Cozy, creamy, and packed with comforting flavor, this Chicken and Stuffing Casserole is the perfect easy dinner for busy weeknights.
Tender shredded chicken and sautéed vegetables are coated in a rich, creamy sauce, then finished with a buttery, savory layer of golden stuffing.
It comes together with simple ingredients and minimal preparation, making it an excellent way to turn leftover chicken or turkey into a hearty, satisfying family meal.
Recipe Overview
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 25 minutes
- Yield: 1 (9×13-inch) casserole
- Servings: 8
Ingredients
For the Chicken Filling
- Cooking spray, for greasing the baking dish
- 4 cups cooked rotisserie chicken, skinned, boned, and shredded
- 1 tablespoon butter
- 1 medium yellow or white onion, finely diced
- 3 celery stalks, finely diced
- 1 can (10.5 ounces) low-sodium cream of chicken soup
- ½ can (10.5 ounces) low-sodium cream of mushroom soup
- 1 container (8 ounces) sour cream
- Salt and freshly ground black pepper, to taste
For the Stuffing Topping
- 1½ cups water
- ¼ cup unsalted butter
- 1 package (6 ounces) quick-cooking stuffing mix, such as Stove Top
How to Make Chicken and Stuffing Casserole
1. Prepare the Oven and Baking Dish
Preheat the oven to 375°F (190°C). Lightly coat a 9×13-inch baking dish with cooking spray and set it aside.
2. Prepare the Stuffing
Add the water and ¼ cup butter to a medium saucepan. Bring to a boil over medium heat. Stir in the stuffing mix until it is thoroughly moistened.
Remove the saucepan from the heat immediately. Cover and let the stuffing stand for 5 minutes. Remove the lid and gently fluff the stuffing with a fork.
3. Sauté the Vegetables
While the stuffing is resting, melt 1 tablespoon of butter in a skillet over medium heat. Add the diced onion and celery.
Cook for 5 to 10 minutes, stirring occasionally, until the vegetables become tender and translucent.
4. Make the Creamy Sauce
In a medium bowl, whisk together the cream of chicken soup, cream of mushroom soup, and sour cream. Continue mixing until the ingredients are smooth and evenly combined.
5. Assemble the Casserole
Spread the shredded chicken evenly over the bottom of the prepared baking dish.
Layer the sautéed onion and celery over the chicken. Season lightly with salt and freshly ground black pepper.
Pour the creamy soup mixture over the chicken and vegetables, spreading it evenly to cover the entire surface.
Finally, spoon the prepared stuffing over the top and gently spread it into an even layer.
6. Bake
Place the casserole in the preheated oven and bake for approximately 1 hour, or until the filling is bubbling around the edges and the stuffing has developed a crisp, golden-brown top.
7. Rest and Serve
Remove the casserole from the oven and allow it to rest for a few minutes before serving. Spoon into portions and serve warm.
Helpful Tips
Add More Vegetables
For an even more complete one-dish dinner, mix about 1 cup of thawed frozen peas, sliced carrots, or your favorite mixed vegetables into the chicken layer.
Make It Ahead
This casserole can be assembled several hours before baking. Cover it tightly and refrigerate until ready to cook. If baking it directly from the refrigerator, allow a few additional minutes of cooking time.
Storing Leftovers
Transfer leftover casserole to an airtight container and refrigerate for 3 to 4 days. Individual servings can be reheated conveniently in the microwave or toaster oven.
Nutrition Information
Per serving:
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | 362 | — |
| Total Fat | 21g | 27% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 83mg | 28% |
| Sodium | 672mg | 29% |
| Total Carbohydrate | 20g | 7% |
| Dietary Fiber | 2g | 7% |
| Protein | 20g | 40% |
| Calcium | 78mg | 6% |
| Iron | 2mg | 9% |
| Potassium | 302mg | 6% |
| Vitamin C | 2mg | 2% |
Percent Daily Values are based on a 2,000-calorie diet. Nutrition information can vary depending on the specific ingredients and brands used.
