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Easy Chicken Stuffing Casserole Recipe

Chicken stuffing casserole combines shredded chicken, creamy soup, and mixed vegetables under a golden herb-seasoned stuffing topping. Bake it in a 9x13-inch dish until the filling bubbles at the edges and the center reaches 165°F.
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Prep Time 15 minutes
Cook Time 49 minutes
Standing and resting 10 minutes
Total Time 1 hour 14 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

For the baking dish
  • 1 tbsp vegetable oil
For the filling
  • 3 cup cooked chicken shredded or cut into bite-size pieces
  • 1 can (10.5 oz) condensed cream of chicken soup
  • 1 cup sour cream
  • 1 bag (12 oz) frozen mixed vegetables
  • 0.25 tsp black pepper
For the topping
  • 1.5 cup low-sodium chicken broth
  • 4 tbsp unsalted butter
  • 1 package (6 oz) herb-seasoned stuffing mix

Equipment

  • 1 9x13-inch baking dish

Method
 

Prepare the dish
  1. Preheat the oven to 375°F.
  2. Brush a 9x13-inch baking dish with the vegetable oil.
Make the filling
  1. Stir the chicken, cream of chicken soup, sour cream, frozen vegetables, and black pepper together in a large bowl.
  2. Spread the mixture in the prepared dish.
Make the topping
  1. Heat the chicken broth and butter in a small saucepan over medium heat until the butter melts and the broth is steaming, about 3 to 4 minutes.
  2. Put the stuffing mix in a medium bowl.
  3. Pour the hot broth mixture over the stuffing mix and stir until evenly moistened.
  4. Let stand for 5 minutes.
  5. Spread the stuffing mixture over the filling.
Bake the casserole
  1. Bake for 40 to 45 minutes, until the topping is golden, the filling bubbles at the edges, and the center reaches 165°F.
  2. Rest for 5 minutes before serving.

Notes

For an even topping, spread the moistened stuffing evenly over the filling. Refrigerate leftovers for up to 3 to 4 days; freezing is possible, though the topping may soften after thawing. For a dairy-free variation, use dairy-free cream of chicken soup, sour cream, and butter.