Chicken and Stuffing Casserole is the perfect meal for busy worknights! Using only a few ingredients, this can be ready to go in no time! Comfort food at its finest!
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Jump to:
- Chicken Stuffing Bake
- Why we love this recipe
- Ingredients Needed for Chicken and Stuffing Casserole
- How to make Chicken Stuffing Casserole
- Recipe Tips
- Variations to Recipe
- How to store
- What to serve with Chicken and Stuffing Casserole?
- Slow Cooker Chicken and Stuffing
- Love Casseroles? Check these other easy recipes out
- Chicken and Stuffing Casserole Recipe
Chicken Stuffing Bake
This casserole is one of my go-to meal options on busy nights. You know, the nights where all the kids have homework, extracurricular events, and time just doesn’t seem to be on your side. Yep, this casserole is JUST the thing to make! Prep is ahead of time and simply pop into the oven come dinnertime!
Even non casserole loving people enjoy this because it is comfort food at its best! Savory chicken stuffing over tender, seasoned chicken. What’s not to love, right?
I guarantee you can have this on the table faster than getting takeout. Plus, it is so much better for you and more affordable. It is an all-around great recipe to cook for your family, guests or potlucks.
Why we love this recipe
Easy– Yep! With minimal ingredients needed and minimal effort, this is a dish even the kids can help you prep.
Quick– Prep only takes about 10 minutes and baking this only takes about 30 minutes. You can have a hearty, family friendly meal on the table in under 45 minutes. I call that a win!
One Pan Meal– since you have stuffing, combined with chicken, and your veggies…it’s a one pan meal! Clean-up is a breeze!
Budget Friendly– the ingredients in this recipe are almost always on sale, so this is quite the affordable meal option if on a budget.
Kid Approved– this casserole has been in my family for years and is one that all the kids request!
Ingredients Needed for Chicken and Stuffing Casserole
Stuffing- This casserole uses a simple boxed stuffing mix (any flavor) or use your own homemade stuffing if you’d prefer
Chicken- You will want to use boneless chicken that you dice up. You can use white or dark meat or do a mix of it if you prefer. Cube the chicken into 1-inch pieces.
Cream of Chicken Soup- You can substitute cream of mushroom soup, cream of celery, etc. Feel free to use whatever condensed soup you prefer.
Sour Cream- this adds the perfect creaminess to the casserole.
Vegetables- frozen veggies are easiest as you simply toss them into this recipe. If you have leftover veggies from a previous meal, feel free to use them up.
Salt/Pepper- to taste
Garlic- minced, fresh is best, but the jar works great too
How to make Chicken Stuffing Casserole
This dish is similar to a chicken pot pie, but with a flavorful stuffing topping! Hot, comforting, and ready to devour in no time!
Prep: Preheat oven to 400 degrees and spray a 9×13 baking dish with cooking spray.
Stuffing: Prepare stuffing according to package directions.
Combine: Add the chicken, cream of chicken soup, sour cream, veggies, salt, pepper, and garlic in a bowl.
Layer: Spread chicken mixture onto bottom of 9×13 pan. Add prepared stuffing on top of the chicken and spread thoroughly.
Cook: Place pan in oven and allow to bake for about 30 minutes, or until chicken is cooked through. Serve and enjoy!
Recipe Tips
- Any “cream of” soup can be used in this recipe.
- Adding a bit of cheese on the top of the stuffing will give it an extra burst of flavor!
- Run frozen veggies under hot water to defrost quickly.
- Any variety of veggies works, choose your favorite!
- Prepare the stuffing first so it has time to soak up all the liquids and be ready to go.
- Make sure to trim the chicken and remove any fat, skin, etc.
- Aim to cut your chicken into even pieces, that way it bakes up evenly.
Variations to Recipe
Here are some easy swaps and changes to this chicken and stuffing recipe.
- Use turkey instead of chicken.
- You can use pre-cooked leftover chicken or turkey in replace of raw chicken. Just lower the cook time as you won’t need to cook the chicken.
- Sprinkle a bit of your favorite shredded cheese to the top before baking.
- Add some red pepper flakes for an extra little kick in the dish.
- Use homemade condensed soup instead of canned if you prefer.
How to store
In my opinion, this casserole is better the next day since all the flavors really fuse together even more over time!
Casseroles are a great make ahead meal and this one is no different. You can assemble the casserole the day before, cover it, and keep it in the refrigerator. Simply add about 10 minutes to the bake time. You can also freeze the dish. Cover the pan with plastic wrap and again with foil. Freeze for up to 3 months. Simply remove from freezer, thaw, and bake with additional time to account for the chill of the freezer.
Store leftovers in an airtight container in the fridge for 3-4 days or in the freezer for up to 1 month.
What to serve with Chicken and Stuffing Casserole?
Being a one pan meal, you don’t HAVE to add anything to the meal. However, if you’re like my family and like a little variety on your plate, try some of these options:
Salad: a simple side salad with your favorite add in’s compliments this meal perfectly.
Bread: my family LOVES a side of bread no matter what I serve. I love adding Buttery Bread Machine Rolls to our meals.
Veggies: Yes, this meal includes veggies in it, but can you ever have too many? I think not! Perhaps a scoop of Roasted Asparagus or Brussel Sprouts?
Fruit: since you already have veggies in the casserole, a fruit salad or diced fruit would make a refreshing side option.
Slow Cooker Chicken and Stuffing
Want to make this meal even easier?? Use the slow cooker! Yep! Simply place ingredients as normal but layer in the slow cooker instead of baking pan.
Allow to cook on low for about 4 hours. The texture will be slightly different when slow cooked as the stuffing will be more moist and not as crispy. Same great flavor though!
Love Casseroles? Check these other easy recipes out
ULTIMATE Chicken Casserole– this easy casserole may just be our number one casserole recipe on the blog!
Parmesan Chicken Casserole– only a few ingredients needed
Chicken Pot Pie Bubble Up Casserole– all the flavors of chicken pot pie, combined with biscuit pieces throughout
Chicken Bacon Ranch Casserole– with bacon, you can’t go wrong, right?! Add in pasta, chicken, and Ranch seasoning and you have a tasty meal!
Chicken casserole is one of those dishes that gets passed down from generation to generation. Everyone always enjoys it, and you can’t go wrong.
Once you try this easy recipe, you will want to keep it on your permanent menu rotation. It is also a great meal to take to someone sick or just when you need an easy meal for having guests over! Be sure to comment below if you try it and let me know what you think!
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Chicken and Stuffing Casserole Recipe
Ingredients
- 1 box Stove Top Stuffing (chicken flavored)
- 1-2 lbs Chicken Breasts, boneless/skinless/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
- Spray a 9 x 13 baking pan with cooking spray. Preheat oven to 400 degrees.
- In a bowl, combine the chicken, cream of chicken soup, sour cream, veggies, salt, pepper, and garlic.
- Spread mixture onto bottom of prepared pan.
- Prepare stuffing according to packaged directions.
- Spread prepared stuffing evenly on top of chicken mixture.
- Place pan in oven and bake for about 30 minutes, or until chicken is cooked through. Serve!
Nutrition
Recipe updated 10/6/2022
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!
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!
Kristin says
So yummy!
Leigh says
I’m making it as I’m typing this. It didn’t say anything about shredding the chicken, so I put the breasts in whole. I’m sure it will take longer, but I upped the temp and am trying the 30 minutes. Hope it’s good. Stay tuned for an update.
Kristin says
Yay! Hope you enjoy! I have made it using whole breasts, diced, and shredded, so hopefully you enjoyed it!
Paula Atkinson says
It says in the ingredients list to dice the chicken breasts.
Kristin says
You can do it either way whether its whole breast or diced, however, if cooking whole, you’d need to add cook time to ensure the chicken is cooked through.
Alison Clark says
I made this tonight and my family loved it! We like this better than the normal recipe I make. It is definitely a keeper.
Kristin says
Yay!! Love hearing this! Glad you enjoyed!!
Leona says
What else do you have with it rice?
Kristin says
I typically serve a side salad, veggie, or fruit salad with this! Rice would work too!
Irene M. Petrovich says
can this be frozen?
Kristin says
Absolutely! Both before cooked and after cooked, this meal freezes perfectly!
Megan says
I’m planning on making this tonight. It says to prepare stuffing mix, do I just mix all the stuffing mix Ingredients together and place on top, or so I actually bake the stuffing then put Cooked stuffing on top before baking the whole thing?
Kristin says
Hope you enjoy!! You’ll go ahead and prepare the stuffing as directed on the box (I typically use the stove top, but you can also use the microwave). Once stuffing is made, sprinkle that on top of the casserole (raw chicken at that point) and place in the oven to cook together! Hope that helps clarify!!
Christine says
Can you freeze this casserole before baking?
Kristin says
I recommend not adding the stuffing topping if freezing and making that just before baking as it tends to get a bit mushy when thawed otherwise!
Jewell says
Can you make this the day before and refrigerate until the next day if I make it in a nonstick pan.
Kristin says
Absolutely! Just add a few minutes to the cook time if its chilled and keep it covered in the refrigerator!
Hotchilidog says
If i were going to make this I would cover the bottom of the pan with chicken breast cut in half width side. This way you will basically have one per serving. Could cut more if wanted to help cook faster but that would be up to you.
Kristin says
Great idea! That works great too!
Amy says
I recommend cooking the chicken in a skillet first. I almost served my family raw chicken. otherwise, very tastey.
Kristin says
Hmmm, I do know each oven cooks differently, but it shouldn’t have been raw. If the chicken isn’t diced small, it may have needed to stay in the oven longer.
Ellyn Bobick says
I made the Chicken and Stuffing recipe today. The ingredients were things you would have normally in your pantry. However, I just moved to Naples, FL and have not stocked up completely. It was a very easy recipe to follow. What I used instead of the Stuffing Mix was French’s Crispy Fried Onions (caramelized). Definitely once a month meal or for company.
Kristin says
Yay!! Glad you enjoyed!! LOVE the idea of using fried onions too, yum!
Joan Schaller-Bauer says
This sounds fantastic with some tweaking for more flavor!!! Thanks!
Kristin says
Hope you enjoy!
Mary Ann says
Should this be covered before baking?
Kristin says
Nope, no need to cover before baking! Enjoy!
Corilla Allen says
I forgot the sour cream!! Sure hope it’s tastey!
Kristin says
Oh no! It should still be okay because of the cream of chicken soup added, however, keep me posted! Hope you all enjoyed!
Pat says
Do I have to dilute the can of soup with water?
Kristin says
Nope, no need to dilute or use water!
john mond says
can leftovers be frozen? I cook for only me.
Kristin says
Absolutely! Or you can cut the recipe in half! Enjoy!
Alicia says
I have previously made a similar recipe, in the crock pot, but was greatful to find an oven version (I’m out of crock pot liners & loathe dishes lol) … I’m making this tonight & plan to toss a couple handfuls of dried cranberries into the stuffing. It really gives you that Thanksgiving feel even tho Turkey Day is months away.
Kristin says
Oh yum! I love the addition of cranberries you add!! Hope you enjoy!!
Ronnie says
Fantastic meal
Kristin says
So glad you enjoyed it!!
Karen says
This looked amazing (even mine did), but, sorry to say, it was just wet and bland. I followed the recipe exactly, except I used 2 boxes of stuffing (one did not come close to covering the top of a 9×13 dish), and the chicken breasts took an extra 20 minutes til they were cooked. I have deleted the recipe from my notes.
;(
Kristin says
Oh bummer! Sorry to hear you didn’t enjoy this!
Bill zielke says
Sounds Great! Will add some onions and celery (cook a bit in butter) like turkey dressing!
Kristin says
Great idea! Hope you enjoy!
Stephania says
Did i had to cook the chicken first because i didnt cook the chicken first and it wasnt cooked after the 30 minutes in the oven
Kristin says
Nope, chicken is raw prior to assembling. Every oven is different, as well as thickness of chicken, so you may need to adjust time slightly!
Elly says
Do you shred chicken or cut it into pieces?
Kristin says
Cut the chicken into pieces, it goes in raw and cooks once assembled! Enjoy!!
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.
Kristin says
Oh bummer! You can always add flavor by tweaking the amount of spices/seasonings! Bummer it wasn’t a hit though!
Betty epperley says
Does one use “raw “ chicken or need to cook first…???
Kristin says
Yes, raw chicken, you will cook it once assembled!
Donna says
Can I use thin cut chicken breast?
Kristin says
Absolutely!!
Tod says
I do a quick sear a chicken on the pan they cut them in chunks
Kristin says
Sounds tasty!
Heather says
Can you sub rotini or similar pasta for half or 3/4 of the veggies? That ‘s for the non veg eater that is my husband!!
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!
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!
Kristin says
Hope you enjoy!!
Anonymous says
Cook time was way off, took over an hour
Kristin says
Oh no! Sorry about that! Hope it was a hit though!!
VALERIE VALICENTO says
Would you do anything different to this recipe if you use homemade stuffing?
Kristin says
Nope, just prepare stuffing and place on top prior to baking!! Enjoy!
Marianne says
Can you use the precooked deli roaster chickens foundin the grocery store and shred or chop them up?
Kristin says
Definitely! Just take some cooking time off since the chicken is cooked already!
Tammy says
This is so easy and delicious
Kristin says
So glad you enjoyed it!!
Jana says
Can I make this up a couple of hours before and then bake it when ready?
Kristin says
Yep!! That is typically what I do and it works great! Enjoy!
David Brett says
Make that thick enough to sit on a plate with other foods.
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?
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!!
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?
Kristin says
I did that once and it worked out great!! Hope you enjoy!
ruth says
hi what is ‘stove top stuffing’ in uk please?
Kristin says
Stove Top stuffing is a boxed mix that you can buy in the store, however, if not available where you are, here is a version I found that can be made at home! Hope that helps!! https://www.noordinaryhomestead.com/make-your-own-stove-top-stuffing-mix/
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
Kristin says
Great idea! I bet that’s great too!!
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.
Kristin says
That’s great that you tweaked this to make it lactose intolerant friendly!! Its definitely a yummy recipe!!
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.
Kristin says
Oooooo that sounds wonderful! I will need to try your variations soon!!
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.
Kristin says
Great idea!
Yankee Mark says
I’ve been making this for years, since the recipe is right on the back of the Stove Top Stuffing box.
Kristin says
Nice! Yep, the original recipe is on the back, however, this one has been changed slightly. Both are great though, thanks!
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
Kristin says
Awwww, I am so glad it was a hit!! Good job!! Hope you had a wonderful Thanksgiving!!
Nancy says
can you use canned mixed vegetables instead of frozen
Kristin says
Sure! That would work just as good!
James says
Oops, I see recipe has been changed to cut up chicken. My vesion said shredded, so ignore question.
Kristin says
No problem! Shredding would definitely be difficult without cooking, hehe!! Hope you enjoy this!!
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
Nettie says
Looks delicious!
Kristin says
Thanks! It definitely is a favorite in my house 🙂
Jan Weisman says
Can’t wait to receive all of your interesting recipes!
Kristin says
Hope you enjoy them 🙂
sheri says
Do you use raw chicken or are you cooking it first?
Thanks.
Kristin says
The chicken goes in raw, and cooks once the casserole is assembled and put into the oven 🙂
Hope you enjoy this, its a family favorite!!
Kelly says
i dont have sour cream, will it be okay without it?
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 🙂
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.
Kristin says
You are so welcome! Glad they enjoyed it!!!
Mercedes says
Do you cook the chicken before
Kristin says
Nope, it is uncooked until entire casserole is assembled and placed in oven 🙂
Anonymous says
salut coucou super
Melissa says
Do you cook the stuffing first?
Kristin says
Yes, you cook it according to package directions before adding it to this casserole 🙂
Frances says
Absolutely delicious!!!! Easiest recipe ever!!!
Kristin says
Glad you enjoy it as much as my family 🙂
Happy Fourth!!
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!!
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 🙂
wanda says
Can you use pork stuffing in it i dontbhave chicken stuffing
Kristin says
Yep!! Whichever you have on hand will work great!!
Leslie says
How big is a package of stove top? I bought the one in a cylinder can!!
Kristin says
I use the 6 oz packages 🙂
Susan says
Do you cook the frozen veggies first ??
Kristin says
Nope, no need to cook them first, simply add them in frozen 🙂
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.
Kristin says
Awww thanks!! Welcome to the page! So glad you connected with us and enjoy it!!
patty says
I added little mozzarella into the chicken mixture added stuffing than topped it with rolled out crescent . Yum
Kristin says
Yum is right! That sounds delicious!!
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!!
Kristin says
Yeah, a few of my friends make theirs with cut up chicken, I prefer shredded, 🙂
Great idea on using canned chicken and cream of mushroom, that would definitely make this that much easier 🙂
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
Kristin says
Ooooo that sounds AMAZING!!! Great ideas, I will have to try that next time, 🙂
Jeanie CCopple says
I used caned chicken and put in Corning wear casserole dish,it was just right size,the garlic and sour cream gave it a great flavor.No worry chicken not being done.Will make again. Jeanie
Kristin says
Yay!! Love hearing this and great idea on the canned chicken!