8 Min Chicken Stuffing Casserole Joy

If you’re tired of complicated weeknight dinners that leave you scrubbing pots for an hour, then you are going to absolutely adore this Chicken Stuffing Casserole. Seriously, this dish is my secret weapon for when I want maximum comfort food flavor with minimum fuss. I’m Anna, and I’m passionate about sharing simple, flavorful chicken recipes meant to make your everyday cooking easier and, honestly, way more joyful!

What makes this recipe a total lifesaver? We skip the whole raw chicken song and dance. By using pre-cooked, shredded chicken—whether it’s rotisserie leftovers or stuff you bulk-cooked earlier in the week—we slash the prep time down to about ten minutes flat. That means you can go from zero to bubbling, golden-brown perfection in under an hour. It’s the ultimate one-dish dinner that tastes like you spent all afternoon on it!

This creamy chicken base topped with that crunchy, herby stuffing is pure nostalgia in a casserole dish. Trust me, once you try this, it’s going straight into your rotation for busy Tuesdays and even casual company on the weekend. It truly is the ultimate comfort food experience!

Gathering Your Ingredients for Chicken Stuffing Casserole

Getting ready for this Chicken Stuffing Casserole is a breeze because most of the heavy lifting is already done! Since we rely on pre-cooked chicken, you only need about ten minutes to pull everything together before it hits the oven. Make sure you have all your measurements ready to go so you can just dump and stir. The beauty of a one-dish dinner like this is that you don’t have a million bowls cluttering up your counter afterwards!

Essential Components for the Creamy Base

For the creamy heart of this casserole, you’ll need a solid four cups of cooked, shredded chicken—make sure it’s already cooked through, of course! Then grab one can each of cream of chicken soup and cream of mushroom soup. We thin that richness out with one full cup of whole milk. Don’t forget to measure out your seasonings: a half teaspoon of garlic powder, a half teaspoon of black pepper, and a quarter teaspoon of salt. Also have one cup of frozen mixed vegetables ready to go!

Preparing the Signature Stuffing Topping

The topping is what gives this casserole its amazing crunch! You need one standard 6-ounce box of herb-seasoned stuffing mix. For the liquid binder, measure out one and a half cups of low-sodium chicken broth. The final touch for flavor and browning is six tablespoons of unsalted butter. You’ll melt this butter completely over medium heat before mixing it with the broth—we want it liquid, not just soft, so it thoroughly moistens the stuffing mix.

Equipment Needed for Effortless Preparation

Since this is such a simple one-dish wonder, you really don’t need a ton of fancy gadgets, which keeps cleanup easy! Here’s what you’ll want within arm’s reach.

• A large mixing bowl for combining the creamy chicken filling.
• A medium saucepan to get that broth and butter nice and hot for the topping.
• A standard 9-by-13-inch baking dish—make sure it’s big enough for all those delicious layers!
• A whisk for smoothing out those soups and milk.
• A sturdy spatula or wooden spoon for mixing and spreading.

Step-by-Step Guide to Making Chicken Stuffing Casserole

This is where the magic happens, and honestly, because we’re using pre-cooked chicken, we can get this amazing Chicken Stuffing Casserole into the oven so fast. Just follow these steps, don’t rush the resting time at the end, and you’ll have a winner!

Initial Steps: Oven Prep and Creamy Mixture Assembly

First things first: crank that oven up to 350 degrees Fahrenheit. You want it fully preheated before anything else goes in. While it heats, grab your 9-by-13-inch baking dish and give it a good spray with nonstick cooking spray—no one wants stuck edges! Now for the creamy base. In your large mixing bowl, combine both cans of soup—the cream of chicken and the cream of mushroom—with one cup of whole milk. Use your whisk and just mix it until it looks smooth and uniform. Don’t worry about over-whisking; we just want those soups blended nicely.

Building the Chicken Filling Layer

This is the hearty part! Take that soup mixture and gently stir in your four cups of shredded chicken, the cup of frozen mixed vegetables, the garlic powder, black pepper, and salt. Mix it all together until every piece of chicken and every vegetable is coated in that creamy sauce. Now, pour this whole filling evenly into your sprayed baking dish. If you happened to cook your own chicken for this, just double-check that it registered 165 degrees Fahrenheit with your meat thermometer before shredding it, just to be safe!

Creating and Applying the Golden Stuffing Topping

Next up is that crunchy topping! Set your saucepan over medium heat and melt those six tablespoons of butter. Once it’s fully liquid, pour in your one and a half cups of low-sodium chicken broth and bring that mixture just to a simmer—don’t let it boil hard, just get it hot. Take the pan off the heat immediately! Now, dump in that entire box of herb stuffing mix and stir it around until it’s completely moistened. Let this mixture sit there and fluff up for just two minutes. Then, using a fork, gently spread that softened stuffing evenly over the chicken mixture in your baking dish. It should look like a nice blanket covering everything.

Baking and Final Touches for Perfect Chicken Stuffing Casserole

Place the dish uncovered into your hot oven. You’re going to bake this for about 35 to 40 minutes. You know it’s done when the edges are bubbling up happily and the stuffing on top is a beautiful golden brown color. Resist the urge to slice into it right away! Pull that wonderful casserole out and let it stand on the counter for five minutes. This resting time lets the sauces settle so it doesn’t run everywhere when you scoop it out. Finally, sprinkle that two tablespoons of fresh parsley right over the top for a pop of color, and serve it hot!

Tips for Achieving the Best Chicken Stuffing Casserole Texture

The difference between a good Chicken Stuffing Casserole and a truly amazing one often comes down to managing moisture. We want that creamy base rich and decadent, but we absolutely cannot have a soggy stuffing topping! Since we are using canned soups, they bring a lot of liquid, so you have to be smart about how you assemble this.

My biggest secret for that perfect contrast is ensuring the topping has just enough liquid—no more! When you mix the melted butter and broth into the stuffing mix, stop as soon as it’s moistened. If it looks soupy in the pan, it will steam instead of brown, and that’s how you get mushy stuffing. Remember that two-minute rest time after moistening? That lets the dried bread absorb the liquid evenly without you having to over-stir it.

Also, don’t skip letting the casserole rest for five minutes after it comes out of the oven. That brief pause allows the sauces to firm up slightly. If you cut into it immediately, all that creamy goodness will run out, leaving your stuffing layer sitting sadly on a puddle. Patience right at the end guarantees a sturdy slice every time!

Ingredient Notes and Simple Substitutions

I love giving you guys flexibility because I know pantries look different everywhere! This is a super adaptable recipe, even though the measurements are set for eight perfect servings. Let’s talk about that fresh parsley first. If you don’t have fresh on hand, don’t panic! You can swap in two teaspoons of dried parsley. Just toss that dried version in with the salt and pepper back in Step 3 when you mix the chicken filling.

Also, about those canned soups: they are the backbone of the creaminess here, so try not to swap them for fresh sauces unless you know exactly how much liquid they add. If you are watching sodium, using low-sodium broth helps balance things out, since canned soups can sometimes be salty. For the vegetables, feel free to use whatever frozen mix you have—peas and carrots work great too, just keep the cup measurement consistent!

Serving Suggestions for Your Comfort Meal

Since this Chicken Stuffing Casserole is such a hearty, all-in-one meal, you really don’t need much else on the table! That creamy, savory filling pairs best with something bright and crisp to cut through the richness. I usually keep things super simple.

A big, vibrant green salad tossed with a light vinaigrette is always my first choice. If you want a vegetable, steamed green beans tossed with a tiny squeeze of lemon juice are fantastic. They cook in minutes and give you that fresh crunch that balances the soft casserole perfectly!

Storing and Reheating Leftover Chicken Stuffing Casserole

I rarely have leftovers of this amazing dish, but when I do, knowing how to store and reheat it properly is key to keeping that stuffing crunchy and the filling creamy. You definitely want to handle leftovers safely, especially since we are dealing with chicken and dairy-based soups. Don’t just leave it sitting on the counter after dinner!

Storage Guidelines

Once the casserole has cooled down a bit—say, after about an hour on the counter—get it into an airtight container right away. You can use a large, shallow container or cover the baking dish tightly with plastic wrap and then foil. This keeps the casserole fresh in the refrigerator for up to three or four days. If you try to push it past four days, the texture starts to suffer, so try to enjoy it within that window.

Reheating Instructions

The best way to reheat this depends on how much you’re eating. For the whole pan, the oven is best to re-crisp that topping. For individual servings, the microwave is faster.

Method	Temperature/Power	Time Estimate
Oven (Full Casserole)	325°F (160°C)	20–25 minutes (covered first)
Microwave (Single Serving)	Medium Power (50%)	1.5–2 minutes, stirring halfway

If you use the oven for a larger portion, cover it loosely with foil for the first 15 minutes so the center warms through without burning the stuffing, then remove the foil for the last bit of time to re-crisp it up!

Frequently Asked Questions About This Recipe

I get so many questions about this recipe because everyone loves how simple it is! It truly is the definition of an easy dinner that doesn’t skimp on flavor or comfort.

Can I prepare this Chicken Stuffing Casserole ahead of time?

Oh yes, you absolutely can! This makes it such a fantastic meal prep option. You can assemble the entire casserole—filling and topping—but cover it tightly with plastic wrap and keep it in the fridge for up to 24 hours. When you’re ready to bake it, pull it out about 30 minutes before you want to put it in the oven just to take the chill off. You might need to add 5 to 10 minutes to the baking time if you bake it straight from the fridge.

What is the best way to shred the chicken quickly?

If you have leftover roasted chicken, the easiest way to shred it fast is using two forks, but honestly, my favorite hack is my stand mixer! Put the warm, cooked chicken breasts or thighs into the bowl with the paddle attachment. Mix it on low speed for about 30 seconds, and it shreds perfectly! If you’re using pre-cooked deli chicken, just give it a good rough chop with a knife.

Can I make this an even easier weeknight meal?

Well, that’s the whole point of this one-dish dinner! Since we use canned soups and pre-cooked chicken, the prep is already lightning fast—ten minutes, tops. If you really want to speed things up, you can mix the creamy filling the night before and keep it covered in the fridge. Then, all you have to do when you get home is melt the butter, moisten the stuffing, layer it on top, and bake. It’s designed for maximum weeknight efficiency!

Share Your Experience with This Chicken Stuffing Casserole

I put my heart into making these recipes simple and delicious for you, my busy cooking friends! I truly hope this Chicken Stuffing Casserole brought some easy comfort to your table this week. I’d love to hear how it turned out for you and your family.

Rate and Review

If you made this dish, please take a moment to leave a star rating right below this section. Let me know how easy you found the prep process and if it hit that comfort food sweet spot! Your feedback helps me keep sharing the easiest, most joyful recipes possible.

Print