This creamy, cozy, and bubbly Chicken Stuffing Casserole, topped with golden-brown stuffing, is a heartwarming dish you'll find yourself making repeatedly.
Prep Time15 minutesmins
Cook Time1 hourhr20 minutesmins
Total Time1 hourhr35 minutesmins
Course: Dinner
Cuisine: American
Keyword: chicken and stuffing casserole, chicken stuffing casserole, stuffing casserole
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 9x13-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.