Chicken and Stuffing Casserole

This quick and easy chicken casserole is packed with flavor! Great for having company over, making for gatherings, or freezing for a later date, this dish might just become your go to meal! Veggies and chicken combined to make a complete meal!

One of my family’s most favorite casseroles in this Chicken and Stuffing Casserole. Why? Because it is SO flavorful, simple to make, and most of the ingredients are ones that you would have on hand already. It is kid friendly and we always have leftovers to take for lunches the next day, or dinner the next evening!

If you need to bring dinner to a friend, host a dinner party, or simply want to make a quick and easy dinner for your family one night, definitely try this!!

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2 from 1 vote
Chicken and Stuffing Casserole
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

A quick to prepare, budget friendly, family approved casserole that feeds tons! An all in one meal, this is a hit!

Servings: 6
Author: The Cookin' Chicks
Ingredients
  • 1 package Stove Top Stuffing (chicken flavored)
  • 1-2 lbs Chicken Breasts, boneless/skinless
  • 1 can Cream of Chicken Soup
  • 1/3 cup Sour Cream
  • 16 oz Frozen Mixed Vegetables
  • Salt/Pepper to taste
  • 4-5 Garlic Cloves, minced
Instructions
  1. Spray a 9 x 13 baking pan with cooking spray. Preheat oven to 400 degrees.

  2. In a bowl, combine the chicken, cream of chicken soup, sour cream, veggies, salt, pepper, and garlic.

  3. Spread mixture onto bottom of prepared pan.

  4. Prepare stuffing according to packaged directions.

  5. Spread prepared stuffing evenly on top of chicken mixture.

  6. Place pan in oven and bake for about 30 minutes, or until chicken is cooked through. Serve!

 

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80 comments

  1. Marye says:

    I love this .
    I often will add on top leftover mashed potatoes
    Spread to cover
    And either add gravey on top of potatoes
    Or before serving
    Real comfort food

  2. NANA Dee S. says:

    We have this recipe but it doesn’t call for chicken to be shredded. I just use the whole chicken breast, but I think the shredded chicken might cook quicker. And you could also use canned chicken in a pinch. We’ve also used cream of mushroom soup if didn’t have cream of chicken. Love this recipe!!

  3. Kristin says:

    Yeah, a few of my friends make theirs with cut up chicken, I prefer shredded, πŸ™‚
    Great idea on using canned chicken and cream of mushroom, that would definitely make this that much easier πŸ™‚

  4. Jeanette says:

    I just saw your site from someone who had posted one of your easy, on hand items, recipes. It looked wonderful, so I came on your site and I am impressed with your site. Thank you.

  5. Shelley says:

    Hi, the recipe says cooked and shredded, but the instructions say “until chicken is cooked through”. For the cooking time, are you actually putting raw chicken, or cooked chicken in the pan? Thanks – looks yummy!!

  6. Kristin says:

    Oops, sorry about that! I corrected the recipe! The chicken goes in raw and gets cooked in the casserole with everything else!! Enjoy πŸ™‚

  7. Ruth says:

    THANK YOU,TTHANK YOU, THANK YOU.I was getting tired of cooking chicken , and my family was going eating tired of it too, but this they loved and it was so easy to prepare.WWe loved this it taste great.

  8. Kristin says:

    Do you have Greek yogurt by chance? Omitting the sour cream may change the creaminess of this, so if you could substitute using something else, that would work too. Or increase to another can of cream of chicken soup πŸ™‚

  9. Kristin says:

    The chicken goes in raw, and cooks once the casserole is assembled and put into the oven πŸ™‚
    Hope you enjoy this, its a family favorite!!

  10. James says:

    How do you shred chicken breasts before cooking? I’ve made this twicee, but I cooked the chicken before shredding. I’ve increased soup to two cans, and doujlbed stuffing to get it to cover. Thnaks for the recipe

  11. Jacky says:

    This was amazing!!! This was the first time I made a huge meal like this for my family and well I didn’t trust my self with making a turkey so I wanted an alternative where we could still have stuffing and I am so glad I saw this on Pinterest my family loved it!!! I added cheese like one of the other commenters suggested and it tasted delicious I also forgot to put the sour cream I didn’t realized until I saw the container in the refrigerator 😁 but the texture was still good thank you so much for sharing your recipe

  12. Susan says:

    I put my raw chicken meat in the food processor and make ground chicken out of it, it mixes up nicely with the ingredients and bakes up great.

  13. Lynette says:

    I’ve made a similar variation of this recipe, I use either leftover chicken or turkey. Heat together 3/4 block of medium cheddar cheese with a can of cream of chicken soup and 1/2 can of milk and some frozen veggies. Add cooked rotini, fusilli or macaroni, then put the stuffing on top. Heat all through in the oven before serving. Delicious comfort food.

  14. Nancy Baker says:

    Although this looks good, mine is more “Lactose Intolerant: friendly. Both my daughter and I are lactose intolerant so I have had to fins ways to be creative so that we can still have that creamy, comfort food.

  15. Erin OHalloran says:

    I use 1 can cream of chicken, 1 can cheddar cheese soup, no sour cream & top with an Italian blend cheese with garlic pepper in it

  16. Jessica says:

    Has anyone prepared this dish and then frozen it and made it at a later time? I was thinking of preparing the dish and freezing it but waiting to make the stuffing for the top until the day I am going to bake. I would actually rather be able to make it all and freeze and just pop it in the oven. Not sure it it would turn out ok. Has anyone tried this either way?

  17. David Brett says:

    Will this come out thicj enough to dit on a plate with other foods? Pot luck bible study. Will doubling the recipe be ok?

  18. Kristin says:

    Oh for sure! I have doubled the recipe before to make 2 casseroles and it works great! Definitely thick enough to serve on a plate with other foods! Hope its a hit!!

  19. Teri says:

    I don’t know why some who don’t like sour cream think that they won’t like it in the recipe??? You can’t even taste it yet gives it some zing. Anyhoo….I guess I don’t like frozen mixed veggies. Would rather add my own especially green beans. Corn would be great too! Great I idea for Thanksgiving leftovers, using turkey. Can’t wait to try this, for sure!

  20. Heather says:

    Can you sub rotini or similar pasta for half or 3/4 of the veggies? That β€˜s for the non veg eater that is my husband!!

  21. Kristin says:

    Hmmmm, I would say up to half, no more, only because the pasta will absorb a lot of liquid and may be dry. 1/2 should work though! Enjoy!

  22. Wayne says:

    Sorry but I found this kind of bland and boring. I really wanted to like this because it was easy to make and I really love stuffing.

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