Creamy chicken and stuffing casserole recipe has great flavor & is a warm, comforting chicken dinner everyone loves! Made with chicken, stuffing & pantry ingredients, this hearty dish is a family favorite!
Enjoy your creamy chicken casserole with stuffing as a great way to use up holiday dinner leftovers or as a way to make a fast and delicious meal with little time or effort. This casserole recipe is perfect for family dinners and every bite is packed with flavor, without being overpowering. This dish is the perfect blend of crunchy, crispy stuffing and creamy goodness in every bite.
Easy Chicken casserole
Make this chicken and stuffing casserole with vegetables and adjust it to your own family’s tastebuds as desired. I’ve made it with and without onion, celery, and carrots. I’ve even played around with adding in new veggies like broccoli and cauliflower, it always turns out delicious! Use this recipe as a way to use up leftover stuffing, shredded turkey, or a rotisserie chicken.
Chicken and stuffing casserole Ingredients
-Stuffing: You will need a 12-ounce bag of stuffing mix or approximately 6 cups of leftover stuffing.
-Chicken: Use 1 ½ pound of cubed chicken tenderloin.
-Condensed soups: You will need one 10.5 ounces can of both cream of condensed mushroom soup and well the cream of condensed chicken soup.
-Sour cream: Use 1 cup of sour cream or a cup of plain unsweetened and unflavored Greek yogurt.
-Seasonings: You will need 1 teaspoon each of onion powder, salt, and sweet paprika, and only ½ teaspoon each of black pepper and celery seed (this adds freshness).
-Worcestershire sauce: Use 2 teaspoons of Worcestershire sauce.
-Chicken broth: You will need 1/2 cup of chicken broth. You can use low sodium or regular depending on your preference.
How to make creamy chicken and stuffing casserole
Preheat your oven to 375 degrees F.
Prepare your stuffing according to the package instructions.
Once your stuffing is ready, set it aside until it is ready to use.
Prepare creamy chicken mixture
Cut your chicken into cubes so that they are bite-sized pieces and then set them aside.
In a large mixing bowl, add your condensed cream of mushroom soup, cream of chicken soup, sour cream, and mix until combined.
Add in the onion powder, celery seed, salt, and pepper. Mix together.
Add in the paprika and Worcestershire sauce and mix slightly.
Add in the chicken broth and mix until everything is well incorporated.
Add in the cut chicken pieces and mix until the chicken is well coated.
Pour the mixture into a 9×13 baking dish and spread the mixture out evenly in the pan.
Add the stuffing on top of the chicken mixture. It’s easier to spoon the stuffing on top.
Bake in the oven for 35-40 minutes, uncovered, or until the chicken reaches 165 degrees f internally. The mixture will look hot and bubbly with a nice stuffing crust on top.
Cool for a few minutes before serving.
CHICKEN AND STUFFING CASSEROLE
- 12 oz Stuffing mix
- 1 ½ pounds chicken tenderloin cubed I cut them bite-size
- 10.5 oz cream of mushroom soup
- 10.5 oz cream of chicken soup
- 1 cup sour cream
- 1 teaspoon onion powder
- ½ teaspoon celery seed
- 1 teaspoon salt
- ½ teaspoon ground pepper
- 1 teaspoon sweet paprika note if you used smoked paprika it may change the final flavor with a smokier flavor
- 2 teaspoons Worcestershire sauce
- ½ cup chicken broth your preference if you prefer low sodium or regular. I used low sodium
- Preheat your oven to 375 degrees F.
- Prepare your stuffing the way you like it or according to the instructions on the packaging. Once your stuffing is ready, set it aside until ready to use.
- In a large mixing bowl, add the condensed cream of mushroom, condensed cream of chicken, and sour cream. Mix until combined.
- Add the onion powder, celery seed, salt, and ground pepper. Mix slightly. Add paprika and Worcestershire sauce. Mix slightly.
- Add chicken broth and mix until all spices and broth are well incorporated into the mixture.
- Add the cut chicken pieces and mix until the chicken is all coated with the soup/spice mixture.
- Pour into a 9×13 pan (that's previously been sprayed with non-stick spray) and spread evenly.
- Add the stuffing on top of the chicken. For this step, I would highly suggest adding the stuffing one spoon at a time so it is easier to have a more even layer as it will be more challenging to spread.
- Bake in the preheated oven, uncovered for 35 to 40 minutes or until the chicken reaches 165 degrees internal temperature. The mixture will be nice and bubbly with a crust on the stuffing. Cool for a few minutes and serve!
- In a saucepan, melt 3 tablespoons of butter. Add ½ cup each diced celery, carrots & onions. Cook the vegetables until softened, 4 to 5 minutes.
- Add 2 cups of chicken broth. Cover and bring to a boil
- Once it is boiling, turn off the heat and add the stuffing. Mix until all ingredients are incorporated, and stuffing is all “wet.”
- Cover and let it sit for 5 minutes. Fluff up with a fork and serve.
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How long are chicken and stuffing casserole leftovers good for?
The leftovers from this dish can be kept stored in ana right container or well covered in the fridge for up to 4 days. Reheat until warmed through before eating. I do not recommend freezing this recipe for later as the results when thawed and reheated are not as wonderful as they are when the dish is prepared fresh.
What goes well with creamy stuffing and chicken casserole?
This stuffing would pair wonderfully with a nice and simple caesar salad or any type of simple green salad. Even serving it up with some steamed broccoli sounds like a wonderful idea.
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This quick and easy chicken and stuffing casserole recipe is a perfect weeknight family dinner meal. Prepped in just a few minutes, the results are a creamy chicken filling topped with crispy crunchy stuffing. It’s sure to become a family favorite in your home like it has in mine.