This chicken and stuffing casserole is one of my favorite cozy, family-friendly dinners. I layer tender chicken breast with a creamy sauce, top it with savory stuffing, and bake it until golden and bubbling. With simple ingredients and almost no prep, this chicken stuffing casserole is the kind of comfort food I make when I need a hearty, no-fuss meal that still feels homemade. It’s also a smart way to use up leftover cooked chicken or even turkey after the holidays!
Top Reader Review
Easy steps with how much of each ingredient to add. Came out delicious. Thank you and God bless.
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Chicken Casserole with Stuffing
If you’ve ever had Thanksgiving cravings in the middle of the week, my chicken and stuffing bake is the answer! It takes less than 30 minutes of hands-on prep, then the oven does the rest of the work. I love how the stuffing mix soaks up the creamy sauce made from cream of chicken soup, sour cream, and chicken broth, creating a topping that’s crisp on the outside and tender underneath.
This chicken casserole with stuffing mix is flexible and forgiving. While I usually use chicken breasts, you can easily swap in dark meat, rotisserie chicken, or even leftover Thanksgiving chicken or turkey. This casserole makes a great addition to the holiday table. But I also like to pair it with a simple green salad or roasted veggies for a complete winter meal that just tastes like all the best parts of my favorite holiday!
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Prevent Soggy Stuffing
For an even crunchier topping on this chicken casserole, you can toast the dry stuffing mix first. Spread it out on a baking sheet, and pop it in a 400°F oven for 5 minutes before hydrating it with broth. This gives the cubes a head start on browning and helps them hold up against the creamy sauce base.
Chicken and Stuffing Casserole Recipe
Equipment
- 9×13-inch Baking Dish
Ingredients
- 1½ pounds boneless, skinless chicken breasts (sliced into bite-sized pieces*)
- ¾ teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon ground black pepper
- 10.5 ounces cream of chicken soup (1 can**)
- ¾ cup sour cream
- 2 cups chicken broth (divided)
- 6 ounces dry chicken stuffing mix (about 3 cups***)
- 4 tablespoons unsalted butter (½ stick)
Instructions
- Preheat the oven to 375°F. Grease a 9×13-inch baking dish with butter or nonstick spray.
- Toss the sliced chicken in the salt, garlic powder, onion powder, and pepper and add it to the prepared baking dish in a single layer.1½ pounds boneless, skinless chicken breasts, ¾ teaspoon kosher salt, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon ground black pepper
- In a bowl, whisk together the cream of chicken soup, sour cream, and 1 cup of chicken broth.10.5 ounces cream of chicken soup, ¾ cup sour cream, 2 cups chicken broth
- Pour the mixture over the chicken.
- Add the stuffing mix to a bowl. Then, pour the remaining cup of chicken broth over the stuffing. Let it sit until saturated, about 5-10 minutes.6 ounces dry chicken stuffing mix
- Fluff with a fork.
- Spoon the hydrated stuffing over the top of the chicken in the casserole dish in an even layer.
- Melt the butter and drizzle it over the stuffing. Cover with aluminum foil and bake for 30 minutes.4 tablespoons unsalted butter
- Remove the foil and bake for an additional 20 minutes until the casserole is bubbling and the stuffing is browned and crispy on top.
Notes
- You can use fresh, homemade stuffing; but don’t add any additional broth to it or it will turn out mushy.
- Feel free to chop up some fresh mushrooms or frozen mixed vegetables (no need to thaw) and add them in with the chicken to bulk up this casserole.
- You can also add steamed broccoli or sautéed carrots and onions. Cooking them first ensures they’ll be fully cooked through in the casserole.
- Do not press the stuffing down. Leaving it loosely on top allows for better browning and for steam to escape.
- Properly cooked chicken pieces should register 165°F on an instant-read thermometer.
- If you like your stuffing topping extra golden and crisp, place the casserole under the broiler for 1-2 minutes at the very end of baking.
- Instead of freezing the entire casserole, you can scoop it into individual portions before freezing. This makes it faster to thaw and reheat for busy weeknight dinners.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
Using Leftover Chicken
You can easily make this stuffing casserole with leftover chicken instead of raw chicken breast. Simple layer in cooked chicken, reduce the broth in the sauce mixture to ½ cup (or leave it out entirely), and bake the casserole uncovered for just 20-30 minutes, or until the chicken is heated through and the stuffing is crisp.
This recipe is great with rotisserie chicken or leftover Thanksgiving chicken (or turkey!).
How to Make Chicken Stuffing Casserole Step by Step
Prep: Gather up all of the ingredients needed to make this chicken and stuffing bake. Preheat your oven to 375°F, grease a 9×13-inch baking dish with butter or nonstick spray, and set aside. Slice the chicken into bite-sized pieces.
Season the Chicken: Toss 1½ pounds of sliced boneless, skinless chicken breasts in ¾ teaspoon of kosher salt, ½ teaspoon of garlic powder, ½ teaspoon of onion powder, and ¼ teaspoon of ground black pepper, and add it to the prepared baking dish in a single layer. It will cook through more evenly if you don’t stack or overlap the chicken pieces.
Mix the Soups: In a bowl, whisk together 10.5 ounces (1 can) of cream of chicken soup, ¾ cup of sour cream, and 1 cup of chicken broth until homogenous.
Cover the Chicken: Pour the creamy soup mixture over the chicken. This will help keep the chicken nice and moist as it bakes.
Hydrate the Stuffing: Add 6 ounces of dry chicken stuffing mix to a bowl. Then, pour the remaining 1 cup of chicken broth over the stuffing. Let it sit until saturated, about 5-10 minutes.
Fluff the Stuffing: Fluff the hydrated stuffing with a fork. This will help create air pockets for steam to escape as well as ensure every edge gets golden and crispy in the oven.
Top the Casserole: Spoon the hydrated stuffing over the top of the chicken in the casserole dish in an even layer. Do not press down, or the stuffing will not get those wonderful crispy spots.
Bake the Casserole: Melt 4 tablespoons (½ stick) of unsalted butter in the microwave for 30-60 seconds, and drizzle it over the stuffing. This will help it brown in the oven. You can also brush it over top with a pastry brush for more even coverage. Cover the casserole with aluminum foil and bake in the preheated oven for 30 minutes.
Brown the Casserole: After 30 minutes, remove the foil and bake your chicken and stuffing casserole for an additional 20 minutes, or until it is bubbling, the chicken is cooked through to 165°F, and the stuffing is browned and crispy on top. Optionally, you can broil the casserole for 1-2 minutes to really crisp up the top.
How to Store, Freeze, and Reheat
Store leftover chicken and stuffing casserole tightly covered with plastic wrap in the refrigerator for up to 3 days, or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating covered with foil in a 350°F oven for 15-20 minutes, or until warmed through. You can also reheat individual portions in the microwave in 30-second increments until warmed through. Either way, I like to add a drizzle of chicken broth over top to rehydrate everything.
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