The Cookin Chicks

Chicken and Stuffing Casserole

by 107 Comments

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!!

Chicken and Stuffing Casserole

A quick to prepare, budget friendly, family approved casserole that feeds tons! An all in one meal, this is a hit!
3.82 from 55 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
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

  • 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!
Tried this recipe?Mention @TheCookinChicks or tag #TheCookinChicks!

 

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Comments

  1. Marye

    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

  3. NANA Dee S.

    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!!

  4. Kristin

    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 🙂

  7. Jeanette

    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.

  15. Shelley

    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!!

  16. Kristin

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

  24. Ruth

    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.

  27. Kristin

    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 🙂

  29. Kristin

    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!!

  34. James

    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

  35. James

    Oops, I see recipe has been changed to cut up chicken. My vesion said shredded, so ignore question.

  39. Jacky

    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

  43. Susan

    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.

  44. Lynette

    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.

  47. Nancy Baker

    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.

  49. Erin OHalloran

    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

  53. Jessica

    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?

  54. David Brett

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

  57. Kristin

    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!!

  68. Teri

    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!

  70. Heather

    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!!

  72. Kristin

    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!

  78. Wayne

    2 stars
    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.

  82. Stephania

    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

  83. Kristin

    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!

  86. Karen

    1 star
    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.
    ;(

  90. Alicia

    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.

  100. Ellyn Bobick

    5 stars
    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.

  102. Hotchilidog

    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.

  105. Kristin

    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!

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