Creamy Chicken and Stuffing Casserole Recipe – Easy Cozy Family Dinner

Let me just say, the aroma of savory chicken mingling with buttery stuffing and creamy sauce bubbling away in the oven is something you can’t ignore. It’s the kind of scent that fills your whole house—warm, herby, and absolutely inviting. Honestly, every time I pull this Creamy Chicken and Stuffing Casserole out, I get a little giddy. The golden crust, the creamy middle, and that whiff of sage and thyme—pure, nostalgic comfort.

The first time I made this, it was on a chilly fall evening, just as the leaves started crunching underfoot. I’d been flipping through an old cookbook I inherited from my grandma—the pages spotted with gravy stains, dog-eared, and full of memories. I was instantly hooked. There’s something about casseroles that feel like home, you know? That first forkful, packed with tender chicken and rich stuffing, had me pause, take a deep breath, and just smile. You know that kind of moment when you realize you’ve found a dish you’ll keep coming back to?

Growing up, my family was big on casseroles. When I was knee-high to a grasshopper, Sunday suppers meant everyone squished around the kitchen table, plates piled high, laughter bouncing off the walls. I always wished I’d discovered this specific combo of creamy chicken and stuffing years ago—could’ve saved a lot of last-minute dinner stress! My kids can’t stop sneaking bites before it’s even cooled, and my husband has been known to snag seconds (or thirds) when he thinks I’m not looking. It’s the kind of meal that disappears fast, and honestly, I can’t blame them.

This Creamy Chicken and Stuffing Casserole is dangerously easy, perfect for potlucks, cozy family dinners, or when you want to brighten up your Pinterest board with something truly comforting. Whether you’re feeding a crowd or just need a hearty weeknight meal, this recipe feels like a warm hug on a plate. I’ve tested it a dozen times—just to be sure, in the name of research, of course—and now it’s a regular at family gatherings and gift meals for friends. If you’re looking for a casserole that’s creamy, flavorful, and sure to please, you’re going to want to bookmark this one.

Why You’ll Love This Creamy Chicken and Stuffing Casserole

After years in the kitchen, both professionally and as a mom, I can confidently say this Creamy Chicken and Stuffing Casserole is a winner for so many reasons. I’ve tweaked it, tested it, and watched it disappear at potlucks and family dinners. Here’s why you’ll be reaching for this recipe again and again:

• Quick & Easy: Comes together in under 45 minutes—perfect for busy weeknights or when you need comfort food fast.
• Simple Ingredients: No fancy grocery trips required! Most ingredients are pantry staples or easy to find.
• Perfect for Cozy Family Dinners: The casserole is hearty enough for Sunday suppers, holiday gatherings, or just a chilly evening at home.
• Crowd-Pleaser: Kids, teens, picky eaters, and hungry adults all seem to agree—there’s something magical about creamy chicken and stuffing together.
• Unbelievably Delicious: The creamy sauce, tender chicken, and crisp stuffing topping create a texture and flavor combo that’s next-level comfort food.

What sets this apart from other casseroles? Well, for starters, I use a simple technique—pouring a bit of chicken broth over the stuffing before baking—which keeps things moist and flavorful (no dry bites here). Sometimes I’ll add a sprinkle of cheese on top for extra richness, or swap in rotisserie chicken to speed things up. The seasoning profile is perfectly balanced, with just enough herbs to make it taste homemade but without overpowering the creamy goodness.

This isn’t just another chicken casserole—it’s my best version, crafted through trial and error, a few burnt crusts, and honest family feedback. It’s comfort food reimagined: easier, quicker, and still packed with the soul-soothing satisfaction you crave at the end of a long day. Whether you’re aiming to impress guests or just want a weeknight win, this casserole delivers. Close your eyes after that first bite, and you’ll know exactly what I mean.

What Ingredients You Will Need

This Creamy Chicken and Stuffing Casserole keeps things simple, but every ingredient plays a role in building that classic comfort you know and love. These are mostly pantry staples, and I promise you probably have half of them already. Here’s what goes into the magic:

• For the Chicken Layer:
  • 2 cups cooked chicken, shredded or diced (rotisserie works great; leftover roast chicken is even better)
  • 1 cup frozen mixed vegetables (peas, carrots, corn, green beans—pick your favorites)
  • Salt and pepper, to taste (I usually add a pinch more than you’d expect, for extra flavor)
• For the Creamy Sauce:
  • 1 can (10.5 oz / 300 g) cream of chicken soup (I’ve tried both store brands and Campbell’s—both work, but Campbell’s is extra rich)
  • 1/2 cup sour cream (full-fat for creaminess, but low-fat works in a pinch)
  • 1/2 cup chicken broth (plus more if you want a saucier casserole)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried thyme (fresh works, too—just double it)
  • 1/2 teaspoon dried sage (optional, but highly recommended for that classic stuffing flavor)
• For the Stuffing Topping:
  • 1 box (6 oz / 170 g) stuffing mix (I love Stove Top, but store brands do just fine)
  • 4 tablespoons unsalted butter, melted
  • 1/2 cup chicken broth (this keeps the stuffing moist and not crumbly)
• Optional Add-Ins:
  • 1/2 cup shredded cheddar cheese (for a cheesy top)
  • Chopped fresh parsley (for garnish)

Ingredient Tips: If you’re going gluten-free, swap the stuffing mix for a gluten-free variety (Aldi’s is surprisingly good). Dairy-free? Use coconut yogurt or a plant-based sour cream. For a lower-carb option, try almond flour stuffing or cauliflower crumbles. And if you want to go seasonal, toss in fresh green beans instead of frozen.

I always keep extra chicken broth on hand—sometimes the stuffing needs a splash more right before baking if it looks dry. Trust me, this little trick makes all the difference. If you’re a brand loyalist, go with what you love, but don’t stress—this casserole is forgiving!

Equipment Needed

You don’t need a fancy kitchen setup for this Creamy Chicken and Stuffing Casserole. Here’s what I use (and some budget-friendly alternatives):

• 9×13-inch (23×33 cm) baking dish: Glass or ceramic works best for even heat. Metal pans brown the edges faster, which some folks like!
• Large mixing bowl: For combining chicken, sauce, and veggies.
• Medium bowl: For tossing the stuffing with butter and broth.
• Wooden spoon or silicone spatula: For mixing—silicone is easier on nonstick surfaces.
• Measuring cups and spoons: Accuracy counts, but eyeballing works in a pinch (I’ve been there).
• Aluminum foil: For covering if you notice the top browning too quickly.

If you don’t have a big baking dish, split the recipe into two smaller dishes—great for freezing one for later. I’ve used disposable foil pans for potlucks, and they work just fine. Maintenance tip: soak pans right after serving to save scrubbing time. And, if you’re just starting out, thrift stores are goldmines for mixing bowls and casserole dishes!

How to Make Creamy Chicken and Stuffing Casserole

Ready for the step-by-step? Here’s how I make this casserole, with all my best tips and notes from years of trial and error:

1. Prep the oven and dish. Preheat your oven to 375°F (190°C). Grease a 9×13-inch (23×33 cm) baking dish with a little butter or nonstick spray. Trust me, you don’t want to scrape off stuck-on stuffing later!
2. Mix the chicken and vegetables. In a large bowl, combine 2 cups (about 350 g) cooked chicken and 1 cup (130 g) mixed frozen vegetables. Sprinkle with salt and pepper. If using rotisserie chicken, tear it into bite-sized pieces—tender is key here.
3. Create the creamy sauce. In a separate bowl, whisk together 1 can (10.5 oz / 300 g) cream of chicken soup, 1/2 cup (120 g) sour cream, 1/2 cup (120 ml) chicken broth, and your seasonings: 1/2 teaspoon garlic powder, 1/2 teaspoon dried thyme, and 1/2 teaspoon dried sage. The sauce should be smooth and slightly thick.
4. Combine layers. Pour the creamy sauce over the chicken and veggies. Stir gently until everything is coated. Spread this mixture evenly in the prepared baking dish. If you want a cheesier casserole, sprinkle 1/2 cup (60 g) shredded cheddar cheese over the chicken at this point.
5. Prepare stuffing topping. In a medium bowl, add 1 box (6 oz / 170 g) stuffing mix. Pour in 4 tablespoons (60 g) melted butter and 1/2 cup (120 ml) chicken broth. Toss with a fork until the stuffing is evenly moistened but not soggy. If it looks dry, add a splash more broth.
6. Layer the stuffing. Spoon the stuffing mixture evenly over the chicken and sauce. Don’t press down—keep it fluffy for the best texture. Give the dish a little shake to settle everything in place.
7. Bake. Place the dish uncovered in the preheated oven. Bake for 30 minutes, or until the stuffing is golden brown and the edges are bubbling. If you notice the top browning too fast, lay a loose piece of foil over it for the last 10 minutes.
8. Check for doneness. The casserole should be piping hot, with the creamy sauce bubbling up around the edges. If it looks dry, drizzle a bit more broth over the top and pop it back in for 5 minutes. The stuffing should be crisp, not soggy.
9. Rest and serve. Remove from the oven and let it rest for 5-10 minutes—this helps the layers set. Garnish with chopped parsley if you like. Scoop into bowls and enjoy!

Prep notes: If you’re prepping ahead, assemble the casserole, cover, and refrigerate up to 24 hours before baking. Sometimes I prep the chicken and sauce the night before, then toss the stuffing on just before dinner. Efficiency tip: use pre-cooked chicken and frozen veggies to save time. And don’t stress if the layers aren’t perfect—it’ll all come together in the oven!

Pro Cooking Tips & Techniques

Over the years, I’ve picked up a few tricks to make this Creamy Chicken and Stuffing Casserole foolproof. Here’s what I’ve learned (sometimes the hard way):

• Keep stuffing moist: Don’t skimp on the broth! Dry stuffing is a common mistake. If you’re unsure, add an extra splash before baking.
• Rotisserie chicken shortcut: Saves time and adds flavor. Just watch for bones (I’ve missed one once—ouch!).
• Go easy on the salt: Stuffing mixes and canned soup can be salty. Taste before adding more.
• Balance the sauce: If the mixture looks too thick, whisk in a little more chicken broth. Too thin? Add a tablespoon of flour or cornstarch to the sauce.
• Layering matters: Keep stuffing fluffy—don’t press it down. It gets crispier this way.
• Timing trick: Assemble casserole while oven preheats, then clean up while it bakes. Multitasking makes dinner less hectic.
• Personal lessons: I once forgot to thaw the veggies—ended up with a watery casserole. Now I thaw and pat dry before mixing.
• Consistency is key: Use the same brand of stuffing and soup if you want a predictable texture every time. If switching brands, keep an eye on salt and moisture levels.

Honestly, even when I mess up a step, this casserole still comes out tasty. Just remember: more broth equals creamier layers, and a little cheese on top never hurts. And if you’re running late, don’t panic—cover with foil and bake a bit longer. It’s forgiving and flexible, just like the best comfort food should be!

Variations & Adaptations

This casserole is a blank canvas—here are some ways to make it your own (I’ve tried most of these!):

• Gluten-free version: Use gluten-free stuffing mix and soup. Aldi and Trader Joe’s have great options. The texture is a little different, but the flavor’s all there.
• Low-carb swap: Skip the stuffing and use roasted cauliflower crumbles or almond flour “breadcrumbs” for the topping. I’ve done this for my carb-conscious aunt, and she loved it.
• Vegetarian option: Sub cooked chickpeas or white beans for chicken, use cream of mushroom soup, and veggie broth. The casserole still feels hearty and comforting.
• Seasonal flavor boost: Add fresh herbs (sage, rosemary, thyme) or swap in diced butternut squash for a fall twist.
• Cheesy twist: Stir in 1 cup shredded mozzarella or cheddar into the chicken layer or sprinkle on top before baking. My kids are obsessed with this version.
• Cooking methods: Assemble in a slow cooker—cook on low for 4 hours. Or bake in individual ramekins for portioned servings.
• Allergen substitutions: Use plant-based soup and dairy-free sour cream for lactose-free needs. The taste is still creamy!

One of my favorite personal twists is doubling the veggies—extra peas and carrots give it color and sweetness. Don’t be afraid to experiment; this casserole is as flexible as you need it to be.

Serving & Storage Suggestions

This Creamy Chicken and Stuffing Casserole is best served piping hot, straight from the oven. The top is golden and crisp, the middle creamy and soft—total comfort. I love scooping big portions into deep bowls, garnished with a sprinkle of fresh parsley.

If you want to round out the meal, try pairing it with a simple green salad, steamed broccoli, or cranberry sauce (for that Thanksgiving vibe). A glass of iced tea or apple cider goes perfectly alongside.

Storage: Let leftovers cool, then cover tightly and refrigerate up to 3 days. For longer storage, wrap portions in foil and freeze up to 2 months. Reheat in the oven at 350°F (175°C) until hot (about 20 minutes), or microwave individual servings. Note: the stuffing topping gets a little softer after freezing, but the flavors deepen and meld—honestly, it might taste even better the next day.

If you want to prep ahead, assemble the casserole and refrigerate unbaked up to 24 hours. Just add 5-10 minutes to the baking time. This casserole is fantastic for meal trains, new parents, or busy weeks—you can freeze and reheat without losing that creamy, comforting magic.

Nutritional Information & Benefits

Here’s the scoop on what’s inside:

Per Serving (1/8 casserole)	Approximate Value
Calories	320
Protein	18g
Fat	14g
Carbohydrates	28g
Fiber	3g

Health Benefits: Chicken provides lean protein, while mixed veggies add fiber and vitamins. You can lighten things up with low-fat dairy or extra veggies. For gluten-free diets, swap in GF stuffing and soup. Allergens include wheat (stuffing), dairy (sour cream, butter), and possibly eggs (some stuffing mixes)—always check labels.

I love that this casserole can be tailored to fit different needs. It’s hearty enough for active families and easy to tweak for wellness goals. For me, it’s about balance—comfort food that fills you up and makes you happy, without going overboard.

Conclusion

If you’re searching for a casserole that’s creamy, flavorful, and brings everyone to the table, this Creamy Chicken and Stuffing Casserole is the ticket. It’s quick, kid-friendly, and built for cozy family dinners—plus, you can tweak it to fit your pantry and preferences.

Don’t be shy about customizing—add more veggies, swap out the protein, or go cheesy. That’s the beauty of casseroles! I love making this on busy nights, knowing it’ll always be a hit. It’s become a staple, not just for my family, but for friends and neighbors, too.

If you give it a try, let me know in the comments—share your twists, your family’s reaction, or how you made it your own. I’d love to hear your stories and see your cozy dinner photos! Bookmark this recipe, share it with your friends, and make it part of your own comfort food tradition. Trust me, your kitchen will smell amazing, and your heart (and belly) will thank you.

FAQs for Creamy Chicken and Stuffing Casserole

Can I use uncooked chicken in this casserole?

Nope—make sure your chicken is cooked before assembling. Raw chicken won’t cook fully in the short baking time and can make the casserole watery.

Can I make this casserole ahead of time?

Absolutely! Assemble up to 24 hours in advance, cover, and refrigerate. Bake as directed, adding a few extra minutes if it’s cold from the fridge.

Can I freeze leftovers?

Yes! Portion into airtight containers or wrap in foil. Freeze up to 2 months. Thaw overnight in the fridge and reheat in the oven or microwave.

What vegetables work best in this recipe?

Mixed frozen veggies are easiest, but you can use whatever you like—peas, carrots, green beans, corn, broccoli. Just thaw and pat dry first to avoid a watery casserole.

Is this casserole gluten-free?

Not with regular stuffing mix and soup, but you can easily substitute gluten-free versions for both. It still tastes great!

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