Chicken and stuffing casserole is one of my all-time favorite comfort meals. It’s warm, hearty, and loaded with tender chicken, savory stuffing, and a creamy sauce that ties everything together. This dish feels like a holiday dinner baked into one cozy casserole—except I can enjoy it any night of the week without all the fuss.

Why You’ll Love This Recipe

I love how easy and satisfying this casserole is. It uses simple ingredients and takes very little prep, making it perfect for busy weeknights or when I just want something homey and delicious. It’s a complete meal in one dish, and it’s the kind of recipe that reminds me of family dinners and cozy evenings. Plus, it’s great for using up leftover chicken or even turkey.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cooked chicken (shredded or cubed)
Boxed stuffing mix (like chicken-flavored)
Cream of chicken soup (or cream of mushroom for variation)
Sour cream or mayonnaise
Chicken broth
Butter
Optional: frozen mixed vegetables or peas and carrots
Optional: shredded cheese, for topping

directions

I preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
In a mixing bowl, I combine the cream of chicken soup, sour cream, and a little chicken broth until smooth.
I stir in the cooked chicken and frozen vegetables (if using) until everything is well coated.
I prepare the stuffing mix according to the box instructions, using butter and hot water or broth.
I spread the chicken mixture evenly into the baking dish.
I spoon the prepared stuffing over the top and spread it out evenly.
I bake the casserole for 30–35 minutes, until hot and bubbly. If I’m adding cheese, I sprinkle it on in the last 5 minutes of baking.
I let it rest for a few minutes before serving.

Servings and timing

This recipe makes about 6 servings. It takes around 10–15 minutes to prep and 30–35 minutes to bake, so I can have dinner on the table in under an hour.

Variations

Sometimes I mix in green beans or broccoli instead of mixed vegetables. I’ve also swapped the cream of chicken soup for cream of celery for a lighter flavor. If I want more of a cheesy twist, I stir shredded cheddar right into the filling. For a Thanksgiving-style version, I use leftover turkey and add a spoonful of cranberry sauce on the side.

storage/reheating

I store leftovers covered in the fridge for up to 4 days. To reheat, I use the oven or microwave until warmed through. If it gets a little dry, I drizzle a bit of chicken broth over the top before reheating. It also freezes well—I just wrap it tightly and thaw before reheating.

FAQs

Can I use rotisserie chicken?

Yes, I often use shredded rotisserie chicken to save time. It adds great flavor and keeps things easy.

What kind of stuffing mix works best?

I usually use boxed chicken stuffing mix, but any savory variety works. I just follow the package instructions for best results.

Can I make this ahead of time?

Absolutely. I assemble the casserole up to a day in advance and store it covered in the fridge. When ready, I bake it as usual—sometimes adding a few extra minutes if it’s cold from the fridge.

Can I make it without canned soup?

Yes, I sometimes make a homemade white sauce using butter, flour, chicken broth, and milk. It’s a great option if I want to avoid processed ingredients.

What can I serve with this casserole?

It’s a full meal on its own, but I like to pair it with a simple salad, steamed green beans, or roasted vegetables for a little freshness.

Conclusion

Chicken and stuffing casserole is a classic comfort dish that never fails to satisfy. It’s simple to make, rich in flavor, and brings all the warmth of a home-cooked meal to the table. Once I’ve made it, it becomes one of those trusted recipes I turn to whenever I want something cozy, quick, and delicious.