Chicken and Stuffing Casserole
Make dinner a breeze with this chicken stuffing casserole! It's easy to make and delicious, perfect for a quick weeknight dinner or a family gathering.
Chicken Stuffing Casserole
This Chicken Stuffing Casserole is an easy and tasty meal that’s perfect for any night of the week.
With simple ingredients like chicken, stuffing, and veggies, it’s a dish the whole family can enjoy.
And, I love how easy it is to swap out ingredients and it still tastes great. Prefer cream of mushroom instead of cream of celery? No problem, make that switch. Change out the frozen carrots and peas for a different type of frozen veggie mix, etc.
It’s quick to make and always a hit on the dinner table.
Ingredients
Stuffing mix: I normally stick with Stove Top brand of stuffing, but this is an easy way to use up leftover stuffing as well if you wanted.
Cream of chicken soup & cream of celery: This adds a rich, creamy base. You can mix this up if you want and use 2 cream of chickens or 2 cream of celery's or even use cream of mushroom soup.
Chicken: I use cooked chicken, either leftover or rotisserie chicken.
Milk: I recommend whole milk, but any milk will work.
Sour cream: This adds creaminess and a slight tang to the casserole.
Frozen vegetables: I like to use frozen carrots and peas, plus some frozen sweet corn. You can swap this for your favorite frozen veggie mix.
How to Make
Preheat the oven to 350°F and grease a 9x13-inch baking dish.
Set it aside while you prepare the stuffing according to the package directions.
Once the stuffing is ready, set it aside as well.
In a large bowl, combine the cooked chicken, cream of chicken soup, cream of celery soup, sour cream, and milk.
Stir everything together until it’s well mixed, then season with salt and pepper to taste.
Add in the frozen carrots, peas, and sweet corn, mixing them evenly into the creamy chicken mixture.
Spread the chicken and veggie mixture into the prepared baking dish, making sure it’s evenly distributed.
Top with the prepared stuffing, spreading it out to cover the chicken mixture completely.
Bake the casserole for 30-35 minutes, or until it’s heated through and the top is golden and bubbly.
Once done, remove it from the oven and let it sit for 5 minutes before serving.
Leftovers/Storage
If you have any leftovers, store them in an airtight container in the fridge for up to 5 days.
To reheat, simply microwave individual servings or warm in the oven at 350°F for 15-20 minutes.
You can freeze the casserole by placing it in a freezer-safe container; cover tightly and freeze for up to 3 months, then thaw overnight before reheating.
What to Serve with Chicken Stuffing Casserole
Here are some of our favorites to serve with Chicken Stuffing Casserole:
Garlic bread: Perfect for soaking up any extra creamy sauce from the casserole.
Green salad: A fresh salad with a simple vinaigrette.
Roasted vegetables: Roasted broccoli or green beans are a great side.
Mashed potatoes: Mashed potatoes makes another wonderful side.
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Chicken and Stuffing Casserole
Ingredients
- 2 boxes stuffing mix
- 10.5 ounces cream of chicken soup 1 can
- 10.5 ounces cream of celery soup 1 can
- 3 cups chicken
- ¼ cup milk
- ½ cup sour cream
- 12 ounce frozen carrots and peas 1 bag
- 1 cup frozen sweet corn
Instructions
- Preheat the oven to 350 F. Grease a 9x13 baking dish and set aside.
- Prepare the boxed stuffing according to the package directions.
- In a large bowl, combine the cooked chicken cream of chicken soup, cream of celery soup, sour cream, and milk. Mix together. Season with salt and pepper. Add in frozen veggies and mix.
- Spread chicken mixture into prepared baking dish. Sprinkle the prepared stuffing over the chicken mixture, covering it evenly.
- Bake for 30-35 minutes, or until the casserole is heated through and the cheese is melted and bubbly.
- Remove from the oven and let stand for 5 minutes before serving.
Please note that the nutritional content of this recipe will vary based on the specific ingredients used. For a detailed breakdown of the nutritional values, consider using a recipe nutrition calculator with the exact brands and measurements you've used.
