Creamy Chicken and Stuffing Casserole Recipe for Weeknights

Casseroles that deliver big flavor with minimal hands-on time are my go-to for busy weeknights and relaxed weekends. This chicken stuffing casserole is one of those dishes: hearty, comforting, and easy to assemble. Shredded chicken and savory vegetables are cooked in a creamy mixture, then topped with classic stovetop stuffing for a crunchy, golden finish. It’s also a great way to use leftover Thanksgiving turkey and pairs beautifully with mashed potatoes or a simple green salad.

Why You’ll Love Chicken Stuffing Casserole

• Simple to make. Mix shredded chicken with sautéed vegetables and a creamy soup base, top with prepared stovetop stuffing, and bake.
• Comforting flavors. The combination of creamy filling and crisp stuffing tastes like a scaled-down Thanksgiving in one pan.
• Versatile and filling. Use leftover turkey or rotisserie chicken, add cheese if you like, and serve with sides from light salads to mashed potatoes.

Ingredient Notes

Below are notes on the main ingredients to help you prepare and customize this casserole. Refer to the recipe card further down for exact quantities.

• Chicken: Cook chicken breasts in an Instant Pot with onion, garlic and salt for quick shredding, or use a store-bought rotisserie chicken.
• Stuffing: Classic stovetop stuffing (two boxes) is used for the crunchy topping. Rehydrate with boiling water and melted butter before spreading over the casserole.
• Vegetables: Onion, carrots and celery are sautéed for the filling. Frozen peas add a pop of color—mixed frozen vegetables work too.
• Condensed soups: Cream of chicken and cream of mushroom make a rich base; you can substitute one for the other if you prefer.
• Broth and dairy: Chicken stock (or vegetable/bone broth) thins the filling slightly, and sour cream adds extra creaminess.
• Seasoning: Salt and freshly ground black pepper to taste. Adjust seasoning based on the saltiness of your canned soups and stuffing mix.

How to Make Chicken Stuffing Casserole

Here’s an overview of the process. Full measurements and step-by-step details are included in the recipe card below.

• Cook the chicken: Place chicken, onion, garlic, water and salt in an Instant Pot. Cook on high pressure for 10 minutes and allow a 5-minute natural release. Shred the chicken with two forks.
• Preheat and prep: Preheat oven to 375°F and grease a 9×13-inch baking dish.
• Prepare the stuffing: Combine stuffing mix with boiling water and melted butter in a bowl, let sit 5 minutes, then fluff with a fork.
• Sauté the vegetables: Cook diced onion, carrots and celery in olive oil over medium heat until tender, about 5–7 minutes. Season with salt.
• Combine filling: Stir in cream of chicken, cream of mushroom, sour cream, chicken stock, frozen peas, black pepper and shredded chicken.
• Assemble and bake: Pour the filling into the prepared dish, spread the stuffing evenly on top, and bake at 375°F for about 50 minutes, until bubbly and golden. Let rest 5–10 minutes before serving.

Tips & Variations

• Add cheese: For a melty finish, sprinkle shredded cheese over the top during the last 10–15 minutes of baking.
• Swap the protein: Use leftover roasted turkey, diced ham, or chicken thighs in place of the chicken breasts.
• Make ahead: Assemble the casserole and refrigerate, covered, for up to 2 days. Add about 10 extra minutes of baking time if baking straight from the fridge.

Serving Suggestions

Serve with a crisp green salad for a lighter meal, or embrace the comfort-food vibe with creamy mashed potatoes, steamed vegetables, or roasted root vegetables on the side.

How to Store and Reheat Extras

• Refrigerate: Cool completely, cover tightly, and store in the refrigerator for up to 4 days. Divide into airtight containers for convenient single portions.
• Freeze: For longer storage, place the unbaked assembled casserole in a freezer-safe dish, cover with plastic wrap and foil, and freeze up to 3 months. Thaw completely before baking and add 10 minutes to the bake time.
• Reheat: Warm individual portions in the microwave, stirring halfway through, or reheat in a 350°F oven until warmed through.

More Casserole Recipes

• Cheeseburger Casserole
• Creamy Chicken Casserole
• Chili Cornbread Casserole
• Chicken Parmesan Casserole