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: 1 (6 oz) box stuffing mix; 1.5 cups chicken broth; 1/4 cup butter, melted; 3 cups shredded rotisserie chicken; salt, to taste; black pepper, to taste; 1 (10.5 oz) can cream of mushroom soup; 1 (10.5 oz) can cream of celery soup; 1/2 cup sour cream; 1 (12 oz) bag frozen peas and carrots, thawed; cooking spray, for greasing

This chicken and stuffing casserole combines shredded rotisserie chicken with a creamy base of mushroom and celery soups, then tops it with a savory stuffing mix crust. It's a straightforward weeknight dinner that comes together in under an hour.

🌍American 🏷️Chicken casserole 🏷️Stuffing casserole 🏷️Chicken and stuffing 🏷️Casserole Comfort food

🏷️

🏷️Weeknight dinner

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TikTok

Total

40 min

Servings

6

Difficulty

Easy

Est. Cost

$22–$36

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

1 (6 oz) box stuffing mix
1.5 cups chicken broth
1/4 cup butter, melted
3 cups shredded rotisserie chicken
salt, to taste
black pepper, to taste
1 (10.5 oz) can cream of mushroom soup
1 (10.5 oz) can cream of celery soup
1/2 cup sour cream
1 (12 oz) bag frozen peas and carrots, thawed
cooking spray, for greasing

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Instructions

1
In a large bowl, combine the stuffing mix, chicken broth, and melted butter. Stir to combine and set aside.
2
In a separate large bowl, add the shredded rotisserie chicken and season with salt and pepper.
3
To the chicken, add the cream of mushroom soup, cream of celery soup, sour cream, and thawed peas and carrots.
4
Mix the chicken mixture until everything is evenly combined.
5
Grease a baking dish and spread the chicken mixture evenly across the bottom.
6
Top the chicken mixture with the prepared stuffing, spreading it in an even layer.
7
Bake at 375°F (190°C) for 25-30 minutes, or until the sides are hot and bubbly and the topping is golden brown and toasty.

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Tips & Notes

Pro tips

Thaw frozen peas and carrots beforehand to avoid excess moisture in the casserole.
Melt butter and mix with stuffing before topping to ensure even, golden browning.
Do not overbake; the casserole is ready when the topping is golden and filling just begins to bubble at the edges.
Use full-fat sour cream for creamier results; Greek yogurt makes it tangier.

Substitutions

Cream of mushroom soup → cream of chicken soup (slightly less earthy, more savory)
Cream of celery soup → cream of chicken or cream of asparagus soup (adjust seasoning)
Sour cream → Greek yogurt or heavy cream (yogurt adds tang; cream adds richness)
Frozen peas and carrots → fresh diced vegetables (add raw or sauté briefly before mixing)

Storage & make-ahead

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

Common Questions

Can I use fresh chicken instead of rotisserie?

Yes. Poach or bake 1.5 lbs chicken breasts until cooked through (165°F), then shred. This adds 20-30 minutes to prep time.

Can I make this casserole ahead?

Assemble the casserole (chicken mixture + topping) up to 24 hours ahead, cover, and refrigerate. Add 10-15 minutes to bake time if baking from cold.

Can I use a different stuffing mix?

Yes. Herb-seasoned, cornbread, or chicken-flavored stuffing mixes all work well. Avoid overstuffed or gourmet varieties, which may have larger pieces.