The Cookin Chicks

  • Home
  • About Kristin
  • Recipe Index
  • Contact
menu icon
go to homepage
  • Home
  • About Kristin
  • Recipe Index
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Home
    • About Kristin
    • Recipe Index
    • Contact
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×
    Home » Recipes » Casseroles

    Chicken and Stuffing Casserole

    Published: Oct 6, 2022 by Kristin · This post may contain affiliate links. · 138 Comments

    FacebookTweetPinEmail
    Jump to Recipe

    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!

    chicken and stuffing casserole baked and ready to eat

    Want to save this recipe?

    Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!

    Please enable JavaScript in your browser to complete this form.
    Loading

     

    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!

    a scoop of chicken stuffing bake ready to serve

    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

    all the ingredients needed to make chicken and stuffing casserole

     

    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.

    chicken, vegetables, sour cream, and cream of chicken soup topped with chicken stuffing

    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!

    cut up chicken combined with sour cream, cream of chicken soup, seasonings, and vegetables in a pan

    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!

     

    Want to save this recipe?

    Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!

    Please enable JavaScript in your browser to complete this form.
    Loading
    chicken and stuffing casserole baked and ready to eat

    Chicken and Stuffing Casserole Recipe

    Recipe by: Kristin
    A quick to prepare, budget friendly, family approved casserole that feeds tons! An all in one meal, this is a hit!
    3.88 from 219 votes
    Prevent your screen from going dark
    Print Recipe Pin Recipe Rate this Recipe
    Prep Time 10 minutes mins
    Cook Time 30 minutes mins
    Total Time 40 minutes mins
    Course Main Course
    Servings 6
    Calories 185 kcal

    Equipment

    • Mixing Bowls
    • 9x13 baking pan
    • Garlic Press

    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

    Calories: 185kcalCarbohydrates: 17gProtein: 20gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 56mgSodium: 318mgPotassium: 614mgFiber: 3gSugar: 0.3gVitamin A: 4123IUVitamin C: 10mgCalcium: 50mgIron: 1mg
    Tried this recipe?Mention @TheCookinChicks or tag #TheCookinChicks!

    Recipe updated 10/6/2022

     

    More Casseroles

    • a one pan meal with simple ingredients.
      Chicken Tater Tot Casserole
    • a baked one pan meal with fresh summer vegetables, shredded meat, and stuffing.
      Chicken Zucchini Casserole
    • a baked rice a roni chicken casserole in a white pan.
      Rice a Roni Chicken Casserole
    • a plate of dinner using simple ingredients from a one pan meal.
      Pork Chop and Rice Casserole
    FacebookTweetPinEmail

    Comments

    1. Sheri says

      May 04, 2025 at 6:14 pm

      4 stars
      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.

      Reply
      • Kristin says

        May 05, 2025 at 11:55 am

        Ohhh yum! Such a classic! I love this recipe for good comfort food!

        Reply
    2. Mark says

      May 03, 2025 at 11:56 pm

      5 stars
      We really enjoyed this recipe, quite easy to make and tasty!

      Reply
      • Kristin says

        May 05, 2025 at 11:55 am

        Yay!! Glad you enjoyed! It sure is one of my favorites!

        Reply
    3. Ruth R says

      March 22, 2025 at 2:05 pm

      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.

      Reply
      • Kristin says

        March 23, 2025 at 12:22 pm

        Oh bummer! Hope it still turned out okay!!

        Reply
    4. Jessica Harpel says

      January 13, 2025 at 12:50 pm

      Hello!

      Could I use leftover shredded rotisserie chicken and fresh veggies? If so, would I change the cook time at all?

      Reply
      • Kristin says

        January 13, 2025 at 2:03 pm

        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!

        Reply
    5. Mich says

      December 13, 2024 at 2:35 pm

      5 stars
      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.

      Reply
      • Kristin says

        December 14, 2024 at 12:15 pm

        Love that idea! Such a great way to use up that extra turkey! Enjoy!

        Reply
    6. Kristin says

      September 24, 2024 at 2:26 pm

      5 stars
      So yummy!

      Reply
    7. Leigh says

      August 30, 2021 at 6:24 pm

      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.

      Reply
      • Kristin says

        August 31, 2021 at 9:53 am

        Yay! Hope you enjoy! I have made it using whole breasts, diced, and shredded, so hopefully you enjoyed it!

        Reply
      • Paula Atkinson says

        May 05, 2024 at 3:02 am

        It says in the ingredients list to dice the chicken breasts.

        Reply
        • Kristin says

          May 06, 2024 at 11:10 am

          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

          August 26, 2024 at 9:43 pm

          5 stars
          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

          August 27, 2024 at 11:50 am

          Yay!! Love hearing this! Glad you enjoyed!!

    8. Leona says

      March 04, 2021 at 11:19 am

      What else do you have with it rice?

      Reply
      • Kristin says

        March 05, 2021 at 9:40 am

        I typically serve a side salad, veggie, or fruit salad with this! Rice would work too!

        Reply
        • Irene M. Petrovich says

          February 05, 2025 at 5:55 pm

          can this be frozen?

        • Kristin says

          February 06, 2025 at 10:53 am

          Absolutely! Both before cooked and after cooked, this meal freezes perfectly!

    9. Megan says

      September 28, 2020 at 9:44 am

      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?

      Reply
      • Kristin says

        September 28, 2020 at 1:10 pm

        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!!

        Reply
    10. Christine says

      September 07, 2020 at 10:18 am

      Can you freeze this casserole before baking?

      Reply
      • Kristin says

        September 08, 2020 at 11:20 am

        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!

        Reply
      • Jewell says

        November 16, 2024 at 12:08 pm

        Can you make this the day before and refrigerate until the next day if I make it in a nonstick pan.

        Reply
        • Kristin says

          November 16, 2024 at 3:25 pm

          Absolutely! Just add a few minutes to the cook time if its chilled and keep it covered in the refrigerator!

    11. Hotchilidog says

      August 02, 2020 at 10:32 am

      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.

      Reply
      • Kristin says

        August 03, 2020 at 9:29 am

        Great idea! That works great too!

        Reply
      • Amy says

        March 23, 2024 at 5:36 pm

        4 stars
        I recommend cooking the chicken in a skillet first. I almost served my family raw chicken. otherwise, very tastey.

        Reply
        • Kristin says

          March 24, 2024 at 12:09 pm

          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.

    12. Ellyn Bobick says

      June 11, 2020 at 4:41 pm

      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.

      Reply
      • Kristin says

        June 12, 2020 at 10:39 am

        Yay!! Glad you enjoyed!! LOVE the idea of using fried onions too, yum!

        Reply
    13. Joan Schaller-Bauer says

      February 18, 2020 at 4:19 pm

      This sounds fantastic with some tweaking for more flavor!!! Thanks!

      Reply
      • Kristin says

        February 18, 2020 at 5:11 pm

        Hope you enjoy!

        Reply
    14. Mary Ann says

      February 08, 2020 at 4:24 am

      Should this be covered before baking?

      Reply
      • Kristin says

        February 08, 2020 at 9:32 am

        Nope, no need to cover before baking! Enjoy!

        Reply
        • Corilla Allen says

          July 14, 2024 at 5:18 pm

          5 stars
          I forgot the sour cream!! Sure hope it’s tastey!

        • Kristin says

          July 15, 2024 at 8:16 am

          Oh no! It should still be okay because of the cream of chicken soup added, however, keep me posted! Hope you all enjoyed!

    15. Pat says

      February 06, 2020 at 12:12 pm

      Do I have to dilute the can of soup with water?

      Reply
      • Kristin says

        February 06, 2020 at 3:57 pm

        Nope, no need to dilute or use water!

        Reply
    16. john mond says

      January 18, 2020 at 3:06 pm

      can leftovers be frozen? I cook for only me.

      Reply
      • Kristin says

        January 20, 2020 at 7:56 am

        Absolutely! Or you can cut the recipe in half! Enjoy!

        Reply
    17. Alicia says

      August 20, 2019 at 12:07 pm

      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.

      Reply
      • Kristin says

        August 20, 2019 at 1:07 pm

        Oh yum! I love the addition of cranberries you add!! Hope you enjoy!!

        Reply
    18. Ronnie says

      April 13, 2019 at 3:23 am

      5 stars
      Fantastic meal

      Reply
      • Kristin says

        April 14, 2019 at 7:34 am

        So glad you enjoyed it!!

        Reply
    19. Karen says

      March 26, 2019 at 5:19 pm

      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.
      ;(

      Reply
      • Kristin says

        March 27, 2019 at 12:42 pm

        Oh bummer! Sorry to hear you didn’t enjoy this!

        Reply
    20. Bill zielke says

      March 19, 2019 at 2:59 pm

      5 stars
      Sounds Great! Will add some onions and celery (cook a bit in butter) like turkey dressing!

      Reply
      • Kristin says

        March 19, 2019 at 5:40 pm

        Great idea! Hope you enjoy!

        Reply
    21. Stephania says

      January 13, 2019 at 9:58 pm

      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

      Reply
      • Kristin says

        January 14, 2019 at 9:41 am

        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!

        Reply
    22. Elly says

      January 05, 2019 at 6:11 am

      Do you shred chicken or cut it into pieces?

      Reply
      • Kristin says

        January 06, 2019 at 11:49 am

        Cut the chicken into pieces, it goes in raw and cooks once assembled! Enjoy!!

        Reply
    23. Wayne says

      August 31, 2018 at 7:52 pm

      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.

      Reply
      • Kristin says

        September 01, 2018 at 3:43 pm

        Oh bummer! You can always add flavor by tweaking the amount of spices/seasonings! Bummer it wasn’t a hit though!

        Reply
    24. Betty epperley says

      August 15, 2018 at 12:53 pm

      Does one use “raw “ chicken or need to cook first…???

      Reply
      • Kristin says

        August 16, 2018 at 2:27 pm

        Yes, raw chicken, you will cook it once assembled!

        Reply
    25. Donna says

      August 10, 2018 at 9:06 am

      Can I use thin cut chicken breast?

      Reply
      • Kristin says

        August 10, 2018 at 5:27 pm

        Absolutely!!

        Reply
    26. Tod says

      June 30, 2018 at 12:50 pm

      I do a quick sear a chicken on the pan they cut them in chunks

      Reply
      • Kristin says

        July 01, 2018 at 10:04 am

        Sounds tasty!

        Reply
    27. Heather says

      June 29, 2018 at 5:55 pm

      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!!

      Reply
      • Kristin says

        July 01, 2018 at 10:04 am

        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!

        Reply
    28. Teri says

      June 14, 2018 at 9:54 am

      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!

      Reply
      • Kristin says

        June 15, 2018 at 2:37 pm

        Hope you enjoy!!

        Reply
    29. Anonymous says

      November 16, 2016 at 7:39 pm

      Cook time was way off, took over an hour

      Reply
      • Kristin says

        November 18, 2016 at 3:18 pm

        Oh no! Sorry about that! Hope it was a hit though!!

        Reply
    30. VALERIE VALICENTO says

      November 15, 2016 at 9:16 am

      Would you do anything different to this recipe if you use homemade stuffing?

      Reply
      • Kristin says

        November 15, 2016 at 1:12 pm

        Nope, just prepare stuffing and place on top prior to baking!! Enjoy!

        Reply
    31. Marianne says

      November 13, 2016 at 10:34 pm

      Can you use the precooked deli roaster chickens foundin the grocery store and shred or chop them up?

      Reply
      • Kristin says

        November 14, 2016 at 5:38 am

        Definitely! Just take some cooking time off since the chicken is cooked already!

        Reply
    32. Tammy says

      October 22, 2016 at 4:26 pm

      This is so easy and delicious

      Reply
      • Kristin says

        October 23, 2016 at 4:09 pm

        So glad you enjoyed it!!

        Reply
    33. Jana says

      September 27, 2016 at 1:01 pm

      Can I make this up a couple of hours before and then bake it when ready?

      Reply
      • Kristin says

        September 28, 2016 at 1:20 pm

        Yep!! That is typically what I do and it works great! Enjoy!

        Reply
    34. David Brett says

      September 22, 2016 at 5:34 am

      Make that thick enough to sit on a plate with other foods.

      Reply
    35. David Brett says

      September 22, 2016 at 5:32 am

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

      Reply
      • Kristin says

        September 26, 2016 at 6:35 am

        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!!

        Reply
    36. Jessica says

      September 20, 2016 at 12:00 pm

      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?

      Reply
      • Kristin says

        September 26, 2016 at 6:33 am

        I did that once and it worked out great!! Hope you enjoy!

        Reply
    37. ruth says

      July 05, 2016 at 8:40 am

      hi what is ‘stove top stuffing’ in uk please?

      Reply
      • Kristin says

        July 05, 2016 at 9:00 am

        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/

        Reply
    38. Erin OHalloran says

      March 21, 2016 at 4:20 am

      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

      Reply
      • Kristin says

        March 21, 2016 at 6:26 am

        Great idea! I bet that’s great too!!

        Reply
    39. Nancy Baker says

      January 30, 2016 at 12:17 pm

      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.

      Reply
      • Kristin says

        February 03, 2016 at 7:56 am

        That’s great that you tweaked this to make it lactose intolerant friendly!! Its definitely a yummy recipe!!

        Reply
    40. Lynette says

      January 24, 2016 at 11:50 am

      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.

      Reply
      • Kristin says

        January 24, 2016 at 2:25 pm

        Oooooo that sounds wonderful! I will need to try your variations soon!!

        Reply
    41. Susan says

      January 18, 2016 at 4:48 pm

      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.

      Reply
      • Kristin says

        January 24, 2016 at 2:27 pm

        Great idea!

        Reply
    42. Yankee Mark says

      December 19, 2015 at 12:59 pm

      I’ve been making this for years, since the recipe is right on the back of the Stove Top Stuffing box.

      Reply
      • Kristin says

        December 20, 2015 at 9:50 am

        Nice! Yep, the original recipe is on the back, however, this one has been changed slightly. Both are great though, thanks!

        Reply
    43. Jacky says

      November 27, 2015 at 1:47 pm

      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

      Reply
      • Kristin says

        November 27, 2015 at 5:09 pm

        Awwww, I am so glad it was a hit!! Good job!! Hope you had a wonderful Thanksgiving!!

        Reply
    44. Nancy says

      November 19, 2015 at 10:25 am

      can you use canned mixed vegetables instead of frozen

      Reply
      • Kristin says

        November 19, 2015 at 3:58 pm

        Sure! That would work just as good!

        Reply
    45. James says

      October 25, 2015 at 9:08 pm

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

      Reply
      • Kristin says

        October 26, 2015 at 6:06 am

        No problem! Shredding would definitely be difficult without cooking, hehe!! Hope you enjoy this!!

        Reply
    46. James says

      October 25, 2015 at 9:04 pm

      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

      Reply
    47. Nettie says

      September 18, 2015 at 2:44 pm

      Looks delicious!

      Reply
      • Kristin says

        September 19, 2015 at 11:12 am

        Thanks! It definitely is a favorite in my house 🙂

        Reply
    48. Jan Weisman says

      September 06, 2015 at 12:34 am

      Can’t wait to receive all of your interesting recipes!

      Reply
      • Kristin says

        September 06, 2015 at 8:41 am

        Hope you enjoy them 🙂

        Reply
    49. sheri says

      July 26, 2015 at 7:49 am

      Do you use raw chicken or are you cooking it first?
      Thanks.

      Reply
      • Kristin says

        July 26, 2015 at 11:06 am

        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!!

        Reply
    50. Kelly says

      July 23, 2015 at 3:03 pm

      i dont have sour cream, will it be okay without it?

      Reply
      • Kristin says

        July 23, 2015 at 4:13 pm

        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 🙂

        Reply
    51. Ruth says

      July 22, 2015 at 5:58 pm

      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.

      Reply
      • Kristin says

        July 23, 2015 at 7:59 am

        You are so welcome! Glad they enjoyed it!!!

        Reply
    52. Mercedes says

      July 15, 2015 at 10:58 pm

      Do you cook the chicken before

      Reply
      • Kristin says

        July 16, 2015 at 7:45 am

        Nope, it is uncooked until entire casserole is assembled and placed in oven 🙂

        Reply
    53. Anonymous says

      July 15, 2015 at 9:50 am

      salut coucou super

      Reply
    54. Melissa says

      July 13, 2015 at 2:01 pm

      Do you cook the stuffing first?

      Reply
      • Kristin says

        July 13, 2015 at 3:12 pm

        Yes, you cook it according to package directions before adding it to this casserole 🙂

        Reply
    55. Frances says

      July 04, 2015 at 5:16 pm

      Absolutely delicious!!!! Easiest recipe ever!!!

      Reply
      • Kristin says

        July 04, 2015 at 8:35 pm

        Glad you enjoy it as much as my family 🙂
        Happy Fourth!!

        Reply
    56. Shelley says

      June 27, 2015 at 11:11 am

      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!!

      Reply
      • Kristin says

        June 29, 2015 at 7:52 am

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

        Reply
    57. wanda says

      June 15, 2015 at 1:31 pm

      Can you use pork stuffing in it i dontbhave chicken stuffing

      Reply
      • Kristin says

        June 16, 2015 at 8:17 am

        Yep!! Whichever you have on hand will work great!!

        Reply
    58. Leslie says

      May 31, 2015 at 3:19 pm

      How big is a package of stove top? I bought the one in a cylinder can!!

      Reply
      • Kristin says

        May 31, 2015 at 7:08 pm

        I use the 6 oz packages 🙂

        Reply
    59. Susan says

      April 14, 2015 at 9:39 pm

      Do you cook the frozen veggies first ??

      Reply
      • Kristin says

        April 15, 2015 at 7:24 am

        Nope, no need to cook them first, simply add them in frozen 🙂

        Reply
    60. Jeanette says

      March 24, 2015 at 7:41 am

      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.

      Reply
      • Kristin says

        March 24, 2015 at 12:14 pm

        Awww thanks!! Welcome to the page! So glad you connected with us and enjoy it!!

        Reply
    61. patty says

      January 08, 2015 at 3:10 pm

      I added little mozzarella into the chicken mixture added stuffing than topped it with rolled out crescent . Yum

      Reply
      • Kristin says

        January 09, 2015 at 1:20 pm

        Yum is right! That sounds delicious!!

        Reply
    62. NANA Dee S. says

      January 07, 2015 at 2:43 pm

      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!!

      Reply
      • Kristin says

        January 07, 2015 at 3:44 pm

        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 🙂

        Reply
    63. Marye says

      January 07, 2015 at 1:02 pm

      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

      Reply
      • Kristin says

        January 07, 2015 at 1:10 pm

        Ooooo that sounds AMAZING!!! Great ideas, I will have to try that next time, 🙂

        Reply
        • Jeanie CCopple says

          July 31, 2024 at 5:24 pm

          5 stars
          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

          August 02, 2024 at 9:08 am

          Yay!! Love hearing this and great idea on the canned chicken!

    Trackbacks

    1. This Chicken And Stuffing Casserole Should Be On Your Weekly Meal Plan - WELCOME TO DR ADAS BLOG says:
      February 19, 2019 at 8:59 am

      […] Delicious stuffing should be enjoyed year-round, and this chicken and stuffing casserole from The Cookin’ Chicks is the perfect vehicle for […]

      Reply
    2. Foodies Network » Chicken & Stuffing Casserole says:
      January 8, 2015 at 12:02 pm

      […] Chicken & Stuffing Casserole […]

      Reply
    3.88 from 219 votes (206 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Welcome to The Cookin' Chicks…I am so glad you've stopped by! I am Kristin, a busy mom of 3, a wife, and a family chef! There are three things that motivate me each day - Family, Faith, and FOOD! I, along with the occasional help of friends and family, want to share my food creations with you! So, I invite you to join me around my dinner table through the recipes that I will share with you here. I hope you will enjoy the journey as much as I do!

    More about me →

    Summertime recipes

    • Best Ever Juicy Burgers
    • Cilantro Lime Grilled Chicken
    • Ultimate Potato Salad
    • a tropical Island themed dessert with simple ingredients.
      Hawaiian Cheesecake Salad
    • cold pasta salad served in a glass bowl
      Chicken Bacon Ranch Pasta Salad
    • a refreshing BBQ side dish with vibrant colors and flavors.
      Mexican Street Corn Coleslaw

    Popular Recipes

    • Ultimate Chicken Casserole
    • French Onion Rice
    • Strawberry Pretzel Salad
    • an up close view of biscuits and gravy breakfast casserole
      Biscuits and Gravy Breakfast Casserole

    Footer

    ↑ back to top

    Legal

    • Privacy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • About Me

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2025 The Cookin Chicks

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.