This creamy Stovetop Stuffing chicken casserole recipe is a real-time saver! Enjoy the comfort of an old-fashioned Sunday dinner without all of the work!
🎧 Too busy to scroll? listen instead
Don’t feel like scrollin’ and skimming today? Just hit play below and I’ll talk you through this chicken and stuffing casserole with my usual blend of buttery sarcasm, no-nonsense tips, and unapologetic carb enthusiasm.
Table of Contents
Video
This Chicken and Stuffing Casserole is what happens when cozy comfort food dares someone to ask what’s for dinner. Watch the video to see how this sassy little bake comes together in minutes—and leaves everyone licking their plates and begging for seconds.
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.!
Download this free Chicken & Stuffing Casserole kitchen cheat sheet for tips, faqs, variations, and more.
📖 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
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.
Crockpot Chicken and Stuffing Casserole is an easy alternative recipe if you happen to want something with less "hands-on" time.
🧾 Ingredients
Sometimes I use my homemade cornbread stuffing instead of the Stove Top stuffing mix. Oh, and if you're not a fan of mushrooms you can use cream of chicken soup instead!
Don't be afraid to grab those on-sale boneless chicken thighs and use those instead of chicken breasts!
🔪 How to make Stovetop Stuffing chicken casserole
- 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.
I love that it's so quick to make and clean-up is a breeze!
Marye's Tips
- 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.
Don't forget to download this free Chicken & Stuffing Casserole kitchen cheat sheet!
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.
🍽️ 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! Then enjoy this Vanilla Bundt Cake 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!
Keep this recipe!
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Cindy Hopper says
This was the tastiest way to use leftover chicken breast - thank you!
Cynthia says
I love chicken stuffing casserole! I usually add broccoli because my kids need all the veggies I can get them to eat. LOL!
Brittany says
I love a good recipe with few ingredients like this chicken and stuffing casserole!
Brandi says
Chicken and stuffing are two of my family's favorite things, so a chicken casserole that combines the two is just what I was looking for! I've added it to this week's menu and plan on using pre-cooked chicken to shorten the cooking time. I can't wait to try it!
Allison says
The recipe is great- the layout of the page with all the popups really takes away from actually finding the recipe card for the dang measurements- pictures loading and loading made it hard to weed through to the main event - measurements - can’t wait to try it out- thanks for sharing your recipe.
- Allison
Marye says
Allison, Gkad ytou like the recipe... there are no popups on the page other than the one subscribe which isn't really a popup. If you're one your phone a small video plays in the lower left. If there's more than that they're not coming from my blog.
Cynthia Rusincovitch says
Chicken stuffing casserole was one of my favorite dinners as a kid. I haven't thought of this recipe in years! Thanks for the reminder!
Mickbarker says
I really wanted to love this recipe but it was just meh. Colorless, thick and unappetizing. It would have been better with cream of chicken soup and a little chicken stock, not sour cream.
Allison says
Glad I saw this comment I’m gonna add broth/stock instead of sour cream- thanks for sharing ❤️😊
Dana says
Mine came out watery and the chicken was tough and I followed the directions
Carol says
Made it tonight delicious
Laura says
My husband and I loved this! I used 1 chicken breast (that’s enough for us) and followed the rest of your recipe…oh my gosh! Thank you for sharing ❣️
April Mayes says
Simple and delicious!!!
John Elliott says
Minimum effort with maximum results! Really Really tasty!!
PAN66 says
Delicious! I’ve made something similar a few times over the years but this was by far the best. I used cream of celery soup. Also baked in 8x8 pan instead of 9x13. It was perfect! Served with green beans for delicious comfort meal.
Lorraine says
Can you keep the chicken whole instead of dicing them
Marye says
no it won't bake correctly.
R says
Awesome!!!!
Mandy says
Could you do cream of chicken instead? We’re not a fan of cream of mushroom soup
Marye says
Any of the cream of soups will work.
Lisa says
I used pre-cooked chicken, so cook time was only 15 minutes. I added 2 cans peas/carrots on top of the chicken (before the gravy, and before the stuffing)and used 2 cans mushroom soup instead of 1. My family loved it!
Ash says
This is my second time making this, used green beans the first time and broccoli today. Reminds me of christmas. Forgot to put the chicken in raw this time, cooked it ahead and only did 15 minutes with 5 under the broiler to get some crispy edges on the stuffing. Very nice.
Michelle says
We call this Thanksgiving in a Bowl at my house. It’s always a winner.
Claire says
Would frozen broccoli (as long as I cooked it ahead) make this recipe too mushy
Marye says
I think it would be great. I don't think you'd even need to cook it ahead.
Wendi says
I make a similar recipe and ALWAYS use frozen brocolli. I cook it in the microwave and season it well before topping chicken. I use thighs and cook and season them well. I also use a can of cream of mushroom and cream of celery soup. I add craIsins into my stuffing. Sooooo delicious!
Rachel says
Your recipe sat me down at my family table in 1995. Thank you for the beautiful memory!