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 cooked and shredded chicken; 1 (12 oz) bag frozen mixed vegetables; salt, to taste; ground black pepper, to taste; garlic powder, to taste; onion powder, to taste; 2 (10.5 oz) cans cream of chicken soup; 1 1/4 cups milk; 2 (6 oz) boxes stuffing mix

Chicken and stuffing casserole is a layered comfort dish combining shredded chicken, frozen vegetables, and cream of chicken soup, topped with seasoned stuffing mix for a quick weeknight meal.

🌍American 🏷️Casserole 🏷️Chicken and stuffing 🏷️Chicken 🏷️Comfort food Weeknight dinner

🏷️

🏷️Easy recipe

-0:00

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 cooked and shredded chicken
1 (12 oz) bag frozen mixed vegetables
salt, to taste
ground black pepper, to taste
garlic powder, to taste
onion powder, to taste
2 (10.5 oz) cans cream of chicken soup
1 1/4 cups milk
2 (6 oz) boxes stuffing mix

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Instructions

1
Preheat your oven to 400°F (200°C).
2
In a 9x13 inch baking dish, spread the cooked and shredded chicken in an even layer.
3
Top the chicken with the bag of frozen mixed vegetables.
4
Season the vegetable layer with salt, black pepper, garlic powder, and onion powder to your taste.
5
In a separate bowl, whisk together the two cans of cream of chicken soup and the milk until smooth.
6
Pour the soup mixture evenly over the chicken and vegetables in the baking dish.
7
Prepare the two boxes of stuffing mix according to the package directions.
8
Spread the prepared stuffing mix over the top of the casserole, covering the soup layer.
9
Bake for 30 minutes, or until the stuffing is golden brown and the casserole is hot and bubbly.

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Tips & Notes

Pro tips

Mix the cream of chicken soup and milk together before combining with chicken and vegetables to ensure even distribution and creamy texture.
Prepare the stuffing mix according to package directions but do not add all liquid — use slightly less water to prevent a soggy casserole.
Top the casserole with stuffing in the last 20 minutes of baking to keep it crispy; adding it at the start will soften it.
Use a 9×13-inch baking dish for even cooking. Casserole is done when the filling is bubbly at the edges and the stuffing topping is golden brown.

Substitutions

Cream of mushroom soup → Cream of celery soup (similar consistency, slightly different flavor)
Frozen mixed vegetables → Fresh diced vegetables (sauté lightly first to avoid excess moisture)
Stuffing mix → Panko breadcrumb topping mixed with butter and herbs (for a different texture)

Storage & make-ahead

Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat covered at 350°F for 15–20 minutes until warmed through.

Common Questions

Can I make this casserole ahead of time?

Yes. Assemble the casserole (without baking) up to 24 hours ahead, cover with foil, and refrigerate. Add 5–10 minutes to bake time if starting from cold.