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Chicken and Stuffing Casserole

Chicken and Stuffing Casserole is the ultimate comfort food, featuring a creamy sauce, tender chicken, and flavorful stuffing. The whole family will love this easy recipe, making it ideal for busy weeknights as well as festive holiday dinners.

Servings: 8 servings
Calories: 380 kcal
Course: Dinner
Cuisine: American

Ingredients

Stuffing
  • 3 cups chicken broth
  • ½ cup salted butter
  • 2 (6-ounce) packages stuffing mix
Filling
  • 3 cups shredded, cooked chicken (1 whole rotisserie chicken)
  • 2 tablespoons salted butter
  • 1 medium onion, chopped
  • 3 celery stalks diced
  • 8 ounces mushrooms, chopped
  • 1 (12-ounce) bag frozen mixed vegetables, thawed by rinsing under cold water
  • ½ teaspoon garlic powder
  • ½ teaspoon black pepper
  • 1 (10.5-ounce) can cream of chicken soup
  • 1 cup sour cream
  • ½ cup chicken broth
  • 1 tablespoon Worcestershire sauce 
  • 8 slices shredded cheddar or provolone cheese

Instructions

    Cup of Yum
  1. Preheat oven to 375 degrees F. Heat chicken broth and butter in a medium saucepan until boiling. Add the stove top stuffing mix and toss to moisten evenly. Remove from heat and cover. Let sit for 5 minutes.
  2. Saute onion and celery until onions are translucent.
  3. Add mushrooms until browned.
  4. In a large bowl, combine shredded chicken, cream of chicken soup, sour cream, and the sautéed mixed vegetables and mushrooms.
  5. Stir well until evenly mixed, then spread in a 9x13-inch casserole dish or baking dish.
  6. Place cheese slices over the top of the chicken mixture.
  7. Spread the stuffing mixture over the top of the casserole.
  8. Bake for 40 minutes until heated through and stuffing is lightly browned on top.

Notes

  • Make Ahead: After assembling the casserole, cover it with aluminum foil or plastic wrap, and refrigerate it for up to 3 days until you're ready to bake. Add a few extra minutes to the baking time if you're baking the cold casserole straight from the fridge.
  • Storage: Store Chicken and Stuffing Casserole in an airtight container in the refrigerator for up to 3-4 days. Always ensure the casserole has cooled to room temperature before storing. To reheat in the oven, cover the dish with foil and place it in a preheated oven at 350°F for 15-20 minutes, or until the internal temperature of the casserole reaches 165°F. If reheating in a microwave, do it in short bursts to avoid drying out the casserole.
  • Freeze: Freeze in a freezer-safe container or wrap the dish tightly in plastic wrap and aluminum foil. It can be stored in the freezer for up to 3 months. Thaw in the refrigerator before reheating.
  • Homemade Cream of Chicken Soup: If you prefer to make this recipe completely from scratch, you can make this easy cream of chicken soup substitute. Melt 3 Tablespoons salted butter in a saucepan over medium heat. Once melted, whisk in 1/3 cups all-purpose flour and cook for 1 minute to remove the raw flour taste. Gradually whisk in 1/3 cup chicken broth and 1/3 cup milk so there aren't any clumps. Season with 1/4 teaspoon onion powder, 1/8 teaspoon kosher salt, and 1/8 teaspoon black pepper. Cook until thickened, about 1-2 minutes, stirring frequently, then remove from heat and use in place of the cream of chicken soup called for in the recipe.

Nutrition Information

Calories 380kcal (19%) Carbohydrates 5g (2%) Protein 21g (42%) Fat 31g (48%) Saturated Fat 17g (85%) Polyunsaturated Fat 2g Monounsaturated Fat 8g Trans Fat 1g Cholesterol 118mg (39%) Sodium 717mg (30%) Potassium 331mg (9%) Fiber 1g (4%) Sugar 3g (6%) Vitamin A 873IU (17%) Vitamin C 2mg (2%) Calcium 201mg (20%) Iron 1mg (6%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 380

% Daily Value*

Calories 380kcal 19%
Carbohydrates 5g 2%
Protein 21g 42%
Fat 31g 48%
Saturated Fat 17g 85%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 8g 40%
Trans Fat 1g 50%
Cholesterol 118mg 39%
Sodium 717mg 30%
Potassium 331mg 7%
Fiber 1g 4%
Sugar 3g 6%
Vitamin A 873IU 17%
Vitamin C 2mg 2%
Calcium 201mg 20%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.