Cozy Chicken and Stuffing Casserole Recipe to Delight Your Family
Ever stood in the kitchen, frantically searching for dinner ideas while everyone keeps asking when food’s ready? Yep, we’ve all been there. If you want the answer to weeknight chaos, this chicken and stuffing casserole recipe swoops in like a superhero. It’s cozy, ridiculously easy, and honestly, you could serve it to your pickiest relative. If you like fast, tasty meals, you might want to check out some stellar options over on the chicken category at Crave, or take a peek at recs from the author page too. Trust me, this casserole is about to become a regular in your house.
How To Make Chicken and Stuffing Casserole
Let’s keep it real simple. You just need a few bowls, one baking dish, and hungry people. Start with pre-cooked chicken. Rotisserie saves time (life hack, right?). Mix it with a can of creamy soup, maybe sour cream if you want it extra cozy. Stir in some frozen veggies, or just corn if you’re feeling basic. Toss it all in your dish, smack a layer of stuffing on top, then pour melted butter everywhere like you mean it. Bake. Eat. Try not to fight over seconds.
Here’s the thing. This is one of those dishes that feels homey, and honestly, it’s hard to mess up. I once made it at a friend’s rental that had no measuring cups—just eyeballed the whole thing, still memorable (everyone loved it, sorry not sorry). If you want more chicken ideas, seriously look into the chicken category. You’ll thank yourself.
“This was comfort food at its finest—reminded me of Sunday dinners at my grandma’s, and my kids even asked for thirds! So easy and so yum.”
Recipe Ingredients
Now, you’re not gonna need anything fancy, promise. Keep it simple:
- 4 cups cooked chicken (shredded or diced, whatever floats your boat)
- 1 can cream of chicken soup (10.5 oz, the classic)
- 1 cup sour cream (or plain Greek yogurt if you’re feeling wild)
- 1 cup frozen mixed veggies (peas, carrots, corn, optional but nice)
- 1 box of stuffing mix (about 6 ounces)
- 1 cup chicken broth
- 1/2 cup melted butter
That’s literally it. If you forget something, it’s probably still going to work.
Tips & Variations
Let’s get creative. This chicken and stuffing casserole recipe kind of begs for riffing. If you’ve got leftover turkey, toss it in. No mixed veggies? Just use corn, or even broccoli. Sometimes I throw in a little cheddar cheese just to shake things up (worth it).
Want it spicy? Add a sprinkle of red pepper flakes. More crunch? Toss in crispy onions on top before baking. If you’re watching salt, grab low-sodium soup or skip some butter (hard but manageable).
It’s a casserole—rules are meant to be bent. Don’t stress. Mix, swap, sub, experiment. Warmed up leftovers are actually kind of magical. Oh, and don’t forget, recipes like these come from decades of being tweaked at potlucks and reunions. They’re meant to be fuss-free and forgiving.
What To Serve It With
Okay, this is where it gets kinda fun. You can serve your chicken and stuffing casserole recipe as the main show, or add a little this-and-that to feel like a five-star restaurant.
- A quick salad with ranch (or honestly, whatever’s in the fridge)
- Steamed green beans or just heat up a can—nobody will judge
- Cranberry sauce if you want holiday vibes all year
- Garlic bread is my guilty pleasure here
You could even plop a dollop of gravy on top for extra richness. Maybe some pickled veggies if you dig that tart punch. Just don’t overthink it.
Can I Make This In Advance
Short answer: totally. In fact, making ahead is a power move. You just prep everything, cover tight, and toss in the fridge for up to 24 hours. When you’re ready, bake it as usual—maybe add just ten more minutes if it’s super cold coming out of the fridge.
If you’re freezing, assemble it (leave off the butter until baking), then wrap with plastic and foil. When you want it, just thaw overnight and bake. It’s the kind of thing you’ll thank past-you for prepping.
One time, I doubled the batch right before going out of town, froze half, and we had surprise dinner ready weeks later. Magic.
Common Questions
Q: Can I use canned chicken instead of pre-cooked?
A: Sure can, though fresh or rotisserie tastes best. Canned will work when you’re in a pinch.
Q: Can I make this gluten-free?
A: Yup, just grab a gluten-free stuffing mix and double check your soup label.
Q: How long does it keep in the fridge?
A: Three, maybe four days. Reheat well so it’s piping hot.
Q: Can I skip the veggies?
A: Of course. It’s your casserole, do you!
Q: Can I make with turkey instead of chicken?
A: Absolutely, especially if you’re drowning in Thanksgiving leftovers.
You Have To Try This
All right, here’s my not-so-secret: this chicken and stuffing casserole recipe is comfort food gold. Affordable, fast, and you could probably teach a kid to make it (kid chef goals). There are loads of takes out there, like the Country Cook’s approach, or even Dolly’s fun version spotted on Facebook (Dolly’s Chicken and Stuffing Casserole Ingredients).
If you’re short on time, grab tips from quick weeknight meals. But honestly, once you try it, you’ll probably end up making it your own way. Enough talk. Go make it.
Chicken and Stuffing Casserole
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine cooked chicken, cream of chicken soup, sour cream, and frozen mixed veggies.
- Spread the mixture into a baking dish.
- Cover the mixture with a layer of stuffing mix.
- Drizzle melted butter over the stuffing.
- Bake for 30 minutes or until heated through and golden on top.
Notes
Chicken and Stuffing Casserole
Ingredients
Method
- Preheat your oven according to stuffing mix instructions (typically around 350°F).
- In a large mixing bowl, combine the cooked chicken, cream of chicken soup, sour cream, and frozen mixed veggies. Stir until well mixed.
- Transfer the mixture into a baking dish.
- Spread the stuffing mix evenly over the chicken mixture.
- Drizzle the melted butter evenly over the stuffing layer.
- Bake in the preheated oven for 30 minutes or until heated through and the top is golden brown.
