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
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
Jessica Harpel says
Hello!
Could I use leftover shredded rotisserie chicken and fresh veggies? If so, would I change the cook time at all?
Kristin says
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!
Didy says
I love that you have a lot of casseroles.
Kristin says
Awww, can’t beat a good casserole! Let me know which ones you try and what you think!
Mich says
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.
Kristin says
Love that idea! Such a great way to use up that extra turkey! Enjoy!
Kristin says
So yummy!
Leigh says
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.
Kristin says
Yay! Hope you enjoy! I have made it using whole breasts, diced, and shredded, so hopefully you enjoyed it!
Paula Atkinson says
It says in the ingredients list to dice the chicken breasts.
Kristin says
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
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
Yay!! Love hearing this! Glad you enjoyed!!
Leona says
What else do you have with it rice?
Kristin says
I typically serve a side salad, veggie, or fruit salad with this! Rice would work too!
Irene M. Petrovich says
can this be frozen?
Kristin says
Absolutely! Both before cooked and after cooked, this meal freezes perfectly!
Megan says
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?
Kristin says
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!!
Christine says
Can you freeze this casserole before baking?
Kristin says
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!
Jewell says
Can you make this the day before and refrigerate until the next day if I make it in a nonstick pan.
Kristin says
Absolutely! Just add a few minutes to the cook time if its chilled and keep it covered in the refrigerator!
Hotchilidog says
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.
Kristin says
Great idea! That works great too!
Amy says
I recommend cooking the chicken in a skillet first. I almost served my family raw chicken. otherwise, very tastey.
Kristin says
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.
Ellyn Bobick says
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.
Kristin says
Yay!! Glad you enjoyed!! LOVE the idea of using fried onions too, yum!
Joan Schaller-Bauer says
This sounds fantastic with some tweaking for more flavor!!! Thanks!
Kristin says
Hope you enjoy!
Mary Ann says
Should this be covered before baking?
Kristin says
Nope, no need to cover before baking! Enjoy!
Corilla Allen says
I forgot the sour cream!! Sure hope it’s tastey!
Kristin says
Oh no! It should still be okay because of the cream of chicken soup added, however, keep me posted! Hope you all enjoyed!
Pat says
Do I have to dilute the can of soup with water?
Kristin says
Nope, no need to dilute or use water!
john mond says
can leftovers be frozen? I cook for only me.
Kristin says
Absolutely! Or you can cut the recipe in half! Enjoy!
Alicia says
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.
Kristin says
Oh yum! I love the addition of cranberries you add!! Hope you enjoy!!
Ronnie says
Fantastic meal
Kristin says
So glad you enjoyed it!!