Chicken and Stuffing Casserole

Name: Chicken and Stuffing Casserole
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 servings
Cuisine: American
Ingredients: 3 cups shredded rotisserie chicken; 1 (12 oz) bag frozen mixed vegetables; salt, to taste; black pepper, to taste; garlic powder, to taste; onion powder, to taste; 2 (10.5 oz) cans cream of chicken soup with herbs; 10.5 oz milk; 2 (6 oz) boxes stuffing mix

This chicken and stuffing casserole combines shredded rotisserie chicken with cream of chicken soup, frozen vegetables, and a savory stuffing topping for a weeknight dinner that comes together in under an hour.

🌍American 🏷️Casserole 🏷️Chicken 🏷️Stuffing 🏷️Comfort-food Weeknight

🏷️

🏷️Dinner

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TikTok

Total

40 min

Servings

6

Difficulty

Easy

Est. Cost

$19–$31

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

3 cups shredded rotisserie chicken
1 (12 oz) bag frozen mixed vegetables
salt, to taste
black pepper, to taste
garlic powder, to taste
onion powder, to taste
2 (10.5 oz) cans cream of chicken soup with herbs
10.5 oz milk
2 (6 oz) boxes stuffing mix

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Instructions

1
Preheat oven to 400°F.
2
In a large baking dish, spread the shredded chicken in an even layer.
3
Top the chicken with the bag of frozen mixed vegetables.
4
Season with salt, pepper, garlic powder, and onion powder.
5
In a separate bowl, whisk together the cream of chicken soup and milk until smooth.
6
Pour the soup mixture evenly over the chicken and vegetables.
7
Prepare the stuffing mix according to the package directions.
8
Spread the prepared stuffing over the top of the casserole.
9
Bake for 30 minutes until hot and bubbly.

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Tips & Notes

Pro tips

Prepare the stuffing mix according to package directions separately before adding to the casserole to ensure even hydration and texture.
Don't add the stuffing topping until 20–25 minutes before the casserole is done—this keeps it crispy and prevents it from becoming soggy.
Stir the cream of chicken soup mixture gently into the chicken and vegetables to avoid breaking up the chicken too much.
Use a 9×13-inch baking dish for even cooking and proper topping-to-filling ratio.

Substitutions

Cream of mushroom soup → cream of chicken soup (similar consistency; adds earthier flavor)
Frozen mixed vegetables → fresh diced carrots, celery, peas, or corn (reduce milk by 2 oz since fresh vegetables release less liquid)
Stuffing mix → crushed herb-seasoned crackers or panko breadcrumb topping (sprinkle with melted butter for crispness)

Storage & make-ahead

Cover and refrigerate leftovers up to 3 days; reheat covered in a 350°F oven for 15–20 minutes. Freeze assembled casserole (without topping) up to 3 months.

Common Questions

Can I make this casserole ahead of time?

Yes. Assemble the casserole completely, cover with foil, and refrigerate up to 24 hours. Add 10–15 minutes to baking time if baking from cold.

Can I use fresh vegetables instead of frozen?

Yes, but reduce liquid slightly since fresh vegetables release less water than frozen. Use 2 cups diced fresh vegetables (carrots, celery, peas, corn).

How do I keep the stuffing topping crispy?

Add the stuffing topping in the last 20–25 minutes of baking, after the casserole base has cooked through, so it doesn't absorb excess moisture.

Can I use store-bought rotisserie chicken?

Yes—rotisserie chicken is the recommended base for this recipe. Shred it completely and measure to 3 cups for best results.

Does this recipe freeze well?

Yes. Freeze the assembled casserole (without the stuffing topping) for up to 3 months. Thaw overnight in the refrigerator, add stuffing, and bake as directed.