Easy Chicken and Stuffing Casserole
This Chicken and Stuffing Casserole is easy comfort food! It combines creamy chicken, tender veggies, and savory stuffing all into one delicious casserole that’s quick to make and SO tasty!
For more Easy Casserole Recipes, be sure to check out my Chicken Broccoli Rice Casserole, Cattle Drive Casserole, and Southern Squash Casserole.
I love a cozy casserole when the ‘ber months hit, and this Chicken and Stuffing Casserole is every bit as comforting as it sounds.
It features a creamy chicken filling topped with buttery stuffing, all baked together in one pan and ready in under 45 minutes. It’s a great way to use up leftover chicken or to put a rotisserie chicken to good use. AND you can also make it with leftover turkey from your Thanksgiving or Christmas dinner during the holidays!
To make this chicken casserole as easy as possible, I like to mix all the ingredients together in the baking dish. This saves you from washing one more bowl, and I am all about less dishes!
It’s also an easy recipe to customize to your liking. You can switch up the veggies or leave them out completely. Sometimes I add a sprinkle of cheddar cheese before spreading the stuffing over the top of the casserole. If you’re a cheese lover, I recommend trying it!
Ingredients for Chicken and Stuffing Casserole
- Dry stuffing mix – You’ll need one 6 ounce package of stuffing. I used stove top stuffing mix in the chicken flavor.
- Chicken broth – I recommend using unsalted or low sodium chicken broth. You could also use vegetable broth instead.
- Unsalted butter – is combined with the chicken broth to coat the stuffing mix.
- Chicken – I like to use a rotisserie chicken, but you can also use leftover chicken, or cook two boneless skinless chicken breasts using your preferred method and shred. You’ll need about 12 ounces of chicken.
- Frozen mixed vegetables – I used a 12 ounce bag of mixed vegetables that included carrots, peas, green beans, and corn. You can use different veggies here; any kind that you like will work fine.
- Cream of chicken and mushroom soup – my favorite brand (and what I always recommend) for canned creamy soup is Pacific Foods. Most grocery stores carry it. It’s a bit more expensive than Campbell’s or store brand versions of condensed soup, but the flavor and simplicity of ingredients (no weird chemicals) is well worth it. You’ll need one can of cream of chicken soup and one can of cream of mushroom soup.
- Milk – you can use any type of milk; I just use whatever I have on hand which is usually 2%.
- Spices – seasoned salt, black pepper, garlic powder, and onion powder are used for seasoning your chicken and stuffing casserole.
A full list of ingredients, measurements, and instructions are located in the recipe card below.
How to Make Chicken and Stuffing Casserole – Step by Step
In a medium sauce pan, bring the chicken broth and butter to a boil. Add the stuffing mix to a medium sized bowl and pour the hot broth over the top and stir together. Set the mixture aside and allow it to sit for 5 minutes.
Grease a 9×13 inch casserole dish with nonstick cooking spray. Add the shredded chicken, mixed vegetables, cream of chicken soup, cream of mushroom soup, milk, onion powder, garlic powder, seasoned salt, and pepper to the prepared baking dish and stir everything well. Clean up the sides of the casserole pan with a rubber spatula or paper towel.
Using a fork, fluff up the stuffing mixture and spread it over the top of the chicken mixture.
Bake the casserole in a 350 degree Fahrenheit oven for 25 to 35 minutes until golden brown and bubbly.
Tips and Notes
- If you like a lot of stuffing, consider doubling the topping. You would end up using 2 boxes of stuffing mix, 1/2 cup butter, and 3 cups chicken broth.
- If you want to make your casserole a little cheesy, add a sprinkle of cheddar or Colby jack cheese over the chicken mixture before you spread the stuffing on top.
- This is the perfect recipe to use up leftover Thanksgiving turkey. Simply use it in place of the chicken; easy peasy.
- Making ahead of time: You can prep your casserole ahead of time for the same day or the next day and store it in the refrigerator covered with plastic wrap. It’s a great make-ahead dish for busy weeknights and is also the perfect meal to send to a family member or friend in need.
- Freezer Instructions: Cover the casserole dish with a layer of plastic wrap and then a layer of aluminum foil and freeze for up to 3 months. It is best to thaw the frozen casserole in the refrigerator overnight before baking, and it is even better if you can let it come to room temperature before placing it in the oven.
- To Reheat: If reheating the remaining casserole, place it in a 350°F oven for 15-20 minutes or until thoroughly heated through. If heating a single serving, you can heat it in the microwave for 1 to 2 minutes at a time until warm.
- Store leftovers in an airtight container in the fridge for 3-4 days.
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
Recipe: Easy Chicken and Stuffing Casserole
Ingredients
- 6 ounce package stuffing mix, I used Stove Top chicken flavor
- 1/4 cup unsalted butter
- 1 1/2 cups low sodium chicken broth
- 12 ounces cooked and shredded chicken, I used rotisserie chicken
- 12 ounce bag frozen mixed vegetables
- 10.5 ounce can cream of chicken soup
- 10.5 ounce can cream of mushroom soup
- 1 cup milk
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon seasoned salt
- pepper, to taste
Instructions
- Preheat oven to 350 degrees Fahrenheit. Grease a 9×13 inch baking dish with nonstick cooking spray and set aside.
- In a medium sauce pan, bring the chicken broth and butter to boil. Add the stuffing mix to a medium sized bowl and pour the hot broth over the top and stir together. Set the mixture aside and allow it to sit for 5 minutes.
- Add the shredded chicken, mixed vegetables, cream of chicken soup, cream of mushroom soup, milk, onion powder, garlic powder, seasoned salt, and pepper to the prepared baking dish and stir everything well. Clean up the sides of the casserole pan with a rubber spatula or paper towel.
- Using a fork, fluff up the stuffing mixture and spread it over the top of the casserole.
- Bake the casserole for 25 to 30 minutes until golden brown and bubbly.
Notes
- If you like a lot of stuffing, consider doubling the topping. You would end up using 2 boxes of stuffing mix, 1/2 cup butter, and 3 cups chicken broth.
- If you want to make your casserole a little cheesy, add a sprinkle of cheddar or Colby jack cheese over the chicken mixture before you spread the stuffing on top.
- This is the perfect recipe to use up leftover Thanksgiving turkey. Simply use it in place of the chicken; easy peasy.
- Making ahead of time: You can prep your casserole ahead of time for the same day or the next day and store it in the refrigerator covered with plastic wrap. It’s a great make-ahead dish for busy weeknights and is also the perfect meal to send to a family member or friend in need.
- Freezer Instructions: Cover the casserole dish with a layer of plastic wrap and then a layer of aluminum foil and freeze for up to 3 months. It is best to thaw the frozen casserole in the refrigerator overnight before baking, and it is even better if you can let it come to room temperature before placing it in the oven.
- To Reheat: If reheating the remaining casserole, place it in a 350°F oven for 15-20 minutes or until thoroughly heated through. If heating a single serving, you can heat it in the microwave for 1 to 2 minutes at a time until warm.
- Store leftovers in an airtight container in the fridge for 3-4 days.
