Chicken Stuffing Casserole is a warm, comforting dish that brings together tender chicken, flavorful stuffing, and a creamy sauce all baked to golden perfection. The mix of crispy topping and soft, hearty layers inside makes it a perfect meal for cooler days or anytime you want a cozy dinner.
I love making this casserole because it’s easy to prepare and feels like a big family hug in food form. You can use your favorite stuffing mix or even homemade stuffing if you like, and the chicken stays juicy while all the flavors blend together just right. It’s one of those dishes that’s even better as leftovers, so I usually make a double batch!
For serving, it’s amazing alongside a simple green salad or some steamed veggies to balance out the richness. I often bring this casserole to potlucks or family gatherings because it’s always a crowd-pleaser—people can’t get enough of that crispy edge and creamy center. It’s truly a go-to comfort food in our house.
Key Ingredients & Substitutions
Chicken: Using cooked, shredded chicken breast keeps the casserole tender and protein-packed. Rotisserie chicken is a great shortcut, but leftover turkey or even cooked shredded tofu can work for a twist.
Stuffing Mix: A herb stuffing mix adds classic flavor and texture. If you can’t find it, try plain bread cubes with added herbs like sage or rosemary. Gluten-free bread crumbs are a good swap too.
Cream of Chicken Soup: This canned soup adds creaminess and moisture. For a homemade version, mix chicken broth, cream, and a little flour to thicken. For dairy-free, try a coconut milk–based sauce with seasoning.
Sour Cream: It gives the casserole a tangy creaminess. Greek yogurt can replace sour cream for a lighter option without losing the creamy texture.
How Do You Keep the Stuffing Crisp and the Inside Creamy?
Getting that perfect balance between crispy topping and creamy interior is key here. First, don’t skip drizzling melted butter on top—it helps create a golden, crunchy crust. Also, use a good amount of broth to moisten the stuffing but avoid making it soggy.
- Mix all sauce ingredients well to coat the chicken and stuffing evenly.
- Spread the mixture evenly in the casserole to bake uniformly.
- Bake uncovered to let the top crisp up while the inside stays creamy.
- Let the casserole rest a few minutes after baking—it helps the sauce set and makes serving easier.
Equipment You’ll Need
- 9×13-inch casserole dish – perfect size for even baking and a nice crispy top.
- Mixing bowl – big enough to combine all the ingredients without spilling.
- Measuring cups and spoons – to get the right balance of broth, sour cream, and seasonings.
- Wooden spoon or spatula – easy to mix without crushing the stuffing too much.
- Oven mitts – for safely handling the hot casserole dish when it’s out of the oven.
Flavor Variations & Add-Ins
- Add cooked, crumbled sausage for a richer, meaty flavor that pairs well with the herbs.
- Mix in diced mushrooms for an earthy taste and added moisture.
- Stir in shredded cheddar or mozzarella cheese for extra creaminess and mild tang.
- Swap celery and onion with sautéed bell peppers and garlic for a sweeter, more colorful dish.
Chicken Stuffing Casserole
Ingredients You’ll Need:
- 3 cups cooked chicken breast, shredded
- 1 (6-ounce) box herb stuffing mix (or about 6 cups prepared stuffing)
- 1 (10.5-ounce) can cream of chicken soup
- 1 cup sour cream
- 1 cup chicken broth
- 1/2 cup diced celery
- 1/4 cup diced onion
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- Salt and black pepper, to taste
- 2 tablespoons butter, melted
- Fresh parsley or thyme for garnish (optional)
How Much Time Will You Need?
This casserole takes about 15 minutes to prepare and roughly 35-40 minutes to bake. After baking, allow 5 minutes to rest, so in total, plan for approximately an hour from start to finish.
Step-by-Step Instructions:
1. Preheat and Prepare Your Dish:
Start by heating your oven to 350°F (175°C). Lightly grease a 9×13-inch casserole dish so your casserole won’t stick when baked.
2. Mix the Sauce and Vegetables:
In a large bowl, combine cream of chicken soup, sour cream, chicken broth, garlic powder, thyme, parsley, salt, and pepper. Stir everything together until smooth. Add the shredded chicken, diced celery, and onion, mixing well to combine all the flavors.
3. Add the Stuffing:
Stir in the herb stuffing mix (or prepared stuffing if you made your own) gently so it’s evenly distributed throughout the mixture.
4. Assemble and Bake:
Spread the mixture evenly into your prepared casserole dish. Drizzle the melted butter over the top to help the stuffing crisp during baking. Bake uncovered for 35-40 minutes, or until the top is golden brown and the casserole is bubbly.
5. Rest and Serve:
Take the casserole out of the oven and let it sit for about 5 minutes before serving. Garnish with fresh parsley or thyme if you like, and enjoy your warm, comforting meal!
Can I Use Frozen Chicken for This Casserole?
Yes! Just make sure to thaw it completely in the refrigerator overnight and pat it dry before shredding. This helps avoid extra moisture that could make the casserole soggy.
Can I Prepare This Casserole Ahead of Time?
Absolutely! You can assemble the casserole a day in advance and keep it covered in the fridge. When ready to eat, bake it a little longer if chilled, about 45-50 minutes, until heated through and bubbly.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through to maintain that crispy top and creamy inside.
Can I Substitute the Sour Cream?
Yes, Greek yogurt works well as a substitute and adds a nice tang while cutting down on fat. Just use the same amount and stir it in the same way.
