Chicken and Stuffing Casserole
This Chicken and Stuffing Casserole is pure comfort food! Made with rotisserie chicken, vegetables, and a cornbread stuffing on top, it’s like Thanksgiving dinner in a casserole dish!
Are you looking for more Casseroles? Try my Hash Brown Casserole, Cheesy Chicken Broccoli and Rice Casserole, or Meatball Casserole.
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What makes this one of the best easy chicken casseroles is how it uses simple pantry staples you probably already have. Just a little bit of prep time and you’ve got a complete meal that always gets great reviews!
One bite and you’ll understand why this has become my go-to dinner when I want something hearty and satisfying that the whole family loves!
What you’ll love about this chicken and stuffing casserole recipe:
- SUPER EASY – Uses rotisserie chicken and boxed stuffing mix to cut down on prep time significantly.
- COMFORT FOOD CLASSIC – All the flavors of a traditional chicken dinner in one convenient casserole dish.
- CROWD PLEASER – Serves 6-8 and is perfect for gatherings or weeknight dinners. It’s just one of those great recipes!
Recipe Ingredients:
You’ll need the following ingredients to make this chicken and stuffing bake:
- Rotisserie chicken
- Cornbread stuffing mix- I used Stove Top Stuffing mix
- Chicken broth
- Butter
- Onion
- Celery stalks
- Cream of chicken soup
- Frozen corn
- Heavy cream
- Dried sage
- Garlic powder
- Salt
- Black pepper
- Shredded sharp cheddar cheese
Ingredient Notes:
- Rotisserie Chicken: This is the ultimate time-saver! You get perfectly seasoned, tender chicken without any cooking required.
- Cornbread Stuffing Mix: The cornbread variety adds extra flavor and texture compared to regular stuffing mix.
- Sharp Cheddar Cheese: The sharp variety adds more flavor depth, but you can use mild cheddar if you prefer.
How to make Chicken and Stuffing Casserole step-by-step:
Check out the quick visual guides below. For full instructions and ingredients, see the printable recipe card at the end.
Step 1: Preheat oven to 375°F. Grease a 9×13-inch baking dish.
Step 2: Prepare cornbread stuffing mix by mixing it with 1 1/4 cups chicken broth and melted butter in a bowl. Set aside.
Step 3: In a large skillet, cook diced onion and celery over medium heat for 5-6 minutes until softened.
Step 4: Stir in shredded rotisserie chicken, cream of chicken soup, remaining 1 cup chicken broth, frozen corn, heavy cream, sage, garlic powder, salt, and pepper.
Step 5: Simmer for 3-4 minutes until heated through and well combined.
Step 6: Spread the chicken mixture evenly in the prepared baking dish.
Step 7: Top with cheddar cheese, then evenly distribute the prepared cornbread stuffing over the cheese.
Step 8: Cover with foil and bake for 25 minutes.
Step 9: Remove foil and bake uncovered for 10 minutes until stuffing is golden.
Step 10: Let cool for 5 minutes before serving.
PRO TIP:
Don’t skip the foil covering for the first part of baking! This ensures the bottom layer stays moist while the stuffing gets perfectly golden on top. The contrast between the creamy bottom and crispy stuffing topping is what makes this casserole so special.
Storage and Reheating:
Storage: Store leftovers in the refrigerator in an airtight container. It can be kept for up to 3-4 days.
Reheating: Reheat individual portions in the microwave or warm larger portions in a 350°F oven until heated through. Cover with foil to prevent the stuffing from over-browning.
Freezing: For best results, freeze the chicken mixture without the stuffing topping for up to 3 months. When ready to serve, thaw overnight in the refrigerator, prepare fresh stuffing mixture, and top before baking.
Additions and Substitutions:
ADDITIONS:
- Vegetables: Add diced carrots, peas, or green beans to the chicken mixture for extra nutrition and color.
- Herbs: Try fresh thyme, rosemary, or parsley for additional flavor.
- Spice: Add a pinch of poultry seasoning or paprika for more depth.
- Texture: Mix in some chopped water chestnuts for extra crunch.
SUBSTITUTIONS:
- Chicken: Use leftover turkey, or cooked chicken breast.
- Stuffing Mix: Regular herb stuffing mix works just as well as cornbread variety.
- Soup: Cream of mushroom or cream of celery soup can replace the cream of chicken.
- Cheese: Try Monterey Jack, Swiss, or a cheese blend for different flavors.
FAQs about chicken and stuffing casserole dishes:
Can I make this casserole ahead of time?
Yes! Assemble the entire casserole, cover tightly with plastic wrap, and refrigerate for up to 24 hours. Add 5-10 minutes to the baking time if cooking from cold.
Can I use fresh chicken instead of rotisserie?
Absolutely! Cook and shred about 1.5 pounds of chicken breast or thighs. Season well with salt, pepper, and your favorite herbs.
How do I prevent the stuffing from getting soggy?
Don’t make the stuffing mixture too wet, use just enough broth to moisten it but not soak it. The foil covering during the first part of baking is key because it keeps the bottom creamy while letting the stuffing get crispy on top for that perfect texture contrast.
What can I serve with this Stove Top Chicken and Stuffing Casserole?
This chicken cornbread casserole goes great with mashed potatoes, green beans, Mac and cheese, and my 1-hour rise dinner rolls!
DID YOU MAKE THIS RECIPE?
I’m excited for you to try this Chicken and Stuffing Casserole! After you make it, please leave a rating to let me know your thoughts on it – I’m eager to hear if you loved it as much as we do! Find us on IG + TikTok: @littlechefwithin
Chicken and Stuffing Casserole
Equipment
Ingredients
- 1 rotisserie chicken skin removed and meat shredded (about 3 cups)
- 1 (6 oz) box Stove Top cornbread stuffing mix
- 2 1/4 cups chicken broth divided
- 1/4 cup butter melted
- 1 medium onion diced
- 2 celery stalks diced
- 1 (10.75 oz) can cream of chicken soup
- 1 cup frozen corn
- 1/2 cup heavy cream
- 1 teaspoon dried sage
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded sharp cheddar cheese
Instructions
- Preheat oven to 375°F. Grease a 9×13-inch baking dish.
- Prepare cornbread stuffing mix by mixing it with 1 1/4 cups chicken broth and melted butter in a bowl. Set aside.1 (6 oz) box Stove Top cornbread stuffing mix,2 1/4 cups chicken broth,1/4 cup butter.
- In a large skillet, cook diced onion and celery over medium heat for 5-6 minutes until softened.1 medium onion,2 celery stalks.
- Stir in shredded rotisserie chicken, cream of chicken soup, remaining 1 cup chicken broth, frozen corn, heavy cream, sage, garlic powder, salt, and pepper.1 rotisserie chicken,1 (10.75 oz) can cream of chicken soup,1 cup frozen corn,1/2 cup heavy cream,1 teaspoon dried sage,1/2 teaspoon garlic powder,1/2 teaspoon salt,1/4 teaspoon black pepper.
- Simmer for 3-4 minutes until heated through and well combined.
- Spread the chicken mixture evenly in the prepared baking dish.
- Top with cheddar cheese, then evenly distribute the prepared cornbread stuffing over the cheese.1 cup shredded sharp cheddar cheese.
- Cover with foil and bake for 25 minutes.
- Remove foil and bake uncovered for 10 minutes until stuffing is golden.
- Let cool for 5 minutes before serving.
Notes
Nutrition
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Great recipe
Can I omit the heavy cream, this is not a regular item I have in my fridge.
Hi Diana! Yes, you can leave it out. I’d recommend replacing it with milk, or chicken broth instead.
This is probably one of the best meals i’ve had in a very long time. Since my wife passed away, I haven’t eaten alot of Thanksgiving meals and this one tasted so similar. will make again next week.
Hi Stan, I’m so sorry for your loss, thank you for the comment. I’m glad you enjoyed it.