Chicken and Stuffing Casserole

This chicken and stuffing casserole has tender shredded chicken, mixed vegetables, and a creamy filling tucked under golden seasoned stuffing. It’s a cozy dinner with familiar flavors and just 15 minutes of prep.

Rotisserie chicken and boxed stuffing keep the prep simple. I like that you don’t have to cook the chicken before you start assembling dinner. Layer everything in a baking dish, cover it, and let the oven take over.

Why This Recipe Works

The stuffing is moistened separately: Mixing the dry stuffing with broth and melted butter before it goes on the casserole gives the topping its own moisture instead of relying on the filling below.

The layers do different jobs: The chicken and thawed vegetables sit beneath a sauce of condensed soup, sour cream, broth, and seasonings. The stuffing stays on top rather than being stirred into the creamy filling.

Covered and uncovered baking both matter: The casserole bakes covered first, then uncovered so the stuffing can turn golden while the edges become hot and bubbly.

Ingredient Notes

Rotisserie chicken: Use shredded, already-cooked chicken. Spread it evenly so each serving has some chicken beneath the stuffing.

Mixed vegetables: Thaw the frozen vegetables before adding them. The recipe calls for one 12-ounce bag.

Cream of chicken soup and sour cream: These form the creamy sauce. Garlic powder, onion powder, parsley, and black pepper season the filling.

Chicken broth: Keep the two portions separate. One cup goes in the sauce, and 1 1/2 cups moisten the stuffing.

Stuffing mix and butter: Use a 6-ounce box of chicken-flavored stuffing mix. Stir it with broth and melted butter before spreading it over the filling.

How to Make Chicken and Stuffing Casserole

1. Preheat the oven to 375°F and lightly grease a 9 by 13-inch baking dish. Spread the shredded rotisserie chicken in the dish, then add the thawed mixed vegetables.

2. Stir together the cream of chicken soup, sour cream, 1 cup chicken broth, garlic powder, onion powder, dried parsley, and black pepper until smooth.

3. Spread the creamy sauce evenly over the chicken and vegetables.

4. Combine the dry stuffing mix with 1 1/2 cups chicken broth and the melted butter. Stir just until the stuffing is moistened.

5. Spread the moistened stuffing evenly over the casserole.

6. Cover with foil and bake for 25 minutes. Remove the foil and bake for 10 to 15 minutes more, until the stuffing is golden and the edges are hot and bubbly. Let rest for 5 minutes before serving.

Tips for This Casserole

Measure the broth separately: Set aside the sauce portion and stuffing portion before you begin. It’s an easy way to keep the layers straight.

Moisten the stuffing first: Mix the broth and butter into the dry stuffing before adding it to the dish.

Don’t skip the uncovered bake: This is when the stuffing develops its golden finish. Look for bubbling around the edges, too.

Frequently Asked Questions

Do I need to cook the chicken first?

This recipe uses already-cooked rotisserie chicken. It isn’t written for raw chicken.

Do I prepare the stuffing according to the box?

No. For this casserole, combine the dry stuffing mix with the 1 1/2 cups chicken broth and melted butter listed below.

How long does it bake?

Bake it for 25 minutes covered, then 10 to 15 minutes uncovered. That’s 35 to 40 minutes of baking, followed by a 5-minute rest.

Common Mistakes to Avoid When Making Chicken and Stuffing Casserole

Using raw chicken: Start with cooked, shredded rotisserie chicken. These instructions are not written for raw chicken.

Mixing up the broth portions: Use 1 cup in the sauce and 1 1/2 cups in the stuffing. Measure them separately before assembling.

Following the stuffing box directions instead: Moisten the dry mix with the broth and butter in this recipe.

Skipping the final uncovered bake: Remove the foil for the final 10 to 15 minutes, then let the casserole rest for 5 minutes before serving.