Tulo

Chicken Stuffing Casserole Recipe

Cooked stuffing mix stays crisp on top while the chicken and creamy sauce underneath stay moist, because the stuffing is layered over the wet ingredients rather than mixed all the way through. Using rotisserie or pre-cooked chicken means the casserole only needs to bake long enough to heat through and brown, so the topping doesn't dry out.

Prep
20 min
Cook
35 min
Total
55 min
Servings
8

Ingredients

Servings8
  • 4 cups cooked shredded chicken (rotisserie or poached)
  • 12 oz boxed stuffing mix
  • 2 cans (10.5 oz each) condensed cream of chicken soup
  • 1 cup sour cream
  • 1 1/2 cups chicken broth
  • 2 cups frozen mixed vegetables (peas, carrots, corn)
  • 6 tbsp unsalted butter, melted
  • 1 cup shredded cheddar cheese
  • 1/2 tsp black pepper

Nutrition per serving

Calories
523
Protein
26g
Carbs
41g
Fat
28g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish.
  2. 2In a large bowl, stir together the shredded chicken, condensed soup, sour cream, mixed vegetables, and black pepper until evenly combined.
  3. 3Spread the chicken mixture in an even layer across the bottom of the prepared baking dish.
  4. 4Sprinkle the shredded cheddar over the chicken layer.
  5. 5In a separate bowl, toss the dry stuffing mix with the melted butter and chicken broth until the crumbs are evenly moistened but still loose, not packed into a paste.
  6. 6Scatter the stuffing mixture evenly over the top of the casserole, leaving it loose and un-pressed so it can crisp.
  7. 7Cover the dish with foil and bake for 20 minutes.
  8. 8Remove the foil and continue baking for 15-20 minutes more, until the stuffing topping is golden brown and the filling is bubbling at the edges.
  9. 9Let the casserole rest for 10 minutes before serving so the sauce can set.
How to Use a Meat Thermometer

Tips & variations

  • Rotisserie chicken works well here and saves time; about 2 cups of meat from one small rotisserie chicken covers most of the 4 cups needed.
  • Swap cream of chicken soup for cream of mushroom or cream of celery for a different flavor base.
  • Stir in a cup of steamed broccoli or sautéed mushrooms along with the mixed vegetables for extra bulk.
  • For a crunchier topping, mix a handful of crushed buttery crackers into the stuffing before baking.

Storage & reheating

Cover and refrigerate leftovers for up to 4 days. Reheat individual portions in the microwave, or cover the whole dish with foil and warm in a 350°F (175°C) oven for about 20 minutes. To freeze, cool completely and freeze in an airtight container for up to 2 months; thaw overnight in the fridge before reheating, and add a splash of broth if the sauce has thickened too much.

Tips from the Tulo kitchen

  • If the stuffing browns too fast while the center is still cool, tent the dish loosely with foil for the last 5-10 minutes instead of pulling it early.
  • Using low-sodium broth and soup keeps the dish from tasting oversalted, since boxed stuffing mix already carries a fair amount of salt.

FAQ

Can I use raw chicken instead of pre-cooked?

Yes, but poach or bake it separately first and shred it before assembling; raw chicken added directly to the casserole won't reach a safe internal temperature in the time it takes the stuffing topping to brown.

Can I make this casserole ahead of time?

Assemble the chicken and vegetable layer up to a day ahead and refrigerate it covered, but wait to add the stuffing topping until just before baking so it doesn't turn soggy sitting in the fridge.

Why is my stuffing topping soggy instead of crisp?

This usually happens when the stuffing mix is over-moistened with broth or pressed down firmly before baking; keep it just barely damp and scattered loosely on top.

Can I use homemade stuffing instead of boxed mix?

Yes, dried bread cubes seasoned with sage, thyme, and a little broth work as a substitute; use about 5-6 cups of dried cubes in place of a 12-ounce box.

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