One-Dish Chicken Stuffing Casserole

This chicken stuffing casserole turns a handful of pantry staples into a dinner that feels far more special than the effort it takes. Tender pieces of chicken and veggies sit in a creamy sauce under a crispy, buttery stuffing topping.

Everything bakes in one dish, so cleanup is almost nonexistent. It is the kind of meal you can throw together on a Tuesday and still feel good about serving.

What Makes This Chicken Casserole So Good

The stuffing on top gets really crisp while the bottom layer stays soft and soaks up the sauce. Every spoonful has a mix of textures and tastes that reminds me of holiday cooking, without any of the stress.

I keep a bag of frozen mixed vegetables and a box of stuffing mix in the pantry just for this. It comes together fast and actually gets my kids to eat their peas, which is a win any night of the week.

Ingredients

• 3 cups cooked chicken, shredded or cubed: rotisserie chicken works perfectly
• 1 (10.5 oz) can cream of chicken soup: use a high-quality brand for the best flavor
• ½ cup sour cream: full-fat gives the richest sauce
• ½ cup milk: any type, dairy or unsweetened plant-based
• 1 cup frozen mixed vegetables (peas, carrots, corn, green beans): no need to thaw
• ½ medium onion, finely chopped
• 1 rib celery, finely chopped
• 1 (6 oz) box chicken-flavored stuffing mix: like Stove Top
• ½ cup unsalted butter, melted
• ½ tsp garlic powder
• Salt and black pepper to taste

Variations / Substitutions

• Protein swap: use leftover turkey or drained canned chicken.
• Dairy-free: substitute a dairy-free cream of mushroom soup for the cream of chicken, use plant-based sour cream and milk, and swap the butter for a neutral oil.
• Herb boost: add 1 tsp dried thyme or rosemary to the sauce.
• Cheese lover: fold ½ cup shredded cheddar into the chicken mixture.

If you like this, you might enjoy my Slow Cooker Chicken and Dumplings.

How to Make One-Dish Chicken Stuffing Casserole

Step 1: Mix the Sauce and Chicken

Heat your oven to 375°F (190°C). In a large bowl, whisk together the 1 can cream of chicken soup, ½ cup sour cream, ½ cup milk, ½ tsp garlic powder, and a pinch each of salt and pepper. Fold in the 3 cups cooked chicken, 1 cup frozen mixed vegetables, the chopped onion, and the celery until everything is evenly coated.

The mixture will look pale and thick, almost like a heavy dip. As it bakes, the sauce thins and gets creamy inside the casserole.

Step 2: Prepare the Stuffing Topping

In a separate bowl, toss the 6 oz stuffing mix with the ½ cup melted butter and the seasoning packet (if included) until all the crumbs are moistened. If the mix seems dry, add a splash of warm water, but go easy, you want it to crisp, not steam.

The butter coats every piece, so the top turns deep golden and crunchy in the oven.

Step 3: Assemble the Casserole

Scrape the chicken mixture into a 9×13-inch baking dish and spread it into an even layer. Then scatter the prepared stuffing over the top in an uneven layer, a few peaks here and there will get extra crispy.

Don’t press it down. Those loose bits and small peaks are what give you the best texture.

Step 4: Bake Until Golden and Bubbly

Slide the dish onto the middle rack and bake for 30 to 35 minutes, until the stuffing is deeply golden and the sauce is bubbling up around the edges. If you have a thermometer, the center should read at least 165°F (74°C).

Let it rest for 5 minutes, then scoop generous portions onto plates while the top is still crisp. Serve right away.

A Few Tips for the Best Chicken Stuffing Casserole

• Use rotisserie chicken to save time, just shred it and you are halfway there.
• Don’t skip the onion and celery. They add moisture and keep the chicken tender during the bake.
• If your stuffing mix comes without a seasoning packet, add ½ teaspoon poultry seasoning or dried sage to the melted butter.
• For a cheesy twist, sprinkle ½ cup shredded cheddar over the stuffing during the last 10 minutes of baking.

Bake times will shift slightly depending on your dish, so use the times below as a guide and look for that golden color:

Keeping Leftovers Fresh

• Refrigerate: store covered in the fridge for up to 4 days.
• Reheating: reheat individual portions in the microwave or warm the whole dish in a 350°F oven until heated through.

What to Serve With Chicken Stuffing Casserole

A simple green salad with a lemon vinaigrette balances the richness of the casserole. Steamed broccoli or green beans tossed with butter and salt are also great on the side.

Frequently Asked Questions

Can I use raw chicken in this casserole?

No, the bake time is not long enough to cook raw chicken through without burning the topping. Use pre-cooked chicken or quickly poach and shred some breasts beforehand.

Can I assemble this ahead of time?

Yes, put the chicken mixture in the dish, cover with the dry stuffing mix (not the butter), and refrigerate up to 1 day. When ready to bake, pour the melted butter over the stuffing and bake as directed, adding 5 to 10 minutes.

Can I freeze leftovers?

Yes, the baked casserole freezes well for up to 2 months. Thaw overnight in the fridge and reheat in the oven.

How do I make this gluten-free?

Use a gluten-free cream of chicken soup and a gluten-free stuffing mix, such as Aleia’s. Check that your seasonings are also gluten-free, and you are set.