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Close-up of a hot serving of creamy chicken and vegetable casserole being scooped onto a white plate, topped with a golden crispy breadcrumb crust, with broccoli, carrots, and corn visible in the creamy filling and steam rising from the dish. Chicken and Stuffing Casserole
Tarek Rakhiess

Chicken and Stuffing Casserole Recipe – Easy Creamy Weeknight Dinner

A quick and easy chicken and stuffing casserole recipe made with creamy chicken, savory stuffing, and simple pantry ingredients—perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: dinner, Main Course
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs cooked shredded chicken (rotisserie recommended)
  • 1 box (6 oz) stuffing mix (e.g., Stove Top)
  • 1 can (10.5 oz) cream of chicken soup
  • ½ cup sour cream
  • ½ cup chicken broth
  • 2 tbsp melted butter
  • 1 cup frozen vegetables (optional)

Equipment

  • 9x13-inch casserole dish
  • Large mixing bowl
  • Spoon or spatula
  • Oven
  • Measuring cups

Method
 

  1. Preheat oven to 375°F (190°C). Grease a 9x13 baking dish.
  2. In a bowl, mix shredded chicken, cream of chicken soup, sour cream, broth, and optional vegetables.
  3. Spread chicken mixture evenly in baking dish.
  4. Prepare stuffing mix according to package instructions.
  5. Spoon stuffing over chicken layer evenly.
  6. Drizzle melted butter over the stuffing.
  7. Bake uncovered for 35–45 minutes until golden and bubbling.
  8. Rest for 5 minutes before serving.

Notes

  • Rotisserie chicken saves time and boosts flavor
  • Don’t skip resting time—it helps the casserole set
  • Add broccoli or green beans for a full meal
  • For extra creaminess, increase sour cream slightly