Julie Clark
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Chicken Stuffing Casserole
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Enjoy the homestyle goodness of our Chicken Stuffing Casserole, a comforting, creamy dish that combines tender chicken with savory stuffing.
Our Chicken Stuffing Casserole is where simplicity meets flavor. It’s ideal for family dinners or holidays, but easy enough for a weeknight evening.
With 5 ingredients and 4 steps, this easy chicken stuffing casserole recipe brings a taste of home. Serve it on top of mashed potatoes for traditional taste that the whole family will enjoy. This recipe is classic and has been around as long as chicken divan casserole.
Why you’ll love this casserole recipe:
- Easy casserole with comforting chicken and stuffing flavors.
- Only 5 ingredients and 4 steps.
- Tips included for slow cooker and freezer meal.
- Lots of options for varying this recipe for your family’s needs.
You’ll also love our stuffed chicken thighs with spinach chicken breasts stuffed with stuffing!
Ingredients Needed
- Chicken: This recipe calls for cooked chicken. You can use leftover shredded chicken, rotisserie chicken, oven roasted chicken, skillet fried chicken breast or boiled chicken. All of these will give a slightly different flavor. If you want the chicken to be tender, try shredded or rotisserie chicken. For diced chicken, try pan frying until the chicken is golden brown and cooked through.
- Cream of mushroom soup: One can of undiluted cream of mushroom soup.
- Sour cream: This is what makes the casserole creamy and smooth. If you don’t like sour cream, this recipe is probably not for you.
- Stuffing: Use a box of dry stuffing mix (such as Stove Top stuffing or Pepperidge Farm) for a quick and easy stuffing topping. I used a 6 ounce box of stuffing. You can use a larger box if you’d like, or use two boxes.
- Chicken broth or stock: I like to use a low sodium chicken stock instead of water for the stuffing.
How to Make Chicken Stuffing Casserole
Make this casserole recipe in 4 steps.
- In a small bowl, stir together the cream of mushroom soup and the sour cream.
- Prepare the box stuffing mix as per the instructions on the back of the box using the 1 ½ cups chicken stock and ¼ cup butter. Switch out the hot water the box calls for and add chicken stock for flavor.
- Spread the cooked chicken in an even layer on the bottom of a greased 9×9″ baking dish.
- Spread the sour cream mixture over the chicken, then top with the stuffing. Cover the baking pan with aluminum foil and bake at 350ºF for 30 minutes, then uncover and bake an additional 10 minutes.
Slow Cooker Method
Make this casserole in the slow cooker. Layer just as the recipe states and cook it on low for about 4 hours or until heated through. It doesn’t need too long or high heat because the chicken is already cooked.
Have boneless skinless chicken breasts? Make our crockpot chicken and stuffing.
Freezer Meal Tips
You can prepare this meal in advance. When the recipe is fully put together, cover the casserole dish with plastic wrap, then wrap it again with foil or more plastic wrap. This double wrapping will help prevent freezer burn.
Freeze the casserole for up to 2 months. Thaw the casserole in the fridge the night before you want to bake it. Then remove it from the fridge 1 hour before baking. Bake as the recipe suggests.
Recipe Variations
There are endless variations to this stuffing casserole recipe:
- Use any flavor cream soup you’d like: cream of chicken soup, cream of celery or even condensed cheese soup would be good.
- For extra flavor, sauté ½ cup of onion and celery, along with a little garlic in a tablespoon of oil in a skillet over medium heat. Then add this on top of the chicken and continue with the recipe.
- Make a thanksgiving casserole with turkey and leftover Thanksgiving stuffing. Serve over mashed potatoes.
- Add 2 cups of mixed veggies if you’d like to have it be a complete casserole.
- Add a cup and a half of cooked rice or serve over rice.
- Add a cup of cheddar cheese to the sour cream mixture if you love cheese as much as we do.
For a complete taste of grandma’s house, try her cut out sugar cookies.
Chicken Stuffing Casserole
This Creamy Chicken Stuffing Casserole, made with cooked chicken, stuffing, cream soup and sour creas an easy dinner for busy days. Tips for making ahead and storing in the freezer.
Servings 8
Prep Time 10 minutes
Cook Time 40 minutes
Ingredients
- 3 1/2 cups cooked chicken (about 1 ½ pounds of chicken before cooking)
- 10.5 ounces cream of mushroom soup
- 1 cup sour cream 8 ounces
- 1 box stuffing mix 6 ounces
- 1 1/2 cups chicken stock 12 ounces
- 1/4 cup unsalted butter 2 ounces
Instructions
- Preheat the oven to 350º Fahrenheit. Grease a 9×9" baking pan with cooking spray. (You can use a 9×13" baking pan if you'd like.)
- In a small bowl, stir together the cream of mushroom soup and the sour cream. Pour and spread this mixture over the chicken.
- Prepare the box stuffing mix as per the instructions on the back of the box using the 1 ½ cups chicken stock and ¼ cup butter. We switch out the hot water for chicken stock for added flavor.
- Sprinkle the cooked chicken on the bottom of the prepared baking dish.
- Spoon the sour cream mixture over the chicken, then spread the stuffing mix on top.
- Cover the casserole with foil and bake for 30 minutes, then uncover and bake for an additional 10 minutes. (If you used a 9×13" baking pan, it may heat through more quickly since it won't be as thick in the pan.)
Video
Notes
Refer to the article above for more tips and tricks.
The calories shown are based on the recipe serving 8, with 1 serving being ⅛ of the recipe. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Nutrition
Calories: 248kcal | Carbohydrates: 4g | Protein: 19g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 400mg | Potassium: 277mg | Fiber: 1g | Sugar: 2g | Vitamin A: 383IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg
Can i replace the sour cream with cream cheese? Im out of sour cream atm
I tried this last night. But living rural, running to the store wasn’t an option. So I substituted condensed tomato soup and mayonnaise. Then I added celery seed, paprika, dill and pepper to the sauce. My family loved it.
It turned out delicious. The sour cream mix looked curdled, but it tasted good. We added green beans for a dish meal. Excellent use fire leftover chicken.
What do you do with the butter in the ingredient list?
How do I get to your Bob Evan’s recipe. And it’s super that you take the time to give measurements each way. Not so much the main dishes but the rest I like to use the scales. Love your recipes and only have one question I would like to have help with. It’s a long standing question. If you don’t like Cheese and sour cream. What do we replace that with to keep the rest of the recipe