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.

Overhead photo of a baking dish with chicken stuffing casserole, and a wooden spoon stirring through it in the bottom corner.

What I Love About This Casserole

Easy. With just 30 minutes of active time, this simple 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 casserole delivers hearty protein, veggies, and carbs, making it a full meal all by itself.

Image with all the ingredients for a chicken stuffing casserole.

Ingredients For Chicken Stuffing Casserole

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 another good option.
Garlic
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 & Pepper
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
Chicken stock: Homemade is best, but a store-bought stock will also 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 casserole is a breeze, especially with staple pantry items on hand! Featuring a creamy chicken and vegetable blend topped with stuffing and baked to perfection, it will become a recurring favorite on your dinner table.

Chicken thighs cooked in the basin of an Instant Pot.

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 for 45 to 50 minutes.

Adding cream of chicken, cream of celery, sour cream, chicken stock, and frozen veggies to sauteed onions.

Stirring shredded chicken into creamy casserole filling in a skillet.

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.

Chicken stuffing casserole in a casserole dish.

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 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.

A baking dish of a stuffing casserole with chicken.

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 Crispy Air Fryer Roasted Broccoli. Serve it with your favorite holiday sides like Green Bean Casserole, Maple Glazed 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 Spiced 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.

Chicken Stuffing Casserole