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This easy chicken stuffing casserole is the ultimate cozy dinner idea. Shredded chicken, stovetop stuffing and two kinds of condensed soup are combined with veggies, then baked until golden. So good.
Why You’ll Love This Chicken Stuffing Casserole
- Easy. Mix shredded chicken with sautéed veggies, two kinds of condensed soup, then veggies. Sprinkle stovetop stuffing on top and bake until golden.
- Flavorful and filling. Biting into this casserole kinda tastes like Thanksgiving! In fact, if you want to shred some leftover Thanksgiving turkey and use that in place of the chicken you can totally do that. This casserole has the main, side and veggies all in one dish.
- So cozy. Scoop a hearty portion onto your plate and dig in. The contrast between the tender chicken filling and the golden, crisp stuffing on top is pure heaven. Serve with creamy mashed potatoes or buttermilk mashed potatoes on the side.
Ingredient Notes
Here are notes on some of the main ingredients in this dish. I hope you find them to be helpful! Be sure to scroll down to the recipe card for the full ingredient list.
- Shredded chicken. I cooked up the chicken in the Instant Pot. If you don’t have an Instant Pot, check out my post on how to make shredded chicken. Any of those cooking methods will work.
- Condensed soup. This recipe uses cream of chicken and cream of mushroom soup. But you can use all of one or the other if you prefer.
- Frozen veggies. I used frozen peas in this casserole, but you could also use mixed veggies that have corn, carrots, peas and green beans.
How to Make Chicken Stuffing Casserole
Here’s a quick look at how to make this cozy chicken stuffing casserole. Be sure to scroll down to the recipe card for full instructions.
- Cook the chicken. Place ingredients in an Instant Pot and cook on high pressure for 10 minutes. Let the pressure naturally release for 5 minutes.
- Shred. Once done, shred the chicken using two forks and set aside.
- Prep your tools. Preheat your oven to 375°F and grease a 9X13-inch baking pan.
- Make the stuffing. In a large bowl, pour boiling water over the stuffing and add the butter. Let the mixture stand for 5 minutes before fluffing it with a fork.
- Sauté the veggies. Cook the veggies over medium heat until tender, about 5-7 minutes.
- Combine the filling ingredients. Add both cans of condensed soup, the sour cream, chicken stock, frozen peas, ground black pepper, and shredded chicken.
- Assemble. Pour the filling into the prepared baking dish and spread the stuffing over it in an even layer.
- Bake. Bake for 50 minutes at 375 degrees F, until golden.
Tips & Variation Ideas
In addition to the variations listed in the ingredient notes above, you could also:
- Sprinkle cheese on top. If you want to add some cheesy goodness, sprinkle some of your favorite kind of shredded cheese on top 15 minutes before your casserole has finished cooking.
- Switch up the protein. As I mentioned above, you could also use some shredded leftover roast turkey after Thanksgiving. Leftover Thanksgiving ham is another great protein option, just dice it into bite-sized pieces.
- Make it ahead. Casseroles are perfect for making ahead. Assemble the casserole, then cover the unbaked dish with saran wrap and store in the fridge for up to 2 days. Remove the wrap and pop it into the oven when you’re ready to cook. You’ll need to add 10 minutes of baking time to account for the casserole being cold.
How to Store and Reheat Extras
- Store in the fridge: Let your casserole cool completely, then cover with saran wrap and store in the fridge for up to 4 days. You can also spoon single servings into air-tight containers.
- Freeze: If you plan to freeze this dish make sure you use a freezer-safe container. Cover the unbaked casserole with saran wrap and then with a layer of foil. Label it and freeze for up to 3 months. Thaw completely, then bake as directed. Add 10 minutes of baking time.
- To reheat: Spoon single servings into microwave-safe bowls and zap until warm, stirring halfway through the heating time.
More Casserole Recipes to Try
- Stuffed Pepper Casserole
- Cheeseburger Casserole
- Million Dollar Spaghetti
- Million Dollar Chicken Casserole
Chicken Stuffing Casserole
This cozy chicken stuffing casserole is so easy to make! A hearty chicken dinner idea with golden stuffing, tender veggies and tons of flavor.
Ingredients
Chicken
- 1 ½ pounds chicken
- 1 small onion, quartered
- 2 cloves garlic, whole
- 1 cup water
- 1 ½ teaspoons kosher salt
Stuffing
- 2 boxes classic stovetop stuffing, 6 oz per box
- 2 ¾ cups boiling water
- 5 tablespoon unsalted butter, melted
Filling
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 large carrots, peeled and diced
- 4 stalks celery, diced
- ½ teaspoon kosher salt
- 1 can cream of chicken soup, 10.5oz can
- 1 can cream of mushroom soup, 10.5oz can
- ¾ cup sour cream
- ½ cup chicken stock
- ½ cup frozen peas
- ½ teaspoon ground black pepper
Instructions
For the chicken
- Cook the chicken. Place the chicken in the instant pot with the onion, garlic, water, and salt. Cook the chicken on high pressure for 10 minutes and then let the pressure naturally release for 5 minutes. (If you don't have an Instant Pot, check out my post on how to make shredded chicken. Any of those cooking methods will work.)
- Shred. Once done, shred the chicken using two forks and set aside.
For the casserole
- Prep. Preheat your oven to 375°F and grease a 9X13-inch baking pan.
- Make the stuffing. Transfer the contents of the stovetop stuffing boxes to a large bowl. Pour the boiling water over the stuffing and add the butter. Let the mixture stand for 5 minutes before fluffing it with a fork.
- Sauté the veggies. Heat the olive oil in a large skillet over medium heat. Add the diced onion, carrots, and celery, season with salt, and sauté until the veggies become tender, about 5-7 minutes.
- Put it all together. Stir the cream of chicken soup, cream of mushroom soup, sour cream, chicken stock, frozen peas, ground black pepper, and shredded chicken into the veggies.
- Assemble. Pour the filling into the prepared baking dish and spread the stuffing over it in an even layer.
- Bake. Bake for 50 minutes at 375 degrees F.
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Nutrition
Calories: 393kcal | Carbohydrates: 12g | Protein: 20g | Fat: 29g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.4g | Cholesterol: 101mg | Sodium: 1224mg | Potassium: 394mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3170IU | Vitamin C: 8mg | Calcium: 58mg | Iron: 2mg
Nutritional info is an estimate and provided as a courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Did you make this recipe?💖 I love hearing how my recipes came out for others! If you tried this recipe, please share a comment. 💖
Can you use canned chicken shredded if so how much?
Technically yes, but it won’t have the flavor you get from cooking the chicken as directed in the recipe. You would need an equal amount of chicken. So 1 1/2 lbs is 24 ounces.
had to improvise a little I all ready had cook smoked chicken in the freezer so i used that basicly I cleaned out the little bits of veggies i had in the freezer too corn peas carrots greenbeans only one can of creamy soup and left over chicken gravy in the boxed stuffing i liquidated it to the cup and half did add butter to it i used a bowl instead of a pan since i make it for two instead of 8 ohh i added some chedder cheese between the veggie/chicken mix and stuffing my husband is a cheese nut it was good
Love that you were able to make this casserole with the ingredients you had on hand! Sounds like a tasty rendition and I’m happy to hear you enjoyed it.
Could this be made in a crock pot….using precooked chicken?
Thank you.
This recipe needs to be baked in the oven. First, the stuffing would get soggy in the slow cooker. Second, instead of baking a casserole for just over an hour, you’d end up having a much longer cooking time in the crockpot with less than stellar results. You can use rotisserie chicken though. 🙂 I mentioned a few different protein options in the post you can try!
What brand of stuffing do you use?
I would like to find a similar product here in South Africa but our options are limited.
I used the Stove Top brand stuffing mix, which has 6oz of stuffing per box. I’m not sure what the equivalent would be outside the US but if you find a good substitute please do share in case other readers have this question.