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This chicken stuffing casserole is like a full dinner, all in one baking dish. Tender, fluffy stuffing tops a creamy filling loaded with shredded chicken and veggies. The whole casserole is baked until the stuffing is golden and the filling is nice and bubbly.
Why I Love A Chicken Stuffing Casserole
- Easy. With just 30 minutes of active time, this simple chicken stuffing recipe will become a regular in your rotation.
- Comfort food. Creamy chicken and veggies, all topped with stuffing, is a cozy dish that defines comfort.
- Adaptable. Switch the chicken for turkey, mix up the veggies, or change the stuffing.
- All-in-one. This chicken stuffing casserole delivers hearty protein, veggies, and carbs, making it a full meal all by itself.
What You’ll Need
Featuring a creamy chicken and vegetable blend topped with stuffing and baked to perfection, this chicken stuffing casserole will become a recurring favorite on your dinner table. I’ve included the ingredients below, along with notes and substitutions, but please scroll down to the recipe card for the full instructions.
- Boneless skinless chicken thighs: You can use chicken breasts or a rotisserie chicken instead.
- Onion: I use a yellow onion, but a white onion is a good option.
- Garlic: If you don’t have fresh garlic, you can use about 1/2 teaspoon of garlic powder.
- Cornbread stuffing mix: You could use a classic stuffing mix instead, but I like to mix it up.
- Classic stuffing mix: Cornbread stuffing mix would work here, too.
- Butter: Use unsalted butter.
- Salt & Black Pepper: I use kosher salt and freshly ground pepper to season the casserole.
- Frozen veggies: Feel free to toss in chopped fresh veggies instead.
- Cream of chicken: You could use cream of mushroom or cream of celery instead.
- Cream of celery: Cream of mushroom or cream of chicken would also work here.
- Sour cream: Adds to the creaminess of the filling, but if you’d like, you can also use plain yogurt here.
- Chicken stock: Homemade is best, but a store-bought chicken broth will do the trick.
How to Make Chicken Stuffing Casserole
I love a good casserole. They are delicious and the perfect way to feed a crowd, but this chicken stuffing is a breeze, especially with staple pantry items on hand!
- Make the chicken. Place the chicken, onion, garlic, water, salt, and pepper in the basin of your Instant Pot and cook on high pressure for 12 minutes. Do a natural pressure release for 10 minutes and release the rest. Shred the chicken.
- Prep. Preheat the oven to 375˚F and grease a 9×13-inch baking pan.
- Make the stuffing topping. Boil the water and pour it over the stuffing mixes and melted butter in a bowl. Mix and let stand for 5 to 10 minutes. Fluff with a fork.
- Make the filling. Melt the butter over medium heat in a skillet. Add the onions, season with salt, and sauté until translucent. Add the frozen veggies and sauté for a minute or two. Stir in the cream of chicken, cream of celery, sour cream, chicken stock, and pepper. Simmer for 5 minutes. Stir in the chicken.
- Assemble. Transfer the filling to the prepared baking dish and top with the stuffing.
- Bake. Bake the chicken stuffing casserole for 45 to 50 minutes or until golden brown and done.
How To Make This Casserole in Advance
Prepare the filling, seal it in an airtight container, and store it in the fridge for up to 4 days or in the freezer for up to 3 months. When you are ready, thaw the filling (if applicable), assemble the casserole, and bake according to the recipe instructions.
Recipe Tips And Variations
- Chicken: Opt for boneless skinless breasts if thighs aren’t your choice. If you don’t have an Instant Pot, use my recipe for these stovetop chicken thighs to cook the chicken. You can also use 3 to 4 cups of shredded rotisserie chicken or holiday turkey leftovers.
- Fluff: Ensure you fluff the stuffing after it hydrates to avoid a sticky texture.
- Broth: Keep extra chicken broth or vegetable broth near you during simmering to manage consistency.
- Browning: If the stuffing browns too quickly, tent the dish with foil during baking.
- Veggies: If you don’t want to use frozen veggies, use fresh and chopped carrots, celery, green beans, or corn instead of frozen.
- Mushrooms: Mix sautéed mushrooms into the filling or with the stuffing while it hydrates.
- Soup swap: While I chose cream of chicken and celery, cream of mushroom works too. Mix and match for flavor.
- Stuffing: I combined cornbread and classic stuffing mix, but using just one type is fine.
Serving Suggestions
This hearty casserole goes deliciously with this green goddess salad, this crunchy kale quinoa salad, or my broccoli apple salad. Also, serve it with veggies like maple roasted carrots or my air fryer roasted broccoli.
You could also serve it with your favorite holiday sides like green bean casserole, roasted butternut squash with brussels sprouts, or mashed sweet potatoes. I don’t know about you, but I can’t have stuffing without a slow cooker cranberry sauce!
How to Store & Reheat Leftovers
- Fridge or Freezer: Once the casserole has cooled completely, transfer it to an airtight container and store it in the fridge for up to 4 days or in the freezer for up to 3 months. Thaw completely in the fridge before reheating.
- To reheat. Transfer the leftovers to a baking dish (if applicable), cover with aluminum foil, and bake at 325°F for 30 minutes. Remove the foil during the last 10 minutes. You can also microwave individual portions in 30-second intervals until heated through.
More Easy Casserole Recipes
- Mediterranean Chicken Enchilada Casserole
- King Ranch Chicken Casserole
- Beef Zucchini Casserole
- Salsa Verde Chicken and Rice Casserole
- Leftover Turkey and Wild Rice Casserole
- Broccoli Cheese Casserole Recipe
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Chicken Stuffing Casserole
This creamy, cozy, and bubbly Chicken Stuffing Casserole, topped with golden-brown stuffing, is a heartwarming dish you'll find yourself making repeatedly.
Ingredients
For the chicken
- 1½ pounds boneless skinless chicken thighs
- 1 small yellow onion
- 2 cloves garlic
- 1 cup water
- 1½ teaspoons salt
For the stuffing
- 6 ounce box cornbread stuffing mix
- 6 ounce box classic stuffing mix
- 2¾ cups boiling water
- 4 tablespoons butter
For the filling
- 1½ tablespoons butter
- 1 small yellow onion
- ½ teaspoon salt
- 4 cups frozen veggies
- 10.5 ounces canned cream of chicken
- 10.5 ounces canned cream of celery
- 1 cup sour cream
- ½ cup chicken stock
- ½ teaspoon freshly ground black pepper
Instructions
To make the Chicken
- Cook the chicken. Place the chicken, onion, garlic, water, salt, and pepper in the basin of your Instant Pot. Close the Instant Pot and cook on high pressure for 12 minutes. Allow the pressure to naturally release for 10 minutes before releasing the rest manually.
- Shred the chicken. Use a slotted spoon to transfer the chicken to a cutting board. You can discard the remaining juices/ingredients in the Instant Pot or save them as broth for another recipe. Shred the chicken with 2 forks.
To make the casserole
- Prep. Preheat the oven to 375˚F and liberally grease a 9×13-inch baking pan with butter.
- Make the stuffing topping. Pour the water into a saucepan and bring to a boil. Meanwhile, place the contents of both stuffing boxes into a large mixing bowl. Pour the melted butter over the stuffing, followed by the boiling water. Give everything a quick mix, and then allow the stuffing to stand for 7 to 10 minutes before fluffing with a fork.
- Make the filling. While the stuffing is hydrating, melt the butter over medium heat in a large, heavy-bottomed skillet. Add the onions, season with salt, and sauté for 3 minutes or until translucent. Add the frozen veggies and sauté for a minute. Add the cream of chicken, cream of celery, sour cream, chicken stock, and pepper. Stir to combine. Allow the filling to simmer, stirring occasionally, for about 5 minutes before folding in the shredded chicken.
- Assemble. Transfer the filling to the greased baking dish and top with the stuffing.
- Bake. Bake for 45 to 50 minutes or until the stuffing is nice and golden brown on top.
- Rest. Remove from the oven and let it rest for 10 minutes before serving.
Notes
- Cooking The Chicken: Should you prefer not to use the Instant Pot, refer to my recipe for these stove top chicken thighs.
- Chicken Choices: Opt for boneless skinless chicken breasts if thighs aren’t your preference.
- Rotisserie Shortcut: For a quicker prep, grab 3 to 4 cups of shredded rotisserie chicken or repurpose leftover turkey.
- Stuffing Texture: After it soaks, give the stuffing a good fluff to prevent a gummy consistency.
- Broth: Keep some extra broth nearby while cooking the filling, and stir some in if it thickens too much.
- Baking: If the stuffing browns too quickly, tent the casserole with aluminum foil while it bakes.
- Veggie Variations: Prefer fresh veggies? Incorporate fresh diced carrots, celery, green beans, or corn instead of frozen ones.
- Mushroom Addition: Enhance the filling with sautéed mushrooms or mix them into the stuffing post-hydration.
- Soup Alternatives: While I prefer cream of chicken and celery, cream of mushroom is a great substitute. Mix and match to find your favorite blend.
- Stuffing Choices: I blend cornbread stuffing with a classic mix, but using solely one type works just as well.
Nutrition
Calories: 622kcal | Carbohydrates: 60g | Protein: 39g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 180mg | Sodium: 2145mg | Potassium: 816mg | Fiber: 6g | Sugar: 7g | Vitamin A: 5250IU | Vitamin C: 12mg | Calcium: 145mg | Iron: 5mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Did you make a recipe? Leave a rating
I donโt have an instapot what can I use
If you don’t have an Instant Pot, refer to my recipe for how to cook stovetop chicken thighs: https://diethood.com/stove-top-chicken-thighs/
This chicken stuffing casserole looks amazingly delicious! It’s what I need to make for my Thanksgiving dinner!
Love it! No doubt, this is really amazing!
Thank you so much! I hope you enjoy it! ๐
I’m definitely going to be giving this one a try. I have a friend who makes something similar to this every year for the holidays, and I love it. Yours looks even better.
Thank you so much! I hope you love it! ๐