Chicken stuffing casserole layers a creamy mixture of shredded cooked chicken, condensed soup, sour cream, and broth beneath prepared stuffing. Optional mixed vegetables add another texture to the filling. The recipe makes six servings and bakes at 350°F until the center is hot and the topping is lightly golden. Plan on about 45 minutes when the chicken is already cooked and the stuffing can be prepared during assembly.
Prepare the stuffing according to its package before spreading it over the filling. Have any water and butter required by that package ready. The cup of chicken broth listed for the casserole belongs in the creamy base.
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Why This Recipe Works
Starting with cooked shredded chicken keeps the casserole preparation straightforward. Sour cream and condensed soup create the creamy base, and the prepared stuffing forms a separate bread topping with a different texture.
The casserole works best when the filling is spread evenly and the topping is not pressed into a dense block. For another baked meal using chicken and a starch, Southwest Chicken Casserole with Rice and Black Beans follows a rice-based method. Rice and beans give that casserole a different texture.
Ingredients for Chicken Stuffing Casserole
- 2 cups cooked chicken, shredded
- 1 can condensed cream of chicken soup
- 1 cup sour cream
- 1 cup chicken broth
- 1 package stovetop stuffing mix
- 1 cup mixed vegetables, optional, cooked and drained
- Salt and pepper, to taste
- butter, as needed for greasing
- water and additional butter, as required by the stuffing package
Use cooked shredded chicken, condensed cream of chicken soup, and your chosen package of stovetop stuffing. Package sizes vary, so the amount of topping and salt will depend on the products you choose.
Follow the stuffing package for its required water and butter, in addition to a little butter for greasing the dish. Frozen vegetables should be prepared as their label directs; drain excess liquid so the creamy base does not become watery.
How to Make Chicken Stuffing Casserole
Prepare the bread topping first. Hydrating stuffing according to its package gives the bread a consistent texture before it bakes. Use the package-required water and butter for that stage, keeping the measured cup of broth for the chicken filling. Cook and drain optional vegetables so they do not release a puddle into the creamy base.
Spread a smooth filling. Stir the cooked shredded chicken with condensed soup, sour cream, and broth until coated. Spreading it evenly avoids a deep, cold mound in the middle of the dish. Taste seasoning cautiously if the soup and stuffing are already salty.
Keep the stuffing loose. A light layer heats more evenly than tightly compressed bread and leaves more surface available to turn golden. Bake at 350°F and start checking in the 25–30-minute window. The center of this cooked-chicken casserole must reach 165°F; a browned top alone does not show that the filling is ready.
Serve through both layers. Loose foil protects a darkening topping while the center finishes. Once hot throughout, divide the whole dish into six portions, including stuffing and chicken in each scoop. A crisp salad or simply cooked green vegetable balances the rich filling.
How to Serve
Serve chicken stuffing casserole warm, scooping down to the bottom of the dish to include the creamy chicken. A crisp salad or simply cooked green vegetable makes a useful contrast to the rich bread-and-sour-cream combination.
The optional vegetables can go into the filling or you can keep the casserole plain and serve vegetables alongside. Divide the whole dish into six servings, including both layers in each portion.
Storage and Reheating
Refrigerate the casserole in shallow covered portions within 2 hours, or 1 hour above 90°F. Store at 40°F or below and use within 3–4 days, counting from the original cooking date of the chicken if it was made earlier.
Reheat covered portions to 165°F in the center, using the microwave or oven. A little water can help a dried-out topping, but avoid soaking it. Freezing may soften the stuffing and separate the creamy sauce slightly; thaw in the refrigerator and check the center carefully when reheating.
Tips and Variations
- Reserve the listed cup of broth for the filling; package-preparation liquid is a separate requirement.
- Spread the prepared topping lightly so it heats evenly instead of forming a dense bread layer.
- Start with already cooked chicken, and keep it chilled until assembly rather than leaving it out while the oven heats.
- Follow the FoodSafety.gov temperature guidance: the casserole center and reheated leftovers should reach 165°F, regardless of edge bubbling.
Frequently Asked Questions
Do I add dry stuffing to chicken stuffing casserole?
Prepare the stuffing according to its package first. Hydrated bread gives the topping a more consistent texture.
Can I use raw chicken for chicken stuffing casserole?
Cook raw chicken separately to 165°F, then shred and measure two cups for the filling. Allow additional time for that cooking stage.
Does the broth replace the stuffing package water?
Use the measured cup of broth in the chicken mixture. Prepare the stuffing with the water and butter listed on its package.
Can I omit the mixed vegetables?
Yes, they are optional. If using frozen vegetables, follow their package cooking instructions and drain excess moisture before mixing. Their size and temperature can also affect heating time.
Why is the topping brown but the middle cool?
The exposed bread heats faster than a deep cold filling. Cover loosely with foil and continue baking until the center reaches 165°F. A deeper dish or refrigerated assembled casserole can take longer than the stated window.
More Recipes to Try
Explore a different sauce, ingredient combination, or cooking method with these related recipes.
- Zesty Italian Chicken Pasta with Creamy Slow Cooker Sauce
- Slow Cooker Chicken Stew with Sweet Potatoes
- Creamy Chicken Broccoli Pasta with Parmesan in One Pot
- Chicken and Potato Casserole with Cream and Cheese
Chicken Stuffing Casserole with a Creamy Sour Cream Base
Ingredients
Casserole Base
- 2 cups cooked chicken shredded
- 1 can condensed cream of chicken soup
- 1 cup sour cream
- 1 cup chicken broth
- 1 package stovetop stuffing mix
- 1 cup mixed vegetables optional, cooked and drained
- Salt and pepper to taste
- butter as needed for greasing
- water and additional butter as required by the stuffing package
Instructions
Instructions
- Heat oven to 350°F and butter a baking dish. Prepare the stuffing according to its package with the required water and additional butter; cook and drain optional vegetables according to their package.
- Combine cooked shredded chicken, condensed soup, sour cream, the 1 cup broth, optional vegetables, salt, and pepper. Spread evenly in the dish.
- Spread the prepared stuffing loosely over the filling. Bake for 25–30 minutes until the center reaches 165°F and the topping is lightly golden; cover loosely if the top browns too quickly.
- Divide into six portions, scooping through both layers.
Notes
- Refrigerate within 2 hours (1 hour above 90°F) at 40°F or below; use within 3–4 days of the chicken’s original cooking date.
- Reheat portions to 165°F in the center, covering to protect the stuffing.
