I never thought a Chicken Stuffing Casserole could be this simple, but one pantry swap and a timing trick in my crock pot changed how I plan weeknight meals.
I never thought a Crockpot Casserole could feel like a secret weapon, but here we are. This dish features rotisserie chicken and seasoned stuffing mix, and somehow every forkful sparks questions I refuse to answer.
The aroma fills the house, people show up early, I shrug and act like that was on purpose. It turning weeknight chaos into something almost dignified, without trying too hard.
If you want simple comfort without fuss, try my Chicken Stuffing Casserole next time you want dinner to feel like an event. You might even make it a regular thing.
Ingredients
- Main protein source, good for muscle repair, low carb, keeps dish hearty and savory
- Adds creamy richness, boosts sodium, not the healthiest but comforts and binds ingredients
- Instant stuffing adds carbs, fiber varies, soaks up flavors and gives crunchy top
- Fat adds flavor and moisture, higher in saturated fat, use less if watching heart health
- Vegetables add fiber, vitamins, color and a bit of natural sweetness and texture
- Seasonings like poultry, onion, garlic add savory depth, low calorie, no sugar
- Cheddar melts to add gooeyness and saltiness, boosts protein and calcium too
Ingredient Quantities
- 3 cups cooked shredded chicken (rotisserie or leftover, about 1 1/2 to 2 lbs raw)
- 1 (10.5 oz) can condensed cream of chicken soup
- 1 (10.5 oz) can condensed cream of mushroom soup
- 1/2 cup milk
- 1 cup chicken broth
- 1 (6 oz) box seasoned stuffing mix
- 1/4 cup unsalted butter, melted
- 1 cup frozen mixed vegetables (peas and carrots or a veg blend)
- 1 teaspoon poultry seasoning
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese, optional but tasty
How to Make this
1. Spray the slow cooker with cooking spray or rub a little butter around the bottom and sides, this helps prevent sticking.
2. In a medium bowl whisk together both cans of condensed soups, the milk, chicken broth, poultry seasoning, onion powder, garlic powder, salt and pepper until smooth.
3. Put the shredded chicken and frozen mixed vegetables in the slow cooker, pour the soup mixture over and give it a quick stir so everythings coated.
4. Sprinkle the entire box of seasoned stuffing mix evenly over the top, dont stir it in, you want the stuffing layer on top.
5. Drizzle the melted butter all over the stuffing so it soaks in and helps make a nice top, press gently if you need to even it out.
6. Cover and cook on low for 3 to 4 hours or on high for
1.5 to 2 hours, until the stuffing is set and most of the liquid is absorbed; dont lift the lid too much while it cooks.
7. If you want cheese, sprinkle the shredded cheddar over the top in the last 10 to 15 minutes and let it melt, then turn the cooker off.
8. Let the casserole rest about 10 minutes before serving so the stuffing firms up a bit, then scoop and enjoy.
9. Store leftovers in an airtight container in the fridge for up to 4 days, or freeze portions for longer.
Equipment Needed
1. Slow cooker (4 to 6 quart)
2. Medium mixing bowl, any will do
3. Whisk
4. Measuring cups and measuring spoons
5. Liquid measuring cup (glass 1 cup works best)
6. Can opener
7. Wooden spoon or silicone spatula for stirring
8. Cheese grater (optional if you use a block of cheddar)
FAQ
Crock Pot Chicken Stuffing Casserole Recipe Substitutions and Variations
- Chicken (3 cups): swap with 3 cups shredded rotisserie turkey, or 2 cans (about 12 to 15 oz each) drained canned chicken, or for a vegetarian option use 2 cans (15 oz) chickpeas, lightly crushed to mimic texture. Watch salt if using canned protein, it’s often salty.
- Condensed soups (1 can cream of chicken + 1 can cream of mushroom): replace with about 2 cups homemade white sauce: melt 4 tbsp butter, whisk in 4 tbsp flour, slowly add 2 cups chicken broth then 1/2 cup milk and simmer till thick. Or use 2 cans cream of celery or 1 1/2 cups plain Greek yogurt thinned with 1/2 cup broth for a tangy, creamy swap.
- Seasoned stuffing mix (1 box 6 oz): use about 6 cups cubed day old bread or cornbread, toasted and tossed with 1/4 cup melted butter and 1 to 2 tsp poultry seasoning; for gluten free use 3 cups gluten free breadcrumbs plus 1 tsp dried sage.
- Milk / butter / cheddar: swap 1/2 cup milk with unsweetened almond, oat milk, or 1/2 cup evaporated milk for richness; replace 1/4 cup butter with 3 tbsp olive oil or margarine; swap 1 cup cheddar for Monterey Jack, Colby, or omit and stir in 1/2 cup sour cream or Greek yogurt for creamy texture.
Pro Tips
1) For a crunchy top, uncover for the last 10 to 15 minutes so the stuffing firms up, then if you want extra crisp, transfer the insert to the oven and broil for 3 to 5 minutes while you watch it like a hawk. If you add cheese, put it on only in that final window so it melts but doesnt make the topping soggy.
2) To avoid a soggy casserole, thaw and pat-dry the frozen veggies and pat the shredded chicken too if it was wet. You can also toast the dry stuffing mix in a skillet or in the oven for a few minutes before sprinkling it on top so it absorbs less moisture and holds its texture better.
3) Dont rely only on the cans for flavor. Sauté a little onion and garlic first or stir in a splash of acid like lemon juice or a teaspoon of Worcestershire or Dijon at the end to brighten the whole dish. Finish with chopped fresh parsley or thyme right before serving, it makes a big difference.
4) Make-ahead and storage hacks: assemble everything up to the point of adding the stuffing, cover and chill for up to 24 hours, then add the stuffing and cook. For freezer meals, skip the stuffing/butter topping and freeze the base; thaw overnight, add the stuffing and cook. Also use a slow cooker liner or spray the pot well for much easier cleanup.
Crock Pot Chicken Stuffing Casserole Recipe
I never thought a Chicken Stuffing Casserole could be this simple, but one pantry swap and a timing trick in my crock pot changed how I plan weeknight meals.
6
servings
569
kcal
Equipment: 1. Slow cooker (4 to 6 quart)
2. Medium mixing bowl, any will do
3. Whisk
4. Measuring cups and measuring spoons
5. Liquid measuring cup (glass 1 cup works best)
6. Can opener
7. Wooden spoon or silicone spatula for stirring
8. Cheese grater (optional if you use a block of cheddar)
Ingredients
-
3 cups cooked shredded chicken (rotisserie or leftover, about 1 1/2 to 2 lbs raw)
-
1 (10.5 oz) can condensed cream of chicken soup
-
1 (10.5 oz) can condensed cream of mushroom soup
-
1/2 cup milk
-
1 cup chicken broth
-
1 (6 oz) box seasoned stuffing mix
-
1/4 cup unsalted butter, melted
-
1 cup frozen mixed vegetables (peas and carrots or a veg blend)
-
1 teaspoon poultry seasoning
-
1/2 teaspoon onion powder
-
1/2 teaspoon garlic powder
-
1/2 teaspoon salt (adjust to taste)
-
1/4 teaspoon black pepper
-
1 cup shredded cheddar cheese, optional but tasty
Directions
- Spray the slow cooker with cooking spray or rub a little butter around the bottom and sides, this helps prevent sticking.
- In a medium bowl whisk together both cans of condensed soups, the milk, chicken broth, poultry seasoning, onion powder, garlic powder, salt and pepper until smooth.
- Put the shredded chicken and frozen mixed vegetables in the slow cooker, pour the soup mixture over and give it a quick stir so everythings coated.
- Sprinkle the entire box of seasoned stuffing mix evenly over the top, dont stir it in, you want the stuffing layer on top.
- Drizzle the melted butter all over the stuffing so it soaks in and helps make a nice top, press gently if you need to even it out.
- Cover and cook on low for 3 to 4 hours or on high for
- 5 to 2 hours, until the stuffing is set and most of the liquid is absorbed; dont lift the lid too much while it cooks.
- If you want cheese, sprinkle the shredded cheddar over the top in the last 10 to 15 minutes and let it melt, then turn the cooker off.
- Let the casserole rest about 10 minutes before serving so the stuffing firms up a bit, then scoop and enjoy.
- Store leftovers in an airtight container in the fridge for up to 4 days, or freeze portions for longer.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 352g
- Total number of serves: 6
- Calories: 569kcal
- Fat: 26.8g
- Saturated Fat: 11.5g
- Trans Fat: 0.5g
- Polyunsaturated: 2g
- Monounsaturated: 6.7g
- Cholesterol: 138mg
- Sodium: 733mg
- Potassium: 350mg
- Carbohydrates: 23.5g
- Fiber: 1.3g
- Sugar: 2g
- Protein: 47.7g
- Vitamin A: 2000IU
- Vitamin C: 2mg
- Calcium: 185mg
- Iron: 1.3mg
