Easy Chicken & Stuffing Casserole – Comfort Food Favorite!

Few dishes deliver that classic, cozy, straight-from-grandma’s-kitchen vibe quite like a Chicken & Stuffing Casserole. This simple, all-in-one bake is creamy, savory, and loaded with tender shredded chicken, comforting stuffing, and a rich sauce that ties it all together. It’s the definition of no-fuss comfort food — and it’s perfect for busy weeknights, holiday leftovers, or make-ahead family dinners.

This recipe uses pantry staples like boxed stuffing mix, cream of chicken soup, and rotisserie or pre-cooked chicken, making it an easy, budget-friendly meal that doesn’t skimp on flavor. Whether you’re feeding a crowd or just want to curl up with a warm plate of something hearty, this casserole hits the spot every time.

Ingredients Overview

This casserole relies on affordable, everyday ingredients that come together quickly and bake into something deeply satisfying.

Cooked Shredded Chicken

You’ll need about 3 cups of shredded or chopped cooked chicken:

• Rotisserie chicken is perfect for speed and flavor.

• Leftover roasted or poached chicken works great.

• For meal prep, you can batch-cook and freeze shredded chicken ahead of time.

Tip: Use a mix of white and dark meat for a richer texture.

Stuffing Mix

A boxed stuffing mix brings the herb flavor and soft, crumbly texture to this casserole.

• Choose chicken or savory herb flavor for best results.

• Both Stove Top and store-brand mixes work well.

Note: Prepare the stuffing according to package directions before layering.

Cream of Chicken Soup

This forms the creamy base of the casserole.

• Use one (10.5 oz) can of condensed cream of chicken soup.

• For extra depth, mix in a bit of sour cream or cream cheese.

Substitute: Cream of mushroom or celery soup can be used depending on preference.

Sour Cream or Greek Yogurt

Adds tang and richness to the filling.

• Use ½ cup for balance — not too heavy, but perfectly creamy.

• Greek yogurt offers a slightly lighter, high-protein option.

Chicken Broth

Loosens the soup mixture and prevents the casserole from drying out.

• Use ½ cup low-sodium chicken broth.

• Adjust based on how moist you like your casserole.

Optional Add-Ins

• Steamed veggies (peas, carrots, green beans)

• Sautéed onions or mushrooms

• Shredded cheddar or mozzarella

• French-fried onions or Ritz crackers on top for crunch

Step-by-Step Instructions

1. Preheat and Prep

• Preheat your oven to 350°F.

• Lightly grease a 9×13-inch baking dish with butter or nonstick spray.

2. Prepare Stuffing

• Cook the boxed stuffing according to package instructions.

• Fluff with a fork and set aside.

Shortcut: Use the microwave method on the box for fastest prep.

3. Mix the Creamy Filling

In a large bowl, combine:

• 3 cups shredded cooked chicken

• 1 can cream of chicken soup

• ½ cup sour cream or Greek yogurt

• ½ cup chicken broth

• Optional: 1–2 cups cooked vegetables or shredded cheese

Mix until well combined and creamy.

4. Layer the Casserole

In the baking dish:

• Spread the creamy chicken mixture in an even layer.

• Spoon the cooked stuffing over the top and gently spread to cover.

Optional: Drizzle with melted butter or sprinkle cheese on top for a golden finish.

5. Bake

• Bake uncovered at 350°F for 30–35 minutes, until hot and bubbly.

• Let sit for 5 minutes before serving to set slightly.

Tips, Variations & Substitutions

Pro Tips

• Moisture matters: If the casserole looks dry before baking, add an extra splash of broth or milk.

• Double up: Easily double the recipe for a crowd or make two and freeze one.

• Add crunch: Top with crushed crackers, toasted breadcrumbs, or crispy onions for texture.

Variations

• Thanksgiving Leftover Version: Use turkey instead of chicken and mix in leftover green bean casserole or cranberry sauce.

• Cheesy Chicken Bake: Stir shredded cheddar or mozzarella into the filling and sprinkle more on top before baking.

• Veggie-Packed: Add frozen mixed vegetables, sautéed spinach, or broccoli to boost nutrition.

Substitutions

• No cream soup? Mix 1 cup milk with 1 tbsp flour, 1 tbsp butter, and a dash of bouillon for a DIY substitute.

• Gluten-Free: Use gluten-free stuffing mix and soup.

• Dairy-Free: Use dairy-free sour cream and a cashew-based cream soup alternative.

Serving Ideas & Occasions

This cozy casserole is ideal for:

• Weeknight family dinners

• Potlucks and church suppers

• Meal trains or bringing to a neighbor in need

• Holiday leftover makeovers

• Make-ahead freezer meals

Pair with:

• A crisp green salad

• Steamed green beans or roasted carrots

• Dinner rolls or garlic toast

• A glass of iced tea or white wine

Nutritional & Health Notes

Chicken & Stuffing Casserole is rich and hearty, offering:

• Protein from chicken

• Complex carbs from stuffing

• Fat from the creamy base

Typical per serving (based on 6 servings):

• Calories: 450–550

• Protein: 25–30g

• Carbs: 30–40g

• Fat: 20–30g

To lighten it up:

• Use low-fat sour cream or Greek yogurt

• Choose reduced-sodium broth and soup

• Add extra veggies to increase fiber and volume

FAQs

Q1: Can I make this ahead of time?

A1: Yes! Assemble the casserole, cover, and refrigerate up to 24 hours before baking. Let sit at room temp for 15–20 minutes before baking.

Q2: Can I freeze this casserole?

A2: Yes. Assemble and freeze before baking. Thaw overnight in the fridge, then bake as directed. Or freeze baked portions for reheating.

Q3: Can I use raw chicken?

A3: No. The casserole relies on pre-cooked chicken to ensure proper texture and flavor. Bake or poach chicken first, or use rotisserie.

Q4: How do I make it more moist?

A4: Add an extra splash of broth or milk to the filling, and don’t overbake. Cover with foil for the first 20 minutes if needed.

Q5: Can I use leftover stuffing?

A5: Absolutely! Just use 3–4 cups of cooked stuffing in place of the boxed mix.

Q6: What can I use instead of cream of chicken soup?

A6: Use cream of mushroom or celery, or make a quick homemade version with butter, flour, milk, and bouillon.

Q7: Is this a good meal prep option?

A7: Yes — it stores well in the fridge for up to 4 days and reheats in the oven or microwave. Great for packed lunches, too.

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