This easy chicken stuffing casserole with sour cream and cream of chicken soup is the ultimate comfort food and a perfect meal for the whole family.
With cream of chicken soup, sour cream, and frozen mixed vegetables, this creamy sauce creates a savory stuffing mix that perfectly complements the chicken. This chicken casserole recipe is similar to a chicken pot pie casserole with the flavor profile of Thanksgiving dinner.
This recipe is easy to make. Just prep the stuffing, mix the soup and chicken mixture, layer it in the casserole dish, and bake until golden brown and bubbling.
Plus, it's easy to make with what you already have on hand in your pantry. Try different soups like cream of mushroom or cream of celery soup, and use any pre-cooked meat you'd like. Whether you choose rotisserie chicken, baked chicken breasts, or leftover turkey, this recipe is a great way to get that Thanksgiving flavor.
This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.
It's sure to become a family favorite for its delicious taste and simple preparation. If you like this casserole, bookmark my Instant Pot chicken stuffing.
- Easy recipe: With a short prep time, this easy dinner recipe can be whipped up on busy weeknights.
- Simple ingredients: Made with pre-cooked chicken and pantry staples.
- Easy meal: This hearty meal has protein, veggies, and a ton of flavor.
- Cooked chicken: Chopped, perfect use for rotisserie chicken or leftover Thanksgiving turkey.
- Stuffing mix: Boxed stuffing like Stove Top stuffing mix is a dry blend of seasoned breadcrumbs and herbs, perfect for adding a crunchy top layer.
- Butter: Rich and creamy, it enhances the stuffing mix for a buttery flavor.
- Water: Used to prepare the stuffing mix.
- Cream of chicken soup: A creamy, savory soup that adds depth to the casserole's taste.
- Sour cream: Provides a tangy and creamy element to the dish.
- Milk: Adds creaminess to the casserole's sauce.
- Frozen mixed vegetables: A convenient mix of various vegetables such as green beans, corn, and carrots.
- Garlic salt: A seasoning blend of garlic and salt, for flavor.
- Black pepper: For flavor.
See the recipe card for quantities.
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.
- 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.
- Butter: Margarine is a good substitute for butter. Using butter gives the best flavor, but you can skip it to lighten up the dish.
- Cream of chicken soup: Any condensed soup will do the trick, but my top cans of soup for this creamy chicken casserole are cream of mushroom soup, cream of celery soup, and cream of potato soup.
- Sour cream: You can also use Greek yogurt.
- Milk: Whole milk, reduced-fat milk, skim milk, and half-and-half are all great options.
- Frozen mixed vegetables: If you have individual frozen veggies instead of pre-mixed veggies, make your own blend! I like carrots, corn, green beans, and peas. You can also use canned veggies.
- Garlic salt: You can omit and just use salt, or try a DIY garlic powder and salt mixture.
- 9x13 baking dish - To bake the casserole
- Large mixing bowl - To mix together the chicken and soup mixture
- Medium saucepan - To prepare the Stove Top stuffing layer
To store leftover stuffing casserole, allow it to cool before transferring it to an airtight container. Refrigerate promptly and enjoy within 3-4 days or freeze for up to 2-3 months. I recommend freezing individual portions, but if freezing the whole casserole, freeze it with a layer of plastic wrap and foil.
If frozen, thaw in the refrigerator overnight. To reheat individual servings, use the microwave, heating on medium power until thoroughly heated. For larger portions or the whole casserole, reheat in the oven at 350°F (180°C). Cover it with aluminum foil to prevent over-browning and reheat for 10-20 minutes.
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.
Easy Chicken Stuffing Casserole
- 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
- 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.