Chicken stuffing casserole is a hearty, comforting meal made with 4 ingredients mixed together and baked to a golden brown.
Why this recipe works
Chicken, frozen mixed veggies, dry stuffing, and cream of chicken soup come together to make this satisfying weeknight casserole. It’s full of savory, flavorful ingredients to fill your belly with!
Chicken stuffing casserole is super versatile with its ingredients. Want to use different veggies? Go for it! Though we love the convenience of canned goods, we have a recipe for homemade cream of chicken soup you can make from scratch. It also makes an awesome base recipe if you have leftover ham or turkey from the holidays.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
CHICKEN – You will need 4 1/2 lbs of boneless skinless chicken breasts cut into 1-inch pieces. You can swap out the chicken breasts for shredded rotisserie chicken or sub it out altogether for a different protein like ham or turkey.
STUFFING – You’ll want the dry stuffing mix you can find at the grocery store in bags, I usually opt for the preseasoned kind like you can find from Pepperidge Farm, but you can use boxed stovetop stuffing or make your own homemade stuffing and season to your heart’s desire!
FILLING – Cream of chicken soup is our go-to but you can substitute it with cream of celery or cream of mushroom. Feel free to add any type of veggie you’d like to this dish.
How to Make Chicken Stuffing Casserole
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Spread 1/2 cup of cream of chicken on the bottom of a 13×9 casserole dish. Add the diced chicken breasts.
- Mix the remainder of cream of chicken soup with the frozen vegetables. Spread evenly on top of the raw chicken.
- Top with stuffing mix. Pour the water over the top of the stuffing mix to wet.
- Bake at 400F covered with tinfoil for 45 minutes.
Frequently Asked Questions & Expert Tips
Yes! This is a great make-ahead meal. To do so, prep everything up until the stuffing mix, leaving that aside until you are ready to bake. Store the prepped casserole in an air-tight container or tightly covered with plastic wrap in the refrigerator for up to 1 day. Once ready to bake, top with stuffing mix and water. You may also freeze the casserole this way for up to 3 months.
You can store leftover chicken stuffing casserole in an air-tight container or tightly covered with plastic wrap in the refrigerator for 3-4 days.
Serving Suggestions
Chicken stuffing casserole can be served with a side salad or even some dinner rolls, but is filling all on its own! Some other veggies you can include in the casserole are broccoli, asparagus, or mushrooms as well as a sprinkle of cheese in-between layers. This casserole is great for using up leftovers from Thanksgiving or Christmas dinner.
More Casserole Recipes
- Taco Casserole
- John Wayne Casserole
- Ground Beef Casserole
- Mexican Chicken Casserole
- Bacon Cheeseburger Casserole
- Chicken Broccoli Rice Casserole
- Loaded Mashed Potato Casserole
- Crockpot John Wayne Casserole
- Corn Casserole
- Million Dollar Chicken Casserole
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Chicken Stuffing Casserole
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 4 ½ lbs boneless skinless chicken breasts raw, cut into 1 inch pieces
- 21 oz cream of chicken
- 16 oz frozen mixed vegetables
- 6 oz dry stuffing mix like Pepperidge Farm
- ½ cup water can use up to 1 cup if needed
Things You’ll Need
Before You Begin
- Alternatively, you can make the stuffing with water in a bowl before topping on the vegetables.
Instructions
- Spread 1/2 cup of cream of chicken on the bottom of the casserole dish. Add the diced chicken breasts.
- Mix the remainder of cream of chicken soup with the frozen vegetables. Spread evenly on top of the raw chicken.
- Top with stuffing mix. Pour water over the top of stuffing mix to wet.
- Bake at 400F covered with tinfoil for 45 minutes.
Nutrition
Amanda Davis
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Dia says
Easy and flavorful weeknight meal.
Benjamin Costley says
Similar comments to others – the cooking time is far too short to fully cook the chicken. At 400F we had to double the cooking time to 90 minutes to fully cook th raw chicken recommended for the recipe. I will be using pre-cooked chicken in the future.
Amanda Formaro says
Make sure you are cutting up your chicken into small enough pieces. There’s no reason this should have taken 90 minutes to cook.
Michele says
came out with stuffing mushy. Its so much liquid in it.
Alice says
Made this and after 45 minutes in the oven the chicken still wasn’t cooked all the way through. I had to put it back in the oven for another 45 minutes to cook it. Next time I will be precooking my chicken before making it.
Betty Jane says
4 1/2 pounds of chicken seem like a lot. There are only 2 of us.
Grace Splan says
I only used maybe a pound of raw chicken strips and cut it into pieces. One box stuffing, one 10 oz Can cream of chicken soup and a bag of frozen mixed veggies. I mixed 2/3 c water with stuffing, added my own seasonings and a little shredded cheese under the stuffing. It was great!
Kim says
Can I use rotisserie chicken? Does it have to be raw?
Kristen says
Five stars for not having cheese or sour cream. Love this casserole so much! I used a jar of homemade chicken stock to make my own cream of chicken soup, per the link you included. (Easy and really worth the extra effort!) I also followed the suggestion to mix the water into the stuffing cubes in a bowl before topping off the casserole. I also used a very diluted chicken broth for this instead of just plain water. So, so good. If hou are a casserole lover like me, this is heavenly stuff.
Rogers says
Hey. Planning on making this dish tonight. Confused about the after usage: a half cup or 1 to 1/2 cup
Linda says
How much water do i use 1/2 cup 04 1 1/2 cups it has both listed in the recipe.
Amanda Formaro says
Hi Linda. I only see one listing for water.
Gina says
I would like to touch back to Linda’s question about how much water. I am also confused about the amount of water. Your ingredients list “1/2 cup water 1 to 1/2 cups”, what exactly does that mean? You replied to Linda that you only see one listing for water, which is true, but you do not answer Linda’s question about how much water. Should the stuffing be wetted with the amount of water that the package directions calls for?
Thank you
Amanda Formaro says
Apologies. Start with 1/2 cup. You can add up to 1 cup total if needed for moistness.
Elizabeth Eberhardt says
Love your recipes!
Connie Sell says
Made this mostly as written. Half recipe. This was very good, much better than I thought it would be. Thinking something this simple might be too bland, I did add some onion bits and used seasoned salt. Also added a small can of peas and carrots as I did not have any frozen veggies. Put the pan back in the oven under the broiler to make the stuffing topping a bit more crisp. Doing this would be for personal preference as I think the dish would be just as good as written. Glad I tried it. Thank you.