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!
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.
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!
