Chicken and Stuffing Casserole: Easy Recipe
Cozy Weeknight Dinner Casseroles.
A comforting and easy chicken and stuffing casserole that feels like a hug in a dish, perfect for busy weeknights.
I remember one rainy afternoon, the kids were restless and I just felt... tired. I didn't want a complicated dinner. I just wanted something that felt like a warm blanket. I pulled out a few simple things from the pantry and put this together. Seeing my family's faces light up as they took their first bites—that quiet, happy moment—is why I cook. This dish isn't fancy, but it’s full of love. And that’s what matters.
Why This Casserole Feels Like Home
- •It’s the ultimate comfort food, perfect for a chilly day.
- •So easy to put together, even on a busy weeknight.
- •Uses simple, inexpensive pantry staples you probably already have.
- •The creamy chicken base and savory stuffing top are a perfect match.
- •It’s a complete meal in one dish, especially with veggies mixed in.
- •The whole house smells absolutely amazing while it bakes.
Wow, this was just what our family needed. It came together so quickly, and everyone, even my picky eater, asked for seconds. It tastes like something that should have taken hours to make. We'll be making this again and again.
Essential Ingredient Guide
- Cooked Chicken: A store-bought rotisserie chicken is my secret weapon here. It saves so much time and is already seasoned and tender. Leftover cooked chicken works beautifully too.
- Cream of Chicken Soup: This is the heart of the creamy, savory base. It creates that classic casserole flavor and texture. Don’t knock it 'til you try it; it just works.
- Boxed Stuffing Mix: So simple, yet so perfect. It provides that herby, toasty, bread-crumb topping with almost no effort. Any classic brand will do the trick.
- Sour Cream: This adds a subtle tang and extra creaminess that balances the richness of the soup. It makes the filling feel a little more special and homemade.
Complete Cooking Process
- Grab a big bowl. It’s always better to have more room than you need.
- Add in the shredded chicken, the can of soup, the sour cream, and the seasonings.
- Stir it all together gently. You want everything coated but not overworked. This is where you'd fold in your veggies if you're using them.
- In another bowl, empty the stuffing mix.
- Drizzle the melted butter over it and give it a quick toss.
- Pour in the warm broth and stir just until it’s all moistened. The key is a light touch to keep it from getting dense.
- Spread the chicken mixture into your baking dish, making an even layer.
- Spoon the stuffing mixture right on top. I like to leave it a little rustic and uneven.
- Pop it into the preheated oven and bake until it’s golden and bubbling. Pure comfort.
Your Questions Answered
→Can I use leftover turkey instead of chicken?
Absolutely! This is a wonderful recipe for using up leftover holiday turkey. It works perfectly.
→Can I make this casserole ahead of time?
Yes, you can. Assemble the entire casserole, cover it tightly, and refrigerate for up to 24 hours. You may need to add 5-10 minutes to the baking time since it will be cold.
→What can I use instead of cream of chicken soup?
Cream of mushroom or cream of celery soup are great substitutes and add a slightly different flavor. You can also make a simple homemade cream sauce with butter, flour, milk, and chicken broth.
→Can I freeze this casserole?
You can, but the texture of the stuffing might change a bit upon reheating. I'd recommend freezing the chicken base separately and then adding a fresh stuffing topping before baking for the best results.
Chicken and Stuffing Casserole: Easy Recipe
Make a delicious chicken and stuffing casserole! This easy recipe is perfect for weeknight dinners and special occasions. Comfort food made easy.
Timing
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Recipe Details
Ingredients
For the Chicken Filling
- 013 cups cooked, shredded chicken (rotisserie chicken works great!)
- 021 can (10.5 oz) cream of chicken soup
- 031 cup sour cream
- 041/2 teaspoon garlic powder
- 051/4 teaspoon black pepper
- 061 cup frozen mixed vegetables, thawed (optional)
For the Stuffing Topping
- 011 box (6 oz) chicken-flavored stuffing mix
- 021 cup chicken broth, warm
- 034 tablespoons unsalted butter, melted
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
In a large bowl, combine the shredded chicken, cream of chicken soup, sour cream, garlic powder, and black pepper. If you're using them, gently fold in the thawed mixed vegetables. Mix until everything is evenly coated.
Spread the chicken mixture evenly into the bottom of the prepared baking dish.
In a separate medium bowl, combine the dry stuffing mix with the melted butter. Toss it gently with a fork until the crumbs are coated.
Pour the warm chicken broth over the stuffing mix and stir just until moistened. You don't want to overmix it; it should be light and fluffy, not mushy.
Spoon the stuffing mixture evenly over the top of the chicken layer in the baking dish.
Bake, uncovered, for 25-30 minutes, or until the filling is hot and bubbly and the stuffing is golden brown and slightly crisp on top.
Let the casserole rest for 5-10 minutes before serving. This helps it set up a bit. Enjoy the warmth!
Notes & Tips
- 1Feel free to use low-fat sour cream and soup to lighten it up, but the texture might be slightly less rich.
- 2For a bit of crunch, you can add some water chestnuts to the chicken filling.
- 3Ensure your baking dish is at least 2 inches deep to hold everything without bubbling over.
Tools You'll Need
- •Use a rotisserie chicken to save a ton of time and add extra flavor.
- •Don't overmix the stuffing topping, or it can become dense and gummy.
- •Let the casserole rest for a few minutes after baking to allow the filling to set.
- •Feel free to add a cup of shredded cheddar cheese to the chicken mixture for an extra cheesy version.