🍗 Chicken and Stuffing Casserole
This Chicken and Stuffing Casserole is creamy, savory, and loaded with tender chicken, vegetables, and a buttery stuffing topping. It's a one-dish wonder ideal for weeknights, potlucks, or when you're craving classic comfort food.
Equipment
- 9x13-inch baking dish
- Large mixing bowl
- Spoon or spatula
- Foil (optional, for covering)
Ingredients
- 3 cups cooked shredded chicken (rotisserie works great)
- 1 box 6 oz stuffing mix (like Stove Top)
- 1 can 10.5 oz cream of chicken soup
- ½ cup sour cream or plain Greek yogurt
- ½ cup chicken broth
- 2 cups frozen mixed vegetables or just peas, carrots, or green beans
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper to taste
- 2 tablespoons butter melted (optional, for extra richness)
Instructions
Preheat oven
- Preheat to 375°F (190°C). Lightly grease a 9x13-inch casserole dish.
Mix the filling
- In a large bowl, mix shredded chicken, cream of chicken soup, sour cream, chicken broth, vegetables, garlic powder, onion powder, salt, and pepper.
Spread in baking dish
- Pour the chicken mixture into the prepared casserole dish and spread evenly.
Prepare stuffing
- Prepare stuffing mix according to package directions OR mix dry stuffing with 1½ cups hot water and let sit 5 minutes. Fluff with a fork.
Top casserole
- Spoon prepared stuffing evenly over the chicken mixture. Drizzle with melted butter if desired.
Bake
- Bake uncovered for 35–40 minutes, or until hot and bubbling with a golden stuffing top. If browning too quickly, loosely cover with foil.
Notes
💡 Tips for Success
Use rotisserie chicken to save time Stir a little shredded cheese into the filling for a cheesy twist Add sautéed onions or mushrooms for extra flavor depth Use low-sodium soup and broth to control saltiness
Use rotisserie chicken to save time Stir a little shredded cheese into the filling for a cheesy twist Add sautéed onions or mushrooms for extra flavor depth Use low-sodium soup and broth to control saltiness