By: Jill Mills Updated: Dec 20, 2024

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Made with shredded chicken, stuffing mix, and cream of chicken soup, this Chicken and Stuffing Casserole recipe has all the flavors of a chicken dinner in one pan. Easy to make with minimal hands-on time, this is the perfect dinner for busy weeknights!

A spoon in a baking dish of chicken and stuffing casserole

Nothing says easy family dinner quite like a casserole. This chicken and stuffing casserole is one of our favorites. It’s cozy comfort food in one pan, takes minimal effort to prepare, and the whole family loves it. Definitely a recipe you’ll want to make again and again!

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Just yummy. Luckily I had the ingredients. This one is perfect for pre-baked chicken.

– Lynn beam

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Why I Love This Chicken and Stuffing Casserole Recipe

I can’t say enough good things about this recipe! Here are a few specific things I love about it.

Like a chicken dinner (but easier). This casserole has all the flavors of a nice chicken dinner without all the work. Chicken, stuffing, veggies…it’s all in there!
So easy to make. This recipe uses box stuffing mix, cream of chicken soup, and shredded chicken. There’s minimal prep required to make any of it. Mostly it’s just combining ingredients, adding them to the pan, and popping them in the oven.
Great freezer meal. I often divide this recipe into two smaller pans and make one to freeze later. Or sometimes I’ll just make a double batch and keep one casserole in the freezer. It’s a great one to take to friends and family who are sick, grieving, or just had a baby as it’s a little different than the casseroles most people show up with.

If you’re looking for other easy chicken casseroles, check out my chicken pot pie casserole and chicken and rice casserole.

Overhead view of ingredients needed to make chicken and stuffing casserole

Recipe Ingredients

This easy chicken casserole is made with just a handful of ingredients, like broth, stuffing, and chicken. Scroll down to the recipe card below for the exact measurements.

Chicken broth – Vegetable broth will work as well. I like to use low-sodium broth.
Unsalted butter – I use unsalted butter to control the salt level in the casserole, as the broth and soup can be pretty salty on their own.
Stuffing mix – Any stove-top stuffing mix will work. Just make sure the package is 6 ounces as it does vary by brand.
Cream of chicken soup – Make sure to grab 10.75-ounce cans as some brands are changing the ounces in each can.
Sour cream – Adds a tanginess that helps to break up the richness of the soup.
Chicken – Cooked and shredded. You can use rotisserie chicken, leftover oven roasted chicken, or cook and shred some chicken breasts for the recipe.
Frozen vegetables – Any blend of frozen mixed vegetables will work.

How To Make Chicken and Stuffing Casserole

Here’s an overview of how to make this casserole. You can find the printable version of the instructions in the recipe card below.

Stuffing mix soaking in chicken broth in a bowl

Sour cream and cream of chicken soup in a bowl

Prep. Preheat the oven to 350F. Coat the casserole dish with cooking spray.
Make the stuffing. Heat the broth and unsalted butter over medium heat until the butter melts. Remove from the heat, stir in the stuffing mix, cover, and set aside.
Make the soup mixture. Combine the cans of soup and sour cream in a bowl until blended. Stir in the chicken and frozen vegetables until evenly distributed.

Cream of chicken soup and shredded chicken mixture in the bottom of a baking dish

Assemble. Spread the chicken mixture evenly in the bottom of the casserole dish. Spoon the stuffing evenly on top.
Bake. Bake for 30-35 minutes, until the stuffing is golden brown and the casserole is heated through. Let cool for a few minutes then enjoy!

Overhead view of a serving of chicken and stuffing casserole on a plate

Tips & Variations

Here are a few tips and things to keep in mind as you make this chicken and stuffing casserole recipe.

Try a different soup. If preferred, you can substitute the cream of chicken soup with cream of mushroom or cream of celery soup for a different flavor profile.
Add more seasoning. Add a teaspoon of garlic powder, a pinch of dried thyme, or a sprinkle of black pepper to the chicken mixture for extra depth of flavor.
Make it cheesy. Mix in 1 cup of shredded cheddar cheese into the chicken mixture for a cheesy casserole.
Use two smaller pans. A 9×13-inch dish works well, but you can also use two smaller dishes if you plan to freeze one for later.
Try it with turkey. If you have leftover turkey, you can easily sub that in for the chicken to make a turkey and stuffing casserole. A great way to use Thanksgiving leftovers!

A fork on a plate of chicken and stuffing casserole

What To Serve It With

If I’m being honest, most of the time I just serve a plate of this casserole and call it a day. If I was serving a chicken dinner, I would make sides of stuffing and veggies but they’re already baked right into this casserole. Sometimes I’ll add a side of homemade biscuits or extra roasted veggies. But if you just feel like serving this casserole sans sides – go for it!

Overhead view of a white plate of chicken and stuffing casserole

Can I Make This In Advance?

Yes! This chicken and stuffing casserole makes a great make-ahead meal. As I mentioned above, sometimes I’ll divide this recipe into two smaller dishes and freeze one for later. You can also just freeze the regular-size casserole!

If you plan to freeze the casserole, assemble it without baking. Wrap tightly with plastic wrap and aluminum foil, then freeze for up to 2 months. When ready to bake, thaw overnight in the refrigerator and bake as directed.

How To Store & Reheat Leftovers

Fridge. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat. You can reheat the casserole dish in the oven at 350°F (175°C) until warmed through, or use a microwave for quicker reheating of individual servings.

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