Chicken Stuffing Casserole Recipe

This creamy, bubbling Chicken Stuffing Casserole is made with tender shredded chicken, savory stuffing mix, and rich cream of chicken soup, ready in just 45 minutes. The golden, buttery crumb topping offers the perfect crunch against the savory sauce bubbling underneath. I rely on this easy comfort food recipe for busy weeknights when I need a hearty meal the whole family will love.

Why This Classic Works

I used to avoid casserole recipes because they often turned into a mushy, indistinguishable mess, but this version changed my mind by mastering texture. The secret lies in the contrast between the creamy, savory chicken filling and the crisp, herb-seasoned crust that stays crunchy because it sits right on top.

My first attempt failed when I mixed the stuffing directly into the sauce, resulting in a soggy, bread-heavy dish that nobody wanted seconds of. Now, I always layer the dry stuffing mix on top and drizzle it with broth and butter, ensuring it steams from the bottom but browns beautifully on the surface.

Chicken Stuffing Casserole Ingredients

• 4 cups cooked chicken, shredded or cubed (about 1 rotisserie chicken)
• 2 cans (10.5 oz each) cream of chicken soup
• 1 cup sour cream
• 1/2 cup milk
• 1/2 tsp garlic powder
• 1/2 tsp black pepper
• 2 boxes (6 oz each) stuffing mix (like Stove Top, chicken or savory herb flavor)
• 1 1/2 cups low-sodium chicken broth, warm
• 1/2 cup unsalted butter, melted

How To Make Chicken Stuffing Casserole

1. Preheat and Prep: Preheat your oven to 375°F (190°C) and liberally grease a 9×13-inch baking dish with non-stick spray or butter.
2. Make the Sauce: In a large mixing bowl, whisk together the cream of chicken soup, sour cream, milk, garlic powder, and black pepper until the mixture is smooth and combined.
3. Combine Chicken: Fold the cooked shredded chicken into the soup mixture until every piece is thoroughly coated, then spread this filling evenly into the prepared baking dish.
4. Add the Topping: Sprinkle the dry stuffing mix efficiently over the chicken layer, ensuring it reaches the corners and covers the sauce completely.
5. Hydrate and Bake: Drizzle the warm chicken broth evenly over the stuffing crumbs, followed by the melted butter. Bake for 30–35 minutes until the sauce is bubbly and the top is deep golden brown.

Recipe Tips

• Don’t skip the liquid: Drizzling broth over the dry stuffing is crucial; without it, you will end up with hard, dry croutons instead of fluffy stuffing.
• Use rotisserie chicken: To keep this a true 45-minute meal, use a store-bought rotisserie chicken, which also adds more flavor than plain boiled breast.
• Watch the salt: Stuffing mixes and condensed soups are already high in sodium, so taste your sauce before adding any extra salt.
• Broil for crunch: If the casserole is bubbling but the top isn’t as brown as you like, pop it under the broiler for 1–2 minutes, watching closely to prevent burning.

What To Serve With Chicken Stuffing Casserole

Because this dish is rich and carb-heavy, it pairs best with simple, fresh green vegetables like steamed green beans or roasted broccoli with lemon. A side of cranberry sauce is also a fantastic addition, as the tart sweetness cuts through the creamy sauce and mimics a Thanksgiving dinner profile.

How To Store

Leftovers can be stored in an airtight container in the refrigerator for up to 3–4 days. While you can freeze this casserole for up to 2 months, the stuffing topping may lose its crispness; reheat it in the oven rather than the microwave to help restore some texture.

FAQs

• Can I use raw chicken for this recipe?
  It is best to use pre-cooked chicken because the 30-minute bake time may not be sufficient to safely cook raw poultry through the dense sauce. If you only have raw chicken, cut it into small bite-sized cubes and sauté them quickly before assembling.
• Can I make this ahead of time?
  Yes, you can mix the chicken and sauce and spread it in the pan up to 24 hours in advance. Store the dry stuffing separately and add it along with the broth and butter just before baking to prevent it from getting soggy.
• Can I add vegetables to the casserole?
  Absolutely; stirring in a cup of thawed frozen peas and carrots or corn into the chicken mixture is an easy way to make this a complete one-dish meal without changing the cooking time.

Nutrition

• Calories: 485
• Total Fat: 26g
• Saturated Fat: 12g
• Cholesterol: 95mg
• Sodium: 1150mg
• Total Carbohydrate: 34g
• Protein: 29g

Try More Recipes:

• Chicken Bacon Ranch Pasta Bake
• Mexican Chicken and Rice Casserole Recipe
• Mexican Chicken Dorito Casserole Recipe

Chicken Stuffing Casserole

Recipe by Emily Mitchell

0.0 from 0 votes

Servings

6

servings

Prep time

10

minutes

Cooking time

35

minutes

Total time

45

minutes

Creamy, bubbling Chicken Stuffing Casserole brings together tender shredded chicken, rich cream soup, and savory herb stuffing in just 45 minutes. This easy family favorite offers a buttery, crispy topping that makes it perfect for cozy weeknight dinners.

Ingredients

• 4 cups cooked chicken, shredded or cubed (about 1 rotisserie chicken)

• 2 cans (10.5 oz each) cream of chicken soup

• 1 cup sour cream

• 1/2 cup milk

• 1/2 tsp garlic powder

• 1/2 tsp black pepper

• 2 boxes (6 oz each) stuffing mix (like Stove Top)

• 1 1/2 cups low-sodium chicken broth, warm

• 1/2 cup unsalted butter, melted

Directions

• Preheat your oven to 375°F (190°C) and liberally grease a 9×13-inch baking dish with non-stick spray or butter.
• In a large mixing bowl, whisk together the cream of chicken soup, sour cream, milk, garlic powder, and black pepper until the mixture is smooth and combined.
• Fold the cooked shredded chicken into the soup mixture until every piece is thoroughly coated, then spread this filling evenly into the prepared baking dish.
• Sprinkle the dry stuffing mix efficiently over the chicken layer, ensuring it reaches the corners and covers the sauce completely.
• Drizzle the warm chicken broth evenly over the stuffing crumbs, followed by the melted butter. Bake for 30–35 minutes until the sauce is bubbly and the top is deep golden brown.