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This Chicken Stuffing Casserole makes for the ultimate comfort food meal! With meat, veggies and stuffing all in one dish, supper will be on the table before you know it!
If you’re anything like me, you’re always looking for quick and easy meals the whole family will enjoy. And this one is the epitome of comfort food!!! For me, it ranks up there with Mom’s meatloaf and mashed potatoes!
And as you’ll see in the photos below, this really couldn’t be easier. Dump this, dump that, bake and voila! Get this on your menu ASAP! 😉
Ingredients Needed
- Chicken – You can use chicken breasts or any raw cubed chicken.
- Seasonings – Salt, pepper and ground thyme.
- Cream of Chicken Soup – You could also use low sodium cream of chicken soup or cream of mushroom soup.
- Sour Cream – Use full fat or “light” cream cheese.
- Milk
- Frozen Vegetables – Frozen peas & carrots is what we use, but mixed vegetables would work great, too!
- Stuffing Mix – I use the “chicken” variety.
- Chicken Broth – Regular or low sodium is great.
How to Make Chicken Stuffing Casserole
Check out the captions in each of the photos – it’s really SO easy!
What to serve with Chicken and Stuffing Casserole
This dish really has all the components of a full meal – the meat, veggies and carbs. However, I like to have a bowl of fresh fruit on the side to balance out the savory-ness (is that even a word??!) from the casserole.
Let the casserole come to room temperature the refrigerate in an airtight container for up to 5 days.
I wouldn’t recommend it. I’m worried the gravy that forms on the bottom would be runny and the stuffing would be soggy.
Yes!! As a food scientist, I can ensure that this is 100% safe as long as you bake it until the contents reach 165F.
I have not tested it this way. If you do so, you’ll want to decrease the bake time so the chicken doesn’t dry out…but cook long enough so the veggies are tender.
With a few changes, yes! Use gluten free cream of chicken (or mushroom) soup and gluten free stuffing mix. As always, you’ll want to check all your ingredients as brands vary.
Frequently Asked Questions
Other Easy, Kid-Friendly Meals
- Homemade Sloppy Joes are always a hit with my kids. A little sweet, a little savory, a lot of yum!
- Pizza Braid is another popular recipe with kids! Then again, what kid doesn’t like pizza?!
- Ham and Cheese Sliders are perfect for busy night! Prep, bake and wrap up for yummy on-the-go meals!
- Poppy Seed Chicken is another easy chicken casserole, especially popular down south!
- Easy One Pot Spaghetti is super flavorful and much simpler than having to boil pasta separately from the meat sauce!
Chicken Stuffing Casserole
Ingredients
- 2 pounds boneless chicken breasts cut into 1" cubes
- 1/4 teaspoon salt
- 1/4 teaspoom black pepper
- 1/4 teaspoon ground thyme
- 1 10.5-ounce can cream of chicken soup
- 1/2 cup sour cream
- 1/3 cup milk
- 1 1/2 cups frozen peas and carrots (mixed veggies would work, too)
- 1 6-ounce box chicken flavored stuffing
- 1 1/2 cups chicken broth
Instructions
- Preheat oven to 350°F and grease a 9×13 casserole dish.
- Add the cubed chicken to the bottom of the pan and sprinkle with salt, pepper and thyme.
- In a bowl, whisk together the cream of chicken soup, sour cream and milk; pour over the chicken.
- Sprinkle the frozen vegetables over the sauce.
- Next, sprinkle the dry stuffing mix over the veggies.
- Pour the chicken broth over the stuffing slowly. Try to drizzle the broth over each piece of stuffing to moisten them a bit.
- Cover with aluminum foil and bake for 35 minutes.
- Remove the foil and bake an additional 10 minutes, or until the stuffing is golden brown and the chicken has reached at least 165°F.
- Let sit for 10 minutes and enjoy warm.
Notes
Nutrition
Recipe adapted from Chicken & Stuffing Bake from Life in the Lofthouse.
In January 2025, I updated the blog post to include additional photos (including an ingredient image), FAQ’s and additional details.
This is one of my top go-to cozy recipes! It’s great for dinner guests because it’s basically hands off for the last 50 minutes, so I’m not tied to the stove when they arrive. Not to mention, it’s a huge crowd pleaser!
So happy to hear!!!! 🙂
I made this tonight, so easy to put together and was delicious will definitely make again
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I made this for dinner tonight…very delicious and will be making again!
I’m interested in making this tonight and want to use fresh vegetables instead of frozen, what vegetables would you recommend for this?
Hi Stacie – fresh broccoli would be a great option! ~Kelsey
Mine is not cooked at all in the timeframe provided. Chicken only half cooked and frozen veggies still crunchy. Any suggestions? I have no trouble getting anything else to cook so I’m not sure why this recipe doesn’t seem to work.
Hi Briahna – I wonder if the chicken you used were in larger chunks? Did you bake it for the 35 minutes cover AND 10 minutes uncovered?
Can this be made ahead?
Yes! You can assemble it in the morning and bake it later in the day if desired. ~Kelsey
Do you cook the chicken first?
Nope! Put the chicken pieces in there raw! ~Kelsey
Has anyone frozen this then reheated?
I wish I could give this a higher rating as the flavour was good, but the chicken was still raw when I took it out of the oven. The chicken around the edges of the baking dish seemed done, but the stuff towards the middle was still pink and barely warm. I cooked per instructions, covered with foil for 35 minutes and uncovered for 10 in a gas oven, glass 9×13 baking dish. Chicken was in an even layer on the bottom. I put it back in at 400 degrees for another 30 minutes. If I were to try this again, I think I would stir fry the chicken first to make sure it is cooked
Hmmm I’ve never had that happen! A couple questions…. did you cube the chicken before baking? Did you let the oven preheat completely before baking? I can’t imagine having this in the oven for 45 minutes and having the center still cold…
Made this tonight and it was delicious! Used Hawaiian bread dressing.. yummy
Ohh yum!! That sounds amazing! ~Kelsey
Can I use a substitute for the milk?
Hi Lynda – You could use soy or other milk alternative, too! ~Kelsey
Delicious recipe! However, mine also took a very long time! Was not cooked at the temp after 35 minutes—I bumped up temp to 375 and cooked for almost 75 minutes total. Still yummy! Thanks for sharing!