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This creamy chicken and stuffing casserole recipe is a real-time saver! Enjoy the comfort of an old-fashioned Sunday dinner without all of the work!
Save this recipe by clicking on the ❤️ heart on the right-hand side of the screen or in the recipe card.
🗝️ Key takeaways
This easy chicken stuffing casserole is pure old-fashioned comfort food with just four ingredients (plus water!) and loads of hearty flavor. It comes together in a flash—perfect for those weeknights when you're one meltdown away from serving cereal for dinner. Just cut the chicken into evenly sized pieces so it cooks perfectly, pop it in the oven, and enjoy some much-needed margin time while it bakes. I even make it a day or so ahead of time and bake when I'm ready to serve it.!
🧾 Ingredients
Sometimes I use my homemade cornbread stuffing instead of the Stove Top stuffing mix.
📖 Recipe
Chicken Casserole With Stuffing Recipe
Print Pin Recipe Save Recipe Rate RecipeIngredients
- 1 ½ pounds boneless skinless chicken breast, or thighs
- 6 ounces chicken stuffing mix, I used Stovetop stuffing
- 1 ¾ cup water, boiling
- 10 ¾ ounces cream of mushroom soup, don't dilute
- ⅓ cup sour cream
- salt and pepper to taste
Instructions
- Preheat the oven to 400°F.
- Spray a 13x9-inch baking dish with non-stick cooking spray.
- Cut the chicken breast into bite sized pieces and add to baking dish.
- Sprinkle with salt and pepper or seasoned salt. Set aside.
- Add the stuffing mix to a large bowl and mix in the hot water until evenly moistened. Set aside.
- Add the cream of mushroom soup and the sour cream to a medium sized bowl.
- Blend until smooth.
- Spread the sour cream mixture over the chicken.
- Top with stuffing mixture.
- Bake for 25 to 30 minutes or until chicken registers 160°F on an instant read thermometer.
- Remove from oven and let stand 5 minutes before serving. The chicken will continue to cook to 165℉.
Notes
- Try to dice your chicken breasts to the same size so that they cook evenly and do not overcook in this casserole recipe.
- Make this quick and easy with cooked leftover chicken breast or rotisserie chicken. You'll only need to bake for 10-15 minutes, or until heated through.
- For a creamier casserole, try using 2 cans of condensed cream of mushroom soup instead of just one can.
- Be sure to use hot water for your stuffing. Cold water will not allow all your stuffing to soften properly.
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
🔪 Instructions
- Stir together the stuffing mix and hot water until evenly moistened.
- Blend together the cream of mushroom soup and sour cream in a medium-sized
mixing bowl . - Spread soup and sour cream mixture on top of the chicken breasts in the prepared baking dish.
- Sprinkle stuffing mix on top of chicken breasts and then bake for 25 to 30 minutes, or until the chicken is 160F in the center. Let stand 5 minutes.
🥫 How to store leftover chicken & stuffing casserole
Store leftover casserole in the fridge for up to 3 days tightly covered with foil or plastic wrap. This casserole can be stored in the freezer in a freezer-safe container for up to 3 months. It's best to thaw it overnight in the refrigerator before reheating.
Marye's Tips
- Make this quick and easy with cooked leftover chicken breast or store-bought rotisserie chicken. You'll only need to bake for 10-15 minutes, or until heated through.
- For a creamier casserole, try using 2 cans of condensed soups instead of just one can.
- Add canned green beans to the diced chicken to make this dish an all-in-one recipe.
- Save time by cooking chicken for all your meals for the week at once, packaging it in recipe-sized portions, and storing it in the refrigerator or freezer until you need them.
- Try to dice your chicken breasts to the same size so that they cook evenly and do not overcook in this casserole recipe.
👩🍳 FAQs
Yes, just be sure to trim the fat off the chicken thighs before you add in the cream soup.
Yes, this dish is super easy to assemble in the morning and then bake when you get home to help you save time on an extra-busy weeknight.
You only need to add water (or chicken stock if you prefer) to the stuffing mix. You don't need to add broth or water to the savory casserole recipe when you bake it.
📖 Variations
- Not a fan of mushrooms? Cream of celery soup or cream of chicken soup can be substituted for cream of mushroom soup.
- Rotisserie chicken can make this quicker and easier.
- Love cheese? Add in 1 cup of shredded cheddar cheese on top of the soup and sour cream mixture for a cheesy twist on this classic casserole recipe.
- Use chicken stock instead of water when making the stuffing.
- Greek Yogurt makes for a great mix for soup instead of sour cream.
- Use your own homemade cream of chicken soup if you prefer.
- Use chicken thighs if you prefer.
- This makes a great leftover turkey and stuffing casserole after Thanksgiving and during the holidays.
🤫 Cook's secrets -
Be sure to use hot water or hot chicken stock for your stuffing. Cold water will not allow all your stuffing to soften properly.
🍽️ Serve with
I'll add some Dinner Rolls if I'm feeling especially Susie Homemaker-ish.
Maple Roasted Carrots are a classic side dish. They're easy to make and the sweet-salty flavor goes well with the chicken casserole.
Southern Smothered Green Beans with bacon are easy to make. With my recipe you'll get all the flavor in a fraction of the time!
Vanilla Bundt Cake is moist, buttery perfection for dessert.
📚 Related recipes
If pork is on sale give this pork chops and stuffing casserole a try. It's a great way to use leftover turkey, too!
📞 The last word
This easy chicken casserole has just 4 ingredients, plus water. It's hearty comfort food after a busy day.
I love that it's so quick to make and clean-up is a breeze!
Next time try adding a package of mixed vegetables in with the chicken. It makes it a little like chicken pot pie! If they're frozen be sure to thaw them first.
Crockpot Chicken and Stuffing Casserole is an easy alternative recipe if you happen to want something with less "hands-on" time.
It simmers all day and is ready when you walk in the door. It's my go-to meal when I'm going to be out of the house all day. It's a perfect meal for busy nights!
First published December 31, 2021. Last updated May 20,2024 for editorial improvements and more helpful information.
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Paula says
My family loved this!
Joanne says
Doesn't "skillet" mean prepared on the stove? That's the recipe I was looking for and this one appeared.
Marye says
I don't know why this recipe came up when you were searching skillet. That was a tech glitch that I have no control over.
Kaye says
Make this often. It’s so good and easy. I add cooked eggs noodles to give it a little heft.
Trudy Fogg says
I am not good at pinning recipes, but I love so many of yours. How can I buy them for my cookbook collection?
Don’t go away, stay on line forever and have a wonderful vacation!
Marye says
Hi Trudy - I'm not sure what you're asking - all the recipes are always available for free right here.
Abby says
Thank you for sharing recipe, I made this for dinner tonight and it was delicious!
Sarah says
What are the measurements? How much sour cream? How much water? How many chicken breast?
Marye says
Did you actually go to the recipe card? Because all of the information is there - in fact, you had to scroll past it to leave your comment.
Sherrie Bonser says
This looked very yummy so I made it for dinner on a cold snowy PNW day. I made a few changes because of what I had on hand. I used shredded chicken from an earlier meal and broth from simmering the bones for the water. I did use two cans of Campbell’s soup; one cream of mushroom and one cream of chicken. Everything else was the same in addition to topping the stuffing with French fried onions. It was amazing😋
Bonnie L Dann says
Made this and it was a huge hit and SO easy!
Monica Bruns says
Should the casserole be covered or uncovered?
Marye says
Uncovered.
Julie Evink says
With school starting I was looking for new easy recipes I can make for dinner. We tried out this chicken stuffing casserole and it def made the cut for our fave. So good and easy to make.
Alyssa says
My husband will love this chicken stuffing casserole. He loves stuffing and we only have it at Thanksgiving.
One Crazy House says
I know it's only August, but I am already craving Thanksgiving dinner--and this chicken stuffing casserole is DEFINITELY close enough to it to satisfy that craving! I can't wait to try this!
Holly says
You had me at chicken and stuffing casserole. I love stuffing. This is delicious and easy to make...thanks!
Melanie C says
I made this chicken stuffing casserole tonight and it was a huge hit - even our kids loved it (as picky as they are!) - Definitely going on our regular meal rotation - thanks for sharing.
Rita Joy says
Thank you so much for this chicken stuffing casserole recipe! Chicken and stuffing are two of my family's favorite things, so I'm sure this recipe will be a hit! Can't wait to try it!!
Becky Mansfield says
This chicken and stuffing casserole is so easy to make & my family loved it! It's a win-win! I love finding a recipe that doesn't take all day (or use a million ingredients.) Oh- and great suggestion on using a rotisserie chicken to save time. It worked out perfectly.
sharon garofalow says
I love to make this chicken stuffing casserole! It's such a simple idea and ALWAYS tastes amazing!
Camden Rusincovitch says
I'm hoping to make this chicken stuffing casserole around the holidays when my extended family is in town, thank you for sharing this one!
Kristen Yard says
This chicken and stuffing casserole is EXACTLY the type of comfort meal I want to curl up with once those August nights start getting chilly! This looks amazing!