Chicken and stuffing casserole is a cozy, one-pan comfort food dish where flavorful pieces of shredded chicken and vegetables are baked under a savory layer of herb-seasoned stuffing.
From the recipe collection of Tara Ippolito
Chicken and stuffing casserole is the ultimate crowd pleasing meal. It really is the perfect fall comfort food. The chicken and stuffing just scream Thanksgiving even though we’re not quite there yet. It’s a nice kick off!It combines shredded chicken and vegetables, a creamy sauce and buttery stuffing in every bite. Now, doesn’t that just sound amazing.This recipe couldn’t be easier to put together, too. It requires very little effort and uses minimal ingredients but doesn't skimp on flavor. Thats exactly my kinda meal
It’s the prefect choice for a busy weeknight because everything bakes together in one dish, yet it tastes like a Sunday dinner that took hours. Whether you’re cooking for family or sharing with friends, this casserole delivers that “homemade hug” that no one can resist. I really hope you give this recipe a try. If you do, I know you’ll love it just as much as my family and I do.
Ingredients
Heres everything you'll need to make this delicious chicken dinner. You can find the full ingredients list along with measurements and instructions on the recipe card below.
- Savory Herbs Stove Top Stuffing- The heart of the casserole that brings the classic, cozy stuffing flavor.
- Chicken Broth- Adds moisture and softens the stuffing with lots of flavor. I used Swanson.
- Melted Butter- Enhances the flavor and helps the stuffing brown up.
- Shredded Rotisserie Chicken- A convenient protein that keeps the casserole hearty and filling.
- Campbells Cream Of Chicken Soup- The creamy base that binds everything together while enhancing the chicken flavor.
- Campbells Cream Of Celery Soup- Adds a subtle vegetable flavor.
- Sour Cream- Brings extra tang and creaminess. I used Daisy.
- Frozen Peas and Carrots (thawed)- Adds a mild sweetness and texture while giving the casserole a classic homestyle feel. I used Amazon Grocery brand.
- Salt- Enhances the other ingredients.
- Pepper- Cuts the richness of the casserole.
- Garlic Powder- Adds a garlicy flavor throughout the dish. I used Mccormick.
Instructions
Heres how to make this delicious chicken dinner. You can find the full ingredients list along with instructions in the recipe card below.
Preheat the oven to 350°
First, in a large bowl, add both packages of Stove Top Stuffing. Pour in the chicken broth and melted butter and stir everything together until it’s evenly combined. Set it aside for 5 minutes to soften.
NOTE: I prefer the Savory Herbs but any flavor of Stove Top would be ok to use here.
Next, in a large bowl, add the shredded rotisserie chicken and season it with salt, pepper, and garlic powder. Add the cream of chicken soup, cream of celery soup, sour cream and peas and carrots. Mix everything together until it’s evenly combined.
NOTE: Some people find the "cream of" soups very salty. If you're sensetive to salt, don't add any extra and/or use low sodium soup.
Now, add the filling to a greased 9 x 13” baking dish and smooth it out so that it is flat even. Place the stuffing evenly on top. Place it into the center rack of the oven for 30- 40 minutes or until the casserole is hot and bubbly, and the stuffing starts to brown and get crispy.
PRO TIP: Placing it into the center rack of the oven will allow the air to circulate better and cook the casserole evenly.
Finally, let it sit for five minutes, serve and enjoy.
PRO TIP: Letting the casserole sit will give it time to settle and firm up so it doesn't fall apart when its being served.
Can I Make This Ahead Of Time?
Yes, you can make this casserole ahead of time. Just assemble it as the instructions say, cover it tightly and refrigerate for up to 24 hours. Take it out and let it sit at room temperature for about 20 minutes before baking.
What Can I Serve This With?
This is a meal all on its own so you really dont need to serve it with much. A simple side salad and Homemade Garlic Bread would be wonderful.
Can I Leave Out The Peas And Carrots?
Yes, they are optional but add color and texture. You can always swap them out for corn or green beans if you'd like to also.
Storage
Let the casserole cool completely and place it into an air tight container. It will last in the fridge for up to three days.
Chicken And Stuffing Casserole Recipe
Equipment
- 9" x 13" baking dish
Ingredients
- 2 Boxes Stove Top Stuffing- Savory Herbs
- 2 Cups Chicken Broth
- 1 Stick Butter, melted
- 2 Cups Rotisserie Chicken, shredded
- 10.5 Oz Cream Of Chicken Soup
- 10.5 Oz Cream Of Celery
- ½ Cup Sour Cream
- 1-⅕ Cups Frozen Peas And Carrots, thawed
- Salt and Pepper to taste
- 1 Tbs Garlic Powder
Instructions
- Preheat the oven to 350°
- In a large bowl, add both packages of stove, top stuffing. Pour in the chicken broth and melted butter and stir everything together until it’s evenly combined. Set it aside for 5 minutes.
- In a large bowl, add the shredded rotisserie chicken and season it with salt, pepper, and garlic powder. Add the cream of chicken and cream of celery soup, sour cream and vegetables. Stir to combine.
- Add the filling to a greased 9 x 13” baking dish and smooth it out so that it is flat even. Add the stuffing on top of the chicken and vegetable mixture and smooth that out, so it’s flat even also.
- Place it into the center rack of the oven for 30- 40 minutes or until the casserole is hot and bubbly, and the stuffing starts to brown and get crispy.
- Finally, let it set for five minutes, serve warm and enjoy.
Other Easy Chicken Dinners
If you like super easy to make chicken dinners like this one, you have to try Chicken Divan, Cheesy Baked Caesar Chicken and Chicken Fajita Rice Skillet.
Chris S Brown says
Do you cook covered or uncovered
Al Dente Diva says
Thanks so much for letting me know Kerry!! I’m so glad you’re enjoying it
Kerry says
I made this chicken casserole recipe (halved) a few weeks ago and I am making it again today. It’s delicious. It’s my go to chicken casserole. Thank you?
Al Dente Diva says
Thanks so much for giving me a try Lauren. I’m so so glad that you liked it.
Lauren says
So simple and very delicious. I just boiled 4 chicken breasts and then used the hand mixer to shred them and it worked great! Will definitely be making again.
Julie says
Can this be made ahead of time and refrigerated?
Al Dente Diva says
Hi! You can either use 1/4 c of mayo or omit it completely. I hope you like it
Dori says
Can you sub the sour cream for something else or omit it in general? My partner doesn’t like sour cream or greek yogurt, but I think my family would love this!
Al Dente Diva says
This really made me smile. Thank you so so much
Mrs Joan K Parnell says
Your recipes are the tastiest, easiest, and most practical on the whole computer. Thank you