This Creamy Chicken and Stuffing Casserole is the ULTIMATE comfort food! A quick and easy casserole, this recipe is loaded with flavor and comes together fast, then bakes hands-off in the oven to bubbly perfection. Perfect for a filling weeknight meal, this casserole is loaded with tender chicken, a medley of vegetables, and the most delicious rich and savory stuffing topping.
Chicken Stuffing Casserole – The EASY Way!
Sometimes the best flavors are the most simple! This easy Chicken and Stuffing Casserole is no exception! We use just a few pantry/fridge basics and the results are a casserole so delicious, that despite the generous portions, didn’t even leave a crumb of leftovers for my family!
There is something warm and comforting about a creamy chicken casserole on a cool day, and this one doesn’t disappoint. Quick to make, with the best savory flavors, this casserole dominates the easy and delicious categories.
Just dump, mix and bake and you are on your way to a delicious dinner.
What I LOVE about this recipe:
- Semi-homemade– We use a combination of a few ready-to-go ingredients to make this recipe extra fast! Stove Top stuffing mix, cream of chicken soup and frozen mixed veggies drastically cut the prep time and pack the recipe full of flavor!
- Oh the flavor! Have I mentioned how rich, creamy, and delicious this is?! That stuffing topping is a hot commodity at the table!
- So fast- It just tastes like it took all day… really all you need is 5 minutes to get it to the oven and 20-30 minutes of bake time!
- Bakes hands off- After a few minutes to get the recipe prepped, it bakes with no babysitting needed so you can do what you need to do on a busy night.
- One Pan– You have got the chicken, stuffing and vegetables all nestled in one pan for less dishes and easy clean up!
- Comfort food at its finest– Creamy, savory, and rich, this chicken breast dinner checks every box for a true comfort food lover!
- Scales easily! You can easily double or triple the recipe if you need to feed a crowd.
What to Serve with Chicken Casserole
The best part of this dish is that you have your meat, veggies, and stuffing all in one dish. This casserole will make a filling dinner all in itself and doesn’t even require a side dish to be satisfying.
That said, I will add one or two easy sides most of the time just to make the casserole stretch farther. Here are a few of my go to sides for chicken and stuffing casserole
Side Dish Ideas
- Jiffy Corn Casserole– This is my all time favorite side dish and perfect for making with Chicken and Stuffing Casserole!
- Baked Asparagus– This simple veggie complements the flavors of the casserole well!
- Squash Casserole– Comfort food with comfort food!
- Tomato Basil Salad– This is an easy, kid friendly, classic
- Side Salad with Balsamic Vinaigrette– Take the extra 5 minutes to make the dressing… trust me!!
- Garlic bread– A family favorite, or try this pesto garlic bread for a fun twist!
You can choose one or add a few sides to make a wholesome, well rounded dinner.
Recipe Notes
This Creamy Chicken and Stuffing Casserole recipe is as simple as promised! Just a few minutes of prep for a family friendly meal.
In this section I am going to go through a few tips and tricks I use when making this recipe to get the absolute best and most delicious results.
Make sure to scroll to the bottom for the FULL recipe card.
Ingredients + Substitutions
- Shredded chicken – You can use any neutrally flavored shredded chicken in this recipe. I generally use rotisserie chicken, but you can also use shredded chicken breast in the chicken stuffing casserole, or a blend from the whole chicken. Leftover fried chicken can work well, or you can boil, roast, or grill chicken and shred it.
- Cream of chicken soup– Generally, I use Campbell’s Cream of Chicken soup. I think it adds great flavor and compliments the dish well. You can also use a homemade cream of chicken soup if you prefer, or substitute cream of mushroom soup.
- Sour cream– Classic sour cream is my preference, but greek yogurt, or light sour cream can also be used with good results.
- Chicken broth– You will need this both for the creamy chicken filling in the casserole, and to mix with the stuffing that tops the casserole, so make sure to divide it and don’t pour it all in at once! If you don’t have chicken broth on hand, you can use vegetable broth, beef broth, or use bullion to make broth.
- Frozen mixed vegetables- Another trick I like to use in this casserole is using frozen mixed veggies. It gives you a medley of vegetables ready to go with no chopping required! Also because they have been frozen, the vegetables don’t take long to become tender while baking.
- Stove Top stuffing mix (one 6oz package)- Stove Top stuffing is easy to use, tastes like classic stuffing and is readily available at almost any store, so it makes a great topper for the casserole. I used the chicken flavor to enhance the natural rich chicken flavor of the dish.
If you prefer not to use Stove Top, you can use any stuffing mix you prefer, or even make your own. I have had success with pepperidge farm, stouffer’s, store brand stuffing mix, and other varieties as well! - Butter– Salted or unsalted doesn’t change the taste much so just use what you have on hand.
Recipe Tips
- Thaw the veggies – You want to make sure to thaw the veggies before adding to the casserole. Although, you can add frozen vegetables right to the casserole, it is best to thaw them because the casserole takes significantly longer to cook when they are frozen.
My favorite ways to thaw them are to leave the vegetables for the casserole in the fridge the night before you want to use them to make the chicken and stuffing casserole, OR if you didn’t plan ahead, just microwave them a bit straight from the freezer until they are thawed. - One bowl and One pan– The beauty of this recipe is how easy the chicken and stuffing casserole is! To keep prep and clean up easy, just use one mixing bow to mix the casserole, then transfer to the casserole dish and use the same bowl to mix the stouffers stuffing topping and add that to the dish. That way you really only need to get one pan and one bowl dirty to make the recipe!
- Watch for the bubbly sides- You will know this Chicken and Stuffing Casserole is done when you see the edges of the casserole bubbling in the oven. There can be some variation on how long you need to cook the casserole based on how large of a casserole dish you use, how your oven is powered, the climate you live in and how cold the casserole is when it goes in the oven. Watching for the sides to all be bubbling is a tell-tell sign your chicken and stuffing casserole with vegetables is hot though out and ready to eat!
- Broil for an extra crispy top– If you like an extra golden brown and crispy top to your stuffing, you can turn the oven to broil the last 3-5 minutes of the cook time. Just keep a careful eye on it, because things go from perfect to burnt quickly when you are using broil!
Recipe Short Cuts
If you need to make this recipe, but are extra short on time, here are a few ideas that can help make this recipe even faster!
- Use rotisserie chicken– If you don’t have chicken on hand, a rotisserie chicken will be a great way to get wonderfully tender shredded chicken to use in the casserole.
- Mix in advance– You can mix up the entire casserole up to 24 hours in advance and store covered in the refrigerator until ready to bake. If you use this make-ahead casserole method, you may need to bake for an extra 10-15 minutes.
- Make as a freezer meal– Follow the instructions below to make Chicken and Stuffing Casserole with Vegetables as a freezer meal up to 6 months in advance.
Recipe Variations
If you love this recipe as much as we do and want some quick ways to change it up for variety, these little tips will do the trick!
- Chicken Broccoli Stuffing Casserole– Follow the recipe as directed, replacing mixed vegetables with broccoli florets. You can also add cheddar cheese to the mixture if you prefer a broccoli cheddar flavor.
- Cheesy Chicken and Stuffing Casserole– Mix up the chicken casserole mixture as directed and spread in the casserole dish. Top the casserole with either shredded cheddar cheese, or swiss cheese for something sharper. Add the stuffing mixture on top of the cheese and bake as directed.
- Crockpot Chicken and Stuffing Casserole– Make the recipe as directed except layer into a crock pot instead of a casserole dish. Once ready, cook covered on low for 3-4 hours or until the edges are bubbling.
Freezer Meal Instructions
Chicken and stuffing Casserole with Vegetables can be prepared as a freezer meal to make on another busy night, or give to a friend in need. For best taste, freeze up to 6 months.
- Combine the cream of chicken soup, sour cream, and 1/2 cup chicken broth. Then stir in the shredded chicken and mixed vegetables. Spread in the bottom of a 2.5 qt casserole dish.
- In a small bowl, combine the melted butter, remaining 1/4 cup broth, and stuffing and then spread over the top of the casserole.
- Tightly wrap the casserole dish in foil and plastic wrap.
- Freeze.
- Once ready to cook, allow casserole to thaw for 24-48 hours in the fridge.
- Bake as directed. The casserole may need an extra 10-15 minutes of cook time when cooking straight from the fridge.
Chicken and Stuffing Casserole Leftovers
If you have leftovers after making Chicken and stuffing Casserole with Vegetables, then it is your lucky day! They save and reheat well, and can make the start of another delicious dish.
To save leftovers, separate into meal sized portions and then place in an airtight container and store:
- in the refrigerator for 3-4 days
- in the freezer up to a month
Leftover Recipes
Here are a few ways to repurpose those leftovers and give them a delicious makeover!
- Chicken and stuffing stuffed peppers– Mix together the chicken casserole and stuffing topping. Slice sweet bell pepper in half and remove seeds and stem. Fill with the chicken mixture. Place in a casserole dish and pour a little broth or water in the bottom of the dish. Tightly cover with foil or lid and bake at 350˚F for 25-35 minutes or until the peppers are tender and the chicken is heated through.
- Chicken and stuffing grilled wrap– Mix together the chicken casserole and stuffing topping. On a large tortilla, spread with a thin layer of mayo. Scoop in a generous amount of the chicken and stuffing casserole and a slice of swiss cheese. Fold up wrap. In a skillet over medium high heat, grill each side with a little butter until golden brown. Serve with cranberry sauce for dipping.
More Easy Casserole Recipes
If you enjoyed this recipe, I really hope you will take a moment to grab a few more easy recipes for another busy night!
You can check out all of my Easy Dinner recipes here, or see a few of our readers favorite recipes below.
- Baked Cream of Mushroom Chicken
- Mississippi Chicken
- Creamy Swiss Chicken Casserole
- Beef and Mushroom Casserole
- One Pan Poppyseed Chicken Casserole
Chicken and Stuffing Casserole with Vegetables
Ingredients
- 3 cups shredded chicken
- 10 oz cream of chicken soup
- 1/2 cup sour cream
- 3/4 cup chicken broth, divided
- 12 oz frozen mixed vegetables, thawed
- 2 cups dry stuffing mix, (one 6oz package)
- 1/4 cup butter, melted
Instructions
- Preheat oven to 375˚F.
- Combine the cream of chicken soup, sour cream, and 1/2 cup chicken broth. Then stir in the shredded chicken and mixed vegetables. Spread in the bottom of a 2.5 qt casserole dish.
- In a small bowl, combine the melted butter, remaining 1/4 cup broth, and stuffing and then spread over the top of the casserole.
- Bake for 30-40 minutes until the edges are bubbly and the casserole is hot throughout.Optional: For an extra crispy stuffing topping, turn oven to broil for the last 3-5 minutes of baking time. Keep a close eye on it so that it does not burn.
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