Chicken Stuffing Casserole

I love casseroles that are big on flavor and easy on the prep. Don’t you? There’s nothing like digging into a slice of John Wayne Casserole or Tuna Noodle Casserole at the end of a long day, or for a comfy weekend meal.

So today, I present to you: chicken stuffing casserole. Made with tender shredded chicken, stovetop stuffing and a creamy filling, it’s pure comfort food! You can even make it with leftover Thanksgiving turkey, then serve it with some mashed potatoes on the side.

Why You’ll Love Chicken Stuffing Casserole

• Easy. Mix shredded chicken with sautéed veggies, two kinds of condensed soup, then veggies. Sprinkle stovetop stuffing on top and bake until golden.
• Flavorful and filling. Biting into this casserole kinda tastes like Thanksgiving! In fact, if you want to shred some leftover Thanksgiving turkey and use that in place of the chicken you can totally do that. This casserole has the main, side and veggies all in one dish.
• So cozy. Scoop a hearty portion onto your plate and dig in. The contrast between the tender chicken filling and the golden, crisp stuffing on top is pure heaven.

Ingredient Notes

Here are notes on some of the main ingredients in this dish. I hope you find them to be helpful! Be sure to scroll down to the recipe card for the full ingredient list.

• For the chicken: I cooked chicken breasts in the Instant Pot with an onion, garlic and some salt. You could also use store bought rotisserie chicken.
• Stuffing: We’ll use a box of classic stove top stuffing, plus some water and butter.
• Veggies: Fresh onion, carrots, and celery. I used frozen peas in this casserole, but you could also use mixed veggies that have corn, carrots, peas and green beans.
• Condensed soup: This recipe uses cream of chicken and cream of mushroom soup. But you can use all of one or the other if you prefer.
• Chicken stock: Vegetable broth or even bone broth also work.
• Sour cream: This adds some creaminess to the filling.
• Salt and Pepper: Feel free to adjust to taste.

How to Make Chicken Stuffing Casserole

Here’s a quick look at how to make this cozy chicken stuffing casserole. Be sure to scroll down to the recipe card for full instructions.

• Cook the chicken. Place ingredients in an Instant Pot and cook on high pressure for 10 minutes. Let the pressure naturally release for 5 minutes.
• Shred. Once done, shred the chicken using two forks and set aside.
• Prep your tools. Preheat your oven to 375°F and grease a 9X13-inch baking pan.
• Make the stuffing. In a large bowl, pour boiling water over the stuffing and add the butter. Let the mixture stand for 5 minutes before fluffing it with a fork.
• Sauté the veggies. Cook the veggies over medium heat until tender, about 5-7 minutes.
• Combine the filling ingredients. Add both cans of condensed soup, the sour cream, chicken stock, frozen peas, ground black pepper, and shredded chicken.
• Assemble. Pour the filling into the prepared baking dish and spread the stuffing over it in an even layer.
• Bake. Bake for 50 minutes at 375 degrees F, until golden.

Serving Suggestions

You can serve this casserole with a simple salad if you’re looking for something light. Or, you could go full Thanksgiving mode and serve it with some creamy mashed potatoes on the side. It also goes well with steamed or roasted veggies on the side!

How to Store and Reheat Extras

• Store in the fridge: Let your casserole cool completely, then cover with saran wrap and store in the fridge for up to 4 days. You can also spoon single servings into air-tight containers.
• Freeze: If you plan to freeze this dish make sure you use a freezer-safe container. Cover the unbaked casserole with saran wrap and then with a layer of foil. Label it and freeze for up to 3 months. Thaw completely, then bake as directed. Add 10 minutes of baking time.
• To reheat: Spoon single servings into microwave-safe bowls and zap until warm, stirring halfway through the heating time.

More Casserole Recipes

• Cheeseburger Casserole
• Creamy Chicken Casserole
• Chili Cornbread Casserole
• Chicken Parmesan Casserole