Chicken Stuffing Casserole Recipe

I absolutely love this recipe because it’s the ultimate comfort food that brings together savory chicken, creamy sauce, and hearty stuffing into one easy dish that feeds my soul. Plus, it’s such a simple way to get a delicious, home-cooked meal with just a few ingredients and minimal prep time—perfect for my busy millennial lifestyle!

I enjoy making soothing, substantial meals, and my Chicken Stuffing Casserole is a cherished recipe. It’s teeming with bite-size pieces of chicken breast, seasoned with powder and onion-garlic, and it features creamy components like sour cream and condensed cream of chicken soup.

Yet, it also somehow manages to meld in mixed vegetables and fresh thyme, an herb that’s got so much flavor and character that it’s hard to believe it could be a sidekick in this dish. All told, packing a ton of flavor and nutrition, this casserole is a menu must.

Ingredients

Chicken is a protein-packed, lean, and versatile offering.

Oil Olive: Fats that are good for your health make meals rich and flavorful.

Mix Stuffing: Contributes carbohydrates, creates a texture, and provides comfort food-style dishes.

Chicken Broth: Adds layered depth with delicious umami goodness.

Sour Cream: Offers creaminess and a touch of tang.

Mixed Vegetables: Boosts nutrient composition, infusing the dish with fiber and vitamins.

Ingredient Quantities

• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 box (6 ounces) stuffing mix
• 1 cup chicken broth
• 1 cup sour cream
• 1 can (10.5 ounces) condensed cream of chicken soup
• 1 cup frozen mixed vegetables, thawed
• 1 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 cup shredded cheddar cheese (optional)

Instructions

1. Set your oven to 375 degrees Fahrenheit (190 degrees Celsius) and give a light greasing to a baking dish measuring 9 x 13 inches.

2. In a skillet set over medium heat, pour in the olive oil. Tie the chicken pieces with salt and pepper, and then sauté them until they are golden brown and completely cooked. Take the skillet off the heat.

3. Make the stuffing mix as per the detailed instructions on the package. Use chicken broth in place of water to bring more flavor to the mix.

4. In a sizable mixing bowl, combine the sour cream and condensed cream of chicken soup until smooth and uniform.

5. Add the chicken pieces cooked and cut to size. Stir until the soup mixture coats the ingredients completely.

6. Add the thawed mixed vegetables, dried thyme, garlic powder, and onion powder to the chicken mixture, and stir until all ingredients are evenly combined.

7. Evenly spread the chicken and vegetable mixture in the baking dish you prepared.

8. Evenly cover the chicken mixture with the prepared stuffing, spooning it evenly over the top.

9. If you want a cheesy topping, you can sprinkle shredded cheddar over the stuffing.

10. Preheat the oven to 350°F (175°C). Bake in the preheated oven for 25-30 minutes or until the casserole is bubbling and the top is a golden brown—not too brown! Let the dish cool slightly, as it is very hot, before serving.

Equipment Needed

1. Oven
2. Baking dish (9 x 13 inches)
3. Skillet
4. Mixing bowl (large)
5. Measuring spoons
6. Measuring cups
7. Spatula or wooden spoon
8. Knife
9. Cutting board
10. Spoon or ladle

FAQ

• Can I use rotisserie chicken instead of raw chicken breasts?Using rotisserie chicken works just fine. Just shred 1 pound of it and skip the cooking part for raw chicken.
• Is there a substitute for cream of chicken soup?A homemade cream soup can be used as a substitute, or one can use cream of mushroom or cream of celery soup.
• Can I make this casserole ahead of time?Certainly! The casserole can be put together a day ahead, covered, and placed in the fridge. You then simply pop it in the oven when it’s time to eat.
• Is it possible to use fresh vegetables instead of frozen?Fresh vegetables can indeed be used. Just be certain to cook them a little before mixing them into the casserole.
• What can I serve with this casserole?This dish mates nicely with a side salad or some roasted veggies to make a complete meal.
• How can I make the casserole gluten-free?Use a gluten-free stuffing mix to make this dish gluten-free, and ensure that your condensed soup is also gluten-free.
• Can I freeze the casserole?Casserole can be frozen. Cool it completely, then cover tightly. You can keep it in the freezer for up to 3 months. You must allow it to thaw completely before you reheat it.

Substitutions and Variations

Boneless, skinless chicken thighs can be substituted with boneless, skinless chicken breasts for a juicier texture.
Substitute vegetable oil or melted butter for olive oil.
Greek yogurt can be used in place of sour cream for a lower-calorie and still tangy alternative.
Cream of mushroom soup can be used in place of cream of chicken soup for a totally different flavor profile.
Mozzarella or Monterey Jack cheese can be used in place of shredded cheddar for a taste that’s more mild and milder overall.

Pro Tips

1. Enhance Flavor Before cooking the chicken, marinate it for at least 30 minutes in a mixture of olive oil, garlic powder, onion powder, and a splash of lemon juice to add extra flavor and tenderness.

2. Extra Crispy Topping For a crunchier stuffing topping, add a handful of chopped nuts, like almonds or pecans, to the stuffing mix right before baking.

3. Rich and Creamy Texture Substitute half of the sour cream with Greek yogurt for a slightly tangier and creamier texture, while also adding a bit more protein to the dish.

4. Veggie Boost Consider adding fresh, seasonal vegetables in addition to or in place of the frozen mix. Chopped bell peppers or mushrooms can add extra flavor and nutrition.

5. Cheesy Crust Mix the shredded cheddar cheese into the stuffing rather than just sprinkling it on top. This will help create a cheesy, crusty layer that binds with the stuffing for additional texture and flavor.