Chicken Stuffing Casserole
This Chicken Stuffing Casserole is a complete family meal in one casserole dish! Best of all, it requires only FIVE simple ingredients to make.
I like to call this casserole a “Get Well Soon casserole” because it’s my go-to when I’m making a meal for someone to drop off, whether they’re sick, have had surgery, or any other life event that makes cooking tricky. It reheats perfectly!
It’s also a great meal for those busy nights when you need something hearty and comforting that the whole family will love.
Why You Will Love This Chicken Stuffing Casserole Recipe
Ingredients Needed for this Casserole with Stuffing and Chicken
Ingredient quantities for this easy homemade casserole with stuffing and chicken are located in the recipe card at the end of the post.
- Chicken stuffing mix
- Butter
- Cream of chicken condensed soup
- Rotisserie chicken (or cooked chicken breast)
- Frozen mixed veggies
How To Make Chicken and Stuffing Casserole (Quick Overview)
The steps below are just a quick overview of how to make the chicken and stuffing casserole recipe. The full process in detail is located in the recipe card at the end of the post.
- Preheat oven to temperature on recipe card (at the end of the post). Then, microwave vegetables per package instructions. Drain off any water and set aside.
Tip
Prefer vegetables with a bit more crunch? Microwave them for half the time recommended on the bag instructions. For food safety, make sure the casserole reaches at least 165 F before serving.
- Photo 1: In a bowl, mix dry stuffing, butter, and condensed soup.
- Photo 2: Spread a little over half of the mixture on the bottom of an 8″ x 8″ casserole dish sprayed with non-stick cooking spray.
- Photo 3: Spread chopped chicken over in an even layer.
- Photo 4: Spread cooked vegetables on top in an even layer.
- Photo 5: Spread remaining stuffing mixture on top. (It won’t fully cover the top of the casserole.)
- Photo 6: Bake per instructions on the recipe card (located at the end of the post).
Serve warm, seasoned with salt and pepper to taste. Enjoy!
How to Store This Casserole
This casserole may be stored in the fridge for up to three days, tightly covered.
More Chicken Casserole Recipes
- Our chicken bacon broccoli casserole is a huge favorite in our healthy dinner ideas list that the whole family will love!
- Enjoy this buffalo chicken casserole recipe with cauliflower rice is really easy to make and a big hit at gatherings and as a football game day food.
- Try this chicken & zucchini casserole recipe that is loaded with flavor and topped with delicious parmesan crisps!
Casserole Variations
Want to switch up this casserole? Try these variations:
🥦 Different frozen vegetables: Cauliflower rice and peas (separately or together) both work great in this casserole.
🍗 Turkey instead of chicken: The chicken can be substituted with turkey.
Vegetable Side Dishes You May Like
- Green beans with bacon brings a slightly smokey flavor that makes you feel like you are grilling out!
- The flavor of these oven baked vegetables will have you making it again and again!
- Baked carrots and broccoli is a wonderful combo because of the slightly sweet taste of the carrots.
- Crispy baked Brussels sprouts will even be enjoyed by people who don’t typically prefer sprouts!
- Baked zucchini and squash and baked carrots and zucchini both bring a delightful mix of flavors to any dinner.
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Chicken Stuffing Casserole
Ingredients
- 1 6- oz box chicken stuffing mix
- 1/3 cup butter (melted)
- 1 can cream of chicken condensed soup
- 2 cups chopped or shredded rotisserie chicken OR 2 cups canned chunked chicken OR 2 cups cooked, chopped chicken breast
- 1 10- or 12-oz bag of frozen mixed veggies (“microwave-in-the-bag” variety)
Instructions
- Preheat oven to 400 F.
- Microwave vegetables per bag instructions. Open and set aside (do not drain).
- In a bowl, mix dry stuffing mix, butter, and soup.
- Into an 8″ x 8″ casserole dish sprayed with non-stick cooking spray, layer a little over half of the stuffing mixture, making sure the stuffing fully coats the bottom of the pan.
- Then layer chicken, vegetables (including any water left in the bag), and remaining stuffing. (The stuffing won’t fully cover the top of the dish.)
- Loosely cover with foil and bake for 20 minutes. Remove foil and bake for another 5-10 minutes, until the topping begins to brown.
- Serve warm. Season with salt and pepper to taste.
Notes
Nutrition Disclaimer
Nutrition Estimates are per serving and included as a courtesy only. They are accurate to the best of our knowledge based on the ingredients and brands used, but their accuracy is not guaranteed.
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