Need a comforting dinner that practically makes itself? This Easy Chicken & Stuffing Casserole delivers tender chicken, a creamy, savory sauce, and a buttery herb-studded topping that bakes up golden and crisp. It’s the kind of weeknight win that feels special enough for Sunday—hearty, nostalgic, and crowd-pleasing.
Using smart shortcuts like rotisserie chicken and boxed stuffing means you’ll spend more time enjoying dinner and less time cooking it. The result is a balanced bite in every forkful: juicy chicken, plush sauce, and a crunchy top that keeps you going back for seconds. Pair it with a simple green salad or roasted vegetables, and you’ve got a full meal with leftovers that reheat beautifully.
Why You’ll Love It
- One-pan comfort: Creamy center, crispy stuffing top—every bite tastes like a holiday.
- Weeknight easy: 15 minutes of prep, then the oven does the rest.
- Flexible: Works with rotisserie chicken, leftover turkey, dairy-free swaps, or gluten-free stuffing.
- Make-ahead friendly: Assemble earlier in the day and bake when you’re ready.
Key Ingredients & Substitutions
Simple staples, big payoff. Use what you have and adjust to your taste.
Cooked Chicken: Rotisserie chicken is fastest and most flavorful. Leftover baked or grilled chicken works great. Swap with cooked turkey for a holiday twist.
Stuffing Mix: Herb-seasoned boxed stuffing creates that classic, toasty topping. For gluten-free, use a certified GF stuffing mix or try cooked quinoa tossed with melted butter and dried herbs.
Cream of Mushroom Soup: Adds savory creaminess. Substitute cream of chicken or cream of celery. Prefer fewer processed ingredients? Use a quick homemade white sauce.
Sour Cream: Gives body, moisture, and tang. Greek yogurt is a lighter, protein-rich swap with similar creaminess.
Chicken Broth: Loosens the sauce and hydrates the stuffing. Use low-sodium to control salt; vegetable broth also works.
Butter: The secret to a crisp, golden top. For dairy-free, use olive oil or plant-based butter.
Aromatics (Onion & Celery): Optional, but they add classic casserole flavor and a little texture. Frozen mirepoix is an easy shortcut.
Equipment You’ll Need
- 9×13-inch baking dish
- Large mixing bowl (for chicken mixture)
- Medium bowl (for tossing stuffing)
- Measuring cups and spoons
- Silicone spatula or wooden spoon
- Foil (optional, for tenting if browning too fast)
How to Make Easy Chicken & Stuffing Casserole
Ingredients You’ll Need
- 3 cups cooked chicken, shredded or chopped
- 1 package (6 oz) herb-seasoned stuffing mix
- 1 cup low-sodium chicken broth, divided
- 1 can (10.5 oz) cream of mushroom or cream of chicken soup
- ½ cup sour cream (or plain Greek yogurt)
- 2 tablespoons butter, melted
- ¼ cup finely chopped onion (optional)
- ¼ cup finely chopped celery (optional)
- 1 teaspoon dried parsley (plus more for garnish)
- Kosher salt and freshly ground black pepper, to taste
How Much Time Will You Need?
Total: ~45 minutes. Prep: 15 minutes. Bake: 30–35 minutes, until bubbly and golden.
Step-by-Step Instructions
1) Preheat & Prep
Heat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish so the casserole releases cleanly.
2) Mix the Creamy Chicken Layer
In a large bowl, combine chicken, soup, sour cream, ½ cup broth, onion, celery, parsley, and a little salt and pepper. Stir until everything is evenly coated and creamy (not soupy). Taste and adjust seasoning.
3) Moisten the Stuffing
In a separate bowl, add the stuffing mix. Drizzle with melted butter and the remaining ½ cup broth. Toss gently until evenly moistened but still craggy—this texture is key for crunch.
4) Layer
Spread half the moistened stuffing over the bottom of the baking dish. Spoon the creamy chicken mixture on top, spreading to the edges. Finish with the remaining stuffing, scattering it evenly without pressing down.
5) Bake
Bake uncovered for 30–35 minutes, until the edges bubble and the top is golden brown. If you want extra color, broil 1–2 minutes, watching closely.
6) Rest & Serve
Let the casserole rest 5 minutes so it sets. Garnish with parsley, then serve warm with a crisp salad or steamed green beans.
Flavor Variations & Add-Ins
- Cheesy: Stir 1–1½ cups shredded cheddar, mozzarella, or Monterey Jack into the chicken mixture.
- Veggie Boost: Add sautéed mushrooms, peas, or diced carrots for color and nutrients.
- Thanksgiving-Style: Use turkey and cream of celery; sprinkle in a few dried cranberries.
- Garlic-Herb: Add 1–2 minced garlic cloves and 1 teaspoon Italian seasoning to the sauce.
- Ranch: Mix 1 tablespoon dry ranch seasoning into the chicken mixture for a zesty twist.
- Bacon & Swiss: Fold in chopped cooked bacon and 1 cup shredded Swiss cheese.
Pro Tips for Best Texture & Taste
These small tweaks help you nail the creamy middle and crisp top every time.
- Don’t drown the stuffing: Moisten, don’t soak—this keeps the top crunchy.
- Season in layers: Stuffing can be salty; start light and adjust after mixing the chicken layer.
- Use rotisserie for speed: Warm meat shreds easily and boosts savory flavor.
- Broil with care: A quick broil adds crunch, but watch closely to prevent burning.
- Let it rest: Five minutes after baking helps each scoop hold together.
Frequently Asked Questions
Can I make this casserole ahead of time?
Yes. Assemble up to 24 hours in advance, cover tightly, and refrigerate. Bake straight from the fridge, adding 5–10 minutes. For the crispiest top, wait to add the top layer of stuffing until just before baking.
How do I make it gluten-free or dairy-free?
Use certified GF stuffing and a GF condensed soup (or homemade white sauce with GF flour) for gluten-free. For dairy-free, swap the butter for olive oil or plant-based butter and use a dairy-free condensed soup; replace sour cream with dairy-free yogurt.
Can I freeze Chicken & Stuffing Casserole?
Freeze unbaked for best results. Assemble without the top stuffing layer, wrap well, and freeze up to 2 months. Thaw overnight, add the top stuffing, and bake as directed.
What if I don’t have cream soup?
Make a quick white sauce: melt 2 tablespoons butter, whisk in 2 tablespoons flour, cook 1 minute, then whisk in 1 cup milk or broth until thickened. Season with salt, pepper, and a pinch of garlic powder.
Serve, Store & Reheat
Serve with: Green salad (balsamic vinaigrette), roasted broccoli, sautéed green beans, or honey-glazed carrots. A side of cranberry sauce is lovely for a holiday-style plate.
Storage: Refrigerate leftovers in an airtight container up to 3 days.
Reheat: Cover and warm at 350°F until hot, then uncover for a few minutes to re-crisp the top. For single portions, microwave in short bursts; splash in a little broth if needed.
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