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
Stephania says
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
Kristin says
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!
Elly says
Do you shred chicken or cut it into pieces?
Kristin says
Cut the chicken into pieces, it goes in raw and cooks once assembled! Enjoy!!
Wayne says
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.
Kristin says
Oh bummer! You can always add flavor by tweaking the amount of spices/seasonings! Bummer it wasn’t a hit though!
Betty epperley says
Does one use “raw “ chicken or need to cook first…???
Kristin says
Yes, raw chicken, you will cook it once assembled!
Donna says
Can I use thin cut chicken breast?
Kristin says
Absolutely!!
Tod says
I do a quick sear a chicken on the pan they cut them in chunks
Kristin says
Sounds tasty!
Heather says
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!!
Kristin says
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!
Teri says
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!
Kristin says
Hope you enjoy!!
Anonymous says
Cook time was way off, took over an hour
Kristin says
Oh no! Sorry about that! Hope it was a hit though!!
VALERIE VALICENTO says
Would you do anything different to this recipe if you use homemade stuffing?
Kristin says
Nope, just prepare stuffing and place on top prior to baking!! Enjoy!
Marianne says
Can you use the precooked deli roaster chickens foundin the grocery store and shred or chop them up?
Kristin says
Definitely! Just take some cooking time off since the chicken is cooked already!
Tammy says
This is so easy and delicious
Kristin says
So glad you enjoyed it!!
Jana says
Can I make this up a couple of hours before and then bake it when ready?
Kristin says
Yep!! That is typically what I do and it works great! Enjoy!
David Brett says
Make that thick enough to sit on a plate with other foods.