Chicken and Stuffing Casserole — a warm, golden-bubbly dish that smells like Sunday afternoons and holiday kitchens. When you open the oven, the buttery aroma of stuffing mingles with savory roasted chicken and a whisper of garlic and onion — a scent that instantly slows the day and invites people to the table. The first spoonful offers a creamy, velvety mouthfeel from sour cream and cream-of-chicken soup, a satisfying bite of tender shredded chicken, and the slightly crisp, toasted edges of the stuffing on top. It’s rich but comforting, familiar but indulgent.
This casserole is emotionally satisfying: it’s the kind of dish that repairs a rainy day, accompanies giddy family reunions, and eases weeknight dinner stress. It works beautifully for potlucks, cozy dinners for two with leftovers for lunch, and festive seasons when you need a make-ahead main that still feels homemade. If you enjoy homestyle casseroles with minimal fuss, you might also like this nearby variation on a classic at Dolly’s Chicken and Stuffing Casserole.
Dish Snapshot
- Prep Time: 15 minutes
- Cook Time: 30–35 minutes
- Total Time: 45–50 minutes
- Servings: 6 (generous portions)
- Difficulty Level: Easy — great for beginners and busy cooks
Nutrition Highlights
Nutrition per serving (approximate — yields 6 servings). These estimates are calculated from typical ingredient values (USDA FoodData Central and common product labels); values will vary by brand and exact measurements, so check your labels for precise numbers.
- Calories: ~395 kcal
- Protein: ~33 g
- Carbohydrates: ~21 g
- Fat: ~18 g
- Fiber: ~2–3 g
- Sodium: approximately 800–1,200 mg (varies widely with stuffing mix, canned soup, and broth choice)
Notes on accuracy and health context: these are estimates based on standard ingredient nutrition profiles (USDA FoodData Central) and typical product labels. Because canned soups and seasoning mixes add most of the sodium, anyone watching sodium intake should choose low-sodium soup, low-sodium stuffing or make homemade stuffing, and check broth labels. For guidance about sodium intake and heart-healthy limits, reputable sources such as the CDC and Mayo Clinic recommend limiting daily sodium (consult your healthcare professional for personalized advice).
Why You’ll Love It
This casserole shines because of its comfort-food personality and practical convenience. It delivers:
- Irresistible aroma and flavor: buttery, savory, and slightly toasty — the stuffing soaks up savory juices and browns on top.
- Family-friendly memories: the taste evokes holidays and family dinners; it’s a dish kids and grandparents both accept gladly.
- Ease and speed: very little active work — mix, bake, serve. Perfect for busy weeknights and last-minute gatherings.
- Make-ahead friendly: assemble ahead and bake later, or prepare in the morning and pop in the oven before guests arrive.
Step-by-Step Instructions
Ingredients
- 4 cups cooked chicken, shredded (about 2–3 cooked chicken breasts)
- 2 cups stuffing mix (dry)
- 1 cup chicken broth
- 1 cup sour cream (full-fat or light)
- 1 can (10.5–11 oz) cream of chicken soup
- 1 cup mixed vegetables (frozen peas/carrots/corn), optional
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Butter for greasing the baking dish (about 1 tablespoon)
Optional ingredients and substitutions
- Low-sodium option: use low-sodium chicken broth and low-sodium canned soup; choose a low-sodium stuffing mix or substitute with 2 cups homemade whole-grain breadcrumbs toasted with herbs.
- Dairy-free: replace sour cream with plain unsweetened dairy-free yogurt or coconut cream; use a dairy-free condensed soup or make a roux with plant-based milk and flour.
- Gluten-free: use a gluten-free stuffing or gluten-free breadcrumbs and a gluten-free cream-of-chicken substitute.
- Extra creaminess: fold in 1/2 cup shredded cheddar or Monterey Jack cheese.
- Extra herbs: add 1 tsp dried thyme or 1 tbsp chopped fresh parsley.
Directions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the shredded chicken, stuffing mix, chicken broth, sour cream, cream of chicken soup, mixed vegetables (if using), onion powder, garlic powder, salt, and pepper. Mix until well combined and evenly moistened. Tip: avoid vigorous stirring — gently fold so the stuffing doesn’t break down and become gummy.
- Grease a 9×13-inch baking dish with butter, coating the bottom and sides.
- Pour the chicken mixture into the prepared dish and spread it out evenly with a spatula. Smooth the top for an even bake.
- Bake in the preheated oven for 30–35 minutes, or until the casserole is bubbly and the top is lightly golden. If you added cheese, it should be melted and slightly browned.
- Let it rest for 5 minutes before serving so the casserole sets and slices hold together. Serve warm and enjoy your comforting Chicken and Stuffing Casserole!
Practical tips
- Check doneness by looking for bubbling around the edges and an internal temperature of 165°F (74°C) if you prefer to use a thermometer.
- If the top browns too quickly, loosely tent with foil for the last 10 minutes.
- If using frozen vegetables, there’s no need to thaw — they’ll steam during baking.
- For a crisper topping, sprinkle 1/4–1/2 cup additional stuffing mix or panko mixed with a tablespoon of melted butter over the top for the last 10 minutes of baking.
- For a lighter texture, substitute half the sour cream with Greek yogurt.
You might also like this related casserole with a different profile: Angel Chicken and Rice Casserole — it uses rice for a softer, creamier base.
Best Pairings
- Classic: a crisp green salad with a tangy vinaigrette to cut through the richness.
- Vegetables: roasted Brussels sprouts, steamed green beans, or honey-glazed carrots.
- Bread: warm dinner rolls or crusty bread, lightly buttered.
- Drinks: pairs well with light-bodied white wine (Pinot Grigio) or a citrusy iced tea for a casual meal.
- Cozy options: serve with a mug of hot herb tea or coffee for brunch-style comfort.
Storing Leftovers
- Room temperature: Do not leave the casserole at room temperature for more than 2 hours (follow food safety guidelines).
- Refrigeration: Store in an airtight container for up to 3–4 days. Reheat in a 350°F oven until warmed through or microwave individual portions.
- Freezer: Freeze in an airtight, freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating; add 10–15 minutes to oven reheating time if reheating from partially frozen.
Chef’s Advice
- Use shredded dark meat (thighs) for juicier texture, or mix white and dark meat for balance — both work well here.
- Choose a stuffing with visible herbs and small crumb pieces for better texture; large cubes will get soggy.
- Avoid overmixing: too much stirring breaks down the stuffing and creates a dense texture. Fold gently.
- If you like a browned crisp top, broil for 1–2 minutes at the end — watch closely to prevent burning.
- Taste and adjust salt after mixing if you used low-sodium components; if using standard canned soup and stuffing, you may need little to no added salt.
Recipe Variations
-
Turkey & Cranberry Twist
- Substitute cooked turkey for chicken and fold in 1/3 cup whole-berry cranberry sauce for a holiday-inspired casserole. Top with toasted pecans for crunch.
-
Gluten-Free & Veggie-Packed
- Use gluten-free stuffing or crushed gluten-free crackers, swap sour cream for a dairy-free yogurt, and increase mixed vegetables to 2 cups for a lighter, plant-forward version.
-
Cheesy Bacon Upgrade
- Stir in 1 cup shredded cheddar and fold in 4 slices of cooked, crumbled bacon. Top with extra cheese for a gratin-like finish.
-
Low-Sodium, Lighter Option
- Use low-sodium broth and cream soup, plain nonfat Greek yogurt instead of sour cream, and whole-wheat breadcrumbs toasted with herbs for the stuffing base.
Frequently Asked Questions
Q: Can I make this ahead and bake later?
A: Yes — assemble the casserole, cover tightly, and refrigerate up to 24 hours. Bake straight from the fridge, adding 5–10 extra minutes if needed.
Q: Can I use rotisserie chicken?
A: Absolutely. Rotisserie chicken is perfect — it’s already cooked, flavorful, and speeds up prep.
Q: How do I fix a too-wet casserole?
A: If the mix looks overly wet before baking, stir in 1/4–1/2 cup additional stuffing or breadcrumbs to absorb excess moisture, or bake uncovered a few extra minutes.
Q: Is there a vegetarian version?
A: Yes — replace chicken with firm tofu cubes or extra mixed vegetables and use a vegetable-based “cream” soup or homemade roux with plant milk.
Q: How can I reduce sodium without losing flavor?
A: Use low-sodium or no-salt-added broth and cream soup, add fresh herbs (thyme, parsley) and a squeeze of lemon for brightness instead of extra salt.
Conclusion
This Chicken and Stuffing Casserole is a forgiving, crowd-pleasing dish that balances ease with nostalgic comfort — perfect for weeknights, casual gatherings, or a holiday side-turns-main. If you want another take on this classic, check out the comforting recipe at The Country Cook’s Chicken and Stuffing Casserole, or for a quick prep variation see Quick Weeknight Meals’ Chicken and Stuffing Casserole. I’d love to hear how your version turned out — leave a comment or share a photo and let’s build a community around simple, satisfying meals.
