Easy Chicken and Stuffing Casserole Bake Recipe

BySandra Flegg Posted on
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This easy chicken and stuffing casserole takes just 15 minutes to prep and bakes into a cozy, family-friendly dinner everyone will love.

Stove Top stuffing chicken casserole bake on a white plate with a fork. this recipe!

If you’re looking for more cozy dinner ideas, try this chicken pot pie casserole, million dollar chicken casserole, or cowboy cornbread casserole next.


Why You’ll Love This Recipe

  • Simple ingredients make this an easy last-minute dinner, especially when you use leftover or rotisserie chicken.
  • With just 10 minutes of prep, it goes straight into the oven while you take a well-deserved break.
  • It’s a cozy, crowd-pleasing family favorite you’ll quickly memorize and come back to again and again.

Ingredients You’ll Need

Labelled ingrdients for chicken and stuffing bake on a marble board.

Ingredients You’ll Need

  • 1 box (6 ounces) Stove Top Stuffing
  • 1/2 teaspoon black pepper
  • Salt to taste
  • 1/2 teaspoon black pepper
  • Salt to taste
  • 2 Tablespoons butter
  • 1 cup water
  • 2 (10.5 ounce) cans cream of chicken soup
  • 1/2 cup sour cream
  • 3 cups cooked chicken, diced or shredded
  • 3 and 1/2 cups frozen mixed vegetables

Recipe Variations

  • Add-ins for the stuffing – Saute 1/2 cup of chopped celery and 1/2 cup of chopped onion in 2 tsp. olive oil for five minutes, until softened. Stir into stuffing mix.
  • Add-ins for the stuffing – Saute 1/2 cup of chopped celery and 1/2 cup of chopped onion in 2 tsp. olive oil for five minutes, until softened. Stir into stuffing mix.
  • Change up the veggies – use freshly cooked veggies in place of the frozen veggies if you have time. Carrots, corn, cubed potatoes, broccooi, cauliflower are all great choices.

How to make Chicken & Stuffing Casserole

Stove Top stuffing mixed in a small pot with water, then fluffed with a fork.
Chicken, salt and pepper, cream of mushroom soup and frozen vegetables in casserole dish.

STEP ONE – Preheat oven to 400°F. You will need a 9×13-inch casserole dish for this recipe.

STEP TWO – Prepare the stuffing: In a small saucepan, bring the water to a boil and stir in the butter, just until melted. Stir in the Stove Top Stuffing mix allow to stand for five minutes, then fluff with a fork. Set aside while you prepare the chicken mixture.

STEP THREE – Thaw the frozen vegetables a little by running them under lukewarm water in a strainer. Set aside.

Chicken mixture in bottom of casserole dish for chicken stuffing casserole.

STEP FOUR – In the casserole dish, add the chicken, sour cream, cream of chicken soup, vegetables and pepper. (You will add salt to taste to the finished dish). Stir gently until combined.

STEP FIVE – Evenly sprinkle the prepared Stove Top stuffing on top of the chicken mixture.

STEP SIX – Bake casserole in preheated oven for 30 minutes. Check to ensure that it is heated through and it should be bubbling at the edges when it’s ready. Sprinkle with fresh parsley if desired.

Storage, Freezing & Reheating

  • Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
  • To reheat, cover casserole dish with foil and place in a 350°F oven for 20 to 25 minutes, testing to ensure it’s heated through.
  • Microwave single servings on a plate in 30 second intervals until heated through.
  • Freeze leftover casserole in an airtight container for up to two months. Thaw in refrigerator before reheating.

Can I Prep It Ahead & Bake It Later?

Yes! You can assemble this easy chicken casserole up to 1 full day ahead. Cover with plastic wrap and refrigerate.

To cook: bring to room temperature (30 to 60 minutes) and cook as directed. You may need to add an extra five minutes of cooking time.

To freeze before cooking: Assemble casserole as directed and cover with plastic wrap and a layer of aluminum foil. Freeze for up to two months. To cook: Thaw overnight in the refrigerator and bake as directed, adding 10 to 15 minutes to the baking time.

MORE EASY DINNER RECIPES

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Chicken and stuffing casserole on a white plate with a fork.

Easy Chicken and Stuffing Casserole Bake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 5 reviews

  • Author: Sandra Flegg
  • Total Time: 40 minutes
  • Yield: 6 servings
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Description

This easy chicken and stuffing casserole takes just 15 minutes to prep and bakes into a cozy, family-friendly dinner everyone will love.

Ingredients

1 box (6 ounces) Stove Top Stuffing

1/2 teaspoon black pepper

Salt to taste

1/2 teaspoon black pepper

Salt to taste

2 Tablespoons butter

1 cup water

2 (10.5 ounce) cans cream of chicken soup

1/2 cup sour cream

3 cups cooked chicken, diced or shredded

3 and 1/2 cups frozen mixed vegetables

Instructions

  1. Preheat oven to 400°F. You will need a 9×13-inch casserole dish for this recipe. 

  2. Prepare the stuffing: In a small saucepan, bring the water to a boil and stir in the butter, just until melted. Stir in the Stove Top Stuffing mix allow to stand for five minutes, then fluff with a fork. Set aside while you prepare the chicken mixture.
  3. Thaw the frozen vegetables a little by running them under lukewarm water in a strainer. Set aside.

  4. In the casserole dish, add the chicken,sour cream, cream of chicken soup, vegetables and pepper. (You will add salt to taste to the finished dish).  Stir gently until combined.

  5. Evenly sprinkle the prepared Stove Top stuffing on top of the chicken mixture. 

  6. Bake casserole in preheated oven for 30 minutes. Check to ensure that it is heated through and it should be bubbling at the edges when it’s ready.

    Sprinkle with fresh parsley (optional). 

Notes

STORAGE & REHEATING INSTRUCTIONS:  Store leftovers in an airtight container in the refrigerator for 3 to 4 days.

To reheat, cover casserole dish with foil and place in a 350°F oven for 20 to 25 minutes, testing to ensure it’s heated through.

Microwave single servings on a plate in 30 second intervals until heated through.

Freeze leftover casserole in an airtight container for up to two months. Thaw in refrigerator before reheating.

MAKE AHEAD INSTRUCTIONS:  You can assemble this easy chicken casserole up to 1 full day ahead of time. Cover with plastic wrap and refrigerate. 

To cook: bring to room temperature (30 minutes) and cook as directed. You may need to add an extra five minutes of cooking time.

To freeze before cooking: Assemble casserole as directed and cover with plastic wrap and a layer of aluminum foil. Freeze for up to two months. 

To cook: Thaw overnight in the refrigerator and bake as directed, adding 10 to 15 minutes to the baking time.

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Dinner
  • Method: Oven Baked
  • Cuisine: American

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9 Comments

  1. I’ve been making this recipe for years. I sometimes use cream of mushroom soup. Veggies I use whatever the mood strikes me. I also sprinkle with shredded cheddar cheese just before taking out of oven.

    Reply

  6. This is the most awesome chicken recipe and quick to make too! It’s great for the most pickiest of eaters.

    Reply

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