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If you grew up on cozy casseroles, this Chicken and Stuffing Casserole is going to taste like a warm hug after a long day.
It's the kind of cozy, old-school recipe that tastes like something Grandma would pull out of the oven on a chilly night – warm, creamy, comforting, and made with staple pantry ingredients.
It's also exactly the kind of recipe I turn to when grocery prices are high and I need something delicious that won't wreck the budget.
Even better? It's the perfect way to use leftover rotisserie chicken, cooked chicken, or Thanksgiving turkey. Add everything to one baking dish, top it with stuffing, bake, and dinner is DONE.
After testing countless casseroles over the years, especially chicken casseroles, including this one continues to be a Flavor Mosaic reader favorite because it's easy, flexible, and always a hit with the whole family.
I want your dinner to come out warm, creamy, and absolutely delicious every single time.
Table of Contents
🔍 Recipe at a Glance
| Feature | Detail |
|---|---|
| 🔪 Prep Time: | 10 minutes |
| 🔥 Cook Time: | 55 minutes |
| ⏲️ Total Time: | 65 minutes |
| 🍽️ Servings: | 9 |
| 🌟What You’ll Need: | Mixing Bowl; 9×13 baking dish |
| 🌟Great For: | Busy weeknights, holidays, potlucks, cozy fall dinners |
| 🌟Perfect with: | Green beans, salad, rolls, mashed potatoes |
Why You’ll Love This Chicken and Stuffing Casserole
This classic comfort food checks all the boxes:
- Easy weeknight dinner – It takes just a few minutes to mix and bake.
- One dish means easy cleanup – Everything bakes together in one 9×13 pan.
- Budget-friendly comfort food – Simple pantry ingredients come together to make a hearty, filling meal with big flavor.
- Great way to stretch leftover chicken or turkey – Perfect after Thanksgiving, Christmas, or even Sunday dinner when you have extra chicken or turkey to use up.
- Cozy, creamy, and family-approved – The cream of mushroom soup and sour cream make the filling rich and comforting.
- Perfect for holidays and fall nights – It's a warm, hearty casserole that feels right at home on any chilly evening.
- Make Ahead Friendly – Assemble it earlier in the day, refrigerate, and bake when you're ready. Great for busy evenings or holiday prep.
🛒 Key Ingredients & Easy Substitutions
- Chicken or Turkey – Use diced raw chicken, cooked shredded chicken, rotisserie chicken, or leftover Thanksgiving turkey. Everything works.
- Mixed Vegetables – Use canned, frozen (thawed), or leftover cooked vegetables like green beans, carrots, or asparagus.
- Condensed Cream of Mushroom Soup – Forms the creamy base. Cream of celery can be swapped in if preferred.
- Condensed Cream of Chicken Soup – Adds richness and classic casserole flavor. Cream of mushroom or cream of celery can be used instead.
- Cream Cheese – Softened cream cheese makes the sauce extra creamy and luxurious. Reduced-fat works too.
- Milk – Whole milk, 2%, or even unsweetened almond or oat milk will work.
- Butter – Melted butter mixes into the stuffing for that buttery, golden topping.
- Hot Water or Chicken Broth – Hydrates the stuffing. Low-sodium broth adds extra flavor.
- Stuffing Mix – Use any boxed stuffing mix like Stove Top, Pepperidge Farm, or even leftover homemade stuffing.
- Salt & Pepper – Season to taste based on the salt level in your soups and stuffing.
How To Make Chicken And Stuffing Casserole
- Preheat Oven & Mix Creamy Base – Preheat to 350°F and spray a 9×13-inch baking dish with cooking spray. In a bowl, combine the condensed cream of mushroom soup, condensed cream of chicken soup, cream cheese, and milk.
- Add Chicken – Add the diced chicken or turkey in the bowl with the creamy base.
- Add Vegetables – Add mixed vegetables to the bowl with the creamy mixture.
- Layer The Chicken & Vegetables – Pour the Chicken and Vegetable mixture into the 9×13 baking dish.
- Prepare the stuffing – In another bowl, mix the melted butter with the hot water or broth, then stir in the stuffing mix.
- Add the stuffing layer – Spoon the stuffing evenly over the creamy chicken mixture.
- Bake covered – Cover tightly with foil and bake for 45 minutes.
- Bake uncovered – Remove foil and bake an additional 10 minutes to toast the stuffing.
- Serve warm – Scoop and enjoy immediately.
Recipe Tips
- Use Rotisserie Chicken to Save Time – If using cooked chicken, the casserole only needs 25 minutes covered + 10 minutes uncovered.
- Cut Chicken Evenly – If using raw chicken, cut into evenly sized pieces so everything cooks at the same rate.
- Check for Doneness – Raw chicken should reach an internal temp of 165°F.
- Thaw Frozen Vegetables – This prevents extra water from thinning the sauce.
- Don't Skip the Foil Step – The foil locks in moisture so the casserole stays creamy while the stuffing softens perfectly.
Variations
- Cranberry Layer (Holiday Version) – Spread a thin layer of cranberry sauce over the chicken mixture before adding stuffing on top. Beautiful for Thanksgiving leftovers!
- Rotisserie Chicken Shortcut – Replace raw chicken with shredded rotisserie chicken and reduce the covered bake time to 25 minutes.
- Chicken and Stuffing Stuffed Shells – Creamy and comforting rotisserie Chicken and flavorful herb Stuffing are tucked into pasta shells, and smothered with a creamy Alfredo sauce!
- Buffalo Chicken Stuffed Shells – This combines the spicy buffalo chicken sauce, melted mozzarella, stuffed into pasta shells!
- Swiss Cheese Chicken & Stuffing – Add a layer of Swiss cheese under the stuffing for a melty, cheesy finish.
- Crockpot Version – Add all ingredients to a slow cooker, top with stuffing, and cook on LOW for 4-6 hours.
You can use a boxed cornbread stuffing mix, like Stove Top Stuffing, or use leftover stuffing, or make your own homemade stuffing, like my Cornbread Dressing recipe.
What To Serve With Chicken And Stuffing Casserole
Make it a complete comfort-food night with:
- Chopped Vegetable Salad
- Apple Walnut Cranberry Salad
- Red Wine Poached Pear Gorgonzola Salad
- Or serve it alongside holiday leftovers like cranberry sauce or sweet potatoes.
Frequently Asked Questions (FAQs)
Yes! Homemade stuffing works beautifully in this recipe. Just make sure it isn’t too wet. If your stuffing is very moist, reduce the added liquid (the hot water and broth) by a couple of tablespoons so the top stays crisp instead of soggy.
Absolutely. This casserole is perfect for the holidays because it uses up leftover turkey, leftover stuffing, and even leftover veggies. Replace the chicken with the same amount of diced turkey and use your leftover stuffing on top.
The key is moisture control. 1) Don’t add too much liquid to the stuffing mix; 2) Make sure the casserole is tightly covered with foil for the first bake, then bake uncovered to crisp the top; 3) If your stuffing comes out too soft, pp it under the broiler for 1 to 2 minutes to crisp it right up.
Yes. Thaw your vegetables before adding them. Frozen veggies release water as they cook, which can make the casserole watery and prevent the stuffing from crisping.
Yes. Assemble the casserole, cover it tightly, and refrigerate for up to 24 hours. When ready to bake, let it warm on the counter for 10 to 15 minutes, then bake as directed. You may need to cook 5 extra minutes since it will be cold going into the oven.
Yes This casserole freezes very well. Cool completely, and wrap the casserole tightly in plastic wrap and foil. Freeze for up to 3 months. To reheat, thaw in the fridge overnight and bake at 350 degrees until warmed through.
If using raw chicken, be sure it reaches 165 degrees F. in the thickest piece. A quick-read thermometer makes this easy. If using rotisserie or leftover chicken, your cook time will be shorter and just longer enough to heat the casserole through.
Yes. Rotisserie chicken works great and cuts the bake time way down. Start checking the casserole around 25 – 30 minutes instead of 45 minutes.
Yes. Swiss cheese, cheddar, or mozzarella all work well. Add it right under the stuffing layer or melt some on top after baking.
More Casserole Recipes
- Old Fashioned Chicken Noodle Casserole
- Chicken Pot Pie Noodle Skillet
- Copycat Tuna Helper Casserole
- Pineapple Casserole
- Chicken Broccoli Cheese Quinoa Casserole
- Mexican Beef and Rice Casserole
- Slow Cooker Cranberry Chicken
Check out the rest of our 50+ Stellar Thanksgiving Recipes and Casserole Recipes as well.
Recipe
Ingredients
- 1 1/2 to 2 pounds chicken or turkey boneless, skinless, diced
- 2 cups mixed vegetables
- 1 can 10.5 oz mushroom soup
- 1 can 10.5 oz cream of chicken soup
- 4 ounces cream cheese room temp
- 1 cup milk
- 1/2 cup butter melted
- 1/2 cup hot water (or chicken broth)
- 1 box 8 oz stuffing mix (or leftover stuffing)
Instructions
- Heat the oven to 350° and spray a 9×13-inch pan with cooking spray.
- Combine the chicken or turkey and vegetables together in the pan.
- Combine the mushroom soup, cream of chicken soup, cream cheese and milk together, then pour over the chicken and vegetables.
- Stir the melted butter and hot water into the stuffing mix and spoon evenly over the soup.
- Cover the pan tightly with tinfoil and place in the oven. Bake for 45 minutes.
- Remove the tin foil and continue baking for 10 minutes.
- Remove and serve.
Hayley says
Went down a treat with the family. I just used chicken soup instead of the mixture with that and mushroom soup. I also used less chicken, slow cooked the breasts first and shredded it before mixing it in with the other ingredients. it made the meat go further