Chicken and Stuffing Casserole

Chicken and Stuffing Casserole is an easy, comforting chicken and vegetable casserole recipe that uses store bought stuffing for the topping!

Man, do we love our casseroles! Super comforting, easy to make and plenty to go around. Some of our favorites are this Turkey a La King Casserole, that uses leftover turkey or chicken or this fun Ground Beef Tater Tot Casserole with an entire crust of crispy tater tots!

And if you’re looking for a low carb dinner option, we’ve got you covered there, too. Check out this Philly Cheesesteak Spaghetti Squash Casserole that’s so tasty, even our kids love it!

chicken and stuffing casserole with napkin

An Easy Chicken Casserole Recipe

Because you always need easy chicken recipes like this Chicken and Stuffing Casserole in your back pocket. For those nights that you’re sitting there wondering what to make for dinner, this casserole recipe is the ticket.

Store bought stuffing makes for an easy, crispy, addicting topping to this creamy chicken and vegetable casserole. Frozen peas and carrots, you know you’ve all got a bag of those in your freezer, a few mushrooms and cooked chicken. Leftover chicken or turkey works perfectly for this casserole recipe, but you can also grab a rotisserie chicken from the store to make it easy.

Ingredients To Make Chicken and Stuffing Casserole

This is one of those dinner recipes that you can be pretty liberal with the ingredients. Have some leftover vegetables like cooked broccoli in the fridge? Throw it in. Casseroles are a great way to use up all the leftovers in your refrigerator that otherwise might just be thrown away!

  • Chicken or Turkey: Leftover chicken or turkey, about 3 cups, or a rotisserie chicken with the skin removed and shredded.
  • Frozen Peas & Carrots: For this recipe you’ll need 2 cups of frozen peas and carrots. Feel free to swap out other vegetables, too!
  • Mushrooms: We love the flavor that mushrooms brings to this chicken casserole. If you’re not a mushroom fan you can add broccoli, cauliflower, corn or green beans.
  • Cream of Chicken and Cream of Mushroom Soup: We used a combination of the two for this recipe to add more flavor.
  • Milk: Use milk to thin out the soups and make a sauce, whole milk will make the creamiest sauce, 2% would be the next best option.
  • Stuffing: Store bought, seasoned stuffing makes the perfect crust for this chicken casserole!

How To Make Chicken & Stuffing Casserole

Start out by cooking mushrooms and onions in a skillet with olive oil. Cook until the onions are soft and the mushrooms brown, about 7-8 minutes.

Mushrooms and onions in a skillet for casserole recipe

Next add your cook chicken (or turkey) along with frozen peas and carrots and a few seasonings. Stir together and then pour on the sauce which is a mixture of cream of mushroom soup, cream of chicken soup and a cup of milk.

I like this recipe because there’s no worrying about adding flour to thicken up a sauce from scratch, the condensed soups add all the creaminess you need!

Leftover chicken or turkey makes the filling for casserole recipe

Once the filling is done, transfer it into a 9″ x 13″, 2 quart casserole dish. Toss the dry stuffing mix with melted butter and add it to the top of the casserole. Bake for 20 minutes until the filling is bubbling and the stuffing has browned.

If the stuffing starts to get to brown you can cover the casserole with aluminum foil until the filling is warmed through.

When this Chicken and Stuffing Casserole comes out of the oven, the filling will be so super creamy, you won’t be able to hold yourself back from digging in.

Chicken Casserole with scoop out of dish

Can You Make This Casserole Recipe Ahead Of Time?

Definitely! One of the great things about a good chicken casserole is that it’s as easy as it is delicious. You can make this entire recipe ahead of time and just reheat it for dinner or you can make the recipe up until the point of baking and then cover it and put it into the refrigerator.

When you’re ready to bake the casserole, take it out of the refrigerator about 30 minutes before putting it into the oven to take the chill off. Bake per the instructions, adding a few minutes to the cooking time if needed.

Chicken and Stuffing Casserole on a serving spoon

Looking For More Easy Dinner Recipes?

Chicken Casserole with scoop out of dish

Easy Chicken and Stuffing Casserole

  • Author: Dan
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 6 Servings 1x

Chicken and Stuffing Casserole is a super easy dinner recipe that’s ready in just minutes! A creamy, cozy casserole that everyone will love!



  • 1 tablespoon olive oil
  • 1 cup diced onion
  • 10 ounces mushrooms, sliced
  • 5 cups cooked, diced or shredded chicken (can also substitute turkey, see note)
  • 2 cups frozen peas and carrots
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 teaspoons dried parsley
  • 1 teaspoon garlic powder
  • 1 (10 ounce can) cream of mushroom soup
  • 1 (10 ounce can) cream of chicken soup
  • 1 cup whole or 2% milk
  • 3 cups dry stuffing mix (we like the chicken flavor)
  • 6 tablespoons butter, melted


  1. Preheat the oven to 350 degrees.
  2. Add oil to a large skillet and cook the onion and mushrooms for 5-7 minutes until the mushrooms have browned. Season with the salt pepper, dried parsley and garlic powder. Stir in the frozen peas and carrots and cook until they have defrosted, about 2 minutes. Remove from the heat to cool.
  3. Add both cans of soup and the milk to a large bowl and whisk to combine. Add the chicken along with the vegetables from the skillet and fold gently to combine.
  4. Spray a 9″ x 13″ (see note) baking dish with cooking spray. Pour the chicken and vegetable filling into the baking dish, spreading out into an even layer.
  5. Wipe out the skillet and then add the butter to melt over medium heat. Pour in the dry stuffing, stirring with the butter and cook for 2 minutes. Pour the stuffing on top of the casserole, spreading out in an even layer.
  6. Cover with aluminum foil and bake for 25 minutes until the filling is warmed through. You can take the foil off for the last 5 minutes of cooking if you want the stuffing on top to get crispy.

Recipe Notes

Store: Store leftovers in an air tight container in the refrigerator for up to 3 days. Try to spoon the casserole into the container with the stuffing layer on top so that it stays crisp.

Reheat: Reheat leftovers in the microwave or the oven until warmed through.

If using a rotisserie chicken, you’ll need a larger chicken to get 5 cups of chicken, or buy 2 regular sized rotisserie chickens.

  • Category: Dinner
  • Method: Stove Top / Oven
  • Cuisine: American

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