Chicken Stuffing Casserole

Chicken stuffing casserole is a hearty, comforting meal made with 4 ingredients mixed together and baked to a golden brown.

Why this recipe works

Chicken, frozen mixed veggies, dry stuffing, and cream of chicken soup come together to make this satisfying weeknight casserole. It’s full of savory, flavorful ingredients to fill your belly with!

Chicken stuffing casserole is super versatile with its ingredients. Want to use different veggies? Go for it! Though we love the convenience of canned goods, we have a recipe for homemade cream of chicken soup you can make from scratch. It also makes an awesome base recipe if you have leftover ham or turkey from the holidays.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

CHICKEN – You will need 2 1/2 lbs of boneless skinless chicken breasts cut into 1-inch pieces. You can swap out the chicken breasts for shredded rotisserie chicken or sub it out altogether for a different protein like ham or turkey. We have also used a mixture of chicken breasts and chicken thighs with success.

STUFFING – You’ll want the dry stuffing mix you can find at the grocery store in bags, I usually opt for the preseasoned kind like you can find from Pepperidge Farm, but you can use boxed stovetop stuffing or make your own homemade stuffing and season to your heart’s desire! I have absolutely made this with my homemade croutons!

FILLING – Cream of chicken soup is our go-to but you can substitute it with cream of celery or cream of mushroom. Feel free to add any type of veggie you’d like to this dish. You can also replace all or some of the water with chicken broth for even more flavor.

How to Make Chicken Stuffing Casserole

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Spread 1/2 cup of cream of chicken on the bottom of a 13×9 casserole dish. Add the diced chicken breasts.
2. Mix the remainder of cream of chicken soup with the frozen vegetables. Spread evenly on top of the raw chicken.
3. Top with stuffing mix. Pour the water over the top of the stuffing mix to wet.
4. Bake at 400F covered with tinfoil for 45 minutes. In my experience, tastes vary and some find cream soups to be salty. So I recommend waiting until serving and then salt to taste rather than adding it to the dish.

Frequently Asked Questions & Expert Tips

Yes! This is a great make-ahead meal. To do so, prep everything up until the stuffing mix, leaving that aside until you are ready to bake. Store the prepped casserole in an air-tight container or tightly covered with plastic wrap in the refrigerator for up to 1 day. Once ready to bake, top with stuffing mix and water. You may also freeze the casserole this way for up to 3 months.

You can store leftover chicken stuffing casserole in an air-tight container or tightly covered with plastic wrap in the refrigerator for 3-4 days.

Serving Suggestions

Chicken stuffing casserole can be served with a side salad or even some dinner rolls, but is filling all on its own! Some other veggies you can include in the casserole are broccoli, asparagus, or mushrooms as well as a sprinkle of cheese in-between layers. This casserole is great for using up leftovers from Thanksgiving or Christmas dinner.

More Casserole Recipes

• Taco Casserole
• Ground Beef Casserole
• Mexican Chicken Casserole
• Chicken and Rice Casserole with Broccoli
• Loaded Mashed Potato Casserole
• Corn Casserole
• Million Dollar Chicken Casserole

I love to bake and cook and share my kitchen experience with all of you! Remembering to come back each day can be tough, that’s why I offer a convenient newsletter every time a new recipe posts. Simply subscribe and start receiving your free daily recipes!