Dinner

Chicken and Stuffing Casserole Recipe

Bymia larkspur October 20, 2025October 20, 2025

Introduction

This Chicken and Stuffing Casserole is a cozy, comforting dish perfect for busy weeknights or family gatherings. With tender shredded chicken, creamy vegetables, and a crispy herb stuffing topping, it’s a guaranteed crowd-pleaser that’s easy to make.

A close-up of a baked dish in a white bowl, showing a thick, crumbly golden-brown topping mixed with herbs. Below this crunchy layer, there is a creamy, pale filling with visible small chunks of vegetables like red and green peppers. A white spoon holds a large scoop of the dish, highlighting the soft, gooey texture beneath the crispy top. The dish looks warm and comforting with a mix of crunchy and smooth textures. The bowl rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 boxes Stove Top Stuffing – Savory Herbs
2 cups chicken broth
1 stick butter, melted
2 cups rotisserie chicken, shredded
10.5 oz cream of chicken soup
10.5 oz cream of celery soup
½ cup sour cream
1⅕ cups frozen peas and carrots, thawed
Salt and pepper to taste
1 tablespoon garlic powder

Instructions

Step 1: Preheat the oven to 350°F (175°C).
Step 2: In a large bowl, combine both packages of Stove Top stuffing. Pour in the chicken broth and melted butter, then stir until evenly combined. Let it sit for 5 minutes to absorb the liquid.
Step 3: In another large bowl, add the shredded rotisserie chicken. Season with salt, pepper, and garlic powder.
Step 4: Add the cream of chicken soup, cream of celery soup, sour cream, and thawed peas and carrots to the chicken. Stir well to combine all ingredients.
Step 5: Spray a 9 x 13-inch baking dish with cooking spray. Spread the chicken and vegetable mixture evenly in the dish and smooth the top.
Step 6: Carefully spread the stuffing mixture over the chicken layer, smoothing it evenly as well.
Step 7: Bake on the center rack of the oven for 30 to 40 minutes, or until the casserole is hot and bubbly and the stuffing is golden brown and crispy on top.
Step 8: Remove from the oven and let it rest for 5 minutes before serving. Serve warm and enjoy!

Tips & Variations

Use rotisserie chicken for convenience, or cook and shred your own chicken breasts for a fresher homemade touch.
Add a cup of shredded cheddar cheese to the chicken mixture for a richer flavor.
Mix in other vegetables like corn or diced mushrooms for added variety and nutrition.
For a lower sodium option, use low-sodium soups and reduced-salt stuffing mix.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F oven until heated through, about 15-20 minutes. You can also reheat individual portions in the microwave until hot.

How to Serve

The dish is a creamy casserole with three main layers inside a white rectangular dish on a white marbled surface. The bottom layer is a thick mix of shredded white chicken and small pieces of orange carrots and green peas in a white creamy sauce. Above that is a chunky, golden-brown bread crumb topping mixed with herbs, which looks crunchy and uneven. A scoop of the casserole lifts this mixture in the foreground on a white spatula with a light wooden handle, showing the soft creamy filling underneath the crusty bread layer. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole ahead of time?

Yes, you can assemble the casserole a day ahead and refrigerate it covered. Bake it fresh before serving, adding a few extra minutes to the baking time if refrigerated.

Can I freeze the casserole?

This dish can be frozen before baking. Cover tightly with foil and freeze for up to 2 months. Thaw overnight in the refrigerator before baking as directed.