If you’re looking for a cozy, comforting dish that feels like a warm hug on a plate, you absolutely must try this Chicken Stuffing Casserole Recipe. With tender chunks of chicken, creamy soup, vibrant mixed vegetables, and that irresistible golden, crispy stuffing topping, it’s a family favorite that comes together quickly and satisfies deeply. Whether it’s a busy weeknight or a gathering with friends, this casserole brings simplicity and heartiness in every bite.
Ingredients You’ll Need
Ingredients You’ll Need
These ingredients are straightforward, pantry-friendly essentials, each playing a crucial role in building flavor, texture, and color. From the savory cream of chicken soup to the fresh mix of vegetables, every element crucially contributes to making this dish memorable.
- 6 ounces boxed stuffing mix or 3 to 4 cups homemade stuffing: Provides that fluffy, crunchy topping that defines the casserole’s signature comfort.
- 1 ¼ cups hot water: Hydrates the stuffing to perfect softness while maintaining a slight crisp after baking.
- 2 cups cooked diced chicken: The hearty protein base that makes this a satisfying main meal.
- ⅓ cup sour cream: Adds creaminess and a subtle tang that balances the richness of the soup.
- 10.5 ounces condensed cream of chicken soup: Brings savory depth and helps glue all ingredients into that irresistible casserole texture.
- 3 cups frozen mixed vegetables, defrosted: Introduces a pop of color, nutritional boost, and a pleasant variety of textures.
How to Make Chicken Stuffing Casserole Recipe
Step 1: Prepare the Stuffing
Start by combining the hot water with the stuffing mix in a bowl. Allow it to sit for 5 minutes, giving it just enough time to absorb the liquid fully. This is what creates the perfect stuffing texture—soft but still structured enough to crisp beautifully atop the casserole.
Step 2: Mix the Main Ingredients
In a greased 9×13 inch baking dish, blend together the diced cooked chicken, sour cream, condensed cream of chicken soup, and the defrosted mixed vegetables. This combination creates a creamy and colorful bed full of flavor for the stuffing to rest on.
Step 3: Layer the Stuffing on Top
Once your chicken and vegetable mixture is evenly spread in the pan, gently spread the prepared stuffing over the top. This layer will bake into a delightful golden crust that adds an irresistible contrast to the creamy filling below.
Step 4: Bake to Perfection
Place the casserole in a preheated oven at 400°F (200°C) for 25 to 30 minutes. Bake until the casserole is bubbling and the stuffing topping turns a gorgeous golden brown, signaling it’s time to take it out and enjoy.
Step 5: Serve and Savor
Once baked, dish out generous portions of this heartwarming Chicken Stuffing Casserole Recipe and watch smiles spread around the table with every delicious bite.
How to Serve Chicken Stuffing Casserole Recipe
Garnishes
A sprinkle of freshly chopped parsley or chives adds a pop of bright green color and fresh herbal notes that can really brighten up the rich flavors. For an extra touch, a dash of paprika or cracked black pepper on top of the casserole right before serving adds subtle warmth and visual appeal.
Side Dishes
This casserole pairs beautifully with simple sides like a crisp garden salad dressed in a light vinaigrette, or roasted root vegetables to keep the meal hearty without overwhelming the palate. You can also serve some crusty bread to scoop up every last bit of creamy sauce.
Creative Ways to Present
For a festive touch, try serving the casserole in individual ramekins or mini cast iron skillets for personal portions. Add a small dollop of herbed sour cream or a sprinkling of shredded cheddar cheese to melt on top for extra indulgence.
Make Ahead and Storage
Storing Leftovers
After enjoying your Chicken Stuffing Casserole Recipe, store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors meld nicely overnight, making the next meal just as delightful.
Freezing
If you want to prepare ahead, this casserole freezes well. Assemble it in a freezer-safe dish but do not bake. Cover tightly and freeze for up to 2 months. When ready, thaw overnight in the fridge and bake as directed, adding a few extra minutes if needed.
Reheating
To reheat, cover the casserole with foil to prevent drying out and warm in a 350°F (175°C) oven for about 20 minutes or until heated through. You can uncover it during the last few minutes to crisp the stuffing topping again.
FAQs
Can I use fresh vegetables instead of frozen?
Absolutely! Fresh vegetables can be used—simply chop them into bite-sized pieces and lightly steam or sauté beforehand to ensure they cook thoroughly during the baking time.
Is it possible to make this casserole gluten-free?
Yes! Choose a gluten-free stuffing mix or prepare your own using gluten-free bread. Also, verify that the cream of chicken soup is gluten-free or make a homemade version to keep the casserole safe for gluten-sensitive eaters.
Can I substitute the sour cream?
If sour cream isn’t your favorite, you can substitute with Greek yogurt or cream cheese for similar creaminess and tang. Just keep the quantities the same to maintain the texture.
How long will leftovers stay good in the fridge?
Leftover Chicken Stuffing Casserole can be safely stored in the fridge for up to 3 days. Be sure it is covered well to retain moisture and freshness.
Can I add cheese to this recipe?
Definitely! Adding shredded cheese like cheddar, mozzarella, or Monterey Jack into the chicken mixture or sprinkled on top before baking can add a lovely, melty dimension to the casserole.
Final Thoughts
This Chicken Stuffing Casserole Recipe is a true game changer when you want a quick, crowd-pleasing dinner that feels homemade and comforting. It’s simple to make yet packed with flavors and textures that make every bite special. Don’t hesitate to give it a try—you might just find your new go-to dish for busy nights or casual get-togethers!
Print
Chicken Stuffing Casserole Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Chicken Stuffing Casserole is a comforting and hearty American dinner dish perfect for a quick family meal. It features a savory combination of diced cooked chicken, creamy soup, sour cream, mixed vegetables, and a fluffy stuffing topping baked to golden perfection. Ready in just 35 minutes, this casserole offers an easy and satisfying one-dish meal.
Ingredients
Stuffing
- 6 ounces boxed stuffing mix or 3 to 4 cups homemade stuffing
- 1 ¼ cups hot water
Main Mixture
- 2 cups cooked chicken, diced
- ⅓ cup sour cream
- 10.5 ounces condensed cream of chicken soup or homemade condensed soup
- 3 cups frozen mixed vegetables, defrosted
Instructions
- Prepare the Stuffing: In a bowl, combine the hot water with the boxed stuffing mix (or your homemade stuffing) and let it sit for 5 minutes to fully absorb the liquid and soften.
- Mix the Main Ingredients: In a greased 9×13 inch baking dish, mix together the diced cooked chicken, sour cream, condensed cream of chicken soup, and defrosted mixed vegetables until evenly combined.
- Assemble the Casserole: Spread the softened stuffing evenly over the chicken and vegetable mixture in the baking dish, covering the surface completely.
- Bake the Casserole: Preheat your oven to 400°F (200°C). Place the assembled casserole in the oven and bake for 25 to 30 minutes or until the casserole is bubbly and the stuffing on top turns a golden brown color.
- Serve: Remove the casserole from the oven and let it cool slightly. Serve warm and enjoy this comforting, hearty meal.
Notes
- For a gluten-free version, use gluten-free stuffing mix or make homemade gluten-free stuffing with your preferred bread.
- Ensure that the condensed cream of chicken soup is gluten-free, or make a homemade gluten-free version to keep the casserole safe for those with gluten sensitivities.
- Feel free to substitute mixed vegetables with fresh vegetables of your choice.
- Leftovers can be refrigerated for up to 3 days and reheated thoroughly before serving.
