This Chicken & Stuffing Casserole is total cozy comfort food. It’s one of those “dump it and bake it” recipes that’s so easy, you barely need to think. Just layer, mix, and pop it in the oven. You get creamy chicken, soft stuffing, and a golden top — all in one bite. I make this when I want something warm and hearty with almost no work.
Why I Love This Recipe
This one comes straight from my mom’s Sunday dinner routine. We used to make it with leftover rotisserie chicken and whatever stuffing mix we had on hand. It’s fast, no-fuss, and always hits the spot.
- Takes just 10 minutes to prep
- Uses pantry staples
- Feeds a hungry crowd
- One dish = less cleanup
- Tastes even better the next day
What You’ll Need
- 3 cups shredded cooked chicken breast
- 1 (10.5 oz) can cream of chicken soup
- ½ cup sour cream
- ½ cup chicken broth
- 1 (6 oz) box of stuffing mix (like Stove Top)
- ¾ cup hot water
- 2 tablespoons unsalted butter
- ½ teaspoon black pepper
- Optional: chopped parsley for garnish
Pro Tips
- Use rotisserie chicken to save time
- Let the stuffing sit for a few minutes after mixing so it fluffs up
- Don’t overbake — you want it golden, not dry
- Add frozen peas or green beans if you want to sneak in a veggie
- Make it in a deep 8×8 or 9×9 dish for a thicker, heartier result
Tools You’ll Need
- Large mixing bowl
- Medium microwave-safe bowl
- Spoon or silicone spatula
- 8×8 or 9×9 baking dish
- Oven
Substitutions and Variations
- Swap cream of chicken soup for cream of mushroom or celery
- Use leftover turkey instead of chicken
- Mix in a cup of cooked broccoli or corn for extra texture
- Add shredded cheese if you want it more rich
Make Ahead Tips
Assemble the entire casserole ahead of time and store it covered in the fridge for up to 24 hours. Bake just before serving. You can also freeze it unbaked and bake from frozen — just add 10-15 minutes to the bake time.
How to Make Easy Chicken & Stuffing Casserole
Step 1: Mix the Creamy Base
In a large mixing bowl, combine 3 cups shredded cooked chicken breast, 1 (10.5 oz) can cream of chicken soup, ½ cup sour cream, ½ cup chicken broth, and ½ teaspoon black pepper. Stir until everything is fully mixed and creamy.
Step 2: Prepare the Stuffing
In a medium bowl, add 1 (6 oz) box of dry stuffing mix, ¾ cup hot water, and 2 tablespoons unsalted butter. Stir to combine and let it sit for 5 minutes to absorb the water and fluff up.
Step 3: Layer It in the Dish
Spread the creamy chicken mixture evenly in a greased 8×8 or 9×9 baking dish. Spoon the stuffing over the top and gently spread it out without pressing down too hard.
Step 4: Bake
Place the dish in a preheated 350°F oven. Bake for 30 minutes, or until the top is golden and the sides are bubbling.
Step 5: Serve
Remove from the oven and let it rest for 5 minutes. Scoop into a round white bowl and top with optional chopped parsley. Serve warm.
Leftovers and Storage
Let it cool completely, then store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven. You can also freeze it in portions for easy meals later.
Servings and Time
Servings: 4–6
Cook Time: 30 minutes
Total Time (with prep): 40 minutes
Macros (Per Serving – Approximate)
- Calories: 420
- Protein: 28g
- Carbs: 30g
- Fat: 22g
- Fiber: 2g
Why This Recipe Works (Quick Science)
The stuffing mix absorbs the hot water and butter, puffing up just enough to hold its shape and create that crispy top. The sour cream and soup blend into a smooth sauce that coats the chicken and keeps everything moist while baking. It’s a perfect balance of textures in every bite.
Common Mistakes
- Using too much water in the stuffing — it’ll get soggy
- Not letting it rest after baking — the sauce needs to settle
- Overmixing the stuffing layer — can get mushy and compact
- Baking too long — it’ll dry out the chicken
What to Serve With
- Steamed green beans or broccoli
- A crisp garden salad with vinaigrette
- Cranberry sauce on the side for a holiday twist
- Garlic butter dinner rolls
FAQ
Can I use uncooked chicken?
No — the chicken needs to be cooked before going into the casserole or it won’t cook through in time.
Can I make it without soup?
You can use a homemade white sauce if you prefer, but it may change the texture and flavor slightly.
Can I use leftover stuffing?
Yes! Just make sure it’s not too dry or too wet before layering it on top.
Can I double the recipe?
Absolutely. Just use a 9×13 dish and increase the baking time by 5–10 minutes.
Does this freeze well?
Yes. You can freeze it before or after baking. Let it cool, wrap tightly, and freeze for up to 2 months.
Hope you give it a try — it’s one of those meals that always brings that warm, satisfied feeling. Let me know how it goes or if you added your own twist!