Easy Chicken Stuffing Casserole (Cozy Dinner Recipe)
Use rotisserie chicken or leftover turkey to make this Chicken Stuffing Casserole Recipe! An easy weeknight dinner recipe that uses up leftovers.
Historically, I have been just awful at using up leftovers. This year, my resolution was to actually USE what I had in the fridge! I’m happy to report that I’ve found a few ways to make this a reality for us. To do this, I’ve also been developing new recipes that re-make leftovers into something new, like this chicken casserole with stuffing!
I have to admit that when I’m successful at re-purposing leftovers into something new, I get pretty proud of myself! My husband has to hear me brag about it and he thinks I’m nuts. But I know he appreciates that our fridge is cleaned out and we’re wasting less food.
And, we’re enjoying the new recipes like these BBQ Pulled Pork Nachos and this Mexican Chicken Casserole, both created to use up leftovers.
This easy chicken stuffing bake recipe gave me a chance to use leftover chicken, (some) leftover veggies, some of my homemade Instant Pot chicken broth (or Chicken Boullion) and an old box of stuffing that was in the pantry! The flavors are reminiscent of a large format pot pie with chicken, veggies and creamy gravy.
It just has stuffing on top which to me, is way easier than fooling with pie crust, especially when you use store-bought stuffing mix like I do. As an added bonus, stuffing mix adds even more flavor to your meal than a pie crust!
Please know that you can absolutely use leftover turkey as a substitute for the chicken if that’s what you have. And it will be perfectly delicious! The same thing goes for this delicious Million Dollar Chicken Casserole.
I know my whole family enjoyed this one! I think it’s the perfect meal for a cozy fall or winter dinner. Check out below for the full recipe, and some notes from me to help you have the best results.
Need another easy casserole recipe idea? I recommend: Twice Baked Loaded Potato Casserole, Cheesy Funeral Potatoes (Hash Brown Casserole), Easy King Ranch Beef Casserole, Blueberry French Toast Casserole with Lemon Cheesecake Filling | Easy Pepperoni Pizza Casserole Recipe | Cinnamon Roll Casserole (Easy Breakfast Bake Recipe)
Recipe Substitutions and Additions
Lucky for us, this chicken casserole with stuffing has plenty of ingredient substitutions you can use! I think it’s best to try to use up what you have on hand before you make more trips to the grocery store.
Here are a few suggestions:
- Don’t have cream of chicken soup? Don’t worry! You can substitute cream of mushroom soup or cream of celery soup.
- I used a veggie mix that had green beans in it. If you can only find the one with diced carrots and peas, just use that! You can always add a handful of drained, canned green beans to the mixture if you miss them.
- Feel free to substitute the chicken breast for shredded chicken thighs meat, leftover turkey meat or even leftover pulled pork! I love using up leftovers.
- Have leftover veggies hanging around? Dice them up and throw them in!
- Have leftover stuffing that you want to use? DO IT! My only concern is that it may dry out on you during its second time being baked in an oven. So, I ask that you first re-moisten it with chicken broth, vegetable broth or water, then go ahead and spread it on as the top layer! If you notice the stuffing getting a little too browned, just cover with aluminum foil until the end of the bake time. This will keep it from burning.
Need another easy recipe that can use up leftover chicken or turkey? I recommend my Easy Sour Cream Chicken Enchiladas | Crack Chicken Noodle Soup | Buffalo Chicken Pinwheels | Smoked Buffalo Chicken Dip
Serving Suggestions
I like to serve this easy chicken casserole as a great meal on busy weeknights! It’s actually a great make-ahead meal. You can always assemble the casserole ahead of time, cover it and put it in the fridge until you’re ready to bake. Serve it with a simple veggie side dish like my Instant Pot Green Beans or Roasted Brussels Sprouts.
If you have leftover cranberry sauce, yes, serve it with the cooked casserole as an optional topping! The flavors pair perfectly. It’s truly the ultimate comfort food meal and will make you feel like you’re enjoying Thanksgiving dinner in casserole form.
Storing Leftover Chicken Casserole
If there is a lot left, cover the casserole dish with plastic wrap and store in the refrigerator for 2-3 days. I think the best way to reheat this recipe is to pop it right back in the oven and reheat at 350 degrees Fahrenheit until it’s warmed through.
If there are only a few pieces left, you can save room in the fridge by transferring the leftover pieces to an airtight container, then to the fridge.
I hope you enjoy this Chicken Stuffing Casserole! If you make it, I’d love to hear how it went in the comments below.
Easy Chicken Stuffing Casserole (Easy Dinner Recipe)
Ingredients
For the stuffing topping:
- 6 ounces Stove Top Stuffing Mix
- 1 cup chicken broth, or hot water
- 2 tablespoons butter, unsalted, melted
For the chicken and vegetable layer:
- 1 teaspoon olive oil
- 1/2 yellow onion, diced
- 3 celery stalks, diced
- 3 cups chicken, cooked and shredded
- 10.5 ounces Cream of Chicken Soup, 1 can
- 1 teaspoon chicken bouillon powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon minced onion, dried
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup sour cream, or plain Greek yogurt
- 4 ounces cream cheese, room temperature
- 12 ounces frozen mixed vegetables, thawed
For garnish (optional):
- fresh green onions, diced
- fresh parsley or thyme, chopped OR
- dried parsley flakes
Instructions
- Preheat oven to 375 degrees Fahrenheit. Prepare a 9×13'' casserole dish with cooking spray. You can also use a 12-inch oven-safe skillet or cast iron.
- Heat a small skillet on medium-high heat. Add olive oil. Add diced onion and celery. Sauté for 2-3 minutes until the vegetables just start to soften.
- In a medium bowl, add stuffing mix. Drizzle with chicken broth and melted butter, then toss until moistened.
- To a large bowl, add Cream of Chicken Soup, bouillon, garlic powder, onion powder, minced onion, salt, pepper, sour cream and cream cheese and stir until well combined.
- To the soup mixture, add cooked chicken, sauteed onion and celery, and thawed mixed vegetables.
- Spoon the chicken and soup mixture into the casserole dish and spread evenly with a spatula.
- Fluff the stuffing mixture with a fork, then pour over the top of the chicken and soup mixture in the casserole dish. Spread evenly.
- Bake for 30 minutes, or until the casserole is starting to bubble, and the stuffing topping is a light golden-brown color.
- Allow to rest on wire rack or wooden board for 5-10 minutes.
- Sprinkle with diced green onions or herbs of your choice.
- Serve warm and enjoy!
Can this be made overnight?
Hi Nancy! Yes, definitely. I would take it out of the fridge for 20 minutes or so before baking to take the chill off, though.