Chicken and Stuffing Casserole Recipe
Craving a warm, hearty meal that’s both easy and delicious? This Chicken and Stuffing Casserole is the perfect comfort food, combining tender chicken, creamy soup, and crispy stuffing in one irresistible dish.
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Servings: 6 se
Calories: 362kcal
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
Calories: 362kcal | Carbohydrates: 20g | Protein: 20g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 83mg | Sodium: 672mg | Potassium: 302mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1384IU | Vitamin C: 2mg | Calcium: 78mg | Iron: 2mg