Chicken Stuffing Casserole

Why You’ll Love This Recipe

I like this recipe because it’s a complete meal in one dish. The stuffing gives it a cozy, homemade feel, while the creamy sauce ties everything together. I also enjoy that it’s versatile—I can swap in different vegetables or adjust the flavors based on what I have at home. Plus, it’s a great way to use rotisserie chicken, making it quick to assemble before baking.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1½ cups of water
¼ cup butter
1 (6 oz) stuffing mix
1 tablespoon olive oil
½ cup chopped onion
½ cup chopped orange or red bell pepper
1 cup chopped celery
1 cup broccoli florets
3 cups of shredded rotisserie chicken
1 (10 oz) can cream of chicken soup
1 (10 oz) can cream of mushroom soup
½ cup sour cream

Directions

I preheat my oven to 350°F (175°C).
In a small pot, I bring water and butter to a boil, then stir in the stuffing mix. I remove it from the heat, cover, and let it sit for 5 minutes before fluffing it with a fork.
In a skillet, I heat olive oil over medium heat and sauté onion, celery, and bell pepper for 5–7 minutes until tender.
In a 9×9-inch casserole dish, I spread the shredded chicken evenly across the bottom.
I add the sautéed vegetables and broccoli florets on top of the chicken.
In a bowl, I stir together the cream of chicken soup, cream of mushroom soup, and sour cream until smooth, then pour it over the vegetables.
I spoon the stuffing evenly on top to create a golden topping.
Finally, I bake for 45 minutes, until the casserole is bubbling and the stuffing is golden brown.

Servings and Timing

This recipe makes 6 servings.
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

Variations

Sometimes I swap the cream of mushroom soup for cream of celery for a lighter flavor. If I want extra richness, I mix a little shredded cheddar cheese into the creamy sauce. I’ve also used zucchini or green beans instead of broccoli, depending on what’s in season. For a different twist, I use cornbread stuffing instead of traditional stuffing mix.

Storage/Reheating

I store leftovers covered in the refrigerator for up to 4 days. To reheat, I warm portions in the oven at 350°F until heated through, or I microwave individual servings for about 1–2 minutes. If I want to freeze it, I assemble the casserole without baking, wrap it tightly, and freeze for up to 2 months. When ready, I thaw it overnight in the fridge and bake as directed.

FAQs

Can I use homemade stuffing instead of boxed?

Yes, I often use homemade stuffing when I have it, and it works perfectly.

Can I make this casserole ahead of time?

Yes, I assemble it up to a day in advance, refrigerate it, and bake it when ready.

Can I use fresh chicken instead of rotisserie?

Yes, I cook and shred chicken breasts or thighs when I don’t have rotisserie on hand.

Can I use frozen vegetables?

Yes, I thaw and drain them before adding to prevent excess liquid.

How can I make this casserole creamier?

I stir in extra sour cream or add a little heavy cream to the sauce.

Can I make this recipe lighter?

Yes, I use light sour cream and reduced-fat soups to cut back on richness.

Can I add cheese to this casserole?

Yes, I often add shredded cheddar or mozzarella between the chicken and vegetable layers.

Can I double this recipe?

Yes, I make it in a 9×13-inch dish and extend the baking time slightly.

How do I know when it’s done?

The casserole is ready when the top is golden brown and the filling is bubbling around the edges.

Can I freeze leftovers?

Yes, I freeze cooled portions in airtight containers for up to 2 months and reheat in the oven.

Conclusion

I love making this Chicken Stuffing Casserole because it’s hearty, satisfying, and perfect for feeding family or friends. It combines all the flavors I crave in a cozy baked dish, and since it’s so easy to customize, it never gets boring. This casserole always makes my table feel warm and welcoming.