Chicken and Stuffing Casserole is a comforting blend of tender chicken, creamy soup, sour cream, vegetables, and savory stuffing. Perfect for family dinners!
You know those nights when you just need dinner to feel like a hug? That’s where this Chicken and Stuffing Casserole comes in. It’s cozy, it’s easy, and it always reminds me of those big family dinners where everyone fought over the last serving.
The first time I made this, I was juggling a toddler, a stack of laundry, and a grocery list I’d forgotten at home. I grabbed some stuffing mix and a can of soup, thinking, “This will have to do.” Little did I know, it would become a weeknight staple. The house smelled like Thanksgiving by the time it came out of the oven, and my husband even asked if I’d secretly roasted a turkey. (I didn’t, but I definitely took the compliment.)
The best part? My kids actually ate it without dissecting every vegetable. Win-win. It’s the kind of dish that brings everyone to the table, even on the busiest days.
Why You’ll Love This Chicken and Stuffing Casserole Recipe?
Here’s why Chicken and Stuffing Casserole should be your new go-to:
- Ridiculously Easy: You don’t need to be a pro to pull this off.
- Ultimate Comfort Food: It’s warm, creamy, and packed with nostalgic flavors.
- Customizable: Have turkey? Use it. Prefer broccoli? Toss it in.
- Family Favorite: Even picky eaters can’t resist.
- Quick Cleanup: One pan, minimal mess—because who has time for dishes?
Ingredient Notes:
This casserole is proof that simple ingredients can create something amazing.
- Chicken Breasts: Diced for quick cooking and easy serving. You can also use leftover roast chicken or turkey.
- Stove Top Stuffing: The flavor-packed shortcut that makes this dish sing.
- Cream of Chicken Soup: The creamy base that ties it all together.
- Sour Cream: Adds a subtle tang that keeps the dish from being too heavy.
- Frozen Mixed Vegetables: Convenient, colorful, and kid-approved.
- Garlic: Because garlic makes everything better, doesn’t it?
- Salt and Pepper: Simple seasonings that bring out all the flavors.
How To Make Chicken and Stuffing Casserole?
Making this casserole is as easy as it gets. Here’s how to do it:
Step 1: Prep Your Baking Dish
Start by spraying a 9×13-inch baking pan with cooking spray. Trust me, you’ll thank yourself later when nothing sticks. Preheat your oven to 400°F.
Step 2: Make the Filling
In a big bowl, mix the diced chicken, cream of chicken soup, sour cream, frozen veggies, minced garlic, salt, and pepper. Stir until everything’s evenly coated. It might not look glamorous at this stage, but hang in there—it’ll be worth it.
Step 3: Layer It Up
Spread the chicken mixture evenly across the bottom of your prepared pan. This is your creamy, veggie-packed base layer.
Step 4: Prepare the Stuffing
Follow the directions on the Stove Top stuffing box to prepare the stuffing. It takes just a few minutes, and the smell alone will make you hungry. Once it’s ready, spread it evenly over the chicken mixture.
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Step 5: Bake It
Pop the casserole into your preheated oven and bake for about 30 minutes. You’ll know it’s ready when the edges are bubbling and the stuffing is golden brown.
Step 6: Serve and Enjoy
Let the casserole cool for a few minutes before serving (if you can wait that long). Pair it with a simple salad or some warm rolls, and watch it disappear from the table.
Storage Options:
If you have leftovers (lucky you), store them in an airtight container in the fridge for up to three days. Reheat individual portions in the microwave, or warm the whole thing in the oven at 350°F until it’s heated through. Freezing isn’t the best option for this dish—the creamy base can get a little funky when thawed—but honestly, it’s so good fresh that leftovers probably won’t last long anyway.
Variations and Substitutions:
This casserole is endlessly adaptable. Here are a few ideas to make it your own:
- Switch Up the Protein: Use turkey, ham, or even shredded rotisserie chicken.
- Change the Stuffing: Cornbread stuffing or herb-seasoned stuffing can give it a whole new vibe.
- Add Cheese: A sprinkle of shredded cheddar or Parmesan on top before baking never hurt anyone.
- Fresh Veggies: Swap the frozen mix for fresh broccoli, carrots, or green beans.
- Gluten-Free: Use a gluten-free stuffing mix and cream of chicken soup to keep it GF-friendly.
What to Serve with Chicken and Stuffing Casserole?
This dish is a meal in itself, but a few sides can take it to the next level:
- Green Salad: A crisp salad with a tangy vinaigrette adds freshness.
- Dinner Rolls: Perfect for scooping up every last bit of that creamy sauce.
- Roasted Veggies: Simple roasted asparagus or Brussels sprouts pair beautifully.
- Mashed Potatoes: Because sometimes, more carbs are the answer.
Frequently Asked Questions:
Can I use pre-cooked chicken?
Yes! Shredded rotisserie chicken works great and saves even more time.
Can I make this casserole ahead of time?
Definitely. Assemble it, cover it tightly, and refrigerate for up to 24 hours. Add a few extra minutes to the baking time if it’s cold from the fridge.
How can I lighten this recipe?
Use low-sodium cream of chicken soup, light sour cream, and extra veggies to make it a little healthier.
So, are you ready to try Chicken and Stuffing Casserole? It’s cozy, quick, and guaranteed to be a hit with the whole family. Plus, it’s one of those recipes that just feels right—whether it’s a busy weeknight or a laid-back Sunday dinner. Let me know how it turns out for you, and if you’ve got a fun twist on it, share it in the comments!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Chicken and Stuffing Casserole
Ingredients
- 1 box Stove Top Stuffing chicken flavored
- 1 –2 lbs boneless skinless chicken breasts, diced
- 1 can 10.5 oz cream of chicken soup
- ⅓ cup sour cream
- 16 oz frozen mixed vegetables
- 4 –5 garlic cloves minced
- Salt and black pepper to taste
Instructions
Prepare the Baking Dish
- Preheat the oven to 400°F (200°C). Spray a 9x13-inch baking pan with nonstick cooking spray to ensure the casserole doesn’t stick.
Combine the Filling
- In a large mixing bowl, combine the diced chicken, cream of chicken soup, sour cream, frozen mixed vegetables, minced garlic, salt, and pepper. Stir thoroughly to ensure all ingredients are evenly coated.
Layer the Ingredients
- Spread the chicken mixture evenly across the bottom of the prepared baking pan, creating a smooth, even layer.
Prepare the Stuffing
- Prepare the Stove Top stuffing according to the package instructions. Once fully prepared, evenly spread the stuffing over the chicken mixture in the baking pan.
Bake the Casserole
- Place the baking pan in the preheated oven. Bake for approximately 30 minutes, or until the chicken is fully cooked and the casserole is bubbling around the edges.
Serve and Garnish
- Remove the casserole from the oven and let it rest for a few minutes before serving. Garnish with fresh parsley, if desired, and serve warm.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
