This easy chicken and stuffing casserole is a creamy one-dish dinner made with tender chicken, Stove Top stuffing, cream of chicken soup, sour cream, and mixed vegetables. It’s perfect for busy weeknights, easy to throw together, and always a hit with the whole family.
This Stove Top chicken stuffing casserole is one of my go-to dinners when time is tight. Whether I use diced chicken breasts or leftover rotisserie chicken, it’s simple to prep ahead and pop in the oven when dinnertime rolls around.
Even people who aren’t usually casserole fans enjoy this one. The creamy chicken filling and savory stuffing topping make it hearty, budget-friendly, and perfect for family dinners, potlucks, or using up leftover chicken. If you love easy chicken casseroles like this, you'll also enjoy my Ultimate Chicken Casserole and Best Ever Chicken and Rice Casserole.
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, mixed vegetables
- 🥄 Texture: creamy chicken filling with a soft, savory stuffing topping
- 🥘 Method: baked in a 9×13 casserole dish
- 👨👩👧👦 Perfect For: busy weeknights, family dinners, potlucks
- ❄️ Make-Ahead Friendly: yes (refrigerate or freeze)
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Why You’ll Love this Recipe
- Easy: Made with simple pantry ingredients and just 10 minutes of prep.
- Quick: Dinner is ready in about 40 minutes, perfect for busy weeknights.
- One-Pan Meal: Chicken, creamy sauce, stuffing, and vegetables bake together for easy cleanup, just like in my stuffing topped chicken pot pie recipe.
- Budget-Friendly: Made with affordable ingredients like Stove Top stuffing, cream of chicken soup, and frozen vegetables.
- Shortcut-Friendly: Use rotisserie or leftover cooked chicken to save even more time.
- Family Favorite: Creamy, comforting, and always a hit with family and friends.
Chicken and stuffing casserole is a classic comfort food made with tender chicken, Stove Top stuffing, cream of chicken soup, and a creamy sauce baked together in one dish. This version is similar to a chicken pot pie but topped with savory stuffing instead of a pie crust.
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 recipe uses a 6-ounce box of chicken-flavored Stove Top stuffing mix for the best flavor and convenience. You can also use herb stuffing or my Old-Fashioned Homemade Stuffing if you prefer.
- Chicken: Use boneless, skinless chicken breasts cut into 1-inch pieces, or use rotisserie or leftover cooked chicken to save time. White meat, dark meat, or a combination all work well. If using cooked chicken, reduce the bake time to 15-20 minutes.
- Cream of Chicken Soup: Condensed cream of chicken soup creates the creamy sauce. Cream of mushroom or cream of celery soup can be substituted if desired.
- Sour Cream: Adds richness and helps create the creamy texture. Plain Greek yogurt can be substituted if needed.
- Mixed Vegetables: Frozen mixed vegetables are the easiest option and can be added straight from the freezer. Leftover cooked vegetables also work well.
- Chicken Broth (optional): Prepare the stuffing with chicken broth instead of water for even more savory flavor, if desired.
- Salt & Pepper: Season lightly and adjust to taste since the stuffing mix and condensed soup already contain salt.
- Garlic: Fresh minced garlic adds the best flavor, but jarred minced garlic works well for a quick shortcut.
Variations
This chicken stuffing casserole is easy to customize using what you have on hand.
- Swap the protein: Use rotisserie chicken, leftover cooked chicken, Thanksgiving turkey, or boneless chicken thighs. If using cooked meat, reduce the bake time to 15-20 minutes.
- Change the soup: Cream of mushroom or cream of celery soup are easy substitutes for cream of chicken soup.
- Add cheese: Sprinkle shredded cheddar, Colby Jack, or mozzarella over the stuffing before baking.
- Switch the vegetables: Use broccoli, green beans, peas, or your favorite frozen vegetable blend.
- Homemade option: Swap the boxed stuffing for my Old-Fashioned Homemade Stuffing or use homemade condensed soup.
How to Make Chicken and Stuffing Casserole
This easy chicken stuffing casserole comes together in just a few simple steps with a creamy chicken filling topped with savory Stove Top stuffing.
Step 1. In a large bowl, combine the diced chicken, cream of chicken soup, sour cream, frozen mixed vegetables, garlic, salt, and pepper.
Step 2. Stir until everything is evenly coated in the creamy sauce.
Step 3. Prepare the Stove Top stuffing according to the package directions.
Step 4. Spread the chicken mixture evenly into a greased 9×13-inch baking dish.
Step 5. Spoon the prepared stuffing evenly over the chicken mixture.
Step 6. Bake for about 30 minutes, or until the casserole is hot and bubbly, the stuffing is lightly golden, and the chicken reaches 165°F. Let rest for 5 minutes before serving.
Cooking Tips
These simple tips will help you make the best chicken stuffing casserole every time.
- Prepare the stuffing first: Preparing the stuffing before assembling the casserole helps create a soft, flavorful stuffing topping.
- Cut the chicken evenly: Dice the chicken into similar-sized pieces so it cooks evenly throughout the casserole.
- Season lightly: Stove Top stuffing and cream of chicken soup already contain salt, so taste before adding extra salt.
- Keep the stuffing moist: If the stuffing starts to brown too quickly, loosely cover the casserole with foil for the last 10 minutes of baking.
- Let it rest: Allow the casserole to rest for 5 minutes before serving so the creamy filling has time to set.
Want an easy sheet pan dinner option? My ranch chicken with green beans and potatoes is another family favorite!
Storage, Make-Ahead & Reheating
This chicken stuffing casserole stores and reheats well, making it a great option for meal prep or leftovers.
- Make Ahead: Assemble the casserole up to 24 hours in advance, cover tightly, and refrigerate. Add about 10 minutes to the bake time if baking straight from the refrigerator.
- Freeze: Freeze the baked or unbaked casserole for up to 3 months. Thaw overnight in the refrigerator before baking or reheating.
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat: Warm individual portions in the microwave, or cover and reheat the casserole in a 350°F oven until heated through. Remove the foil during the last few minutes if you’d like to crisp up the stuffing.
Serving Suggestions
This chicken stuffing casserole is hearty enough to enjoy on its own, but these easy side dishes make it a complete meal.
- Salad: A simple green salad adds a fresh, crisp contrast to the creamy casserole.
- Bread: Serve with my Buttery Bread Machine Dinner Rolls or Black Angus Cheesy Garlic Bread to soak up the creamy sauce.
- Vegetables: Pair it with Parmesan Roasted Brussels Sprouts or Lemon Garlic Asparagus for an easy vegetable side.
- Gravy: For an extra comforting meal, serve with a spoonful of homemade chicken gravy.
Chicken Stuffing Casserole FAQs
Yes! Rotisserie or leftover cooked chicken works great in this recipe and is a great time-saver. Since the chicken is already cooked, reduce the bake time to about 15-20 minutes, or until the casserole is hot and bubbly.
Absolutely! Fresh vegetables work just as well as frozen. Try diced carrots, broccoli, green beans, or peas. If using firmer vegetables like carrots or broccoli, chop them into small, bite-sized pieces so they become tender while the casserole bakes.
Chicken-flavored Stove Top stuffing is my favorite because it’s flavorful, convenient, and cooks perfectly every time. Herb stuffing also works well, or you can use my Old-Fashioned Homemade Stuffing if you’d rather make it from scratch.
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. For another comforting one dish meal, try my Chicken Broccoli Casserole.
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
Video
Ingredients
- 1 box chicken-flavored Stove Top stuffing mix 6-ounce box
- 1 ½ lbs boneless, skinless chicken breasts diced
- 1 can condensed 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 lightly grease a 9×13-inch baking dish.
- In a large bowl, combine the chicken, condensed cream of chicken soup, sour cream, frozen mixed vegetables, garlic, salt, and pepper.
- Spread the chicken mixture evenly into the prepared baking dish.
- Prepare the Stove Top stuffing according to the package directions.
- Spoon the prepared stuffing evenly over the chicken mixture.
- Bake for about 30 minutes, or until the chicken reaches 165°F and the casserole is hot and bubbly. Let rest for 5 minutes before serving.
Notes
- Chicken: Boneless chicken breasts, chicken thighs, rotisserie chicken, or leftover cooked chicken all work well. If using cooked chicken, reduce the bake time to 15-20 minutes.
- Stuffing: Chicken-flavored Stove Top stuffing is my favorite, but herb stuffing or homemade stuffing can also be used.
- Soup: Cream of mushroom or cream of celery soup can be substituted for cream of chicken.
- Vegetables: Frozen mixed vegetables can be added straight from the freezer. Fresh vegetables work too, just chop firmer vegetables into small pieces.
- Make Ahead: Assemble up to 24 hours in advance, cover, and refrigerate until ready to bake. Add about 10 minutes to the bake time.
- Freezer: Freeze baked or unbaked for up to 3 months. Thaw overnight in the refrigerator before baking or reheating.
Nutrition
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 🙂