This easy chicken and stuffing casserole is made with Stove Top stuffing, tender chicken, and a creamy, savory sauce for the ultimate comfort food dinner. It uses simple ingredients like cream of chicken soup and comes together quickly, making it perfect for busy weeknights when you need an easy, comforting dinner fast.
This Stove Top stuffing chicken casserole is one of my go-to dinners for busy nights when time is tight. It's classic comfort food, easy to prep ahead and simply pop in the oven when dinnertime rolls around.
Even non-casserole lovers enjoy this one. Savory stuffing over tender, seasoned chicken makes it hearty, cozy, and always a hit. It's faster than takeout, budget-friendly, and perfect for family dinners or potlucks. If you love easy chicken casseroles like this, you'll also enjoy my Ultimate Chicken Casserole and Best Ever Chicken and Rice Casserole, more one-dish favorites.
Quick Look: Chicken and Stuffing Casserole
- ⏱️ Prep Time: 10 minutes
- 🔥 Cook Time: 30 minutes
- 🕒 Total Time: 40 minutes
- 🍽️ Servings: 6
- 🍗 Main Ingredients: chicken (or rotisserie chicken), Stove Top stuffing mix, cream of chicken soup, sour cream
- 🥄 Texture: creamy chicken base with a soft, savory stuffing topping
- 🥘 Method: one-dish baked casserole
- 👨👩👧👦 Great For: busy weeknights, potlucks, holidays
- ❄️ Make-Ahead Friendly: yes (refrigerate or freeze)
SUMMARIZE & SAVE THIS CONTENT ON
Add me as a trusted Google source.Jump to:
Why You’ll Love this Recipe
- Easy: Made with simple ingredients and minimal prep, even the kids can help.
- Quick: Just 10 minutes of prep and about 30 minutes in the oven. Dinner in under 45 minutes? Yes, please.
- One-Pan Meal: Chicken, stuffing, and veggies all baked together for easy cleanup, just like in my stuffing topped chicken pot pie recipe.
- Budget-Friendly: Uses affordable pantry staples that are often on sale.
- Kid-Approved: A family favorite that's been requested in our house for years.
This easy chicken and stuffing casserole is similar to a chicken pot pie, but with a savory stuffing topping instead. Warm, comforting, and ready in no time!
This turned out to be delish! Will be adding it to my casserole rotations!
Ingredient Notes
See the printable recipe card below for exact measurements and full instructions.
- Stuffing– This casserole uses boxed Stove Top stuffing mix for the best flavor and ease, but you can also use my old-fashioned homemade stuffing recipe. Stuffing size note: Use a 6 oz box of stuffing mix (package sizes can vary by brand).
- Chicken– Use boneless chicken, diced into 1-inch pieces, or use rotisserie chicken for an even quicker chicken stuffing casserole. White meat, dark meat, or a mix all work well.
- Cream of Chicken Soup– Creates the creamy base giving it that classic comfort food flavor. Cream of mushroom or cream of celery are easy substitutes.
- Sour Cream– Adds richness and extra creaminess to the casserole.
- Vegetables– Frozen mixed veggies are the easiest option, but leftover cooked veggies work great too.
- Salt & Pepper– Season to taste.
- Garlic– Fresh minced garlic adds the best flavor, but jarred garlic works just fine.
Variations
This recipe is very forgiving, making it easy to adjust based on what you have on hand.
- Swap the protein: Use leftover or pre-cooked chicken, rotisserie chicken, or turkey. If using cooked meat, reduce the bake time to 15-20 minutes.
- Add cheese: Sprinkle shredded cheddar, Colby Jack, or mozzarella over the stuffing before baking for extra flavor.
- Add a little heat: A pinch of red pepper flakes gives it a subtle kick.
- Homemade option: Use homemade condensed soup instead of canned if you prefer.
- Extra comfort: Serve with a spoonful of homemade chicken gravy over the top.
How to Make Chicken Stuffing Casserole
Step 1. In a large bowl, combine the diced chicken, cream of chicken soup, sour cream, vegetables, salt, pepper, and garlic.
Step 2. Stir until everything is evenly coated and combined.
Step 3. Prepare the stuffing according to the package directions.
Step 4. Spread the chicken mixture evenly into the bottom of a greased 9×13 baking dish.
Step 5. Spoon the prepared stuffing over the chicken and spread it out evenly.
Step 6. Bake about 30 minutes, or until hot and bubbly and the chicken reaches 165°F. Serve and enjoy!
Cooking Tips
If you're looking for a chicken casserole with stuffing that's creamy, easy, and made with simple ingredients, this recipe is a great go-to.
- Soup swaps: Any "cream of" soup works well, including cream of mushroom or cream of celery.
- Prep the stuffing first: Letting it absorb liquid helps it bake up just right.
- Even chicken pieces: Cut chicken into similar-sized pieces so it cooks evenly.
- Dry stuffing fix: If the stuffing looks dry, loosely cover the casserole with foil for the last 10 minutes to trap moisture.
- Crispier topping: For a crispier stuffing top, bake uncovered for the last 10 minutes.
- Salt tip: If your soup isn't low-sodium, season lightly and taste before adding extra salt.
Storage & Reheating
This casserole tastes even better the next day as the flavors come together.
- Make ahead: Assemble the casserole up to 24 hours in advance, cover, and refrigerate. Add about 10 minutes to the bake time.
- Freezer-friendly: Freeze unbaked or baked, tightly wrapped, for up to 3 months. Thaw in the refrigerator before baking or reheating.
- Refrigerate leftovers: Store in an airtight container in the fridge for 3-4 days.
- Reheat: Warm individual portions in the microwave or reheat covered in the oven until heated through.
Serving Suggestions
This chicken and stuffing casserole is filling enough on its own, but a simple side makes it even better.
- Salad: A light green salad adds a fresh contrast.
- Bread: Buttery Bread Machine Dinner Rolls or Black Angus Cheesy Garlic Bread are always a hit with this cozy meal.
- Veggies: Add roasted or steamed vegetables like my Parmesan Roasted Brussel Sprouts or Lemon Garlic Asparagus for extra color and balance.
Chicken Stuffing Casserole Recipe FAQs
Yes! Stove Top stuffing is my go-to because it adds great flavor and keeps this recipe quick and easy. You can also use my homemade stuffing if you prefer.
Yes, this casserole can be assembled up to 24 hours in advance and refrigerated until ready to bake. You can also freeze it for longer storage.
Absolutely. Using rotisserie or other pre-cooked chicken helps cut down on prep time. Reduce the bake time to about 15-20 minutes, just until hot and bubbly.
Yes, this recipe freezes very well. Freeze it either baked or unbaked for up to 2-3 months. Thaw overnight in the refrigerator before reheating or baking.
More Chicken Recipes You’ll Love
Chicken and stuffing casserole is a classic comfort food that never goes out of style. Once you try this easy recipe, it's sure to become a family favorite and a go-to meal for guests or sharing with others.
Tried this recipe? Leave a ⭐⭐⭐⭐⭐ rating and let me know what you think in the comments! You can also follow me on Pinterest for even more easy, family-friendly recipes.
Want to save this recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
Chicken and Stuffing Casserole Recipe
Ingredients
- 1 box Stove Top stuffing chicken flavored
- 1-2 lbs boneless, skinless chicken breasts diced
- 1 can cream of chicken soup
- ⅓ cup sour cream
- 16 oz frozen mixed vegetables
- salt/pepper to taste
- 4-5 garlic cloves minced
Instructions
- Preheat the oven to 400°F and spray a 9×13 baking dish with cooking spray.
- In a large bowl, combine the diced chicken, cream of chicken soup, sour cream, vegetables, salt, pepper, and garlic.
- Spread the chicken mixture evenly into the prepared baking dish.
- Prepare the stuffing according to the package directions.
- Spoon the prepared stuffing evenly over the chicken mixture.
- Bake for 30 minutes, or until the chicken is cooked through and the casserole is hot and bubbly. Serve and enjoy.
Notes
- Chicken options: White meat, dark meat, or a mix all work well. You can also use rotisserie or leftover cooked chicken, just reduce bake time to 15-20 minutes.
- Soup substitutions: Cream of mushroom or cream of celery can be used instead of cream of chicken.
- Make ahead: Assemble up to 24 hours in advance, cover, and refrigerate. Add about 10 minutes to the bake time.
- Freezer-friendly: Freeze baked or unbaked for up to 2-3 months. Thaw overnight in the refrigerator before baking or reheating.
- Dry stuffing fix: If the stuffing looks dry while baking, loosely cover the casserole with foil for the last 10 minutes.
Nutrition
Charles Henry Hall says
Can I leave out the Sour cream?
Kristin Hayes says
Absolutely! I recommend increasing the cream of chicken soup a bit or using Greek yogurt in place as it does add to the overall creaminess of the casserole! Enjoy!
Josh H. says
So easy and delicious! Loved it!
Mama says
Cooked 30 min at 400 and chicken still raw. I’ll have to go for an hour. Hope it’s worth it. Will update.
Kristin Hayes says
Depending on size of chicken pieces, it can take shorter or longer. Hope you enjoyed! Keep me posted!
Kristen says
Can you use canned chicken for this recipe?
Kristin Hayes says
Absolutely! Reduce cook time as the chicken will already be cooked and you’ll just need to warm the ingredients up together versus cooking.
Mimi Nelson says
do you cover it while cooking? thank you!
Kristin Hayes says
Nope, no need to cover this while cooking! Enjoy!
Karen says
Great recipe! Easy & cost effective. I have neighbors that are financially strapped by the end of the month, so I try to help out with a meal or 2. This was a big hit, & will definitely make this to share again.
Kristin says
Awww, love hearing this and what a sweet thing you do for your neighbors!
Hope Moore says
Do I defrost the frozen vegetables first? I put them in the casserole frozen.
Kristin says
No need to defrost, they can go in frozen! Enjoy!
Kai says
Mine turned out really watery. What did I do wrong?
Kristin Hayes says
Hmmmm, good question. Was it the chicken mixture or topping that was watery? Was the chicken thawed? Keep me posted and I will try to troubleshoot!!
DEBBIE CANTRELL says
I’m unable to cook the full traditional meal anymore and I ran into this recipe. I thought I would try it this Thanksgiving and see how it works. It sounds delicious and very easy to cook. I can’t wait to try it out. I will let you know how it turns out. Thanks for the alternative suggestion to the traditional meal.
Kristin Hayes says
Yay! Can’t wait to hear what you think! We make this after Thanksgiving using the leftover turkey and stuffing and it’s my favorite! Enjoy!
Sandra J Anderson says
yes, ii minced them with hot water and drained real well. if you leave them frozen they are not fully cooked
D. De Vito says
Hi, I’ve been making this for over 30 years. Always the day after Thanksgiving. I found it on the back of Turkey Stove top Stuffing box. It used broccoli and colby jack cheese and instead of sour cream it was 3/4 cup of milk. I will try it this way Kristin. It looks and sounds wonderful. Thank you for this recipe.
Kristin says
Such a classic! It’s a recipe my mom, grandma, aunts, and more have made! Enjoy!
Jessica says
This turned out to be delish! Will be adding it to my casserole rotations!
Kristin says
Yay!! Love hearing this! Glad you enjoyed!!
Sheri says
I’ve been making this for decades. Only, I put the dressing over the chicken mixture unprepared. I mix a melted stick of butter with a small can of chicken broth and evenly cover the dry dressing. Cook at 350 for 45 minutes or until bubbly and golden.
Kristin says
Ohhh yum! Such a classic! I love this recipe for good comfort food!
Mark says
We really enjoyed this recipe, quite easy to make and tasty!
Kristin says
Yay!! Glad you enjoyed! It sure is one of my favorites!
Ruth R says
I messed up. Put all ingredients together at once (cooked stuffing first) and put it all into a casserole dish. When it didn’t look like your picture, I reread the recipe. Oh well – I may just cook it an hour but add crushed ritz crackers, butter and cheese towards the end for that crunch.
Kristin says
Oh bummer! Hope it still turned out okay!!
Jessica Harpel says
Hello!
Could I use leftover shredded rotisserie chicken and fresh veggies? If so, would I change the cook time at all?
Kristin says
Absolutely! That works great! If doing that, you can decrease the cook time to about 15-20 minutes as you are just needing to warm everything up versus cooking the chicken through! Enjoy!
Didy says
I love that you have a lot of casseroles.
Kristin says
Awww, can’t beat a good casserole! Let me know which ones you try and what you think!
Mich says
I’ll be using the chicken portion/measurements of this recipe to use up some of the TONS of Thanksgiving stuffing I made this (oh, and every) year! It all sounds perfect. Thank you.
Kristin says
Love that idea! Such a great way to use up that extra turkey! Enjoy!