Easy Chicken Stuffing Casserole

This casserole is basically comfort food in a pan — shredded chicken, creamy sauce, frozen veg, and that bready, buttery stuffing topping that gets crunchy in spots and impossibly soft in others. It’s not fancy, but it’s exactly the kind of thing you want on a sticky weeknight or for a lazy Sunday dinner that feeds everyone and leaves leftovers that taste even better.

My husband calls it “the casserole that fixes everything.” He’ll actually clear a plate for seconds before I’ve even finished distributing them. Our kiddo asks for the crunchy bits first, like it’s a treasure hunt, and once I brought it to a potluck and someone asked if I’d paid a caterer. Lies and praise, both true. It’s one of those recipes that snuck into rotation because it’s forgiving, fast, and feels like a hug after a long day.

Kitchen Talk

MORE EASY DINNER RECIPES...

DINNER

Spinach and Cheese Stuffed Shells

DINNER

Easy Greek Moussaka Recipe

DINNER

Quick Peanut Sauce Rice Noodles

DINNER

Wonton Char Siu Noodles

I once tried to make this “healthier” by turning the stuffing into breadcrumbs and baking them separately. It was dry and sad. The proper way? Use the actual stuffing mix, toss it with a little butter, and let it get those proud crunchy spots on top — that’s the good stuff. Also, I’m not above using a rotisserie chicken on a Tuesday night. The cream soup-thickener is a guilty pleasure, but swapping in a quick homemade white sauce works if you want slightly fewer canned things. Oh, and don’t skip a quick sauté of onion and celery if you have them — tiny flavor lift, big payoff.

Shopping Tips

– Protein: Rotisserie chicken is a total time-saver and tastes great; otherwise pick boneless skinless breasts or thighs and poach or roast them for shredding.
– Canned Goods: Look for low-sodium cream of chicken or mushroom if available; you can always add salt later.
– Dairy: A splash of milk or half-and-half softens the sauce — pick whatever you have on hand, whole milk makes it richer.
– Crunch Extras: Classic boxed stuffing mix is the fast option; seasoned mixes bring good flavor so you can skip extra herbs if using one.
– Frozen Aisle: Mixed vegetables keep texture and color without fuss — frozen peas and carrots or mixed veggies both work perfectly.

Prep Ahead Ideas

– Shred the chicken and keep it in an airtight container in the fridge for up to 2 days; that way assembly is 10 minutes.
– Mix the sauce (soup + milk + seasonings) ahead and refrigerate; bring to room temp before baking.
– Toast or melt butter into the stuffing mix and store separately so you can sprinkle it on right before popping the casserole into the oven. Use shallow, oven-safe containers for easy transfer.
– Morning-of: toss the frozen veg into a colander under warm water to speed thawing, or just stir them straight in — no shame in efficient defrosting.

✔Time-Saving Tricks

– Use shredded rotisserie chicken — instant protein, no cooking drama.
– Boxed stuffing mix skips breading and crumbling steps; toss with melted butter and sprinkle on top.
– One-dish baking: assemble in the same pan you’ll serve from to cut cleanup.
– Don’t rush the baking too much shorter than recommended; the stuffing needs time to crisp and the center to bubble.

✔Common Mistakes

– Adding too much liquid — I once dumped an extra half-cup of milk and ended up with a soggy top; fix: bake uncovered a bit longer to evaporate excess, or add a handful more stuffing crumbs on top.
– Not seasoning in layers — taste the sauce before it goes in. A little extra salt and pepper at assembly makes a huge difference.
– Overcooking the chicken — if you shred dry chicken you’ll notice; keep poaching gentle or use rotisserie.
– Skipping the butter on the stuffing — dry topping equals disappointment; a drizzle of butter or little blobs across the top makes it sing.

What to Serve It With

– A simple green salad with lemon vinaigrette for brightness.
– Steamed green beans or roasted Brussels sprouts to add crunch and color.
– Crusty bread or garlic bread for dunking (no shame).
– Quick pickled cucumbers to cut richness if you want something tangy.

✔Tips & Mistakes

– Use a 9×13 pan unless you love shallow casseroles; deeper pans need more time.
– Salt in small amounts as you go — it’s easier to add than take away.
– If the top browns too fast, tent with foil and finish baking.
– I once forgot to thaw the stuffing mix topping and the oven did the work — but don’t rely on that.

✔Storage Tips

Keep leftovers in an airtight container in the fridge for up to 3–4 days. Reheat in the oven at 350°F to keep the top from getting sad, or microwave individual portions if you’re impatient — the stuffing will be softer but still good. Cold? Totally edible. I’ve eaten it straight from the fridge for breakfast; no judgment here if you do too.

✔Variations and Substitutions

– Swap chicken for shredded turkey for post-holiday cleanup — it’s basically the same but somehow nicer.
– Use cream of mushroom instead of cream of chicken for earthier flavor.
– Make it vegetarian by swapping chicken for cubed, roasted cauliflower and using mushroom soup or a béchamel.
– If you want lighter: use Greek yogurt thinned with milk in place of some of the cream for tang and fewer calories.
– No boxed stuffing? Use crushed crackers or panko mixed with butter, but the seasoning will be different — add poultry seasoning or sage.

Frequently Asked Questions

Easy Chicken Stuffing Casserole

Cozy and comforting, this creamy chicken stuffing casserole comes together fast with pantry staples. It’s weeknight-friendly and crowd-pleasing.

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 15 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 50 minutes minutes

Servings: 6

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 3 cup cooked chicken shredded or chopped
• ▢ 21 oz condensed cream of chicken soup two 10.5-oz cans
• ▢ 1 cup sour cream
• ▢ 2 cup low-sodium chicken broth divided
• ▢ 6 tbsp unsalted butter melted, divided
• ▢ 6 oz seasoned stuffing mix dry
• ▢ 1.5 cup frozen mixed vegetables thawed and drained
• ▢ 0.5 cup yellow onion finely diced
• ▢ 0.5 cup celery chopped
• ▢ 0.75 tsp garlic powder
• ▢ 0.75 tsp poultry seasoning
• ▢ 1 tsp dried parsley
• ▢ 0.5 tsp black pepper freshly ground
• ▢ 0.5 tsp kosher salt adjust to taste

Instructions

Preparation Steps

• Heat oven to 350°F. Lightly butter a 9x13-inch baking dish with 1 tbsp of the melted butter.
• Warm 1.5 cups broth until steaming. Keep the remaining 0.5 cup broth at room temperature.
• Whisk condensed soup, sour cream, and 0.5 cup broth in a large bowl until smooth.
• Fold in chicken, onion, celery, mixed vegetables, garlic powder, poultry seasoning, parsley, pepper, and salt.
• Spread the chicken mixture evenly in the prepared baking dish.
• In another bowl, combine stuffing mix with 5 tbsp melted butter. Pour over 1.5 cups hot broth and stir to moisten.
• Let the stuffing rest 2 to 3 minutes, then fluff and scatter it evenly over the chicken layer.
• Cover with foil and bake 20 minutes. Uncover and bake 15 minutes more until bubbly and golden.
• Rest 5 minutes before serving so the filling sets.

Notes

Variation: Swap mixed vegetables for thawed green beans or chopped broccoli. For a cheesy twist, fold 1 cup shredded cheddar into the chicken layer. To make ahead, assemble up to the topping, cover, and refrigerate 1 day; add 5–10 minutes to bake time. Leftovers reheat well; store covered in the fridge up to 3 days.

This recipe is an original creation inspired by classic Easy Chicken Stuffing Casserole flavors. All ingredient ratios and instructions are independently developed.