This Chicken & Stuffing Casserole is a no-fuss dinner that is a total comfort food. Rotisserie chicken, cream soups, butter, mixed vegetables, cheese, stuffing and more. Tender flavorful chicken that has a crunchy and savory stuffing topping.
A total meal in one with this chicken casserole recipe. The best part of all is it is budget-friendly but also kid-friendly for those who are picky eaters. This recipe practically cooks itself it is that easy.
Pair with some dinner rolls or a side salad ring that dinner bell and watch your crew come running. You might even like to serve up this blueberry fluff salad for a simple dessert after dinner.
Reasons You Will Love This Casserole
- A great recipe to use leftover chicken you have on hand. Rotisserie chicken or if you batch cook boneless chicken this is a perfect recipe.
- Easy to assemble and great for those who are new in the kitchen. Cooking doesn’t have to be hard and this recipe is super easy to follow and simple steps.
- A family-friendly dish that feeds a crowd. Plus it reheats well so if you have leftovers know it tastes just as good the next day.
- We love to eat this all year round, but especially in the cooler months of the year. It is a total comfort food meal.
Ingredients
Chicken – Reach for pre-cooked chicken. I used the rotisserie chicken I had left over. You can use any type of cooked chicken for this recipe.
Condensed Soups – Cream of mushroom and a can of cream of chicken soup are both what I used for this dish. The two flavors add a nice mix of flavors.
Broth – Broth or stock is recommended for the liquid in this chicken stuffing casserole. It adds tons of flavor.
Sour Cream – I love the tangy component of the sour cream in this recipe.
Seasoning – Garlic powder, onion powder, salt, and pepper are used to add flavor to the dish. Feel free to change up the spices used if you prefer other flavors.
Butter –Real butter is recommended. I used unsalted so if you use salted use less salt in the recipe.
Cheese – Shredded Colby jack cheese is what I used for sprinkling on top of the casserole. You can use sharp, mild cheddar, pepper jack, etc.
Mixed Vegetables – A bag of frozen vegetables is what I reached for to make it simple. Just toss some in and mix well.
Variations to Recipe
Here are a few ways you can change up the recipe to transform the flavor in a big way, or a small way. Here are a few of my favorite change-ups for this recipe.
Meat – Leftover holiday turkey, ground chicken, or even go meatless if you want. Feel free to change up the meat used in this recipe.
Condensed Soups – I used two different kinds of condensed soup. Feel free to use cream of celery, cream of cheese, etc.
Stuffing – Any flavor of stuffing can be used. Turkey, chicken, cornbread flavored, etc. Feel free to pick any type of stuffing that you think would taste good.
Vegetables – Leave out the vegetables or add different veggies in. You could do just peas, and green beans, or skip the veggies if you are not a fan.
Cheese – Swiss, cheddar, pepper jack, and more can be used for this recipe.
Greek Yogurt – Consider swapping the sour cream with Greek yogurt to add a bit more protein to the casserole.
Serving Suggestions
This chicken stuffing casserole can be a meal in one, but you can also pair it with a ton of other sides. From simple steamed vegetable side dishes to dinner rolls, salad, or even a coleslaw. Feel free to pick and choose what you would like to go with your dish.
If you are a fan of casseroles consider trying this ultimate chicken casserole made with noodles and a creamy base. It is another no-fuss meal idea.
Tips For Success
Make sure the chicken is cut into bite-size pieces so it doesn’t overpower when you go to eat it.
When you are preparing the stuffing, make sure to allow time for the stuffing to cool before you move on to the next step.
You will want to cook until the stuffing is lightly golden on top. Some pieces of the stuffing will get a little crispy and offer a bit of crunch. If you want more crunch cook a bit longer. For less crunch cook for a bit less.
Allow the casserole to stand for 10 minutes once you remove it from the oven. This is going to ensure that you get a thick and creamy base for the casserole. You will find that if you don’t allow the casserole to set up, it can be not as thick.
Storing
Make Ahead
You are welcome to fully prepare the casserole and then store it in the fridge for up to 24 hours before you place it in the oven to cook. I find the casserole is best made and baked right away. But you can make it and store it for 24 hours before you cook.
Refrigerate and Reheating
To store leftovers place them in an airtight container and refrigerate for 3-4 days. Then reheat in the microwave or oven when you are ready to eat.
Freezing
Freezing the casserole is another option for you. Place the casserole in a freezer container and freeze for 2-3 months. Freeze in a sealed container and then thaw in the fridge overnight or reheat straight from the freezer.
FAQs
Can I make a vegetarian version of chicken stuffing casserole?
Yes, you can leave out the chicken, use a vegetable broth, and a meatless stuffing mix. You can use white beans, tofu, or other meat replacements in replace of the chicken in the recipe.
Does this recipe double well?
Go right ahead and make a larger batch of this stuffing casserole if you have a larger group you are feeding. Use two different pans or reach for a larger pan to hold all of the casseroles in. Just add about 5-10 additional minutes to the baking time.
Can I bake a chicken stuffing casserole using raw chicken?
If you use raw chicken you will need to increase the cook time until the chicken is fully cooked all the way through. Make sure to cut into smaller pieces so the chicken has time to fully cook.
More Casserole Recipes
Chicken & Stuffing Casserole
Ingredients
- 8 oz 1 cup sour cream
- 1 box 6 oz chicken stuffing mix
- 1 can 10.5 oz cream of mushroom soup
- 1 can 10.5 oz cream of chicken soup
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 8 tablespoons 1 stick unsalted butter, melted
- 3 cups cooked shredded rotisserie chicken
- 2 cups frozen mixed vegetables
- 1 cup shredded Colby Jack cheese
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Grease an 9×13-inch baking dish with nonstick
- cooking spray.
- In a large bowl, combine the sour cream, rotisserie chicken, mixed vegetables, cream of
- mushroom soup, cream of chicken soup, chicken broth, garlic powder, onion powder,
- salt, and pepper. Mix these ingredients until the soup mixture is well blended.
- Prepare the stovetop stuffing mix according to the package instructions. Let it cool
- slightly.
- Spread the creamy sauce mixture evenly in a single layer into the prepared casserole
- dish and top it with the flavorful stuffing mix in an even layer.
- Sprinkle 1 cup of shredded Colby Jack cheese evenly over the top of the casserole and
- bake in your preheated oven for 45-50 minutes until the cheese is melted and the
- stuffing is lightly browned.
- Let the casserole stand for 10 minutes before serving with dinner rolls.
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Comments & Reviews
Kristina says
Sounds delicious! Trying it now, but it doesn’t say what to do with the melted butter. I’m going to add it in with the soup mixture. Cross my fingers it turns out!
Jamie lee says
Came out crazy good! the whole family ate it ALL!