Best Baked Chicken and Stuffing Casserole

This Baked Chicken and Stuffing Casserole is the ultimate comfort food—tender chicken layered with a creamy filling and topped with savory stuffing. It’s an easy, one-dish dinner perfect for busy weeknights or cozy Sunday meals.

Why You’ll Love This Recipe

• Quick and Easy: Made with simple ingredients, many of which are pantry staples.
• Great for Leftovers: Perfect way to use up leftover chicken or Thanksgiving stuffing.
• Family Favorite: A satisfying dish that pleases even picky eaters.
• Freezer-Friendly: Make ahead and freeze for a ready-to-go meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 4 cups cooked, shredded chicken (rotisserie chicken works great)
• 1 (10.5 oz) can cream of chicken soup
• 1/2 cup sour cream
• 1/4 cup milk
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1 (6 oz) box stuffing mix (like Stove Top)
• 1 1/2 cups chicken broth
• 2 tablespoons butter, melted
• Optional: 1 cup frozen mixed vegetables (thawed)

Directions

1. Preheat Oven to 375°F (190°C).
2. Make the Chicken Mixture: In a large bowl, combine the cream of chicken soup, sour cream, milk, garlic powder, salt, and pepper. Stir in shredded chicken and optional veggies until well coated.
3. Prepare the Stuffing: In a separate bowl, mix the stuffing mix with chicken broth and melted butter. Let it sit for a few minutes to absorb the liquid.
4. Assemble: Spread the chicken mixture in the bottom of a greased 9×13-inch baking dish. Evenly distribute the prepared stuffing over the top.
5. Bake for 30–35 minutes or until the top is golden and the filling is hot and bubbly.
6. Cool Slightly before serving to allow everything to set.

Servings and Timing

• Servings: 6 to 8
• Preparation Time: 15 minutes
• Cooking Time: 35 minutes
• Total Time: 50 minutes

Variations

• Cheesy Version: Mix shredded cheddar or mozzarella into the chicken layer.
• Vegetarian: Swap chicken with sautéed mushrooms and use cream of mushroom soup.
• Spicy: Add a dash of cayenne or chopped jalapeños for a kick.
• Thanksgiving Style: Add cranberries and chopped pecans to the stuffing.

Storage/Reheating

• Storage: Store leftovers covered in the fridge for up to 3 days.
• Reheating: Reheat in the microwave for 2–3 minutes or in the oven at 350°F for about 20 minutes.
• Freezing: Assemble the casserole (unbaked), wrap tightly, and freeze for up to 2 months. Thaw in fridge overnight and bake as directed.

FAQs

Can I use raw chicken in this casserole?

No, the chicken needs to be fully cooked before going into the casserole.

What stuffing mix is best?

A seasoned mix like Stove Top works great, but any boxed stuffing mix or homemade will do.

Can I make this casserole ahead of time?

Yes, assemble it up to 24 hours in advance, cover, and refrigerate until ready to bake.

Can I use cream of mushroom or celery soup instead?

Absolutely! Swap the cream of chicken with your preferred condensed soup variety.

Can I add vegetables?

Yes, frozen or cooked veggies like peas, carrots, or green beans are great additions.

How do I keep the stuffing from getting soggy?

Let the stuffing sit with the broth for a few minutes before adding it to the casserole. Bake uncovered for a crispy top.

Can I use turkey instead of chicken?

Yes, leftover turkey works perfectly in place of chicken.

How do I know when the casserole is done?

The top should be golden and the filling hot and bubbling at the edges.

Is this casserole gluten-free?

It can be made gluten-free by using gluten-free stuffing mix and soup.

What sides go well with this dish?

A green salad, roasted vegetables, or cranberry sauce are great options.

Conclusion

This Baked Chicken and Stuffing Casserole is a cozy, crowd-pleasing dish that’s easy to prepare and packed with flavor. Whether you’re feeding a family or looking for a make-ahead meal, this casserole checks all the boxes for taste, convenience, and comfort.

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