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
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!!
Karen says
This looked amazing (even mine did), but, sorry to say, it was just wet and bland. I followed the recipe exactly, except I used 2 boxes of stuffing (one did not come close to covering the top of a 9×13 dish), and the chicken breasts took an extra 20 minutes til they were cooked. I have deleted the recipe from my notes.
;(
Kristin says
Oh bummer! Sorry to hear you didn’t enjoy this!
Bill zielke says
Sounds Great! Will add some onions and celery (cook a bit in butter) like turkey dressing!
Kristin says
Great idea! Hope you enjoy!