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.
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.
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.
- 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.
- 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.
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 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.
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.
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
Chicken Stuffing Casserole
- 1½ pounds boneless skinless chicken thighs
- 1 small yellow onion
- 2 cloves garlic
- 1 cup water
- 1½ teaspoons salt
- 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.
- 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.
- 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.
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.