a store-bought rotisserie. Plus, it’s a one-dish meal, so clean-up is minimal.
Ingredients You’ll Need
You don’t need anything fancy for this recipe. Most of the ingredients are pantry staples or things you already have in your fridge. Here’s what I usually use:
- 3 cups cooked chicken (shredded or cubed)
- 1 box of stuffing mix (any brand works)
- 1 can cream of chicken soup
- 1 can cream of mushroom soup (or cream of celery, if you prefer)
- 1 cup sour cream (adds creaminess)
- 1 cup chicken broth
- 1 medium onion (optional, for extra flavor)
- 2 cups frozen mixed vegetables (peas, carrots, corn, or green beans)
- 1–2 tablespoons butter (for added richness)
- Salt, pepper, garlic powder (to taste)
This combination makes a creamy base with a golden, crispy stuffing top that’s irresistible.
How to Make Chicken and Stuffing Casserole Step by Step
I’ll walk you through the process so it’s simple to follow, even if you’re new to cooking casseroles.
Step 1: Prep the Oven
Preheat your oven to 350°F (175°C). Spray your baking dish (9×13-inch works best) with cooking spray or lightly butter it.
Step 2: Cook the Stuffing
Prepare the stuffing according to the box directions. You can make it on the stovetop with butter and water or chicken broth for extra flavor. Set it aside.
Step 3: Make the Creamy Base
In a large mixing bowl, combine the cream of chicken soup, cream of mushroom soup, sour cream, chicken broth, and seasonings. Stir until smooth.
Step 4: Add the Chicken and Veggies
Mix in the cooked chicken and frozen vegetables. If you’re using onions, sauté them in a little butter first, then add them to the mixture.
Step 5: Assemble the Casserole
Spread the chicken mixture evenly in your baking dish. Then, spoon the prepared stuffing on top, spreading it out so it covers the entire dish.
Step 6: Bake Until Golden
Bake uncovered for 30–40 minutes, or until the casserole is bubbling and the stuffing is crispy and golden on top.
Tips to Make It Even Better
- Add cheese: Sprinkle shredded cheddar or mozzarella between the chicken layer and stuffing for an extra cheesy bite.
- Use fresh herbs: A little parsley, thyme, or rosemary can take this dish to the next level.
- Make it lighter: Swap sour cream for Greek yogurt and use low-sodium soups.
- Customize the veggies: Use whatever vegetables your family loves. Green beans and carrots are my favorites.
What to Serve with Chicken and Stuffing Casserole
This dish is filling enough on its own, but if you want to round out the meal, here are some sides that go perfectly with it:
- A crisp green salad with ranch or balsamic dressing
- Steamed broccoli or roasted Brussels sprouts
- Cranberry sauce (seriously, it tastes amazing with this casserole)
- A simple fruit salad for a light, fresh touch
Why You’ll Love This Recipe
I love this chicken and stuffing casserole because it’s:
- Quick and easy: You don’t need hours in the kitchen.
- Family-friendly: Kids and adults both go back for seconds.
- Budget-friendly: Uses simple, affordable ingredients.
- Perfect for leftovers: Store in the fridge and reheat for an easy next-day lunch.
It’s one of those recipes that feels like a hug in a dish.
How to Store and Reheat
If you’ve got leftovers (though that’s rare in my house), here’s how to store them:
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Wrap tightly with foil and freeze for up to 3 months.
To reheat, cover with foil and bake at 350°F until warmed through, or just microwave individual portions.
Variations You Can Try
This casserole is versatile, so don’t be afraid to experiment.
- Thanksgiving twist: Use leftover turkey instead of chicken.
- Bacon lovers: Add crispy bacon bits to the filling or on top of the stuffing.
- Creamy ranch version: Mix in a packet of ranch seasoning for a tangy kick.
- Spicy version: Add chopped jalapeños or a dash of hot sauce.
FAQs About Chicken and Stuffing Casserole
Q: Can I make chicken and stuffing casserole ahead of time?
Yes! Assemble the casserole up to a day in advance, cover with foil, and store in the fridge. Bake when ready to serve.
Q: Can I use raw chicken instead of cooked?
It’s best to use cooked chicken. Raw chicken won’t cook properly in the short baking time.
Q: Do I have to use canned soups?
No, you can make a homemade white sauce (butter, flour, milk, and broth) instead of canned soups if you prefer.
Q: Can I freeze chicken and stuffing casserole?
Yes, it freezes well. Just make sure it’s cooled completely before freezing.
Q: What’s the best stuffing mix to use?
Any brand works, but Stove Top is a classic choice. You can also use homemade stuffing if you have extra time.
Final Thoughts
Chicken and stuffing casserole is one of those recipes you’ll keep coming back to. It’s easy, affordable, and downright delicious. The first time I made it, I knew it would stay in my recipe rotation forever. If you want a meal that’s cozy, hearty, and makes everyone happy, give this recipe a try tonight.
