This easy chicken and stuffing casserole is a creamy one-dish dinner made with Stove Top stuffing, tender chicken, and a rich sauce. It's perfect for busy weeknights, easy to throw together, and always a hit with the whole family!
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)
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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.
- Shortcut-Friendly: Using Stove Top stuffing keeps this casserole quick, simple, and full of classic flavor.
- Kid-Approved: A family favorite that's been requested in our house for years.
Chicken and stuffing casserole is a classic comfort food made with chicken, stuffing mix, and a creamy sauce baked together in one dish. This version is similar to a chicken pot pie, but with a savory stuffing topping instead.
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 and Stuffing Casserole
Step 1. In a large bowl, combine the diced chicken, cream of chicken soup, sour cream, vegetables, kosher salt, black 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, golden brown, 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.
Want an easy sheet pan dinner option? My ranch chicken with green beans and potatoes is another family favorite!
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 with aluminum foil, 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 a smaller dish 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.
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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
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!