Chicken and Stuffing Casserole (Creamy • Weeknight Easy)

Cozy chicken bake with golden Stove Top–style stuffing, ready in about 40 minutes

Juicy chicken, savory gravy, and a buttery, crisp stuffing top, classic potluck comfort with five-minute prep.

Why You’ll Love It

• Box-to-oven simple: Uses pantry staples (boxed stuffing, broth, cooked chicken). (Stove Top Stuffing Recipes Casseroles / Chicken Stuffing Bake Recipes)
• Crowd-pleasing flavor: Creamy base + herby, crunchy top = instant nostalgia. (Easy Chicken Hotdish Recipes)
• Flexible: Make it “pot pie” with veggies, or go pantry-friendly with canned chicken. (Chicken Pot Pie Casserole With Stuffing / Casserole With Canned Chicken)
• One dish, quick bake: 375°F for a bubbly center and bronzed crumbs.
• Make-ahead friendly: Assemble in the morning; bake at dinner.

Ingredients (notes only)

Chicken & Base

• Cooked shredded chicken (rotisserie, poached, or canned chicken well-drained): aim for 4 cups; always reheat to 165°F/74°C.
• Cream of chicken soup or quick homemade sauce (butter + flour + broth + splash of cream).
• Low-sodium chicken broth: loosens the base/hydrates stuffing.

Aromatics & Veg

• Frozen mixed vegetables or peas/carrots for pot-pie vibes.
• Onion & celery (optional sauté): classic hotdish notes.

Stuffing Top

• Boxed stuffing mix (6 oz) or 4 cups dried bread cubes + poultry seasoning.
• Butter + broth: toss to moisten so crumbs toast, not burn.
• Parmesan (optional): savory finish.

Seasoning

• Poultry seasoning, garlic powder, pepper; salt only if needed (stuffing is salty).

Step-by-Step (6–8 concise steps)

1. Heat oven to 375°F/190°C. Grease a 9×13-in dish.
2. Make the base: In a bowl, stir together 2 cans (10.5 oz each) cream of chicken soup, ½ cup broth, ½ cup sour cream (or Greek yogurt), 1 tsp poultry seasoning, ½ tsp garlic powder, and ¼ tsp pepper.
3. Add chicken & veg: Fold in 4 cups shredded chicken and 2 cups frozen mixed vegetables (no need to thaw). Spread evenly in the dish.
4. Prep stuffing: Toss 1 (6-oz) boxed stuffing mix with ¼ cup melted butter and ¾ cup warm broth until evenly moistened (not soggy).
5. Top & bake: Scatter stuffing over the chicken layer. Bake 25–30 min until bubbling at edges and topping is golden; center of casserole should be 165°F/74°C.
6. Finish: Rest 5–10 min for clean scoops; sprinkle parsley and (optional) 2 Tbsp grated Parmesan.

Pro Tips

• Moist-but-crispy top: Moisten stuffing just until it clumps; too wet = soggy, too dry = scorched.
• Pantry swap: Use 2 (12.5-oz) cans chicken, drained, rinsed, and flaked—add 1 Tbsp butter to base for richness.
• From-scratch sauce: Melt 3 Tbsp butter, whisk 3 Tbsp flour 1 min; slowly whisk 2 cups broth + ½ cup milk/cream; simmer 2–3 min to thicken.
• No mushy veg: Add tender veg (e.g., corn, peas) frozen; add firmer veg (carrots) steamed 3–4 min first.

Variations (mapped to interests)

• Chicken Pot Pie Casserole With Stuffing: Add 1 cup diced potatoes (par-cooked) + extra ½ cup broth; season with thyme. (Chicken Pot Pie With Stuffing / Chicken Pot Pie Casserole With Stuffing)
• “Dolly-Style” Creamy Bake: Skip veggies; stir ½ cup melted butter and 1 cup sour cream into the base for ultra-rich, down-home flavor. (Dolly Chicken And Stuffing Casserole)
• Stovetop Skillet Version: Use a deep oven-safe skillet. Simmer base + chicken on medium, top with prepared stuffing, cover 5 min to steam, then broil 1–2 min to crisp. (Stovetop Casserole Recipes)
• Tomato-Herb twist: Spoon ½ cup petite-diced tomatoes (well-drained) into base; add basil + Parmesan (Italian comfort).
• Gluten-lighter: Use GF stuffing mix + GF cream soup or the from-scratch sauce with GF flour.

How to Serve

Add a bright salad or green beans; for full comfort, serve with cranberry sauce. Leftovers make a stellar open-face sandwich.

Make Ahead & Storage

• Assemble ahead: Cover and refrigerate up to 24 h; bake 5–10 min longer.
• Fridge: 3–4 days, airtight.
• Freeze: Assemble without baking (no veggies that go watery like zucchini); wrap well, freeze up to 2 months. Thaw in fridge; bake covered 20 min, then uncover to crisp.
• Reheat: 325°F/165°C covered 15–20 min; uncover 5 min to re-crisp topping.

FAQs

Can I skip the soup cans? Yes—use the quick from-scratch sauce above.
Will canned chicken taste “canned”? Rinse, drain, and mix with a little melted butter; season generously—works great for busy nights.
How do I avoid a dry casserole? Don’t over-pack stuffing; use the full listed broth; cover loosely with foil for the first 15 min if your oven runs hot.
Can I halve it? Yes—use an 8×8-in pan; bake 20–25 min.

Simple Nutrition (estimate per serving, 8 servings)

≈410 kcal • 27 g protein • 34 g carbs • 18 g fat • 910 mg sodium
Estimates only; varies by brand and swaps.