Chicken Stuffing Casserole

Chicken stuffing casserole is a warm, comforting dinner that layers tender shredded chicken, mixed vegetables, and a creamy sauce under a buttery stuffing topping. It’s simple, budget-friendly, and comes together quickly with pantry staples. Ready in about 30 minutes, this casserole works for weeknights, meal prep, or holiday leftover season.

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I tend to make this chicken stuffing casserole when I want something satisfying but don’t feel like fussing. Sometimes I use rotisserie chicken, sometimes leftover roasted chicken, and after Thanksgiving, I’ve even made it with leftover turkey and leftover stuffing. It’s such a good way to stretch holiday leftovers into a totally new meal. The frozen vegetables make it even easier, and the stuffing bakes up golden and crisp on top. If you try this chicken stuffing casserole, let me know in the comments how you served it or what twists you added. I love hearing how others make it their own.

Tips for Beginners

Bring the chicken to room temperature or warm it slightly before assembling. Using cold chicken straight from the fridge can cause the casserole to heat unevenly. A quick warm-up helps everything bake evenly and stay tender throughout.
Fluff the stuffing instead of packing it down. Lightly spoon the stuffing over the top rather than pressing it. This prevents it from turning dense or soggy.
Add a touch of butter if needed. If the stuffing looks a little dry before baking, drizzle on 1–2 tablespoons of melted butter for extra moisture and that golden, toasty finish.

Chicken Stuffing Casserole

Course Dinner

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 297kcal

Author Krista Teigen

Ingredients

6 oz. or about 3 cups dry chicken stuffing mix
3 cups cooked and shredded chicken
12 oz. frozen mixed vegetables
½ tsp salt
½ tsp garlic powder
½ tsp onion powder
¼ tsp pepper
1 can 10.5 ounces cream of chicken soup
½ cup milk
3 tbsp butter

Instructions

Preheat the oven to 375°F.
Prepare the stuffing according to package directions.
Add the chicken in a single layer to the bottom of a greased casserole dish.
Layer the frozen vegetables over the top off the chicken. Sprinkle the salt, garlic powder, onion powder, and pepper over the vegetables.
In a bowl, whisk together the cream of chicken soup, and milk. Pour the mixture over the vegetables.
Spoon the prepared stuffing over the top of the casserole in an even layer.
Melt the butter and drizzle it over the stuffing.
Bake for 20 minutes until the stuffing is browned and crispy on top.

Nutrition

How to Make Chicken Stuffing Casserole Step by Step

Gather the ingredients: Gather all the ingredients together. Preheat your oven to 375°F and lightly grease a 9×13-inch casserole dish.

Prepared chicken stuffing mix in a saucepan with a spoon, surrounded by bowls of cream soup, milk, and frozen vegetables.

Prepare the stuffing: Make 6 oz. (about 3 cups) of dry chicken stuffing mix according to the package directions, then set aside to cool slightly.

Shredded cooked chicken spread in an even layer in a white casserole dish, ready for the next layers of vegetables and sauce.

Layer the chicken: Spread 3 cups of cooked, shredded chicken evenly across the bottom of the prepared casserole dish.

Hand sprinkling seasoning over a layer of frozen mixed vegetables on top of shredded chicken in a casserole dish.

Add the vegetables and seasonings: Top the chicken with 12 oz. of frozen mixed vegetables. Sprinkle evenly with ½ tsp salt, ½ tsp garlic powder, ½ tsp onion powder, and ¼ tsp black pepper.

Creamy mixture of cream of chicken soup and milk being whisked together in a glass measuring cup.

Mix the creamy sauce: In a medium bowl, whisk together 1 can (10.5 oz.) of cream of chicken soup and ½ cup milk until smooth.

Casserole dish filled with chicken, vegetables, and a smooth layer of cream of chicken sauce spread evenly on top.

Add the sauce: Pour this mixture evenly over the vegetables.

Prepared stuffing spread evenly over the casserole filling before baking.

Top with stuffing: Spoon the prepared stuffing over the top in an even layer, covering the entire surface.

Hand pouring melted butter over the top of the stuffing layer in the casserole before baking.

Add butter: Melt 3 tbsp of butter and drizzle it over the stuffing.

Golden-brown chicken stuffing casserole fresh from the oven in a white baking dish, topped with crisp, buttery stuffing crumbs.

Bake the casserole: Bake uncovered for 20 minutes, or until the top is golden brown and crispy. Serve and enjoy!

Golden baked chicken stuffing casserole in a white oval dish with a spoon and a serving scooped out, showing the creamy chicken and vegetable filling underneath.

Recipe Variations

Swap chicken for leftover turkey.
Add a sprinkle of cheese under the stuffing for a creamier texture.
Use gluten-free stuffing mix if needed.

How to Store and Reheat

Store any leftover chicken stuffing casserole in an airtight container in the refrigerator for up to 3–4 days. To reheat, cover and warm it in a 350°F oven for about 15–20 minutes, or until heated through. You can also reheat individual portions in the microwave for 1–2 minutes.

For longer storage, freeze cooled leftovers in a freezer-safe container or heavy-duty zip-top bag for up to 2 months. Thaw overnight in the fridge before reheating. If the stuffing seems a little dry after reheating, drizzle a spoonful of broth or melted butter over the top to bring back that fresh-from-the-oven texture.

Serving Suggestions

I love serving this chicken stuffing casserole on cozy weeknights when I want something hearty but effortless. It’s a full meal on its own, but sometimes I’ll add a simple green salad, green beans, or even cranberry sauce on the side for a pop of color and freshness. Around the holidays, it’s also a great way to use up leftover turkey and to top it with any gravy you may have. And if there happen to be leftovers, they reheat beautifully for lunch the next day.