Chicken stuffing casserole combines tender shredded chicken, mixed vegetables, creamy sauce, and flavorful stuffing! Since this recipe is so easy to make, you can easily enjoy it any time of the year (no need to wait for the holidays)! It's a perfect quick family meal for weeknight dinners that everyone will love!
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The Ultimate Creamy Baked Casserole Recipe
Stuffing isn’t just for the holidays! In this incredible casserole, savory stuffing is piled on top of chicken and veggies in a tasty cream sauce. It’s so simple and easy to make but so delicious! The best part is there are plenty of veggies—so this meal is one that you can really feel great about serving to your family!
Bonus! This recipe comes together in just 30 minutes! It’s perfect for busy weeknights or cold fall or winter days when you want a quick, easy meal that’s super warm and comforting!
❤️ Why I Love This Recipe
- So Easy! I use cream of chicken soup, stuffing mix, and leftover or precooked chicken, so this meal can be whipped up quickly! This casserole is just so easy!
- Delightfully Hearty! This meal is filled with chicken, veggies, and stuffing, so it’s super filling and will leave you satisfied!
- Perfect Fall Meal! I love casseroles like this one during the fall and winter! It’s the ultimate comfort meal and reminds me of Thanksgiving with the delicious stuffing!
🥘 Ingredients
This recipe is made even easier when you use dried stuffing mix! It’s super flavorful, and you don’t have to worry about cutting up your own bread.
- Stuffing Mix – 6 ounces of stuffing mix. This is about 1 ¾ cups of dried stuffing mix! I love stuffing in this recipe because it’s full of the delicious flavor we all love! I prefer using a cubed stuffing mix for this, but you can also use traditional.
- Water – 1¼ cups of water. This should be heated to boiling so it moistens the stuffing mix. You can also use chicken broth or stock here for extra flavor.
- Butter (optional) – 2 tablespoons of butter. This is optional but recommended if you’d like a little extra flavor in your stuffing. It should be melted if you decide to add it!
- Chicken Breast – 2 cups of chicken breasts. You can use chicken thighs here if you prefer! They should be cooked and shredded or diced - feel free to use some rotisserie chicken!
- Sour Cream – ½ cup of sour cream. Sour cream makes the casserole so creamy and delicious!
- Cream of Chicken Soup – One 10.5-ounce can of cream of chicken soup. This easy sauce base will be added to the casserole to make it creamy and add loads of chicken flavor.
- Mixed Vegetables – 3 cups of mixed veggies. These should be thawed to make sure the casserole doesn’t get watered down!
- Salt & Pepper – ½ teaspoon of both salt and pepper. You can just add this to taste—this is the seasoning base for the casserole.
- Garlic Powder – ¼ teaspoon of garlic powder. This will give extra flavor to the casserole!
- Onion Powder – ¼ teaspoon of onion powder. Onion powder also gives extra flavor to the casserole! I like to use onion powder, but you can also use granulated onion.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Chicken Stuffing Casserole
This chicken & stuffing casserole is a flavor-packed weeknight casserole that takes just 30 minutes to put together! Go ahead and grab a 9x13 baking dish, a mixing bowl, and your measuring spoons.
This recipe will make a 9x13 casserole, which is about 6 servings.
- Prep. Start by preheating your oven to 400°F (205°C), then lightly grease your 9x13 baking pan or casserole dish. Set aside while you prepare the casserole.
- Make stuffing. To make your stuffing, start by heating 1¼ cups of water until boiling (on the stovetop, using an electric kettle, or using a microwave on high power for about 2 minutes). Then, combine 6 ounces of stuffing mix, the hot water, and the optional 2 tablespoons of melted butter. When fully mixed, set aside.
- Mix the casserole. To your prepared baking dish, add the remaining ingredients: 2 cups of cooked, shredded chicken, ½ cup of sour cream, 10.5 ounces of cream of chicken condensed soup (1 can), 3 cups thawed mixed vegetables, and ½ teaspoon of salt and pepper, and ¼ teaspoon of garlic and onion powder. Mix everything well and put it into your prepared baking dish. Then, top with the stuffing mixture and spread completely to the edges.
- Bake and serve. Place the casserole in the middle of your center rack and bake at 400°F (205°C) for 25 to 30 minutes, or until the top is golden brown and the sauce is hot and bubbling around the edges. Serve immediately and enjoy!
This casserole is served perfectly for dinner on its own or with a tasty cheese roll or onion roll to soak up all that sauce! Since the casserole has veggies, there’s no need to make any extra sides—it’s a perfectly well-rounded meal! Enjoy!
💭 Angela's Pro Tips & Notes
- Use a rotisserie chicken to make this meal even easier! Picking the meat from a rotisserie chicken will not only make this meal extremely easy to throw together - but it’ll also make sure the chicken is perfectly tender and flavorful! You can also use leftover chicken or turkey for the casserole.
- You can use any canned condensed cream soup for this casserole! Cream of chicken is one of my favorites, but some cream of mushroom, cream of onion, or even cream of bacon will work well!
- Set the vegetables in the fridge overnight to thaw quickly or use the sink! Run the bag of vegetables under running warm water to thaw them out quickly. Be sure to remove any excess water before adding to the casserole to make sure it doesn’t water down the dish.
🥡 Storing & Reheating
If you have leftovers, transfer them to an airtight container or cover them with a layer of plastic cling film or aluminum foil. When stored properly, the casserole will last for about 3 to 4 days in the fridge!
Freezing
Casseroles tend to freeze well - but casseroles with dairy, not so much! Your best bet is to mix the separate parts: the chicken and vegetables and then the stuffing mixture.
When you’re ready to make the dish, let the other ingredients thaw in your fridge overnight, and then make the cream sauce. Proceed with the rest of the baking above and you’ll have a casserole ready in half the time!
Reheating Leftovers
In my opinion, the best way to reheat this yummy casserole is in the oven! This way, the stuffing can get crispy again on top, and the creamy chicken is evenly reheated.
You’ll want to preheat your oven to 350°F (175°C) and then put the casserole in the oven for about 20 to 30 minutes, or until it’s fully reheated! If the casserole looks like it’s over-browning or drying out, put on a sheet of aluminum foil to help protect the dish.
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❓ Recipe FAQs
I prefer to use cubed stuffing for this recipe because it holds up well and has a bit more structure than traditional stuffing! You can use whatever is your preference, however – both will be delicious!
Condensed cream of chicken soup is a thick, flavorful condensed soup typically made from chicken stock and cream! It’s a great way to make an easy sauce and it’s super versatile! You can make your own cream of chicken - but using the canned stuff makes dinner come together faster and more easily!
Using rotisserie chicken is a great way to make this recipe even more simple! You can go ahead and skip cooking your chicken. Instead, just shred the rotisserie chicken and add it to the dish.
🐔 More Great Chicken Recipes
- Bisquick Oven Fried Chicken - Bisquick helps to make the batter for this fried chicken extra easy!
- Baked BBQ Chicken Drumsticks - These mouthwatering, delicious drumsticks are baked to perfection in the oven!
- Crock Pot Chicken & Gravy - This hands-off meal is made in the slow cooker so you don't have to do any of the hard work!
- Chicken With Garlic Sauce - Savory, delicious, and tender chicken is tossed in a homemade garlic sauce!
- Instant Pot Chicken Thighs - Grab your pressure cooker for this extra quick and easy chicken dish!
- Air Fryer Whole Chicken - You read that right, you can easily make an entire chicken in your air fryer!
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📖 Recipe Card
Chicken Stuffing Casserole
Ingredients
- 6 oz stuffing mix (use 1 ¾ cups of dried stuffing)
- 1 ¼ cup water (heated to boiling)
- 2 tablespoon butter (optional, melted)
- 2 cups chicken breast (chicken breast or thighs, cooked and shredded or diced)
- ½ cup sour cream
- 10.5 oz cream of chicken soup (1 can condensed soup)
- 3 cups mixed vegetables (thawed, 8-ounces per cup)
- ½ teaspoon each, salt & pepper (to taste)
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
Instructions
- Preheat your oven to 400°F (205°C) and lightly grease your 9x13 baking pan or casserole dish.
- Heat your water until boiling (on the stovetop or in the microwave on high power, about 2 minutes), then combine the 6 oz stuffing mix, hot 1 ¼ cup water, and optional melted 2 tablespoon butter. Set aside.
- Add the remaining ingredients (2 cups chicken breast, ½ cup sour cream, 10.5 oz cream of chicken soup, 3 cups mixed vegetables, and seasoning) to your prepared baking dish and mix to combine. Top with stuffing mixture and spread to edges.
- Bake in your preheated oven at 400°F (205°C) for 25-30 minutes, or until the top is golden brown and the sauce is bubbling around the edges. Serve immediately.
Notes
- Use a rotisserie chicken to make this meal even easier! Picking the meat from a rotisserie chicken will not only make this meal extremely easy to throw together - but it’ll also make sure the chicken is perfectly tender and flavorful! You can also use leftover chicken or turkey for the casserole.
- You can use any canned condensed cream soup for this casserole! Cream of chicken is one of my favorites, but some cream of mushroom, cream of onion, or even cream of bacon will work well!
- Set the vegetables in the fridge overnight to thaw quickly or use the sink! Run the bag of vegetables under running warm water to thaw them out quickly. Be sure to remove any excess water before adding to the casserole to make sure it doesn’t water down the dish.
Paul says
Looks good!
Question: Do you use the spice packet with the stuffing mix?
Angela Latimer says
Wow I should add that as a note! Yes, if you have the stuffing seasoning packet, you can add it to the stuffing when you add the liquid. Thanks for asking!
Patti Dill says
I love this recipe BUT my family likes moist stuffing so I put the stuffing on the bottom of the pan. Then cover that with frozen peas and carrots thawed and then chicken or turkey spread over the top of that. Lastly goes the soup "sauce". The grand nieces and nephews love it and the veggies go down quickly where at home veggies are ignored.
Sometimes I mix half turkey and half chicken since turkey is rich.
One tablespoon of Worcestershire cuts the rich soup flavor a bit
Christy Deason says
If you like very flavorful dishes then this is the meal for you. I tweaked it a little by adding some things that the hubby and I like. I added a full cup of Sour Cream instead of 1/2 cup. I added 3 cups of chicken instead of 2 ( I put in 2 cans of the condensed soup because of the extra chicken I added. Then I sprinkled White Sharp Cheddar across the top and 1 cup of toasted slivered almonds for that nice little crunch.So much flavor, a real live PARTY IN YOUR MOUTH!!!
MARY HALL says
I was getting ready to make this when the picture of the ingredients confused me.
It shows a Family Size can of Cream of Chicken Soup, but the recipe says to use the normal (smaller) size. So, I have everything I need and am getting ready to put this together. Thanks for the recipe! I'm looking forward to trying it!
Angela @ BakeItWithLove.com says
I always add a little 'extra' to casseroles, the normal can works wonderfully. Enjoy!
Lynn says
The instructions say that the can of soup is 10.5 ounces. That's what I go by.
Donna Gracy says
Made last night & it was so delicious! My husband doesn’t like casseroles but loves stuffing.
He absolutely loved it!!
I did use cream of celery soup & the flavor of everything was so good. Thank you
Anonymous says
If I triple recipe, is it still one 9x13 pan
Angela @ BakeItWithLove.com says
No, you will need additional pans for the recipe to be tripled. You could use two larger lasagna-size pans, or 3 9x13 pans. Thanks for asking!
M Conrad 1 says
Do you use the cream soup without diluted?m contad
Angela @ BakeItWithLove.com says
Yes, the cream of chicken condensed soup is used as-is in this recipe without diluting it. You can, of course, add a bit of milk or chicken broth if desired. Thanks for asking!
Tastybytes says
This was so comforting to eat. I've been craving it since I made it 5 days ago so I' m making it again tonight. I used the breasts from a rotisserie chicken and two boxes of stovetop "cornbread" stuffing mix. Yes two boxes and made it as directed on the box. However I used chicken broth instead of water and then dolloped the stuffing instead of spreading onto the meat and veggie mixture. That way I got crispy peaks of crunch on top. Other than the stuffing the rest was strictly by the recipe. It is so good!
Mary says
Family was not excited with this casserole. Maybe I did not add something?
Traci says
I am trying this now! It wasn’t clear if water should be added to the condensed soup, but when I didn’t add it.. it didn’t look like it would be creamy. I added water. I used Perdue chicken carvers and cubed the meat. It’s in the oven. It smells fabulous!
Angela @ BakeItWithLove.com says
Super Traci, I hope it was a success! PS, I don't add extra liquid as the veggies tend to release a fair amount of moisture.
Crystal Malone says
This is my family's favorite. Only thing different I do is use 2 boxes of stuffing for the topping because my family loves stuffing lol.
Dawn T says
I think it tasted great but should have used 2 boxes of stuffing mix. 1 just wasn't enough.
Angela @ BakeItWithLove.com says
Yum! 🙂 That would be a great way to stretch your dinner dollar too!
Deb says
Excellent tasting and easy recipe, we all loved it. Gonna make it again real soon!
Cynthia says
This is such an easy comfort food. I stir in some grated old cheddar when I have it on hand as well
NANCY L VERHALEN says
I made this casserole tonight for supper. The only changes I made was I used 3 chicken breast and I didnt have sour cream so I used a half cup of cream of jalepino soup. My family loved this and I will make it again. Thanks.
Lynae says
Hi! Can I use canned corn and green beans instead of frozen?
Angela @ BakeItWithLove.com says
Yes, definitely! They will simply bake to be a bit more tender than the frozen veggies. Thanks for asking!!
Laurie says
6 oz of dry stuffing mix is not 3 to 4 cups as you have written above. Did you mean 3/4 of a cup?
Angela @ BakeItWithLove.com says
Whoa! Where did I come up with that? But 3/4 isn't quite right either, it should be 1 3/4 cups if you are using something that does not come in a 6-ounce package. Thanks for catching the typo!!
Sarah w says
Just stuck it in the oven , I’m sad my sour cream was bad and I couldn’t run to the store to grab some so I couldn’t add in the sour cream I hope it still comes out good fingers crossed
Anonymous says
Fabulous meal I use cream of celery and it comes out amazing
Lindy says
Easy and delicious! However I used a large can of cream of chicken soup (22ounce) when I made it.