Go Back

Easy Chicken & Stuffing Casserole

Bring Thanksgiving flavors to your weeknight dinner table with this Easy Chicken & Stuffing Casserole. Tender seasoned chicken, mixed vegetables, and herb-seasoned stuffing combine in one comforting dish that's perfect for busy families seeking restaurant-quality comfort food at home.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 445
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lbs boneless, skinless chicken breasts cut into bite-sized pieces
  • 1 box stuffing mix 6 oz, herb-seasoned
  • 1 can cream of chicken soup 10.5 oz
  • 1 can cream of mushroom soup 10.5 oz
  • 1 cup sour cream
  • 2 cups frozen mixed vegetables
  • 1 medium onion diced
  • 2 stalks celery diced
  • 2 carrots diced
  • 2½ cups chicken broth divided
  • ½ cup butter melted
  • 2 tablespoons olive oil
  • 2 teaspoons poultry seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon dried sage
  • ½ teaspoon dried thyme
  • ½ teaspoon black pepper
  • 1 teaspoon salt
  • ¼ teaspoon paprika
  • 2 tablespoons fresh parsley chopped
  • ½ cup cheddar cheese shredded, optional

Equipment

  • 9×13 inch baking dish
  • Large skillet
  • Large mixing bowl
  • Separate bowl for stuffing
  • Aluminum foil

Method
 

  1. Preheat oven to 375°F (190°C) and grease a 9x13-inch baking dish with cooking spray or butter.
  2. Heat olive oil in a large skillet over medium-high heat. Season chicken pieces with salt, pepper, and half the garlic powder.
  3. Cook chicken pieces for 6-8 minutes until golden brown and cooked through. Remove chicken and set aside.
  4. In the same skillet, add diced onion, celery, and carrots. Cook for 5-7 minutes until vegetables begin to soften.
  5. In a large mixing bowl, combine cream of chicken soup, cream of mushroom soup, sour cream, and 1 cup of chicken broth. Whisk until smooth.
  6. Add cooked chicken, sautéed vegetables, frozen mixed vegetables, poultry seasoning, remaining garlic powder, sage, thyme, and paprika to the soup mixture. Stir until well combined.
  7. Transfer the chicken mixture to the prepared baking dish and spread evenly.
  8. In a separate bowl, combine stuffing mix with melted butter and remaining 1½ cups chicken broth. Stir until stuffing is evenly moistened but not soggy.
  9. Spoon the prepared stuffing evenly over the chicken mixture, covering the entire surface.
  10. Cover with aluminum foil and bake for 35 minutes.
  11. Remove foil and continue baking for 15-20 minutes until stuffing is golden brown and casserole is bubbling around the edges.
  12. If using cheese, sprinkle it over the stuffing during the last 5 minutes of baking.
  13. Let casserole rest for 10 minutes before serving to allow it to set properly. Garnish with fresh chopped parsley before serving.

Notes

Properly browning the chicken creates better flavor - don't skip this step. Stuffing should be moist but not soggy when mixed. Can be assembled 24 hours ahead and refrigerated. Freezes well for up to 3 months. Any herb-seasoned stuffing mix works well.