Easy Chicken & Stuffing Casserole is a comforting, simple dish that combines tender cooked chicken with savory stuffing all baked together into one delicious meal. The stuffing gets golden and crispy on top while staying moist inside, and the chicken adds a hearty, protein-packed touch. It’s like a warm, cozy hug from your oven.
I love making this casserole because it feels like a special meal without spending hours in the kitchen. It’s perfect for when you want something homemade but don’t have a lot of time. Sometimes, I add a little extra seasoning or some veggies like peas or carrots to mix things up, but honestly, the classic version always hits the spot.
This casserole is great for feeding a family or for leftovers that taste just as good the next day. I like serving it with a side salad or some steamed green beans for a simple, balanced dinner. Plus, it’s one of those dishes that everyone seems to love – easy, comforting, and filling all at once!
Key Ingredients & Substitutions
Cooked Chicken: Rotisserie chicken is my go-to because it’s already cooked and full of flavor. You can also use leftover roasted chicken or even poached chicken breasts for a leaner option.
Stuffing Mix: Herb-flavored stuffing adds great taste and texture. If you prefer, cornbread stuffing works well too, giving a slightly sweeter flavor. For gluten-free, look for gluten-free stuffing mixes or make your own from gluten-free bread.
Chicken Broth: This keeps the casserole moist. If you don’t have chicken broth, vegetable broth or even water with a bit of seasoning can work.
Cream of Chicken Soup: This adds creaminess and binds the casserole. For a lighter version, try a low-fat or homemade white sauce.
Sour Cream: Sour cream gives a slight tang and creaminess, balancing the flavors. Greek yogurt is a good substitute if you want less fat.
How Can I Get a Crispy, Golden Topping Without Drying Out the Casserole?
The key is layering and careful baking:
- Spread half the stuffing on the bottom first to soak up moisture from the chicken mix.
- Pour the chicken mixture evenly on top.
- Cover the casserole with the remaining stuffing and drizzle the remaining butter over it to help it crisp up.
- Cover with foil for the first 30 minutes to keep moisture in and cook evenly.
- Remove the foil toward the end to let the top dry out and turn golden.
This method keeps the inside creamy while giving you that nice crunchy topping everyone loves.
Equipment You’ll Need
- 9×13 inch baking dish – perfect size for even cooking and easy serving.
- Mixing bowls – handy for combining the chicken mixture and prepping the stuffing separately.
- Measuring cups and spoons – to get the broth, butter, and seasonings just right.
- Aluminum foil – you’ll cover the casserole to keep it moist while baking.
- Wooden spoon or spatula – great for mixing ingredients without scratching bowls.
Flavor Variations & Add-Ins
- Swap chicken for cooked turkey to use holiday leftovers with a richer flavor.
- Add shredded cheddar or mozzarella cheese on top for a melty, cheesy crust.
- Mix in sautéed mushrooms or chopped green beans for extra veggies and texture.
- Use a bit of smoked paprika or garlic powder in the chicken mix for a subtle smoky twist.
Easy Chicken & Stuffing Casserole
Ingredients You’ll Need:
For The Casserole:
- 3 cups cooked chicken, shredded or diced (rotisserie chicken works well)
- 1 package (6 oz) herb-flavored stuffing mix (or cornbread stuffing mix)
- 1 1/2 cups chicken broth
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup sour cream
- 1/2 cup celery, finely chopped
- 1/2 cup onion, finely chopped
- 2 tablespoons butter, melted
- 1 teaspoon dried parsley flakes (optional)
- Salt and pepper to taste
How Much Time Will You Need?
About 10–15 minutes to prepare and assemble your casserole, plus about 45–50 minutes of baking time. This includes 30 minutes covered baking to keep the dish moist, followed by 15–20 minutes uncovered to crisp the stuffing topping just right.
Step-by-Step Instructions:
1. Get Ready:
Start by preheating your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish so the casserole doesn’t stick.
2. Mix the Chicken Layer:
In a large bowl, combine your shredded chicken, cream of chicken soup, sour cream, chicken broth, chopped celery, chopped onion, and half of the melted butter. Stir it all together well. Don’t forget to season the mix with salt and pepper to taste—it’ll bring out the flavors nicely.
3. Prepare the Stuffing:
Follow the directions on your stuffing mix package—but instead of their liquid amount, use the 1 1/2 cups chicken broth and melted butter from the recipe for extra flavor and moisture.
4. Assemble the Casserole:
Spread half of your prepared stuffing evenly in the bottom of your greased baking dish. Pour the chicken mixture over the stuffing, spreading it out evenly. Then sprinkle and press the rest of the stuffing on top to cover everything.
5. Bake to Perfection:
Drizzle the remaining butter over the top, and sprinkle with parsley flakes if you’d like a fresh, herby finish. Cover the dish with aluminum foil and bake for 30 minutes. After that, remove the foil and bake uncovered another 15–20 minutes until you see a golden brown, crispy topping.
6. Serve & Enjoy:
Let the casserole sit for about 5 minutes after baking to set. Then scoop out hearty portions and enjoy your easy, comforting chicken & stuffing casserole!
Can I Use Frozen Chicken for This Casserole?
Yes! Just be sure to thaw the chicken completely in the fridge overnight and pat it dry before using. This helps keep the casserole from becoming too watery.
Can I Make This Recipe Ahead of Time?
Absolutely! Assemble the casserole and cover it tightly, then refrigerate for up to 24 hours before baking. When ready, bake as directed, adding a few extra minutes if baking straight from the fridge.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through, or microwave individual servings for quicker reheating.
Can I Add Vegetables to This Casserole?
Definitely! Diced carrots, peas, or green beans work well mixed into the chicken mixture before baking. Just keep the vegetables cut small so they cook evenly.
