Chicken and Stuffing Casserole Recipe • Longbourn Farm (2024)

03/21/24 | Main Dish,

This one-pan chicken and stuffing bake is the perfect way to use up leftover rotisserie chicken! It’s quick (thanks to boxed stuffing mix), easy, and uses pantry staples to reduce prep time. It’s a family favorite that’ll have everyone asking for seconds!

You will love this Chicken Stuffing Bake

I love repurposing leftovers into new, delicious meals, but the same old recipes can get boring. That’s why I’m so excited to share this chicken and stuffing casserole recipe! It’s creamy and comforting, and it’s the perfect way to use up any leftover chicken in the fridge.

The boxed stuffing mix, cream of chicken soup, and frozen veggies make this meal super easy to pull together on a busy weeknight. And let’s be honest, who doesn’t love some kitchen shortcuts every now and then? Simple, homemade, with only 15 minutes of prep time, and full of flavor – this dish has it all! Trust me, once you try this chicken stuffing recipe, it’ll become your new go-to dinner option.

Chicken Stuffing Bake Ingredients

• Box stuffing mix
• Cooked chicken
• Sour cream
• Cream of chicken soup
• Water
• Frozen peas and carrots
• Salt
• Pepper
• Onion powder
• Garlic powder
• Mustard powder

For the exact amounts needed, please see the recipe card below.

How to Make a Chicken and Stuffing Bake

1. Cook and prepare the stuffing mix according to the package directions. Set aside.
2. Combine the remaining ingredients in a bowl and mix until well combined to make the chicken filling for the casserole.
3. Pour the chicken filling ingredients into a greased deep pie dish or an 8×8 baking dish.
4. Top with the prepared stuffing.
5. Bake, uncovered, for 40-45 minutes or until bubbly and the center registers 165ºF. If the top starts to get too brown, cover it loosely with foil.

How to Make this Chicken and Stuffing Casserole Recipe ahead of time

Want to prepare this recipe ahead of time? No problem! Just follow these simple steps:

1. Cook and prepare the boxed stuffing as per the package instructions. Let it cool and put it in an airtight container in the refrigerator.
2. Prepare the chicken filling by combining all the remaining ingredients in a bowl.
3. Pour the chicken filling into a greased deep pie dish or an 8×8 baking dish.
4. Cover the chicken filling with plastic wrap and refrigerate it for up to 24 hours before baking.
5. When you’re ready to bake, remove the stuffing and chicken filling from the refrigerator and let them come to room temperature for 30 minutes.
6. Assemble the casserole by topping the chicken filling with the prepared stuffing and bake according to the instructions above.

Chicken and Stuffing Recipe Substitutions

This chicken stuffing casserole recipe is amazing as-is, but if you’d like to switch things up or use what you have on hand, here are some possible substitutions:

• Add some herbs and spices: Fresh or dried herbs like thyme, rosemary, or sage can add extra flavor, whereas cayenne pepper or red pepper flakes can add a kick of heat.
• Use different vegetables: I’ve used peas and carrots in this recipe, but you can add other frozen veggies like corn, green beans, or broccoli. Just use what you have in your kitchen!
• Swap out the chicken: If you’re not a fan of chicken, you can easily substitute it with cooked turkey or ham. Or, if you want to make a vegetarian version, try using tofu or your favorite meat substitute.
• Add some cheese: Sprinkle over some cheese, like shredded Cheddar or parmesan, toward the end of baking for an extra cheesy and gooey casserole.
• Make it dairy-free: Use dairy-free cream of chicken soup and coconut yogurt or cashew cream instead of sour cream to make this recipe dairy-free.
• Mix in some nuts: Chopped nuts like pecans or walnuts will add a nice crunch to the stuffing topping. Either mix them into the stuffing mix or sprinkle them on top before baking!

How to Serve this Chicken Stuffing Recipe

My chicken stuffing casserole recipe really is a complete meal in one. It’s got your protein, veggies, and carbs all in one dish! But there’s nothing like a side dish or two to round out the meal. Here are some of my favorite sides for this chicken stuffing bake:

• Easy green salad with lemon dressing
• Frozen green beans
• Broccoli rice casserole
• No knead easy dinner rolls
• Yogurt cornbread
• Steakhouse mashed potatoes
• Canned corn
• Roasted asparagus and tomatoes
• Cranberry sauce with jalapenos
• Glazed carrots
• Garlic and herb rice

Chicken Stuffing Casserole Recipe storage

If you have leftovers, this casserole can easily be stored in an airtight container in the fridge for 3-4 days. It’s also great for meal prep and can be frozen! To freeze your chicken stuffing bake, wrap the whole dish or individual portions in plastic wrap and store in the freezer for up to 2 months. Let it thaw in the fridge overnight before reheating thoroughly in the oven or microwave.