Chicken and Stuffing Casserole is the perfect comfort food for your family dinner. This savory, easy recipe features tender rotisserie chicken and mixed veggies, all topped with crunchy stuffing mix. With ingredients like onion, celery, cream of chicken soup, and cream of mushroom soup, it's sure to become a family favorite.
Substitutions and Variations
- Vegetables: Feel free to leave some or all of the vegetables out if you'd rather not include them. Or, try different vegetables like broccoli florets, sautéed mushrooms, or snap peas. Adding broccoli gives you something similar to our chicken and broccoli stuffing casserole.
- Soup: Use any combination of canned soup you like or have on hand. Cream of celery soup tastes great in place of the cream of mushroom. Homemade cream of chicken soup or cream of mushroom soup also works.
- Cheese: Add a sprinkling of your favorite cheese before baking.
- Chicken: Choose pre-cooked chicken breasts or chicken thighs, or canned chicken to use in place of the rotisserie chicken.
- Seasonings: Add some garlic powder, onion powder, poultry seasoning, or soy sauce for an extra layer of flavor. If adding soy sauce, consider omitting the Worcestershire sauce.
- Meat: Swap out the rotisserie chicken with leftover Thanksgiving turkey, browned ground beef, or diced ham.
- Water: Use low-sodium chicken broth or vegetable broth in place of the water.
The equipment you'll need to make our chicken and stuffing casserole recipe is minimal. Use your favorite brands!
- Small skillet or pan for sautéing the celery and onions.
- Medium pan with a lid for making the stuffing.
- 9x13-inch casserole dish. We use stoneware or metal because of its even heating. If you have a glass pan, reduce the oven temperature to 350°F and increase the cooking time by 10-15 minutes.
- Dry and liquid measuring cups, knives, spoons, and a cutting board.
Refrigerator: Store leftovers in an airtight container in the fridge for 4-5 days.
Freezer: This chicken casserole freezes well. Cover with a layer of plastic wrap followed by a layer of aluminum foil. Freeze for 2-3 months.
Thawing and Reheating: Thaw the chicken casserole in the refrigerator before reheating. To warm it up, microwave on low heat or reheat in the oven at 350°F until warmed through.
- If the topping begins to brown too quickly but the filling is not bubbling, cover the casserole loosely in foil. Leave some room to allow the steam to escape so the stuffing doesn't get soggy.
- For a low-sodium casserole option, use low-sodium soups and make sure to use unsalted butter. Stove top stuffing also makes a low-sodium option.
- Make sure the frozen veggies are thawed before adding them to the filling. Otherwise, they'll thaw while the casserole cooks and the filling will become watery.
Frequently Asked Questions
Can I use raw chicken?
Some recipes are developed for the use of raw chicken. Our recipe uses cooked, leftover chicken, so we recommend that you cook the chicken ahead of time.
Can I double this recipe?
You'll need to make two separate batches and use two separate baking pans. A 9x13-inch pan won't hold a double batch.
Can chicken and stuffing casserole be made ahead of time?
Yes, it can! Simply assemble the casserole ahead of time, but don't bake. Cover and refrigerate for several hours or up to overnight.
You can bake the casserole directly from the fridge, but the cooking time may need to be extended by a few minutes.
What type of stuffing works best?
I like to use a 6 ounce box of chicken flavored Stove Top Stuffing. Any other brand and flavor of stuffing works as long as its a 6 ounce box or package.
You can also make your own homemade stuffing recipe if you have one that you love.
Other Casserole Recipes You'll Love
Recipe Card with Ingredient Amounts and Instructions
For the Stuffing:
- 1 ¼ cups water
- ¼ cup unsalted butter
- 6 ounces stuffing mix
For the Filling:
- 1 tablespoon unsalted butter
- ½ cup celery, diced
- ½ white onion, diced
- 16 ounces shredded rotisserie chicken, about 3-4 cups
- 12 ounces frozen mixed vegetables, thawed
- 1 (10 ½ ounce) can cream of chicken soup
- 1 (10 ½ ounce) can cream of mushroom soup
- 1 cup sour cream
- 1 tablespoon Worcestershire sauce
- Preheat the oven to 375°F, and grease a 9x13-inch casserole dish.
- Melt butter in a small pan, add celery and onion, cook until softened for 3-5 minutes, then set aside.1 tablespoon unsalted butter½ cup celery½ white onion
- In a separate medium saucepan, bring water and butter to a boil. Add stuffing mix, stir, cover, and let sit for 5 minutes.1 ¼ cups water¼ cup unsalted butter6 ounces stuffing mix
- Combine chicken, condensed soup, thawed vegetables, sautéed celery and onions, sour cream, and Worcestershire sauce in a large bowl. Transfer to baking dish.16 ounces shredded rotisserie chicken12 ounces frozen mixed vegetables1 (10 ½ ounce) can cream of chicken soup1 (10 ½ ounce) can cream of mushroom soup1 cup sour cream1 tablespoon Worcestershire sauce
- Fluff the stuffing mixture with a fork and spoon it over the chicken mixture. Bake in a preheated oven, uncovered, for 50-60 minutes until the filling bubbles and the topping is golden brown and crunchy.
- Let it rest for 10-15 minutes before serving.