Easy Chicken and Stuffing Casserole
By Beth Kaminski ·
This chicken and stuffing casserole turns cooked chicken and a box of stuffing mix into a comforting family dinner. The filling is creamy and packed with vegetables, while the topping has golden edges and a soft center. Rotisserie chicken makes the prep especially quick.
A Cozy Dinner With Pantry Shortcuts
This casserole works because the filling and topping are prepared separately before baking. Condensed soup gives the chicken mixture enough body to stay creamy without turning soupy. Sour cream adds a little tang, and a modest amount of milk loosens the sauce so it coats the chicken and vegetables. Moistening the stuffing before adding it helps prevent dry patches on top.
Use a standard 9-by-13-inch baking dish rather than a smaller, deeper dish. The wider surface gives you more golden stuffing and helps the center heat evenly. Covering the casserole for the first part of baking keeps the topping from drying out before the filling is hot.
Ingredient Tips and Substitutions
- Chicken: Rotisserie chicken, leftover roast chicken, or gently poached chicken all work. Remove the skin and bones, then shred or chop the meat into bite-size pieces.
- Stuffing mix: Use one 6-ounce box of seasoned dry stuffing mix. Skip the package preparation instructions; the broth and butter listed here provide the moisture it needs.
- Vegetables: A frozen blend of peas, carrots, corn, and green beans is convenient. Thaw and drain it well so excess water does not thin the filling.
- Condensed soup: Cream of mushroom or cream of celery can replace the cream of chicken soup in the same amount. Use it straight from the can, without adding the water suggested for soup.
- Seasoning: Stuffing mix and condensed soup already contain salt. Low-sodium broth helps keep the finished casserole balanced.
Make-Ahead and Leftovers
You can assemble the chicken filling in the baking dish, cover it, and refrigerate it for up to 24 hours. Keep the dry stuffing separate and moisten it just before baking. A cold filling may need an additional 10 to 15 minutes under foil; check that the center reaches 165°F before serving.
Refrigerate leftovers in a covered container within 2 hours and use within 3 to 4 days. Reheat covered portions in a 350°F oven or in the microwave until the center reaches 165°F. Freeze cooled portions for up to 3 months, then thaw overnight in the refrigerator before reheating. The stuffing will soften after storage.
Can I use raw chicken?
No. This recipe is timed for fully cooked chicken. Raw chicken would release additional liquid and may not cook evenly beneath the stuffing.
Should the stuffing be cooked first?
No. Simply moisten the dry mix with the broth and melted butter. It finishes cooking on top of the casserole.
How do I know the casserole is ready?
Look for bubbling sauce around the edges and golden stuffing on top. An instant-read thermometer inserted into the center of the filling should register 165°F.
What should I serve alongside it?
A green salad, steamed broccoli, or roasted green beans adds a fresh vegetable side without much extra work.
Recipe
Easy Chicken and Stuffing Casserole
By Beth Kaminski · American
- Prep
- 15 min
- Cook
- 45 min
- Total
- 1 hr
- Serves
- 6
- Level
- Easy
Ingredients
- 1 tsp unsalted butter, softened, for greasing the baking dish
- 10½ oz condensed cream of chicken soup, undiluted (1 can)
- ½ cup sour cream
- ½ cup milk
- ¼ tsp black pepper
- 4 cups cooked chicken, shredded or chopped
- 2 cups frozen mixed vegetables, thawed and drained well
- 6 oz seasoned dry stuffing mix (1 box)
- 1½ cups low-sodium chicken broth
- 4 tbsp unsalted butter, melted
Method
- 1
Preheat the oven to 375°F with a rack in the center.
- 2
Grease a 9-by-13-inch baking dish with the softened butter.
- 3
Whisk the condensed soup, sour cream, milk, and black pepper in a large bowl until evenly combined.
- 4
Fold the cooked chicken and thawed, well-drained vegetables into the sauce until coated.
- 5
Spread the chicken mixture in an even layer in the prepared baking dish.
- 6
In a separate bowl, toss the dry stuffing mix with the chicken broth and melted butter until evenly moistened; let stand for 5 minutes.
- 7
Distribute the moistened stuffing evenly over the chicken mixture without pressing it down.
- 8
Cover the baking dish with foil and bake for 25 minutes.
- 9
Remove the foil and bake for 15 to 20 minutes more, until the stuffing is golden, the edges are bubbling, and the center of the filling registers 165°F on an instant-read thermometer.
- 10
Let the casserole rest for 5 minutes before serving.
Let the casserole stand for a few minutes before scooping so the creamy filling settles. Serve it with a green salad or a favorite vegetable side.
