This chicken stuffing casserole turns cooked chicken, frozen vegetables, and boxed stuffing into a creamy, cozy dinner. The filling has a little chicken pot pie feel, while the golden stuffing on top brings the Thanksgiving flavor.
I use rotisserie chicken when I want to keep prep simple. Everything goes into one baking dish, and the vegetables are already part of the meal. If you like this casserole, bookmark my baked pork chops with stuffing and my Instant Pot chicken stuffing.
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Shortcut Notes
- Cooked chicken saves time: Rotisserie chicken or leftover chicken can go straight into the filling. I've even used chopped up chicken tenders.
- Frozen vegetables keep prep short: There’s no chopping or cooking them first.
- Boxed stuffing does the seasoning work: Prepare it on the stove, spread it over the filling, and bake until golden.
Ingredients
- Cooked chicken: Diced or shredded chicken works. This is also a good way to use leftover turkey.
- Cream of chicken soup: Forms the base of the creamy filling.
- Sour cream and milk: Loosen the soup into a sauce that coats the chicken and vegetables.
- Frozen mixed vegetables: Use a blend with vegetables you enjoy, such as peas, carrots, corn, and green beans.
- Garlic salt and black pepper: Season the filling. Check the flavor of your chicken before adding extra salt.
- Water, butter, and boxed stuffing mix: Prepare the stuffing before adding it to the casserole. I use a 6-ounce box of Stove Top.
See the recipe card for quantities.
Instructions
Preheat the oven to 350°F and grease a 9x13 inch baking dish.
In a large bowl, add the diced chicken, cream of chicken soup, sour cream, milk, frozen mixed vegetables, garlic salt, and black pepper.
Stir to combine.
Spread the chicken mixture evenly in the prepared baking dish.
In a medium saucepan, bring 1-½ cups of water to a boil.
Stir in the butter until melted.
Remove from heat and stir in the stuffing mix until well combined.
Top the chicken mixture in the casserole dish with the prepared stuffing.
Bake in the preheated oven for 45 minutes, until the stuffing is golden brown and the casserole is bubbling.
Allow the Stove Top stuffing chicken casserole to cool for about 10 minutes before serving.
Substitutions
- Chicken: Use any pre-cooked chicken or other poultry, including rotisserie chicken, chicken nuggets, chicken tenders, boneless skinless chicken breasts, chicken thighs, leftover turkey, and canned chicken. If using frozen chicken, heat it in the microwave before dicing.
- Stuffing mix: This recipe was tested with Stove Top stuffing mix (chicken, savory herbs, turkey, pork, and cornbread stuffing mix are all great options). You can make this with your own homemade stuffing, too.
- Cream of chicken soup: Cream of celery or cream of mushroom soup will change the flavor but work in the filling.
- Sour cream: Plain Greek yogurt can be used in its place.
- Vegetables: Make your own blend from individual frozen vegetables, or use well-drained canned vegetables.
- Garlic salt: Use salt and garlic powder instead, adjusting to taste.
Behind the Recipe
I make this when my in-laws visit because they love a chicken and stuffing dinner. They devour this every time, and they make the recipe at their house, too.
Rotisserie chicken, frozen vegetables, and boxed stuffing keep the prep short, while the soup and sour cream make the filling creamy. My favorite part is... who am I kidding? The whole thing is my favorite part!
FAQ
It depends! Casseroles with already cooked ingredients such as chicken stuffing casserole are usually baked uncovered. Just be sure to follow the recipe as written.
Chicken casserole with mixed veggies is a complete meal with protein and vegetables, but it is perfect with white gravy, brown gravy, crusty bread, or dinner rolls.
📖 Recipe
Easy Chicken Stuffing Casserole
Video
Ingredients
- 3 cups cooked chicken diced or shredded
- 1 (10.5 ounce) can cream of chicken soup
- 1 cup sour cream
- ½ cup milk
- 2 cups frozen mixed vegetables
- 1 teaspoon garlic salt
- ½ teaspoon black pepper
- 1-½ cups water
- ¼ cup butter
- 1 (6 ounce) box Stove Top stuffing mix
Instructions
- Preheat the oven to 350°F (180ºC) and grease a 9x13 inch baking dish.
- In a large bowl, combine the diced chicken, cream of chicken soup, sour cream, milk, frozen mixed vegetables, garlic salt, and black pepper. Spread the chicken mixture evenly in the prepared baking dish.
- In a medium saucepan, bring 1-½ cups of water to a boil. Stir in the butter until melted, then remove from heat and stir in the stuffing mix until well combined. Top the chicken mixture in the casserole dish with the prepared stuffing.
- Bake in the preheated oven for 45 minutes, until the stuffing is golden brown and the casserole is bubbling.
Notes
Nutrition
Related
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Patricia Hammond says
Was delicious and very well juiced....two soups was what I used with a bit of milk....so yummy
Kelsey Smith says
Saucey, I love it. I love making this after the holidays when boxed stuffing goes on sale, one of my favorites.