Easy Chicken and Stuffing Casserole Bake Recipe

With only 15 minutes of prep, this Easy Chicken and Stuffing Casserole will be a hit with your hungry family once it bakes for 30 minutes. This recipe makes 6 generous servings and you can serve it with my freezer-friendly twice-baked potatoes.

This tasty casserole is just as tasty reheated the next day!

this recipe!

Why you’ll love this chicken and stuffing casserole

• simple ingredients – this is a great last-minute dinner idea since the ingredients can easily be picked up in the grocery store. You can use leftover cooked chicken or rotisserie chicken.
• effortless – 10 minutes and this dinner will be in the oven bubbling to perfection for about 30 minutes which will free you up for other things – like putting your feet up after a long day!
• crowd-pleasing – a family favorite that can easily be made from memory after you make it one time! Easy-peasy….you’ve got this!

This is one of our favorite dinners for busy days when no one has time to cook….which is many days. :). It’s easy to make like this Chicken Casserole with Tater Tots and my Cheesy Taco Pasta Bake.

• Stove Top Stuffing Mix – you can also substitute homemade stuffing.
• Butter – to mix into the stuffing mix as directed.
• Water – for the stuffing mix, or substitute chicken broth if desired.
• Cooked chicken, cut into cubes or shredded – you can use poached chicken, slow cooker basic chicken or store-bought rotisserie chicken.
• Sour Cream – adds a nice tang to the creamy sauce
• Cream of chicken soup – you can also substitute one of the cans for cream of mushroom or cream of celery soup.
• Salt & Pepper to taste
• 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.

Stir in 1/2 cup dried cranberries or dried currants when preparing the stuffing.

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

You can find a full printable recipe card at the bottom of this page with a complete list of ingredients and step-by-step instructions.

Let’s get started!

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.

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 (optional).

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.

& 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.

RELATED: How to Reheat a Casserole in the Oven

What to serve with Chicken & Stuffing Casserole

This broccoli and cheddar soup makes a great starter for this casserole, or you could make Broccoli Rice & Cheese Casserole and have a hearty side dish that everyone will love.

A side of creamy mashed potatoes and homemade cranberry sauce are also great choices!

Make Ahead Instructions

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 Chicken Casserole Recipes:

Cheesy Chicken Enchilada Casserole

Easy Cheesy Dorito Chicken Casserole

Chicken Noodle Casserole

King Ranch Chicken Casserole

Million Dollar Chicken Casserole

Chicken Pot Pie Casserole

You might enjoy these for dessert!

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