Chicken and Stuffing Casserole

Chicken and Stuffing Casserole is a comforting weeknight dish that blends tender chicken, savory vegetables, and a crunchy stuffing top into one pan. It’s forgiving, family-friendly, and perfect for using leftover chicken or a simple rotisserie bird.

Try a lighter chicken stir-fry when you want something fast on another night.

Comforting, simple reasons to make this dish

This casserole feels like a warm hug on the plate. It works year-round but really shines in cooler months when you want something hearty with minimal fuss. You can stretch a small amount of cooked chicken into a meal for a crowd. The stuffing crust adds texture and flavor with little effort. If you’re short on time, a ready-made stuffing mix keeps things quick without losing homey appeal.

I also like pairing it with a simple salad when I want contrast see ideas in the chicken tenders and fries collection for family-friendly sides.

What makes this casserole so lovable

It hits familiar flavors. The mix of herbs in the stuffing, the savory chicken base, and a bit of creamy binder give a cozy, balanced bite. You don’t need fancy ingredients to get big taste.

It’s fast to pull together. Toss cooked chicken with vegetables, a creamy binder, and stuffing mix. Bake until bubbly and golden. That simplicity means you can prep ahead or assemble while the oven warms.

See a creamy chicken bake for another oven-ready comfort meal.

Ingredients, swaps and a small variation

Below I list what I use and offer swaps so you can match diets and what’s in your pantry.

What you’ll need for this recipe

• 3 cups cooked chicken, shredded or cubed (rotisserie works well)
• 1 can (10–12 oz) condensed cream of chicken soup or 1 1/2 cups homemade white sauce
• 1/2 cup milk or stock
• 1 cup frozen peas and carrots (or mixed vegetables)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 teaspoon dried thyme or poultry seasoning
• Salt and black pepper to taste
• 6 cups prepared stuffing (boxed mix prepared according to package, or homemade)
• 2 tablespoons melted butter (for stuffing topping)

Smart swaps for dietary needs

• To cut dairy: use a dairy-free cream soup or make a sauce with unsweetened almond milk plus a starch slurry.
• For gluten-free: swap to a gluten-free stuffing mix or use crushed gluten-free crackers as the topping.
• To lower sodium: choose low-sodium soup or make a quick white sauce with low-salt stock and adjust herbs.

Smart variation (Optional)

For a brighter flavor, add 1/2 cup chopped apples or dried cranberries to the chicken mix before topping with stuffing. It gives a pleasant sweet-tart note that complements the savory base.

Another creamy option shows how mushrooms pair nicely with chicken if you want an earthier casserole.

How to cook this Chicken and Stuffing Casserole

Follow clear steps for a reliable result. Use cooked chicken to speed the process. If using raw chicken, cook it first until fully done, then proceed.

Step-by-step cooking instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, combine cooked chicken, onion, garlic, mixed vegetables, cream soup, milk (or stock), thyme, salt, and pepper. Stir until evenly mixed.
3. Transfer the mixture to a greased 9×13-inch baking dish and spread evenly.
4. Prepare the stuffing according to package directions or use leftover prepared stuffing. Sprinkle it evenly over the chicken mixture.
5. Drizzle melted butter over the stuffing to help browning.
6. Bake uncovered for 25–30 minutes, or until the casserole is bubbling and the stuffing top turns golden.
7. Let rest 5 minutes before serving.

Step	Details
1	Preheat oven to 375°F (190°C).
2	Mix chicken, vegetables, and creamy binder in a bowl.
3	Spread into a baking dish and top with prepared stuffing.
4	Bake 25–30 minutes until hot and golden.

Tips for texture, timing & tools

• Use a shallow dish so the filling heats evenly and the stuffing crisps.
• If the stuffing browns too fast, tent with foil and remove for the last 5 minutes.
• For a crunchier topping, mix panko with melted butter instead of plain stuffing.
• A cast-iron baking dish adds browning; a glass dish shows bubbling so you can judge doneness.

Keeping leftovers fresh and warming them back

How to store it right

Cool the casserole to room temperature within two hours. Store in an airtight container or cover the baking dish tightly with plastic wrap. Refrigerate up to 3–4 days. For longer storage, freeze portions in freezer-safe containers for up to 3 months.

Reheating without losing flavor

Reheat single servings in the microwave, covered, until heated through. For larger portions, warm at 350°F (175°C) covered with foil for 15–20 minutes, then remove foil for 5 minutes to crisp the top. If frozen, thaw overnight before reheating or bake covered at 350°F (175°C) for 30–45 minutes.

A dish worth making again and again

This casserole reheats well and often tastes better the next day as flavors mingle. It’s an excellent make-ahead for busy evenings or a potluck pick-up.

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FAQs

Can I use fresh bread instead of boxed stuffing?

Yes. Cube day-old bread, toss with melted butter and poultry seasoning, and toast briefly before using. That gives a homemade stuffing texture and keeps the top crisp.

Can I prepare this casserole ahead of time?

Absolutely. Assemble in a greased dish, cover tightly, and refrigerate for up to 24 hours. Add a few extra minutes to the baking time if baking cold from the fridge.

Is this recipe good for freezing?

Yes. Freeze individual portions or the whole casserole in freezer-safe containers. Thaw overnight in the fridge before reheating. You may need to add 10–15 minutes to the baking time if reheating from partially frozen.

What chicken works best?

Cooked, shredded rotisserie chicken is ideal for speed and flavor. Leftover roasted or poached chicken also works. If you start with raw chicken breasts, cook them first and shred before mixing.

Final Thoughts

If you want a reliable, crowd-pleasing meal, this Chicken and Stuffing Casserole fits the bill. For a similar classic version with clear measurements and step-by-step photos, check this recipe from The Country Cook: Crockpot Chicken Stuffing.