Hey y’all! If you’re looking for the ultimate comfort food that’s creamy, savory, and packed with hearty flavor, this Creamy Chicken and Stuffing Casserole is calling your name. It’s easy to throw together for busy weeknights yet impressive enough for potlucks and Sunday dinners with the family. With tender chicken, fluffy stuffing, and a luscious creamy sauce, it’s pure bliss in every bite. Let’s get cooking!
Why You’ll Love This Creamy Chicken and Stuffing Casserole
- Quick and simple to prepare—ready in just under an hour.
- Perfect for meal prep and great for leftovers.
- Kid-friendly and a guaranteed crowd-pleaser at gatherings.
- Creamy, savory, and satisfyingly filling.
- Easily customizable with your favorite vegetables or proteins.
Ingredients for Creamy Chicken and Stuffing Casserole
- 3 cups cooked chicken, shredded or cubed (rotisserie chicken works beautifully)
- 1 (10.5 oz) can cream of chicken soup
- 1 (10.5 oz) can cream of mushroom soup
- 1 cup sour cream
- 1/2 cup milk
- 1 (6 oz) box seasoned stuffing mix
- 1 1/2 cups low-sodium chicken broth
- 1/2 cup unsalted butter, melted
- 1 cup frozen peas and carrots (optional)
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
Directions: How to Make Creamy Chicken and Stuffing Casserole
Step 1: Prepare the Oven and Baking Dish
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with nonstick spray.
Step 2: Mix the Creamy Chicken Filling
In a large bowl, combine the cooked chicken, cream of chicken soup, cream of mushroom soup, sour cream, milk, black pepper, garlic powder, and frozen peas and carrots (if using). Stir until the mixture is creamy and well blended.
Step 3: Assemble the Casserole
Spread the chicken mixture evenly in the prepared baking dish. In a separate bowl, mix the stuffing mix, melted butter, and chicken broth until the stuffing is moistened but not soggy. Spoon the stuffing evenly over the creamy chicken mixture.
Step 4: Bake the Casserole
Bake uncovered for 40-45 minutes, or until the top is golden brown and the casserole is bubbling around the edges. Let it cool for 5 minutes before serving.
Notes for Creamy Chicken and Stuffing Casserole
- For extra flavor, add 1/2 cup chopped celery or sautéed onions to the chicken mixture. Check out this onion chopping guide.
- If you’re short on time, use rotisserie chicken or leftover turkey.
- Feel free to swap in low-fat sour cream and soups for a lighter version.
Variations: Switch Up Your Creamy Chicken and Stuffing Casserole
- Vegetarian: Replace chicken with sautéed mushrooms and extra veggies; use cream of mushroom and cream of celery soups.
- Cheesy: Stir in 1 cup shredded cheddar cheese to the filling or sprinkle it over the stuffing before baking.
- Tex-Mex: Add 1/2 cup salsa, black beans, and swap stuffing for corn bread mix.
Required Equipment for Creamy Chicken and Stuffing Casserole
- 9×13-inch baking dish
- Large mixing bowl
- Medium mixing bowl
- Measuring cups and spoons
- Wooden spoon or spatula
Storage Instructions for Creamy Chicken and Stuffing Casserole
Allow the casserole to cool completely, then cover tightly with foil or transfer to airtight containers. Store in the refrigerator for up to 4 days. To reheat, bake covered at 350°F (175°C) until hot throughout, or microwave individual portions. For freezer storage, wrap well and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Serving Suggestions & Pairings for Creamy Chicken and Stuffing Casserole
- Serve with a crisp green salad tossed in a light vinaigrette.
- Pair with simple roasted vegetables or steamed broccoli for added nutrition.
- Enjoy with warm crusty bread to soak up the creamy sauce.
Pro Tips for the Best Creamy Chicken and Stuffing Casserole
- For the crispiest topping, broil the casserole for 2-3 minutes at the end—keep a close eye to avoid burning. Learn broiling basics from Bon Appétit.
- Let the casserole rest for 5-10 minutes after baking for easier slicing and serving.
- Use homemade broth for richer flavor—find an easy recipe at Simply Recipes.
FAQ: Creamy Chicken and Stuffing Casserole
- Can I make this Creamy Chicken and Stuffing Casserole ahead of time?
- Absolutely! Assemble, cover, and refrigerate up to 24 hours in advance. Bake as directed, adding a few extra minutes if baking cold.
- What kind of chicken should I use?
- Any cooked chicken works—rotisserie, poached, grilled, or even leftover turkey.
- Can I freeze Creamy Chicken and Stuffing Casserole?
- Yes, it freezes well. Just wrap tightly and freeze for up to 2 months. Thaw in the refrigerator before reheating.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Serves: 8
Ingredients
- 3 cups cooked chicken breast, shredded
- 1 package (6 oz) seasoned stuffing mix
- 1 can (10.5 oz) condensed cream of chicken soup
- 1 cup sour cream
- 1 cup chicken broth
- 1 cup frozen mixed vegetables, thawed
- 1/2 cup shredded cheddar cheese
- 2 tablespoons unsalted butter, melted
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
Instructions
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1Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
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2In a large bowl, combine the shredded chicken, cream of chicken soup, sour cream, chicken broth, mixed vegetables, garlic powder, and black pepper. Mix until well combined.
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3Spread the chicken mixture evenly into the prepared baking dish. Sprinkle the shredded cheddar cheese over the top.
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4In a separate bowl, toss the stuffing mix with the melted butter. Sprinkle the stuffing evenly over the casserole.
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5Bake uncovered for 35 minutes, or until the casserole is bubbly and the stuffing is golden brown. Let cool for 5 minutes before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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