This easy chicken and stuffing casserole is a creamy, one-dish dinner made with Stove Top stuffing, tender chicken, and simple ingredients like cream of chicken soup and sour cream. It's a classic family favorite, even picky eaters and non-casserole lovers go back for seconds. Perfect for busy weeknights, this comforting recipe comes together quickly with minimal prep.
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.
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
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!!