My hearty, easy to make chicken stuffing casserole is the perfect combination of tender shredded chicken, mixed vegetables, creamy sauce, and flavorful stuffing! It's a perfect quick family meal for weeknight dinners that everyone will love!
Creamy, hearty, and so, so delicious – Chicken Stuffing Casserole is a perfect meal!
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!
Chicken stuffing casserole comes together in just 30 minutes! It’s perfect for busy weeknights, or cold fall or winter days when you just want a quick, easy meal that’s super warm and comforting!
❤️ Why You'll 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!
Chicken stuffing casserole 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.
*Be sure to see the recipe card below for ingredients, amounts & instructions!*
- 6 ounces 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 cubed stuffing mix for this, but you can also use traditional.
- 1 ¼ cup 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.
- 2 tablespoons 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!
- 2 cups Chicken Breast – You can use chicken thighs here if you prefer! They should be cooked and shredded or diced (See Tips & Recipe Notes)
- ½ cup Sour Cream – Sour cream makes the casserole so creamy and delicious!
- 1 can Cream of Chicken Soup (10.5 Ounces condensed soup) – This easy sauce base will be added to the casserole to make it creamy and add loads of chicken flavor.
- 3 cups Mixed Vegetables – These should be thawed to make sure the casserole doesn’t get watered down!
- ½ teaspoon Each Salt & Pepper – You can just add this to taste—this is the seasoning base for the casserole.
- ¼ teaspoon Garlic Powder – This will give extra flavor to the casserole!
- ¼ teaspoon Onion Powder – Onion powder also gives extra flavor to the casserole! I like to use onion powder, but you can also use granulated onion.
🔪 Step-By-Step Instructions
Chicken stuffing casserole is a flavor-packed weeknight casserole that takes just 30 minutes to put together!
- 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 1 ¼ 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 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!
My creamy, delicious Chicken Stuffing Casserole is served perfectly for dinner on its own or with a tasty cheese 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!
💭 Angela's Tips & Recipe 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—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 cream of mushroom, cream of onion, or even cream of bacon 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 happen to have leftovers of this amazing casserole, either transfer them to an airtight container or cover 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!
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 Leftover Chicken Casserole
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.
🐔 More Great Chicken Recipes
- Bisquick Oven Fried Chicken
- Baked BBQ Chicken Drumsticks
- Crock Pot Chicken & Gravy
- Chicken With Garlic Sauce
- Instant Pot Chicken Thighs
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!
Chicken Stuffing Casserole
- 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 (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
- 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 stove top or in the microwave on high power, about 2 minutes) then combine the stuffing mix, hot water, and optional melted butter. Set aside.6 oz stuffing mix, 1 ¼ cup water, 2 tablespoon butter
- Add the remaining ingredients (chicken, sour cream, cream of chicken condensed soup, mixed vegetables, and seasoning) to your prepared baking dish and mix to combine. Top with stuffing mixture and spread to edges.2 cups chicken breast, ½ cup sour cream, 10.5 oz cream of chicken, 3 cups mixed vegetables, ½ teaspoon each, salt & pepper, ¼ teaspoon garlic powder, ¼ teaspoon onion powder
- 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.
- Any canned cream condensed soup can be used in the casserole.
- Set the mixed vegetables to thaw completely, or run under warm water to thaw quickly.
- Any leftover chicken can be used, as can rotisserie chicken meat.
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!