Easy chicken casserole recipes with stove top stuffing

Savory and filling Chicken Stuffing Casserole is perfect for feeding a family and only takes 15 minutes of prep time!!

Serve this family-friendly Chicken Stuffing Casserole with a side of Potato Rolls, Baked Zucchini Fries or some Bacon Wrapped Asparagus. This is a meal everyone is sure to enjoy!!

Family-Friendly Dinner

Weeknights can be quite busy at our house. Between homework and extra-curricular activities we are sometimes spread thin! There are nights where we just need something homey, comforting, filling, and EASY!

We are always looking for simple and delicious dinner recipes for our family. Bonus if they fill up these hungry kids!! This easy Chicken Stuffing Casserole is one of those dinners that hit all of the right notes.

It is a perfect family dinner that is both easy and filling. You could even change things up and use left over stuffing and turkey!

PREP. Preheat the oven to 375. Spray a 9 x 13 baking dish with cooking spray.

STUFFING. Add the chicken broth and butter to a medium saucepan, and bring the mixture to a boil. Stir in the stuffing mix, remove from heat, and cover. Let stand five minutes, then fluff with a fork.

LAYER. In a large bowl, mix together the cream of chicken soup, sour cream, and cream of mushroom soup. Add the rotisserie chicken and mixed vegetables, and stir to combine. Pour the mixture into the prepared baking dish, spreading evenly. Top with the stuffing, spreading it in an even layer.

BAKE + SERVE. Bake 1 hour, until the stuffing is lightly browned and the filling is bubbling.

Recipe Tips

Veggies: Those frozen bags of mixed veggies are one of my favorite ingredients to use. They are a time saver and taste great with so many dishes. The bag I used had carrots, peas, green beans and corn. Some other great veggies you can use include:

• diced onion
• chopped celery
• broccoli
• cauliflower
• leftover thanksgiving vegetables

When you use a frozen bag of vegetables they’ll need to be thawed. You can do this quickly by running them under cold water. Pat dry with a paper towel. 

Variations:

Not only can you easily adjust the vegetables, but you can also customize some of the other ingredients. 

• Instead of using shredded rotisserie you can use leftover Thanksgiving turkey, ham cubes, or even browned ground beef. 
• This recipe calls for a can of cream of chicken and a can of cream of mushroom, but you can use any flavor or combo of cream soup that you wish. You can also make your own Cream of Chicken Soup.
• Sprinkle a bit of your favorite shredded cheese to the top before baking.
• Turn up the heat: This may not be a common stuffing ingredient, but if you like heat go ahead and sprinkle on red chili flakes or add a splash of hot sauce. 

Storing Info

Casseroles are a great make ahead meal and this one is no different. You can assemble the casserole the day before, cover it, and keep it in the fridge. Due to the extra chill from the fridge you will need to add about 10 minutes to the bake time. You can also freeze the dish. Cover the pan with plastic wrap and again with foil.

Label and FREEZE for 3-4 months. Thaw and bake, adding extra time to account for the chill of the freezer.

STORE leftovers in an airtight container and store it in the fridge for 3-4 days or in the freezer for up to 1 month.

For more Chicken Casseroles, try:

• Thanksgiving Leftover Casserole
• Chicken Noodle Casserole
• French Onion Chicken Casserole
• Chicken Bacon Ranch Casserole
• Chicken Cordon Bleu Casserole

Course Main Course

Cuisine American

Prep Time 15 minutes

Cook Time 1 hour 5 minutes

Total Time 1 hour 20 minutes

Servings 8

Calories 114 kcal

for the stuffing:

• ▢ 1 1/2 cups low sodium chicken broth
• ▢ 1/4 cup butter
• ▢ 1 6 ounce package Stove-Top stuffing mix

for the filling:

• ▢ 1 10.75 ounce can cream of chicken soup
• ▢ 1 cup sour cream
• ▢ 1 10.5 ounce can cream of mushroom soup
• ▢ 1 whole cooked rotisserie chicken shredded (about 3 cups)
• ▢ 1 12 ounce bag frozen mixed vegetables thawed

• Preheat the oven to 375. Spray a 9 x 13 baking dish with cooking spray.

• Add the chicken broth and butter to a medium saucepan, and bring the mixture to a boil. Stir in the stuffing mix, remove from heat, and cover. Let stand five minutes, then fluff with a fork.

• In a large bowl, mix together the cream of chicken soup, sour cream, and cream of mushroom soup. Add the rotisserie chicken and mixed vegetables, and stir to combine. Pour the mixture into the prepared baking dish, spreading evenly. Top with the stuffing, spreading it in an even layer.

• Bake 1 hour, until the stuffing is lightly browned and the filling is bubbling.

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