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Chicken and Stuffing Casserole
Looking for a meal that’s as comforting as it is simple?
This Chicken and Stuffing Casserole is your new go-to for those busy nights when you want something hearty without the hassle.
With just a few pantry staples and a rotisserie chicken,
you’ve got a creamy, golden-brown casserole that the whole family will devour.
The best part? It’s quick, easy, and perfect for leftovers—
plus, you can make it ahead or freeze it for later.
Trust me, this dish will quickly become a staple in your weeknight dinner rotation!
Why You’ll Keep Coming Back to This Chicken and Stuffing Casserole
There are some dinners that are fun to make once, and then there are the ones you quietly add to your regular rotation.
This Chicken and Stuffing Casserole is definitely the second kind.
It’s creamy, hearty, incredibly easy to put together, and uses the kind of ingredients you can actually keep around for those nights when you need dinner without a lot of thinking. Rotisserie chicken does most of the heavy lifting here, while the sautéed onion and celery add a little extra flavor before everything gets covered in that creamy soup mixture and topped with buttery stuffing.
And then there’s that stuffing.
It gets golden and crisp on top while the casserole underneath stays warm, creamy, and comforting. That combination is exactly why this disappears so quickly at my house.
It’s also one of those recipes that makes sense for more than just a busy Tuesday night. Make it ahead, stash one in the freezer, or use leftover turkey instead of chicken. Once you make it, you’ll see why it’s such a handy recipe to have around.
For the Stuffing:
- Water – to bring the stuffing mix to life.
- Butter – gives it that rich, comforting flavor.
- Quick-cooking stuffing mix – like Stove Top, any flavor you love (herb or chicken are classics).
For the Veggies:
- Butter – just enough to sauté.
- Onion – diced for a sweet and savory base.
- Celery – adds crunch and freshness (feel free to toss in more if you like!).
For the Creamy Layer:
- Cream of chicken soup – brings that cozy, creamy texture.
- Cream of mushroom soup – adds extra depth and earthiness.
- Sour cream – for that rich, tangy finish (or use mayo if that’s what you’ve got).
For the Chicken:
- Rotisserie chicken – shredded and ready to go.
- Salt and pepper – to season everything just right.
How to Make Chicken and Stuffing Casserole
This is a very straightforward casserole, but there are a couple of little things that make the finished dish much better.
1. Prepare the stuffing
Start by bringing the water and butter to a boil, then stir in the stuffing mix. Cover it and let it sit for about 5 minutes before fluffing it with a fork.
Nothing complicated here. Just give the stuffing time to absorb the liquid and soften before it goes on top of the casserole.
2. Sauté the onion and celery
While the stuffing is doing its thing, melt the butter in a skillet and cook the diced onion and celery until softened.
This is a small extra step, but it’s worth it. You want the vegetables tender and flavorful rather than crunchy in the middle of your creamy casserole.
3. Make the creamy mixture
Mix the cream of chicken soup, cream of mushroom soup, and sour cream together until smooth.
This is your creamy layer, and it comes together in about a minute.
4. Layer everything
Spread the shredded rotisserie chicken into the bottom of your prepared baking dish. Add the sautéed onion and celery, season with salt and pepper, then spread the creamy soup mixture over the top.
Finish with the prepared stuffing.
And that’s it. Into the oven it goes.
5. Bake until golden and bubbly
Bake until the casserole is hot and bubbling and the stuffing on top is beautifully golden.
The hardest part is probably waiting long enough to serve it!
Chicken and Stuffing Casserole Variations
This is one of those recipes where you can make a few simple changes depending on what you have in the fridge.
Use leftover turkey. This is an especially good recipe to keep in mind after a holiday meal. Leftover cooked turkey works beautifully in place of the rotisserie chicken.
Add vegetables. Peas, carrots, green beans, mushrooms, or corn are all easy additions. If you have a few vegetables that need using up, this casserole is a very good place for them.
Switch the soup. Cream of celery works well instead of cream of chicken or cream of mushroom. You can also use two cans of one type if that’s what you have.
Use mayonnaise instead of sour cream. No sour cream in the fridge? No problem. Mayonnaise works as a 1:1 substitute.
Change the stuffing. Herb and chicken stuffing are classic choices, but use whatever quick-cooking stuffing mix you like. It’s an easy way to change the flavor without changing the recipe itself.
Expert Tips for the Best Chicken and Stuffing Casserole
Use rotisserie chicken. This is one of the reasons this recipe is so easy. You get tender, flavorful chicken without having to cook it from scratch first.
Don’t skip the onion and celery. I know it adds one extra skillet to wash, but those few minutes of sautéing make a difference. The vegetables become tender and bring more flavor to the casserole.
Spread the layers evenly. You want a little bit of everything in each scoop, so take a minute to spread the chicken, vegetables, creamy mixture, and stuffing into even layers.
Keep the stuffing on top. That’s where you get the golden, slightly crisp texture that makes this casserole so good. Don’t mix it into the creamy filling.
Watch the casserole toward the end of baking. The goal is a bubbly filling and a golden stuffing topping. If your oven runs a little hot, you may get there sooner than expected.
Mistakes to Avoid
The good news is that this is a very forgiving casserole. But there are a few things I wouldn’t skip.
Don’t add the vegetables raw. Onion and celery have a much better texture when they’re softened first.
Don’t overdo the liquid in the stuffing. Prepare the stuffing according to the recipe. Too much extra liquid can leave you with a topping that’s softer than intended.
Don’t forget to season. The soups and stuffing already bring plenty of flavor, but seasoning the chicken and vegetable layer with salt and pepper helps everything taste balanced.
Don’t pack down the stuffing. Spread it gently over the top. You want it to stay light enough to develop that lovely golden texture as it bakes.
Don’t rush straight from oven to plate. Let the casserole sit for a few minutes after baking.
If you loved this rceipe, you’ll want to try these reader-favorite recipes next!
Green Chile Chicken Enchilada Casserole
Cracker Barrel-Style Chicken and Dumplings
They’re just as comforting, flavorful, and easy to make for any weeknight dinner.
Chicken and Stuffing Casserole Recipe
Ingredients
- Cooking spray
- 1 ½ cups water
- ¼ cup butter
- 1 (6-ounce) package quick-cooking stuffing mix (such as Stove Top)
- 1 tbsp butter
- 1 medium onion, diced
- 3 stalks celery, diced (or more, to taste)
- 1 can (10.5-ounce) low-sodium cream of chicken soup
- ½ can (10.5-ounce) low-sodium cream of mushroom soup
- 1 (8-ounce) container sour cream
- 1 rotisserie chicken, skinned, boned, and shredded
- Salt and ground black pepper, to taste
Instructions
- Preheat oven to 375°F (190°C). Spray a 9x13-inch baking dish with cooking spray.
Prepare stuffing:
- In a saucepan, bring water and ¼ cup butter to a boil over medium heat. Add the stuffing mix, stir, and remove from heat. Cover and let sit for about 5 minutes, then fluff with a fork.
Sauté vegetables:
- While the stuffing sits, melt 1 tablespoon butter in a skillet over medium heat. Add diced onion and celery, and cook, stirring occasionally, until softened (5–10 minutes).
Mix soup and sour cream:
- In a bowl, combine the cream of chicken soup, cream of mushroom soup, and sour cream until smooth.
Assemble casserole:
- Spread shredded chicken evenly in the bottom of the prepared baking dish. Layer the sautéed onion and celery mixture on top, and season with salt and pepper. Then, pour the soup mixture over the vegetables and chicken. Finally, spread the prepared stuffing evenly over the casserole.
Bake:
- Place the casserole in the preheated oven and bake for about 1 hour, or until the filling is bubbly and the topping is golden brown.
- Serve and enjoy! Serve hot, and enjoy this hearty meal.
Notes
Ingredient Substitutions:
- Chicken: You can use any cooked chicken, such as leftover chicken or even turkey.
- Condensed soup: Swap the cream of chicken or cream of mushroom soup for cream of celery if preferred, or use two cans of one type.
- Sour cream: If you don’t have sour cream, mayonnaise is a great substitute (use 1:1 ratio).
- Vegetables: Feel free to add peas, carrots, green beans, mushrooms, or corn for extra flavor and color.
Make-Ahead & Storage Tips:
- Make ahead: Assemble the casserole up to 24 hours in advance and store it covered in the fridge. When ready to bake, add 5–10 minutes to the cooking time to ensure it's heated through.
- Storage: Store leftovers in an airtight container in the fridge for 3-4 days. Reheat in the microwave or oven until warmed through.
- Freezing: Freeze the casserole in a disposable baking dish for easy storage. Wrap it tightly in plastic wrap and foil and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Nutrition
- Can I prepare the casserole in advance?
Yes, absolutely! You can assemble the casserole up to 24 hours ahead of time. Simply cover it tightly and refrigerate. When you’re ready to bake, let it sit at room temperature for about 30 minutes before popping it into the oven. You may need to add a few extra minutes to the cooking time to ensure it’s heated through. Easy peasy!
- Can I freeze this casserole for later?
Definitely! If you want to freeze it, make sure to use a freezer-safe dish. Wrap it tightly with both plastic wrap and foil, and store it in the freezer for up to 2 months. When you’re ready to bake it, just thaw it in the fridge overnight, then bake it as usual. A lifesaver for meal prepping!
- What if I don’t have cream of chicken soup?
No worries—cream of mushroom or cream of celery soup will do just fine. If you’re feeling a bit fancy, you could even make a homemade white sauce to replace the condensed soups. It’s all about what’s easiest for you!
- How do I store leftovers?
Leftovers will last for 3–4 days in an airtight container in the fridge. Just reheat in the microwave or in the oven until it’s nice and hot. If you end up with too much (lucky you!), you can always freeze it for a rainy day!
- Can I add veggies to the casserole?
Absolutely! Feel free to toss in any veggies you’ve got on hand. Peas, carrots, green beans, and corn work wonderfully in this casserole. Just mix them in when you’re assembling the dish, and you’ll have a veggie-packed version that’s even more delicious!
