Stove Top chicken and stuffing casseroles recipe
Let’s be honest—there’s something deeply nostalgic and downright comforting about chicken and stuffing casseroles. Maybe it reminds you of Sunday dinners with family, or maybe it’s just the idea of creamy chicken, savory stuffing, and cozy oven aromas wafting through your kitchen. Either way, this is one of those meals that hits the spot every single time.
If you’re a busy parent, a college student needing leftovers, or just someone looking for an easy comfort dish that doesn’t require gourmet-level skills, chicken and stuffing casseroles are your go-to. This isn’t just another quick dinner recipe—it’s a one-dish wonder that’s hearty, budget-friendly, and unbelievably satisfying.
Why is this recipe so loved in American homes? Well, it checks all the boxes:
- Simple prep? Check.
- One pan to clean? Check.
- Feeds the whole family (with leftovers)? You bet.
- Feels like Thanksgiving on a Tuesday? Absolutely.
You don’t need to wait for the holidays to enjoy that homestyle stuffing flavor. With a few everyday ingredients—like shredded chicken, cream of chicken soup, and Stove Top stuffing—you can whip up a dinner that feels special, even if you’re just trying to make it through the week. This casserole is perfect for those nights when you want comfort food without a mess, and it’s endlessly flexible depending on what you have in the pantry.
So, grab your favorite baking dish, preheat the oven, and let’s dive into what makes this chicken stuffing bake a modern American classic.
Ingredients
Essential Ingredients for Chicken and Stuffing Casseroles
This dish is designed to be straightforward and pantry-friendly. Whether you’re using leftover rotisserie chicken or baking fresh chicken breast, everything comes together in a creamy, comforting blend. Here’s what you’ll need:
| Ingredient | Quantity | Notes |
|---|---|---|
| Shredded chicken | 2 to 3 cups | Cooked; rotisserie works great |
| Stove Top stuffing mix | 1 box (6 oz) | Any flavor, though savory herbs are best |
| Cream of chicken soup | 1 can (10.5 oz) | Adds creaminess and flavor |
| Sour cream | 1 cup | Optional, for extra richness |
| Chicken broth | 1 cup | Helps moisten the stuffing |
| Butter | ½ cup (1 stick) | Melted, adds flavor and helps crisp topping |
| Onion (optional) | ½ cup, diced | For extra depth of flavor |
| Celery (optional) | ½ cup, diced | Adds a little crunch |
| Garlic powder | ½ tsp | A touch of savory aroma |
| Black pepper | To taste | Brings it all together |
Substitutes for Key Ingredients
- Cream of chicken soup: Use cream of mushroom or a homemade roux-based sauce.
- Sour cream: Try plain Greek yogurt for a healthier twist.
- Stuffing mix: Leftover bread cubes or cornbread work in a pinch (season well).
- Chicken: Swap with turkey for a Thanksgiving-leftover makeover.
You can also toss in extras like frozen peas, corn, or shredded cheese if you want to customize your casserole.
Equipment Needed
Essential Tools for Making Chicken and Stuffing Casseroles
No fancy gadgets here—you probably already have everything you need!
- Mixing bowls: For combining chicken, soup, and other ingredients.
- Measuring cups/spoons: Always helpful for accuracy.
- Large spoon or spatula: For mixing and spreading.
- 13×9 inch baking dish: Standard casserole size; glass or ceramic works best.
- Aluminum foil: To cover during baking and keep things moist.
- Oven: Preheat to 375°F—it’s baking time!
Optional Equipment for Enhanced Results
- Nonstick cooking spray: Keeps cleanup easy and prevents sticking.
- Electric hand mixer: If you’re using fresh chicken and want it shredded faster.
- Mandoline slicer: For finely chopping onions or celery.
- Cast iron baking pan: Helps get that golden-brown stuffing top layer.
What to Look for in Baking Equipment
When choosing a baking dish, go for something that retains heat evenly. A glass or ceramic dish allows you to see the layers baking from the side (plus it looks great on the dinner table). If you’re planning to serve right from the oven to the table, consider something with handles or an aesthetic finish.
Step-by-Step Instructions
Step 1: Preheat and Prep
Start by preheating your oven to 375°F (190°C). Grease a 13×9 inch casserole dish with butter or nonstick spray. This ensures nothing sticks and makes for a faster cleanup—because who loves scrubbing pans?
Step 2: Cook the Chicken (If Needed)
If you’re not using pre-cooked chicken or rotisserie chicken, you can quickly cook boneless chicken breasts or thighs in a pan with a little olive oil, salt, and pepper. Once fully cooked, shred using two forks or a mixer.
Step 3: Mix the Base
In a large bowl, combine:
- Shredded chicken
- Cream of chicken soup
- Sour cream (optional, but adds richness)
- Garlic powder
- Black pepper
- Optional: sautéed onions and celery
Stir until everything is creamy and evenly mixed.
Step 4: Layer the Casserole
Spoon the chicken mixture into your greased baking dish and spread it evenly. This becomes the base of your dish.
In a separate bowl, prepare the stuffing mix by combining it with hot chicken broth and melted butter. Let it sit for 2-3 minutes to absorb liquid.
Now layer the stuffing over the chicken mix. Don’t press it down—let it stay a bit fluffy for that amazing texture contrast.
Step 5: Bake to Perfection
Cover the dish with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes to crisp up the stuffing top.
You’ll know it’s done when the edges are bubbly and the top is golden brown.
Step 6: Let It Rest and Serve
Remove from oven and let the casserole rest for 5-10 minutes before serving. This helps the flavors settle and makes slicing easier.
Tips and Tricks for Success
Cooking Time and Temperature
Stick to 375°F for 35-40 minutes, and always let it rest afterward. This dish isn’t delicate, but resting helps with texture and flavor melding.
How to Make Chicken and Stuffing Casseroles Even Better
- Add a sprinkle of shredded cheddar or mozzarella before the final bake.
- Stir in a handful of frozen veggies like peas or green beans to sneak in extra nutrition.
- Drizzle a little gravy on top for a real holiday feel—even on a Tuesday.
Common Mistakes to Avoid
- Too much liquid: This can turn the stuffing soggy. Stick to about 1 cup of broth and go easy on any added sauces.
- Overbaking: Once the edges bubble and the top is golden, you’re good to go.
- Forgetting the seasoning: Even though the stuffing and soup are seasoned, a little garlic powder or poultry seasoning brings it up a notch.
Time-Saving Tips for Weeknight Wins
- Use pre-cooked chicken or store-bought rotisserie to cut prep time.
- Prep the casserole a day ahead and refrigerate until baking.
- Freeze extra portions for a grab-and-bake meal down the road.
Variations and Substitutes
Let’s talk variety! One of the best things about chicken and stuffing casseroles is how adaptable they are. You can easily tailor this recipe to suit different diets, tastes, or what’s left in your fridge. Let’s dig into some fun and functional alternatives.
Chicken and Stuffing Casserole Variations for Different Diets
- Gluten-Free: Swap out the stuffing mix for a gluten-free alternative (there are plenty of great options out there, especially around the holidays). Also, double-check your cream of chicken soup or make a homemade gluten-free version.
- Dairy-Free: Skip the sour cream and use a dairy-free creamy soup base or coconut cream. A plant-based butter works just fine for the stuffing mix.
- Low-Carb/Keto: This one’s trickier, but you can substitute the stuffing with a mix of roasted cauliflower and almond flour-based “bread crumbs.” Not traditional, but tasty and lighter on the carbs.
- Vegetarian: Replace chicken with sautéed mushrooms, chickpeas, or even lentils. Use cream of mushroom soup and vegetable broth instead of chicken-based products.
Creative Twists to Try
- Mexican-Inspired: Add shredded taco-seasoned chicken, black beans, and a layer of shredded cheese. Serve with salsa and sour cream.
- Thanksgiving Leftover Remix: Toss in leftover turkey, green bean casserole, and cranberry sauce. It’s like a second holiday meal.
- Cheesy Ranch Chicken Bake: Mix ranch seasoning into the soup base and top with sharp cheddar before baking.
- Bacon Lover’s Edition: Stir in cooked, crumbled bacon or top the dish with crispy bacon bits just before serving.
No matter how you tweak it, this casserole remains pure comfort food.
How to Serve Chicken and Stuffing Casseroles
So your casserole is bubbling, golden, and irresistible—now what? Serving it the right way can turn a good meal into a great one.
Best Side Dishes to Pair With It
Since this dish is already rich and hearty, a light, fresh side works best:
- Steamed green beans with a touch of lemon
- Simple garden salad with vinaigrette
- Roasted Brussels sprouts or carrots
- Mashed sweet potatoes (for an extra comfort kick)
- Cranberry sauce — weirdly perfect, trust me!
Want to go full comfort? Add a slice of cornbread or some buttery dinner rolls.
Serving Suggestions for Different Occasions
- Weeknight dinner: Serve it straight from the oven with a salad.
- Potluck or family gathering: Prepare it in a disposable foil tray for easy transport and cleanup.
- Holiday meal: Add turkey and cranberry sauce for a festive twist.
- Meal prep: Divide into containers for make-ahead lunches or freezer meals.
It’s versatile enough to dress up or keep casual—and always a crowd-pleaser.
Nutritional Information
Chicken and stuffing casseroles are meant to be filling and hearty, but with a few tweaks, you can keep them within your nutritional goals.
Calories and Key Nutrients
- Calories per serving: Around 400–500, depending on exact ingredients
- Protein: 25–30g from chicken and soup
- Carbs: 30–40g, mainly from the stuffing mix
- Fat: 15–20g (less if you reduce butter and use light soup)
- Fiber: 2–4g, more if you add veggies
Healthier Swaps
- Use low-sodium broth and cream of chicken soup
- Choose whole grain stuffing or a homemade whole wheat version
- Add in extra veggies like chopped spinach, carrots, or peas
- Use non-fat Greek yogurt instead of sour cream
- Skip the butter entirely and use just broth to moisten the stuffing
You don’t have to sacrifice flavor to make this a bit lighter!
Conclusion
There’s a reason chicken and stuffing casseroles have been a staple in so many American kitchens—they’re comforting, customizable, and seriously satisfying. Whether you’re feeding a crowd, prepping for the week, or just craving something hearty and homestyle, this dish has your back.
It’s a classic, made modern for busy lives and cozy nights. Try it once, and I guarantee it’ll become a regular in your dinner rotation.
Let us know how it turned out in the comments—was it love at first bite? If you loved it, share the recipe with a friend or save it for a rainy day. Follow us on Pinterest, Instagram, or Facebook for more no-fuss comfort meals just like this.
FAQs
What kind of chicken works best for chicken and stuffing casseroles?
Honestly, rotisserie chicken is the MVP here—it’s flavorful, juicy, and already cooked, which makes life easier. But baked or boiled chicken breasts or thighs work just as well. Just shred them up and you’re good to go.
Can I make this recipe ahead of time?
Absolutely! You can assemble the casserole up to 24 hours in advance and store it in the fridge. Just cover it tightly with foil. When you’re ready to bake, add 5-10 extra minutes to account for the cold start.
Can I freeze chicken and stuffing casseroles?
Yes! This casserole freezes like a dream. After baking, let it cool completely, then cover tightly and freeze for up to 3 months. Thaw overnight in the fridge and reheat in the oven at 350°F until warmed through.
What if I don’t have cream of chicken soup?
No worries! You can sub in cream of mushroom or cream of celery soup. Or, if you’re feeling fancy, make a quick roux-based white sauce with butter, flour, milk, and chicken broth for a homemade version.
How do I know when the casserole is done?
Look for bubbling edges and a golden-brown topping. After about 35–40 minutes at 375°F, it should be piping hot and ready to serve. If you’re unsure, stick a fork in the center—if it’s hot and steamy, you’re good to go.