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This easy chicken stuffing casserole is the ultimate cozy dinner idea. Shredded chicken, stovetop stuffing and two kinds of condensed soup are combined with veggies, then baked until golden. So good.
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.
Tips & Variations
- Sprinkle cheese on top. If you want to add some cheesy goodness, sprinkle some of your favorite kind of shredded cheese on top 15 minutes before your casserole has finished cooking.
- Switch up the protein. As I mentioned above, you could also use some shredded leftover roast turkey after Thanksgiving. Leftover Thanksgiving ham is another great protein option, just dice it into bite-sized pieces.
- Make it ahead. Casseroles are perfect for making ahead. Assemble the casserole, then cover the unbaked dish with saran wrap and store in the fridge for up to 2 days. Remove the wrap and pop it into the oven when you’re ready to cook. You’ll need to add 10 minutes of baking time to account for the casserole being cold.
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
Chicken Stuffing Casserole
This cozy chicken stuffing casserole is so easy to make! A hearty chicken dinner idea with golden stuffing, tender veggies and tons of flavor.
Ingredients
Chicken
- 1½ pounds boneless skinless chicken breasts
- 1 small onion, quartered
- 2 cloves garlic, leave them whole
- 1 cup water
- 1½ teaspoons kosher salt
Stuffing
- 12 ounces (2 boxes) classic stovetop stuffing
- 2¾ cups boiling water
- 5 tablespoons unsalted butter, melted
Filling
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 large carrots, diced
- 4 stalks celery, diced
- ½ teaspoon kosher salt
- 10.5 ounces can cream of chicken
- 10.5 ounces can cream of mushroom
- ¾ cup sour cream
- ½ cup chicken stock
- ½ cup frozen peas
- ½ teaspoon freshly ground black pepper
Instructions
For the chicken
- Cook the chicken. Place the chicken in the instant pot with the onion, garlic, water, and salt. Cook the chicken on high pressure for 10 minutes and then let the pressure naturally release for 5 minutes. You can also bake the chicken breasts. See notes below.
- Shred. Once done, shred the chicken using two forks and set it aside.
For the casserole
- Prep. Preheat your oven to 375°F and grease a 9X13-inch baking pan.
- Make the stuffing. Transfer the contents of the stovetop stuffing boxes to a large bowl. Pour the 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. Heat the olive oil in a large skillet over medium heat. Add the diced onion, carrots, and celery, season with salt, and sauté until the veggies are tender, about 5-7 minutes.
- Put it all together. Stir the cream of chicken soup, cream of mushroom soup, sour cream, chicken stock, frozen peas, ground black pepper, and shredded chicken into the veggies.
- 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˚F.
- Serve. Remove from the oven and let it rest for 5 to 10 minutes before serving.
Equipment
Notes
- If you don’t have an instant pot, follow this recipe about how to bake chicken breasts.
Nutrition
Calories: 915kcal | Carbohydrates: 7g | Protein: 2g | Fat: 98g | Saturated Fat: 32g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 42g | Trans Fat: 0.3g | Cholesterol: 104mg | Sodium: 613mg | Potassium: 163mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2980IU | Vitamin C: 7mg | Calcium: 45mg | Iron: 0.3mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Did you make a recipe? Leave a rating
This is so good! I can’t wait to make it again with my leftover Turkey come Christmas!
Thank you so much! I’m very glad you enjoyed it! ๐
The top came out perfectly golden and crispy – those stuffing mix crumbs get so deliciously crunchy when baked. Definitely a win for a busy weeknight dinner.
Thank you so much! I’m so glad the top came out golden and crispy โ those stuffing mix crumbs really do make a difference. Glad it worked out for a busy weeknight dinner! ๐
Love this instead of using turkey! Delicious
I’m very glad you enjoyed it! Thank YOU! ๐
Made this chicken and stuffing casserole last night and it was a hit! Pretty easy and good comfort food for winter. Will be making again!
I’m very glad you enjoyed it! Thank YOU! ๐
I made this Chicken Stuffing Casserole for dinner, and it was amazing! The chicken was so tender, and the stuffing added such a cozy, comforting flavor.