A cozy, comforting casserole that brings together tender chicken, savory stuffing, and creamy sauce in one glorious dish. Absolutely perfect for busy weeknights or when you need a hug in food form, this recipe will quickly become a family favorite that everyone begs for seconds of.
Why This Recipe Works
- The combination of shredded rotisserie chicken and creamy soup creates an incredibly moist and flavorful base that prevents dryness while keeping prep time minimal
- Using store-bought stuffing mix as both a bottom layer and crispy topping provides wonderful textural contrast between the soft interior and crunchy golden-brown surface
- Incorporating sour cream into the sauce adds tanginess that cuts through the richness while helping to bind everything together perfectly without becoming gloppy
- The layered approach ensures even cooking and distribution of flavors, with the bottom stuffing layer absorbing delicious juices while the top gets beautifully crispy
- Simple pantry ingredients come together to create something greater than the sum of its parts, delivering restaurant-quality comfort food with minimal effort
Ingredients
- 4 cups cooked chicken, shredded (from 1 rotisserie chicken or 2 large breasts)
- 2 boxes (6 oz each) chicken-flavored stuffing mix
- 1 can (10.5 oz) cream of chicken soup, undiluted
- 1 can (10.5 oz) cream of mushroom soup, undiluted
- 1 cup sour cream
- 1/2 cup chicken broth
- 1/2 cup unsalted butter, melted
- 1 small yellow onion, finely diced
- 2 celery stalks, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika (for topping)
- Fresh parsley, chopped (for garnish)
Equipment Needed
- 9×13 inch baking dish
- Large mixing bowl
- Medium saucepan
- Cutting board and chef’s knife
- Measuring cups and spoons
- Wooden spoon or spatula
- Aluminum foil
Instructions
Prepare the Stuffing Base Layer
Begin by preheating your oven to 375°F and generously greasing your 9×13 inch baking dish with butter or cooking spray. In a large mixing bowl, combine both boxes of dry stuffing mix with the melted butter, stirring until every piece is evenly coated and glistening. Take exactly half of this buttered stuffing mixture and press it firmly into the bottom of your prepared baking dish, creating an even layer that will form your crispy base. Press down firmly with your hands or the back of a measuring cup to compact it slightly—this helps prevent the bottom layer from becoming soggy during baking. The butter coating will help the stuffing crisp up beautifully while providing a sturdy foundation for your creamy chicken mixture.
Create the Creamy Chicken Filling
In that same large mixing bowl (no need to wash it—we’re saving dishes here!), combine the shredded chicken, cream of chicken soup, cream of mushroom soup, sour cream, and chicken broth. Use a wooden spoon to mix everything together until well combined and creamy. Now add your finely diced onion, chopped celery, minced garlic, dried thyme, and black pepper. Mix thoroughly until all ingredients are evenly distributed throughout the creamy base. The key here is to ensure every bit of chicken gets coated in that luxurious sauce—take an extra minute to really work it through. The vegetables will soften perfectly during baking while adding wonderful flavor and texture contrast to the creamy filling.
Layer and Assemble the Casserole
Carefully spoon the creamy chicken mixture over your prepared stuffing base, spreading it evenly with a spatula to create a smooth, uniform layer that reaches all corners of the baking dish. Make sure to distribute it evenly without pressing down too hard—you want to maintain that distinct layer separation. Now sprinkle the remaining buttered stuffing mixture evenly over the top, covering the entire surface like a delicious crunchy blanket. Lightly press down just enough to help it adhere to the creamy layer beneath. For extra color and flavor, dust the top with a light sprinkle of paprika which will give it a beautiful golden hue as it bakes. The layered approach ensures every bite contains the perfect ratio of creamy filling to crispy topping.
Bake to Golden Perfection
Cover the baking dish tightly with aluminum foil and place it in your preheated 375°F oven. Bake covered for 25 minutes—this allows the casserole to heat through completely while keeping the top from burning. After 25 minutes, remove the foil carefully (watch for steam!) and continue baking uncovered for another 15-20 minutes. You’ll know it’s ready when the edges are bubbly and the topping is golden brown and crispy. If you want extra crunch, you can broil for the final 2-3 minutes but watch closely as stuffing can burn quickly under the broiler. The internal temperature should reach 165°F when tested with an instant-read thermometer inserted into the center.
Rest and Serve Warm
Once beautifully golden and bubbly, remove the casserole from the oven and let it rest on a wire rack for 10-15 minutes before serving. This resting period is crucial—it allows the filling to set slightly so you get clean slices rather than a saucy mess. The flavors also continue to meld during this time, making it even more delicious. Garnish with freshly chopped parsley for a pop of color and freshness right before serving. Use a sharp knife or spatula to cut into portions, making sure to get through that crispy top layer and down to the sturdy base. Serve immediately while still warm, ideally with a simple green salad or steamed vegetables to balance the richness.
Tips and Tricks
For the absolute best texture, consider toasting your stuffing mix in a dry skillet for 3-4 minutes before mixing with butter. This extra step enhances the nutty flavor and ensures an exceptionally crispy topping that won’t get soggy. If you’re using leftover cooked chicken rather than rotisserie, make sure it’s seasoned well—I like to toss it with a pinch of salt, pepper, and garlic powder before adding to the mixture. When prepping your vegetables, take the time to dice them very finely; they’ll blend into the sauce better and ensure every bite has balanced flavor without large crunchy pieces disrupting the creamy texture.
For make-ahead convenience, you can assemble the entire casserole up to 24 hours in advance. Cover tightly with plastic wrap and refrigerate, then add 10-15 minutes to the baking time since it will be cold from the fridge. If the top starts getting too dark before the center is hot, simply cover loosely with foil for the remaining baking time. Leftovers reheat beautifully—cover with foil and warm at 350°F for 20-25 minutes, or microwave individual portions for 2-3 minutes, stirring halfway through. The stuffing will lose some crispiness when reheated, but it’s still delicious.
If you find your casserole is too dry after baking (this can happen if your chicken was very lean), drizzle a few tablespoons of warm chicken broth over the top before serving. Conversely, if it seems too wet, let it rest longer—the stuffing will continue absorbing liquid as it sits. For extra flavor depth, sauté your onions and celery in 2 tablespoons of the butter until softened before adding to the mixture. This simple step caramelizes the vegetables slightly and removes raw flavor. Always taste your filling before assembling—if it needs more seasoning, add it now rather than after baking when flavors are set.
When measuring your stuffing mix, fluff it up in the box first rather than packing it down—you want light, airy cups for the proper texture. If you only have one type of cream soup, you can use two cans of the same kind, though the combination creates more complex flavor. For a lighter version, substitute Greek yogurt for sour cream—the tanginess is similar but with less fat. If making for a crowd, this recipe doubles beautifully in a half-sheet pan (18×13 inches), though you may need to increase baking time by 5-10 minutes. Finally, always let your casserole rest—rushing this step leads to soupy servings rather than neat slices.
Recipe Variations
- For a Thanksgiving twist, use turkey instead of chicken and add 1/2 cup of dried cranberries to the filling along with 1/2 teaspoon of rubbed sage. The cranberries add wonderful sweet-tart bursts that complement the savory flavors perfectly, while the sage enhances that holiday stuffing vibe. You could also swap the stuffing mix for cornbread stuffing for a Southern variation that pairs beautifully with the creamy sauce.
- Create a Mexican-inspired version by using pepper jack cheese instead of sour cream, adding a 4-ounce can of diced green chiles, and substituting 1 teaspoon of cumin for the thyme. Top with crushed tortilla chips mixed with the stuffing for extra crunch and serve with salsa and guacamole on the side. The spice level is easily adjustable based on your preferred heat level.
- For a vegetable-packed option, add 2 cups of frozen mixed vegetables (thawed and drained) to the filling—peas, carrots, and corn work particularly well. You can also stir in 1 cup of fresh spinach leaves—they’ll wilt perfectly during baking. For extra nutrition, use whole grain stuffing mix and substitute Greek yogurt for sour cream.
- Transform it into a breakfast casserole by using sausage instead of chicken, adding 6 beaten eggs to the filling, and reducing the soup to one can. The eggs set up like a quiche while the stuffing provides that delicious carbohydrate base. Perfect for brunch gatherings or holiday mornings when you want something special but easy.
- For an ultra-indulgent version, mix 1 cup of shredded cheddar cheese into the filling and sprinkle another cup over the top before adding the stuffing topping. The cheese creates glorious golden bubbles and stretches beautifully with every bite. Bacon lovers can crumble 6 cooked strips into the filling for smoky, salty goodness throughout.
Frequently Asked Questions
Can I use fresh bread instead of stuffing mix?
Absolutely! Substitute 8 cups of cubed day-old bread (French or sourdough work best) for the stuffing mix. Toss the bread cubes with the melted butter, 1 teaspoon of poultry seasoning, and 1/2 teaspoon each of salt and pepper before layering. Fresh bread will give you a softer, more homemade texture rather than the crunchier stuffing mix version. The baking time remains the same, though you might want to cover it for the first 30 minutes to prevent over-browning.
How can I make this recipe ahead of time?
This casserole is fantastic for make-ahead meals. Assemble completely through the topping step, cover tightly with plastic wrap, and refrigerate for up to 24 hours. When ready to bake, remove from refrigerator while preheating oven, then bake as directed adding 10-15 minutes to the covered baking time since it starts cold. You can also freeze the assembled unbaked casserole for up to 3 months—thaw overnight in refrigerator before baking.
What’s the best way to store leftovers?
Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 2-3 minutes or the entire casserole covered with foil at 350°F for 20-25 minutes until heated through. The topping will lose some crispiness when reheated, but it’s still delicious. I don’t recommend freezing after baking as the creamy sauce can separate upon thawing.
Can I make this without canned soup?
Yes! Create a homemade sauce by melting 4 tablespoons butter in a saucepan, whisking in 1/4 cup flour until smooth, then gradually adding 2 cups chicken broth and 1 cup milk. Cook until thickened, then stir in 1/2 cup grated Parmesan cheese. Use this instead of the canned soups—it’s less salty and you control the ingredients. The consistency should be similar to thick gravy before adding to the chicken.
Why did my topping get soggy?
Soggy topping usually means either the casserole wasn’t baked uncovered long enough to crisp the top, there was too much liquid in the filling, or it wasn’t rested before serving. Ensure your canned soups aren’t diluted, drain any excess liquid from cooked chicken, and let the casserole rest 10-15 minutes after baking so the stuffing can absorb excess moisture. Also make sure your oven temperature is accurate—an oven thermometer helps verify this.
Summary
This chicken and stuffing casserole combines tender chicken, creamy sauce, and crispy stuffing for ultimate comfort food. Perfect for busy nights or potlucks, it’s customizable, make-ahead friendly, and always delivers delicious results that please both kids and adults alike.
