This easy chicken and stuffing casserole is a creamy one-dish dinner made with tender chicken, Stove Top stuffing, cream of chicken soup, sour cream, and mixed vegetables. It’s perfect for busy weeknights, easy to throw together, and always a hit with the whole family.
This Stove Top chicken stuffing casserole is one of my go-to dinners when time is tight. Whether I use diced chicken breasts or leftover rotisserie chicken, it’s simple to prep ahead and pop in the oven when dinnertime rolls around.
Even people who aren’t usually casserole fans enjoy this one. The creamy chicken filling and savory stuffing topping make it hearty, budget-friendly, and perfect for family dinners, potlucks, or using up leftover chicken. If you love easy chicken casseroles like this, you'll also enjoy my Ultimate Chicken Casserole and Best Ever Chicken and Rice Casserole.
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, mixed vegetables
- 🥄 Texture: creamy chicken filling with a soft, savory stuffing topping
- 🥘 Method: baked in a 9×13 casserole dish
- 👨👩👧👦 Perfect For: busy weeknights, family dinners, potlucks
- ❄️ Make-Ahead Friendly: yes (refrigerate or freeze)
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Why You’ll Love this Recipe
- Easy: Made with simple pantry ingredients and just 10 minutes of prep.
- Quick: Dinner is ready in about 40 minutes, perfect for busy weeknights.
- One-Pan Meal: Chicken, creamy sauce, stuffing, and vegetables bake together for easy cleanup, just like in my stuffing topped chicken pot pie recipe.
- Budget-Friendly: Made with affordable ingredients like Stove Top stuffing, cream of chicken soup, and frozen vegetables.
- Shortcut-Friendly: Use rotisserie or leftover cooked chicken to save even more time.
- Family Favorite: Creamy, comforting, and always a hit with family and friends.
Chicken and stuffing casserole is a classic comfort food made with tender chicken, Stove Top stuffing, cream of chicken soup, and a creamy sauce baked together in one dish. This version is similar to a chicken pot pie but topped with savory stuffing instead of a pie crust.
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 recipe uses a 6-ounce box of chicken-flavored Stove Top stuffing mix for the best flavor and convenience. You can also use herb stuffing or my Old-Fashioned Homemade Stuffing if you prefer.
- Chicken: Use boneless, skinless chicken breasts cut into 1-inch pieces, or use rotisserie or leftover cooked chicken to save time. White meat, dark meat, or a combination all work well. If using cooked chicken, reduce the bake time to 15-20 minutes.
- Cream of Chicken Soup: Condensed cream of chicken soup creates the creamy sauce. Cream of mushroom or cream of celery soup can be substituted if desired.
- Sour Cream: Adds richness and helps create the creamy texture. Plain Greek yogurt can be substituted if needed.
- Mixed Vegetables: Frozen mixed vegetables are the easiest option and can be added straight from the freezer. Leftover cooked vegetables also work well.
- Chicken Broth (optional): Prepare the stuffing with chicken broth instead of water for even more savory flavor, if desired.
- Salt & Pepper: Season lightly and adjust to taste since the stuffing mix and condensed soup already contain salt.
- Garlic: Fresh minced garlic adds the best flavor, but jarred minced garlic works well for a quick shortcut.
Variations
This chicken stuffing casserole is easy to customize using what you have on hand.
- Swap the protein: Use rotisserie chicken, leftover cooked chicken, Thanksgiving turkey, or boneless chicken thighs. If using cooked meat, reduce the bake time to 15-20 minutes.
- Change the soup: Cream of mushroom or cream of celery soup are easy substitutes for cream of chicken soup.
- Add cheese: Sprinkle shredded cheddar, Colby Jack, or mozzarella over the stuffing before baking.
- Switch the vegetables: Use broccoli, green beans, peas, or your favorite frozen vegetable blend.
- Homemade option: Swap the boxed stuffing for my Old-Fashioned Homemade Stuffing or use homemade condensed soup.
How to Make Chicken and Stuffing Casserole
This easy chicken stuffing casserole comes together in just a few simple steps with a creamy chicken filling topped with savory Stove Top stuffing.
Step 1. In a large bowl, combine the diced chicken, cream of chicken soup, sour cream, frozen mixed vegetables, garlic, salt, and pepper.
Step 2. Stir until everything is evenly coated in the creamy sauce.
Step 3. Prepare the Stove Top stuffing according to the package directions.
Step 4. Spread the chicken mixture evenly into a greased 9×13-inch baking dish.
Step 5. Spoon the prepared stuffing evenly over the chicken mixture.
Step 6. Bake for about 30 minutes, or until the casserole is hot and bubbly, the stuffing is lightly golden, and the chicken reaches 165°F. Let rest for 5 minutes before serving.
Cooking Tips
These simple tips will help you make the best chicken stuffing casserole every time.
- Prepare the stuffing first: Preparing the stuffing before assembling the casserole helps create a soft, flavorful stuffing topping.
- Cut the chicken evenly: Dice the chicken into similar-sized pieces so it cooks evenly throughout the casserole.
- Season lightly: Stove Top stuffing and cream of chicken soup already contain salt, so taste before adding extra salt.
- Keep the stuffing moist: If the stuffing starts to brown too quickly, loosely cover the casserole with foil for the last 10 minutes of baking.
- Let it rest: Allow the casserole to rest for 5 minutes before serving so the creamy filling has time to set.
Want an easy sheet pan dinner option? My ranch chicken with green beans and potatoes is another family favorite!
Storage, Make-Ahead & Reheating
This chicken stuffing casserole stores and reheats well, making it a great option for meal prep or leftovers.
- Make Ahead: Assemble the casserole up to 24 hours in advance, cover tightly, and refrigerate. Add about 10 minutes to the bake time if baking straight from the refrigerator.
- Freeze: Freeze the baked or unbaked casserole for up to 3 months. Thaw overnight in the refrigerator before baking or reheating.
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat: Warm individual portions in the microwave, or cover and reheat the casserole in a 350°F oven until heated through. Remove the foil during the last few minutes if you’d like to crisp up the stuffing.
Serving Suggestions
This chicken stuffing casserole is hearty enough to enjoy on its own, but these easy side dishes make it a complete meal.
- Salad: A simple green salad adds a fresh, crisp contrast to the creamy casserole.
- Bread: Serve with my Buttery Bread Machine Dinner Rolls or Black Angus Cheesy Garlic Bread to soak up the creamy sauce.
- Vegetables: Pair it with Parmesan Roasted Brussels Sprouts or Lemon Garlic Asparagus for an easy vegetable side.
- Gravy: For an extra comforting meal, serve with a spoonful of homemade chicken gravy.
Chicken Stuffing Casserole FAQs
Yes! Rotisserie or leftover cooked chicken works great in this recipe and is a great time-saver. Since the chicken is already cooked, reduce the bake time to about 15-20 minutes, or until the casserole is hot and bubbly.
Absolutely! Fresh vegetables work just as well as frozen. Try diced carrots, broccoli, green beans, or peas. If using firmer vegetables like carrots or broccoli, chop them into small, bite-sized pieces so they become tender while the casserole bakes.
Chicken-flavored Stove Top stuffing is my favorite because it’s flavorful, convenient, and cooks perfectly every time. Herb stuffing also works well, or you can use my Old-Fashioned Homemade Stuffing if you’d rather make it from scratch.
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. For another comforting one dish meal, try my Chicken Broccoli Casserole.
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.
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Chicken and Stuffing Casserole Recipe
Ingredients
- 1 box chicken-flavored Stove Top stuffing mix 6-ounce box
- 1 ½ lbs boneless, skinless chicken breasts diced
- 1 can condensed 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 lightly grease a 9×13-inch baking dish.
- In a large bowl, combine the chicken, condensed cream of chicken soup, sour cream, frozen mixed vegetables, garlic, salt, and pepper.
- Spread the chicken mixture evenly into the prepared baking dish.
- Prepare the Stove Top stuffing according to the package directions.
- Spoon the prepared stuffing evenly over the chicken mixture.
- Bake for about 30 minutes, or until the chicken reaches 165°F and the casserole is hot and bubbly. Let rest for 5 minutes before serving.
Notes
- Chicken: Boneless chicken breasts, chicken thighs, rotisserie chicken, or leftover cooked chicken all work well. If using cooked chicken, reduce the bake time to 15-20 minutes.
- Stuffing: Chicken-flavored Stove Top stuffing is my favorite, but herb stuffing or homemade stuffing can also be used.
- Soup: Cream of mushroom or cream of celery soup can be substituted for cream of chicken.
- Vegetables: Frozen mixed vegetables can be added straight from the freezer. Fresh vegetables work too, just chop firmer vegetables into small pieces.
- Make Ahead: Assemble up to 24 hours in advance, cover, and refrigerate until ready to bake. Add about 10 minutes to the bake time.
- Freezer: Freeze baked or unbaked for up to 3 months. Thaw overnight in the refrigerator before baking or reheating.
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!!