Chicken and Stuffing Casserole is the ultimate comfort food, featuring a creamy sauce, tender chicken, and flavorful stuffing topping! The whole family will love this easy recipe, making it ideal for busy weeknights, not just festive holiday dinners.
Table of Contents
This Chicken Stuffing Casserole recipe requires minimal prep time, which is perfect for busy weeknights or an easy weeknight dinner that uses up your weekend roast leftovers!
Its origins are humble and rooted in the tradition of ‘waste not, want not,’ making the most of what’s left in your fridge or freezer from holiday meals by transforming simple ingredients like leftover chicken or leftover turkey, and day-old bread or store-bought stuffing mix into a hearty and delicious meal that everyone will love.
Although in full disclosure, this has become such a favorite around here that we most often make it with a rotisserie chicken and a couple boxes of Stovetop stuffing mix so we can enjoy it any time of year, not just when we have holiday leftovers.
For more easy chicken casserole recipes, check out my Poppy Seed Chicken Casserole, One-Pan Chicken, Green Bean, & Potato Dinner, Cheesy Chicken Broccoli and Rice Casserole, Creamy White Chicken Lasagna, and Easy Chicken Cordon Bleu Casserole!
Why We Love This Recipe
- This is an easy way to use up leftover Thanksgiving turkey and stuffing.
- It’s an easy casserole that requires minimal prep time, and it’s enough for the whole family in one dish!
- The recipe uses simple ingredients to make an easy meal that’s both satisfying and flavorful.
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Chicken Broth – Gives the stuffing a rich and savory flavor.
- Salted Butter – Adds richness and depth to both the stuffing and the filling.
- Stuffing Mix – Provides a flavorful and satisfying texture. You can use homemade stuffing or leftover stuffing if you have it.
- Chicken – Use leftover chicken (or turkey) that you can shred, or cook and shred chicken fresh to make this casserole hearty and filling.
- Onion & Celery – These aromatic vegetables add a subtle depth of savory flavor to the filling.
- Mushrooms – Adds nutrients and a subtle, earthy flavor.
- Frozen Mixed Vegetables – They help to bulk the casserole out and add a bit of good nutrition with a splash of color.
- Garlic & Black Pepper – Use garlic powder for a more potent flavor and freshly ground black pepper to enhance the overall taste of the dish.
- Chicken Soup – Cream of chicken soup is the base of the creamy sauce that binds all the ingredients together.
- Sour Cream – The tangy richness helps balance the flavors of the sauce while adding to the creaminess of the filling.
- Worcestershire Sauce – Adds the unique, sweet, and tangy umami flavor that we love this sauce for.
- Cheese – I’ve used slices of cheese here but you can use shredded if you prefer. Cheddar or Provolone Cheese will melt well into the casserole, adding a gooey, cheesy layer under the stuffing.
How to Make Chicken and Stuffing Casserole
- Cook stuffing mix in butter and broth. Preheat oven to 375 degrees F. Heat chicken broth and butter in a medium saucepan until boiling. Add the stovetop stuffing mix and toss to moisten evenly. Remove from heat and cover. Let it sit for 5 minutes.
- Sauté onion and celery. Sauté the onion and celery until the onions are translucent.
- Add mushrooms. Add the mushrooms to the pan and cook until browned.
- Make casserole filling. In a large bowl, combine shredded chicken, cream of chicken soup, sour cream, and the sautéed mixed vegetables and mushrooms.
- Stir and put into dish. Stir well until evenly mixed, then spread in a 9×13-inch casserole dish or baking dish.
- Add cheese layer. Place the cheese slices, or shredded cheese, evenly over the top of the chicken mixture.
- Add stuffing mix. Spread the stuffing mixture over the top of the casserole.
- Bake. Bake for 40 minutes until heated through and the stuffing is lightly browned on top.
Recipe FAQ’s
To make a dairy-free alternative, use dairy-free butter and sour cream substitutes and a dairy-free cream of chicken or mushroom soup.
You can assemble the casserole, cover it with aluminum foil or plastic wrap, and refrigerate it for up to 3 days until you’re ready to bake. Add a few extra minutes to the baking time if you’re baking the cold casserole straight from the fridge.
Properly stored in an airtight container, leftovers can last 3-4 days in the refrigerator. Always ensure the casserole has cooled to room temperature before storing.
Yes, this casserole freezes well. Wrap the dish tightly in plastic wrap and aluminum foil, or place it in a freezer-safe container. It can be stored in the freezer for up to 3 months. Thaw in the refrigerator before reheating.
The best way to reheat this casserole is in the oven. Cover the dish with foil to retain the moisture and prevent the top from burning, and place it in a preheated oven at 350°F for 15-20 minutes, or until the internal temperature of the casserole reaches 165°F. If reheating in the microwave, do it in short bursts to avoid drying out the casserole.
If you prefer to make this recipe completely from scratch, you can make this easy cream of chicken soup substitute. Melt 3 Tablespoons salted butter in a saucepan over medium heat. Once melted, whisk in ⅓ cups all-purpose flour and cook for 1 minute to remove the raw flour taste. Gradually whisk in ⅓ cup chicken broth and ⅓ cup milk so there aren’t any clumps. Season with ¼ teaspoon onion powder, ⅛ teaspoon kosher salt, and ⅛ teaspoon black pepper. Cook until thickened, about 1-2 minutes, stirring frequently, then remove from heat and use in place of the cream of chicken soup called for in the recipe.
Tips for Success
- To ensure a consistent texture and flavor, spread the chicken mixture and stuffing evenly when layering and assembling the casserole.
- The stuffing mix should be moist when layered onto the casserole, as it will continue to cook in the oven, so be careful not to overcook it when preparing it in the saucepan.
- Use the recommended 9×13-inch baking dish for the best results, as a dish too large or too small can affect the cooking time and texture of the casserole.
- Let the casserole rest for a few minutes after baking, as this allows it to set, which makes it easier to serve.
- Garnish with freshly chopped herbs, like parsley or thyme for extra flavor and color.
Use The Best Ingredients
The taste of your casserole largely depends on the quality of the ingredients used.
If possible, opt for a good-quality rotisserie chicken and use fresh vegetables and herbs for the best flavor.
If you use frozen vegetables, ensure they are properly thawed to avoid excess moisture in the casserole.
Substitutions and Variations
- Rather than using a store-bought stuffing mix, you can make your own homemade stuffing if you prefer. This recipe is also a great way to reuse your leftover stuffing from holiday dinners!
- Instead of buying raw chicken (like skinless chicken breasts or chicken thighs) to cook up and shred for this recipe, use a rotisserie chicken or leftover chicken or leftover turkey.
- You can cater to different dietary or flavor preferences by swapping the cans of soup you use. Try substituting cream of chicken soup for cream of mushroom soup, cream of celery soup, or cream of broccoli soup.
- Feel free to add your favorite vegetables, like carrots, peas, or even green beans, to the filling for extra nutrition and flavor. Use whatever is in season or whatever you have leftover in the fridge!
More Hearty Casserole Recipes
- Biscuits and Gravy Casserole
- Pepperoni Casserole (Pizza Bake Recipe)
- Traditional Shepherd’s Pie
- Baked Ziti
- Cheesy Baked Spaghetti Casserole
Chicken & Poultry
Cheesy Chicken Broccoli and Rice Casserole
Casserole
Simple Tater Tot Casserole (Hotdish)
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
Chicken and Stuffing Casserole
Ingredients
Stuffing
- 3 cups chicken broth
- ½ cup salted butter
- 2 (6-ounce) packages stuffing mix
Filling
- 3 cups shredded, cooked chicken (1 whole rotisserie chicken)
- 2 tablespoons salted butter
- 1 medium onion, chopped
- 3 celery stalks diced
- 8 ounces mushrooms, chopped
- 1 (12-ounce) bag frozen mixed vegetables, thawed by rinsing under cold water
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- 1 (10.5-ounce) can cream of chicken soup
- 1 cup sour cream
- ½ cup chicken broth
- 1 tablespoon worcestershire sauce
- 8 slices shredded cheddar or provolone cheese
Instructions
- Preheat oven to 375 degrees F. Heat chicken broth and butter in a medium saucepan until boiling. Add the stove top stuffing mix and toss to moisten evenly. Remove from heat and cover. Let sit for 5 minutes.
- Saute onion and celery until onions are translucent.
- Add mushrooms until browned.
- In a large bowl, combine shredded chicken, cream of chicken soup, sour cream, and the sautéed mixed vegetables and mushrooms.
- Stir well until evenly mixed, then spread in a 9×13-inch casserole dish or baking dish.
- Place cheese slices over the top of the chicken mixture.
- Spread the stuffing mixture over the top of the casserole.
- Bake for 40 minutes until heated through and stuffing is lightly browned on top.
Notes
- Make Ahead: After assembling the casserole, cover it with aluminum foil or plastic wrap, and refrigerate it for up to 3 days until you’re ready to bake. Add a few extra minutes to the baking time if you’re baking the cold casserole straight from the fridge.
- Storage: Store Chicken and Stuffing Casserole in an airtight container in the refrigerator for up to 3-4 days. Always ensure the casserole has cooled to room temperature before storing. To reheat in the oven, cover the dish with foil and place it in a preheated oven at 350°F for 15-20 minutes, or until the internal temperature of the casserole reaches 165°F. If reheating in a microwave, do it in short bursts to avoid drying out the casserole.
- Freeze: Freeze in a freezer-safe container or wrap the dish tightly in plastic wrap and aluminum foil. It can be stored in the freezer for up to 3 months. Thaw in the refrigerator before reheating.
- Homemade Cream of Chicken Soup: If you prefer to make this recipe completely from scratch, you can make this easy cream of chicken soup substitute. Melt 3 Tablespoons salted butter in a saucepan over medium heat. Once melted, whisk in ⅓ cups all-purpose flour and cook for 1 minute to remove the raw flour taste. Gradually whisk in ⅓ cup chicken broth and ⅓ cup milk so there aren’t any clumps. Season with ¼ teaspoon onion powder, ⅛ teaspoon kosher salt, and ⅛ teaspoon black pepper. Cook until thickened, about 1-2 minutes, stirring frequently, then remove from heat and use in place of the cream of chicken soup called for in the recipe.
This is such a delicious and easy recipe. The use of convenience items gets this in the oven quickly. It was a hit with the family.
Thank you! It’s A great family recipe everyone will love.
Comfort food at it’s best! I had a bunch of chicken leftover and found a box of stuffing mix in the cupboard! YAY US!
I made this for my family when a couple of them weren’t feeling well. The comfort food dish helped perk them right up! Thanks!
We loved this recipe! I picked up a rotisserie chicken and this casserole was exactly what we were craving when the snow started flying. It’s delicious!
This had all the comfort food feels and flavors I was looking for tonight! It smelled amazing while it was baking and was super delicious!! Thank you!
This popped up on while I was perusing your site for a new dinner idea and it was a HIT! We loved how easy it was!
This is a weeknight saver! I had all the ingredients already and when I served it, there were no leftovers!
Mmmm! This was so tasty I had to give it 5 stars! YUM!
Just a question: the list of ingredients lists shredded cheddar or provolone.
However, the recipe mentions adding slices of cheese. Which should it be?
Honestly you could use shredded or sliced cheese. I’ve even used swiss instead of provolone. It’s whatever is easiest for you. I did change the recipe to sliced cheese because I prefer the provolone or swiss cheese for this recipe.
This was very tasty, but I question your recipe for homemade cream of chicken soup; seems there’s either too much flour or not enough liquid-it’s turned into an instant
blob as soon as I add the liquid. I’ve ended up adding more milk than called for just to make it “somewhat” the consistency of canned cream of chicken soup. Am I doing something wrong?
Hmmm I will have to go back and test it out. Maybe I made a mistake on the measurements. Thanks for letting me know! I will make any necessary changes to it!