Chicken and Stuffing Casserole
This simple and comforting casserole comes together in no time using pantry staples and a rotisserie chicken, making it a weeknight winner.
The creamy, savory filling is topped with a crispy stuffing,
creating a dish that’s both satisfying and easy to prepare.
Perfect for busy evenings or when you’re craving that homemade comfort food without the hassle—this recipe is bound to become a family favorite!
For Chicken and Stuffing Casserole
- Rotisserie Chicken – You can use leftover chicken or store-bought rotisserie chicken for convenience.
- Quick-Cooking Stuffing Mix – Helps create a crispy, flavorful topping with minimal effort.
- Butter – Used to sauté the vegetables and to mix with the stuffing for added flavor.
- Onion and Celery – These veggies add savory depth and texture to the casserole filling.
- Condensed Soups – Cream of chicken and cream of mushroom provide a creamy base to hold everything together.
- Sour Cream – Adds creaminess and a slight tang to balance the flavors.
- Salt and Black Pepper – To season and enhance the flavor of the casserole.
For Make-Ahead and Freezing
- Freezer-Friendly – This casserole can be assembled and frozen for up to two months, making it easy to have a meal ready for later.
- Storage Tips – Store in an airtight container in the fridge for up to 3-4 days, or reheat in the oven or microwave.
Chicken and Stuffing Casserole
Craving a comforting, fuss-free meal that the whole family will love? This Chicken and Stuffing Casserole is your answer!
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Servings: 8
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Ingredients:
- Cooking spray
- 1 ½ cups water
- ¼ cup butter
- 1 (6-ounce) package quick-cooking stuffing mix (such as Stove Top)
- 1 tablespoon butter
- 1 medium onion, diced
- 3 stalks celery, diced (more if preferred)
- 1 (10.5-ounce) can low-sodium cream of chicken soup
- ½ (10.5-ounce) can low-sodium cream of mushroom soup
- 1 (8-ounce) container sour cream (substitute mayonnaise if needed)
- 1 whole cooked rotisserie chicken (skinned, boned, and shredded)
- Salt and ground black pepper to taste
Instructions:
- Prepare the oven and baking dish:
- Preheat the oven to 375°F (190°C).
- Lightly spray a 9x13-inch baking dish with cooking spray.
- Prepare the stuffing:
- In a saucepan, bring 1 ½ cups of water and ¼ cup butter to a boil.
- Add the stuffing mix and stir to combine.
- Remove the saucepan from heat, cover, and let sit for about 5 minutes.
- Fluff the stuffing with a fork.
- Sauté the vegetables:
- Melt 1 tablespoon of butter in a skillet over medium heat.
- Add the diced onion and celery, cooking for 5-10 minutes until softened.
- Mix the soup and sour cream:
- In a separate bowl, combine the cream of chicken soup, cream of mushroom soup, and sour cream.
- Stir until well combined.
- Assemble the casserole:
- Layer the shredded rotisserie chicken in the bottom of the prepared baking dish.
- Spread the sautéed onion and celery mixture over the chicken.
- Season with salt and pepper.
- Pour the soup and sour cream mixture over the vegetables.
- Spread the prepared stuffing evenly over the top.
- Bake the casserole:
- Place the casserole in the preheated oven and bake for about 1 hour, or until the filling is bubbly and the topping is golden brown.
- Serve and enjoy:
- Remove the casserole from the oven, let it cool slightly, and serve hot.
Tips and Substitutions:
- Chicken: Rotisserie chicken is convenient, but any cooked chicken (shredded) will work well in this dish.
- Soup: You can use only cream of chicken or mushroom soup, or substitute one with cream of celery soup for a different flavor.
- Sour Cream: If you don’t have sour cream, mayonnaise works as a great substitute (1:1 ratio).
- Veggies: Feel free to add frozen or fresh vegetables like peas, carrots, green beans, or mushrooms to the casserole for extra flavor and color.
Make-Ahead and Storage:
- Make Ahead: You can assemble the casserole up to 24 hours in advance. Cover it tightly and refrigerate. When ready to bake, add 5-10 minutes of extra cooking time to ensure it’s heated through.
- Leftovers: Store any leftovers in an airtight container in the fridge for 3-4 days. Reheat in the microwave or oven.
- Freezing: To freeze, prepare the casserole in a disposable baking pan, wrap it tightly with storage wrap and foil, and store it in the freezer for up to two months. Thaw overnight in the fridge before reheating.
Nutrition
Calories: 362kcal | Carbohydrates: 20g | Protein: 20g | Fat: 21g | Saturated Fat: 10g
Cholesterol: 83mg | Sodium: 672mg | Potassium: 302mg | Fiber: 2g | Sugar: 8g
Vitamin A: 1384IU | Vitamin C: 2mg | Calcium: 78mg | Iron: 2mg
- Can I use pre-cooked chicken to save time?
Definitely! Using shredded rotisserie chicken or any leftover cooked chicken is a great time-saver. It’s convenient and doesn’t sacrifice any flavor. Win-win!
- Do I have to sauté the onions and celery?
Not at all! While sautéing them brings out a deeper flavor, you can skip this step if you’re in a rush. Just add the raw onions and celery straight to the casserole— they’ll cook through in the oven!
- Can I use homemade stuffing instead of store-bought?
Absolutely! Homemade stuffing works just fine. Simply prepare it as you normally would and layer it over the chicken mixture. It’s a great option if you want to add your own touch!
- Can I make this casserole ahead of time?
Yes, you can assemble the casserole up to 24 hours in advance! Just cover it and refrigerate. When you’re ready to bake, let it sit at room temperature for about 20 minutes, then bake as usual, adding a few extra minutes if needed.
- Can I freeze this casserole?
For sure! It freezes beautifully. Assemble it in a freezer-safe dish, wrap it tightly, and pop it in the freezer for up to two months. When you’re ready, just thaw it in the fridge overnight and bake as directed.
