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Baked Chicken and Stuffing Casserole - Cozy, Classic, and Easy

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Chicken: 3 cups cooked chicken, shredded or cubed (rotisserie works great)
  • Stuffing mix: 1 standard box (about 6 ounces) of savory herb stuffing mix
  • Chicken broth: 1 1/2 to 2 cups, warmed
  • Cream soup: 1 can (10.5 ounces) cream of chicken or cream of mushroom soup
  • Sour cream: 1/2 cup (or plain Greek yogurt)
  • Butter: 4 tablespoons, melted
  • Vegetables: 2 cups mixed vegetables (frozen peas and carrots, green beans, or broccoli florets)
  • Onion and garlic: 1/2 cup finely chopped onion, 2 cloves minced garlic (optional but recommended)
  • Seasonings: 1 teaspoon poultry seasoning, 1/2 teaspoon dried thyme, 1/2 teaspoon black pepper, 1/2 teaspoon kosher salt (adjust to taste)
  • Cheese (optional): 1 cup shredded mozzarella or cheddar
  • Fresh parsley (optional): Chopped, for garnish
  • Olive oil: 1 tablespoon (for sautéing, if using fresh onion/garlic)
  • Cooking spray or butter: For greasing the baking dish

Method
 

  1. Preheat and prep the pan. Heat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with cooking spray or a thin layer of butter.
  2. Cook the aromatics. If using onion and garlic, warm 1 tablespoon olive oil in a skillet over medium heat. Sauté onion for 3–4 minutes, then add garlic for 30 seconds. Remove from heat and let cool slightly.
  3. Mix the creamy base. In a large bowl, whisk together the cream soup, sour cream, 1/2 cup warmed chicken broth, poultry seasoning, thyme, pepper, and salt. Stir in the sautéed onion and garlic.
  4. Add the chicken and veggies. Fold in the cooked chicken and mixed vegetables. If using cheese, stir in half now and save the rest for topping. The mixture should be thick but spreadable.
  5. Spread in the dish. Spoon the chicken mixture into the prepared baking dish and smooth the top evenly.
  6. Prepare the stuffing. In a separate bowl, add the stuffing mix. Pour in 1 cup of warmed chicken broth and the melted butter. Stir just until moistened. Add more broth, a little at a time, until the cubes are soft but not soggy. You want a spoonable, fluffy texture, not soup.
  7. Top the casserole. Gently spoon the stuffing over the chicken layer, covering it fully. If using cheese, sprinkle the remaining cheese over the stuffing.
  8. Bake. Place the casserole in the oven and bake for 30–35 minutes, or until the filling is bubbling around the edges and the stuffing is golden brown. If the top browns too fast, loosely tent with foil for the last 10 minutes.
  9. Rest and serve. Let the casserole sit for 5–10 minutes before serving. This helps it set and makes cleaner slices. Garnish with chopped parsley if you like.