This is the kind of dinner that brings everyone to the table without a lot of fuss. Chicken and stuffing casserole has that warm, familiar flavor you crave on a busy weeknight or a slow Sunday. It’s creamy, savory, and a little bit nostalgic—in the best way.
You’ll use pantry staples, a few fresh ingredients, and just one pan for baking. It’s easy to customize and even easier to love.
What Makes This Special
This casserole blends juicy chicken, tender vegetables, and buttery stuffing into one comforting bite. The top gets golden and crisp while the inside stays creamy and rich.
It’s a full meal in a single dish, so you don’t need much else on the side. Best of all, the recipe is flexible—swap in what you have and it still turns out great. It’s a smart way to use leftover chicken, too.
Shopping List
- Chicken: 3 cups cooked chicken, shredded or cubed (rotisserie works well)
- Vegetables: 1 medium onion (diced), 2 celery stalks (diced), 1 cup carrots (diced), 1 cup frozen peas
- Butter and oil: 2 tablespoons butter, 1 tablespoon olive oil
- Garlic: 2 cloves, minced
- Seasoning: 1 teaspoon dried thyme, 1 teaspoon dried parsley, 1/2 teaspoon ground black pepper, 1 teaspoon kosher salt (plus more to taste)
- Soup base: 1 can (10.5 oz) cream of chicken soup
- Broth: 1 cup low-sodium chicken broth
- Dairy: 1/2 cup sour cream (or plain Greek yogurt)
- Stuffing mix: 1 (6 oz) box seasoned stuffing mix
- Optional add-ins: 1 cup shredded cheddar or Swiss, 1/2 cup sliced mushrooms, 1/4 cup grated Parmesan
- For topping: 2 tablespoons melted butter (to drizzle over stuffing)
Instructions
- Preheat and prep: Heat your oven to 375°F (190°C).
Grease a 9×13-inch baking dish with a touch of butter or oil.
- Sauté the veggies: In a large skillet over medium heat, warm the olive oil and 1 tablespoon of butter. Add onion, celery, and carrots. Cook for 6–8 minutes until softened.
Stir in garlic and cook 30 seconds more.
- Season the base: Sprinkle in thyme, parsley, pepper, and salt. If using mushrooms, add them now and cook until they release their moisture and start to brown.
- Make it creamy: Reduce heat to low. Stir in cream of chicken soup, chicken broth, and sour cream.
Simmer for 2 minutes, stirring until smooth. Taste and adjust salt and pepper.
- Fold in the chicken and peas: Add the cooked chicken and frozen peas to the skillet. If using cheese, stir in half now for extra richness.
- Transfer to the dish: Pour the mixture into your prepared baking dish and spread evenly.
- Prepare the stuffing: In a bowl, toss the stuffing mix with 1 tablespoon melted butter and 1/2 cup warm chicken broth (from the measured cup if you like it softer, or add extra broth if needed).
You want it slightly moistened, not soggy.
- Top the casserole: Scatter the stuffing evenly over the chicken mixture. Drizzle with the remaining melted butter for a golden finish.
- Bake: Place in the oven and bake for 25–30 minutes, until the stuffing is crisp and the edges are bubbling. If you added cheese, sprinkle the rest on top for the last 5 minutes.
- Rest and serve: Let the casserole sit for 5–10 minutes before serving.
This helps it set and makes scooping cleaner.
Keeping It Fresh
Leftovers keep well and taste even better the next day. Store cooled casserole in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F (175°C) until warmed through and the topping is crisp.
For freezing, assemble without baking, wrap tightly, and freeze up to 2 months. Thaw overnight in the fridge, then bake as directed, adding 5–10 extra minutes if needed.
Why This is Good for You
This dish offers a balanced mix of protein, carbs, and veggies. Chicken provides lean protein to support muscle and keep you full.
The vegetables add fiber and vitamins to round out the meal. Choosing low-sodium broth and soup helps manage salt, and using Greek yogurt instead of sour cream can cut saturated fat while adding extra protein. Portion control matters with comfort food, and a simple side salad can keep things light.
Common Mistakes to Avoid
- Over-soaking the stuffing: If it’s too wet before baking, it won’t crisp up.
Aim for lightly moistened crumbs.
- Skipping seasoning: Creamy bases can taste flat without enough salt and herbs. Taste the sauce before assembling.
- Raw vegetables: If you don’t sauté the veggies, they can stay crunchy. Take the time to soften them first.
- Dry chicken: Overcooked chicken can make the dish tough.
Use moist rotisserie meat or cook chicken just until done.
- Watery casserole: Too much broth or added moisture from frozen veggies can thin the sauce. Don’t thaw peas; add them frozen, and stick to the measured liquids.
Alternatives
- From scratch soup: Instead of canned soup, make a quick sauce: melt 2 tablespoons butter, whisk in 2 tablespoons flour, cook 1 minute, then whisk in 1 1/2 cups warm chicken broth and 1/2 cup milk. Simmer until thick, season, then proceed.
- Whole-grain twist: Use whole-wheat stuffing mix or torn whole-grain bread with poultry seasoning, butter, and broth.
- Different protein: Turkey, leftover roast pork, or cooked crumbled sausage all work.
For a vegetarian version, use white beans or chickpeas and vegetable broth.
- Dairy-free: Swap the sour cream for a plain, unsweetened dairy-free yogurt and use a dairy-free condensed soup or the scratch sauce with plant milk.
- Extra veggies: Add spinach, chopped broccoli, or diced bell peppers. Sauté first to remove excess moisture.
- Herb upgrade: Fresh thyme and parsley brighten the dish. Stir into the sauce off the heat for the best flavor.
- Crunch factor: Mix a handful of crushed butter crackers with the stuffing for a crispier top.
FAQ
Can I use raw chicken instead of cooked?
Yes, but it needs to be cut small and cooked before assembling.
Sauté bite-sized pieces in a skillet with salt and pepper until just done, then proceed with the recipe.
What if I don’t have stuffing mix?
Tear day-old bread into small pieces, toss with melted butter, poultry seasoning, salt, and pepper, and moisten with broth. Bake as directed.
How do I make it less salty?
Use low-sodium broth, low-sodium soup, and unsalted butter. Taste the sauce before adding extra salt.
You can also use homemade sauce for full control.
Can I assemble it ahead?
Yes. Assemble up to 24 hours in advance, cover, and refrigerate. Add a few extra minutes to the bake time, and wait to drizzle melted butter on top until right before baking.
What sides go well with this?
A simple green salad, steamed green beans, or roasted Brussels sprouts pair nicely.
Something bright and crisp balances the richness.
How do I keep the stuffing crunchy?
Moisten it lightly and bake uncovered so steam can escape. If it’s browning too fast, tent loosely with foil for the last 10 minutes.
Is this freezer-friendly after baking?
Yes. Cool completely, wrap tightly, and freeze for up to 2 months.
Reheat covered at 350°F (175°C), then uncover to re-crisp the top.
In Conclusion
Chicken and stuffing casserole is familiar, flexible, and genuinely satisfying. It makes great use of leftover chicken and pantry staples, and it adapts to whatever you have on hand. Keep the sauce well-seasoned, don’t soak the stuffing, and you’ll get that perfect creamy center and crisp, golden top.
It’s the kind of meal that feels like home, any night of the week.
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