Chicken and Stuffing Casserole
Chicken and stuffing casserole turns cooked chicken, creamy sauce, and golden stuffing into a cozy, budget friendly dinner that tastes like Sunday comfort food with weeknight effort.
This casserole is rich, savory, and simple. The chicken stays tender under a creamy sauce, while the stuffing bakes into a crisp, buttery top with soft, flavorful bits underneath. It is a smart way to stretch leftover chicken into a full family meal.
Why You’ll Love This Recipe
- Cozy flavor: Cream of chicken soup, sour cream, poultry seasoning, celery, and onion give it classic holiday style flavor.
- Great texture: The filling is creamy and tender, while the stuffing top turns crisp and golden at the edges.
- Uses cooked chicken: Leftover chicken or rotisserie chicken makes prep fast.
- Budget friendly: A small amount of chicken turns into four filling servings with pantry staples.
Fabian’s Budget Tip: Use leftover roasted chicken, baked chicken thighs, or a store rotisserie chicken for this recipe. If your chicken is already seasoned, choose low sodium broth and taste the filling before adding extra pepper or poultry seasoning.
Ingredients (Serves 4)
- 3 cups shredded cooked chicken (420 g)
- 1 box chicken or herb stuffing mix, 6 ounces (170 g)
- 1 can cream of chicken soup, 10.5 ounces (298 g)
- 1 cup sour cream (240 g)
- 2 cups chicken broth, divided (480 ml)
- 6 tablespoons butter, divided (85 g)
- 1 cup diced celery (100 g)
- 1 cup diced yellow onion (150 g)
- 1 teaspoon poultry seasoning (2 g)
- 1/2 teaspoon black pepper (1 g)
Step-by-Step Instructions
1. Warm the Oven and Prepare the Dish
Preheat the oven to 375°F (190°C). Lightly butter a 13 by 9 inch baking dish. The butter helps the creamy filling bubble without sticking to the corners.
2. Sauté the Celery and Onion
Melt 2 tablespoons butter in a skillet over medium heat. Add the diced celery and onion. Cook for 5 to 6 minutes, stirring often, until the onion looks glossy and soft and your kitchen smells sweet and savory.
3. Mix the Creamy Chicken Filling
Add the cooked chicken, cream of chicken soup, sour cream, 1/2 cup chicken broth, sautéed vegetables, poultry seasoning, and black pepper to a large bowl. Fold everything together until the chicken is evenly coated in a thick, creamy sauce.
4. Spread the Filling into the Dish
Spoon the chicken mixture into the prepared baking dish. Spread it into an even layer, making sure the corners have enough filling so every scoop comes out creamy.
5. Prepare the Stuffing Topping
In a saucepan, bring the remaining 1 1/2 cups chicken broth and 4 tablespoons butter to a simmer. Stir in the boxed stuffing mix, cover, and let it sit for 5 minutes. Fluff it with a fork. The stuffing should smell buttery and herby, with moist pieces that still hold their shape. If your box gives slightly different liquid directions, follow the package and use broth instead of water for more flavor.
6. Top and Bake
Spoon the stuffing over the chicken mixture. Do not pack it down. Bake uncovered for 25 to 30 minutes, until the edges bubble and the top turns golden brown with crisp little ridges. Let the casserole rest for 10 minutes before serving so the creamy filling can settle.
Expert Troubleshooting & FAQs
Can I use rotisserie chicken?
Yes. Rotisserie chicken works very well because it is already tender and seasoned. Use 3 packed cups of shredded meat, and reduce the poultry seasoning a little if the chicken tastes salty.
Why is my casserole watery?
Too much broth or not enough resting time can make the filling loose. Measure the broth carefully, and let the casserole sit for 10 minutes after baking. The sauce thickens as it cools slightly.
Can I make chicken and stuffing casserole ahead of time?
Yes. Mix the chicken filling and spread it in the baking dish up to 24 hours ahead. Keep it covered in the refrigerator. For the best texture, prepare and add the stuffing right before baking.
Can I use turkey instead of chicken?
Yes. Cooked turkey works in the same amount. It is especially good with herb stuffing, celery, onion, and a little extra black pepper.
How do I store leftovers?
Cover leftovers and refrigerate them for up to 4 days. Reheat individual portions in the microwave, or warm the baking dish covered in a 325°F (165°C) oven until hot in the center.
Estimated Nutritional Facts
These numbers are rough estimates per serving and will vary based on the brand of stuffing mix, soup, broth, and chicken used.
- Calories: about 520
- Protein: about 31 g
- Carbs: about 34 g
- Fats: about 29 g
Chicken and Stuffing Casserole
Ingredients
- 3 cups shredded cooked chicken (420 g)
- 1 box chicken or herb stuffing mix, 6 ounces (170 g)
- 1 can cream of chicken soup, 10.5 ounces (298 g)
- 1 cup sour cream (240 g)
- 2 cups chicken broth, divided (480 ml)
- 6 tablespoons butter, divided (85 g)
- 1 cup diced celery (100 g)
- 1 cup diced yellow onion (150 g)
- 1 teaspoon poultry seasoning (2 g)
- 1/2 teaspoon black pepper (1 g)
Instructions
- 1. Warm the Oven and Prepare the Dish. Preheat the oven to 375°F (190°C). Lightly butter a 13 by 9 inch baking dish. The butter helps the creamy filling bubble without sticking to the corners.
- 2. Sauté the Celery and Onion. Melt 2 tablespoons butter in a skillet over medium heat. Add the diced celery and onion. Cook for 5 to 6 minutes, stirring often, until the onion looks glossy and soft and your kitchen smells sweet and savory.
- 3. Mix the Creamy Chicken Filling. Add the cooked chicken, cream of chicken soup, sour cream, 1/2 cup chicken broth, sautéed vegetables, poultry seasoning, and black pepper to a large bowl. Fold everything together until the chicken is evenly coated in a thick, creamy sauce.
- 4. Spread the Filling into the Dish. Spoon the chicken mixture into the prepared baking dish. Spread it into an even layer, making sure the corners have enough filling so every scoop comes out creamy.
- 5. Prepare the Stuffing Topping. In a saucepan, bring the remaining 1 1/2 cups chicken broth and 4 tablespoons butter to a simmer. Stir in the boxed stuffing mix, cover, and let it sit for 5 minutes. Fluff it with a fork. The stuffing should smell buttery and herby, with moist pieces that still hold their shape. If your box gives slightly different liquid directions, follow the package and use broth instead of water for more flavor.
- 6. Top and Bake. Spoon the stuffing over the chicken mixture. Do not pack it down. Bake uncovered for 25 to 30 minutes, until the edges bubble and the top turns golden brown with crisp little ridges. Let the casserole rest for 10 minutes before serving so the creamy filling can settle.
