So, About This Casserole—Let Me Tell You
Alright, friend, let me paint the picture: it’s raining, the dog’s sulking because he got wet, and everyone is looking at me like what’s for dinner? You know those days? That’s the kind of evening when I always seem to end up making this Chicken and Stuffing Casserole with Creamy Sauce. It’s warm, a bit nostalgic (tastes a little like the holidays, but it’s not stuck in December), and—if I’m honest—I make this when I want something that feels like a hug, but I don’t want to wash three pots. Oh, and I swear it’s the only time my brother-in-law actually says thank you at the table. That’s a win in my book.
Why I Keep Coming Back to This (Spoiler: My Family)
I make this when I'm in need of something that just sorts itself out in the oven while I try to wrangle kids or, more often, sneak a few minutes on the sofa. My family goes a bit mad for this because it’s got that creamy, herby, cozy thing going on—and let’s face it, stuffing plus chicken is just always the right answer. (Except that one time I forgot to cover it and it came out crunchier than I’d like. But let's not dwell.)
What You’ll Need To Make It (And What I Swapped)
- About 3 cups cooked chicken, shredded or chopped (rotisserie is my secret weapon when I’m in a rush, but any leftover chicken works—heck, I’ve used turkey too)
- 1 box (about 6 oz.) stuffing mix (I like the herb one; my gran always claimed you had to use Pepperidge Farm, but honestly, store brand does just fine!)
- 1 can (10.5 oz) condensed cream of chicken soup (cream of mushroom works too if that’s what you’ve got, or mix ‘em if you’re feeling dangerous)
- ¾ cup sour cream (I’ve subbed in Greek yogurt when I ran out and no one noticed)
- 1 cup milk (whole milk makes it richer, but any milk will do; I’ve even used oat milk in a pinch)
- ½ cup frozen peas (totally optional, but I like to sneak in some green)
- ½ cup shredded cheddar cheese (optional, but my kids won’t eat it without cheese on top)
- 2 tablespoons butter, melted
- A handful of chopped fresh parsley if you’re feeling fancy, or just shake on some dried stuff
- Salt and black pepper to taste
How I Actually Throw This Together (Don’t Overthink It)
- Preheat the oven to 350°F (180°C). Get out a 9x13 baking dish—if you don’t have one, any decent-sized casserole dish works. I’ve even divided it between two smaller dishes a few times.
- Dump the cooked chicken into the bottom of your dish. Spread it out, doesn’t have to be perfect (this is where I usually sneak a piece—judge me if you must).
- In a bowl, whisk together the soup, sour cream, and milk until it looks a little less lumpy. Add salt and pepper—don’t go crazy, the soup is salty already.
- Pour that creamy mixture over the chicken. Scatter in the peas (if using), then gently swirl it about so everything gets cozy. Don’t worry if it looks a bit weird at this stage—it always does!
- Prepare the stuffing mix as per the box, but actually, I find it works better if you use just a bit less water than they say. Stir in the melted butter for good measure.
- Spoon the stuffing all over the top. No need for perfection—just kind of spread it out (I go for rustic...it’s my excuse for laziness).
- Sprinkle cheese over the top if you like, then pop it into the oven. Bake uncovered for about 35-40 minutes—until it’s bubbling at the edges and the top is a little golden.
- Let it sit for 10 minutes before digging in. Or don’t, but you’ll burn your tongue like I always do.
Some Notes from My Many (MANY) Attempts
- If you like extra-crispy stuffing, you can broil it for two minutes at the end. But watch it—I once took a phone call and came back to charcoal, and that’s not a flavor anyone wants.
- I think this tastes even better the next day, cold from the fridge. Or maybe I’m just weird?
- You can totally freeze this before baking, but, honestly, I always forget it’s there.
Experiments (Some Worked, Some...Well...)
- Swapped cream of chicken for cream of celery soup once—actually, not bad, sort of lighter tasting.
- Added a layer of sautéed mushrooms once—delicious, but my kids picked them all out. Typical.
- Tried making it with gluten-free stuffing. Umm, it went a bit mushy on me, but I probably just used too much liquid.
What You’ll Need (And What I Use When I Can’t Find Things)
- 9x13 baking dish (or two smaller ones—pie plates work in a pinch)
- Mixing bowl—though honestly, I’ve mixed the sauce right in the casserole when I couldn’t be bothered
- Whisk or spoon (fork works, too—no judgement)
If you’re short a proper baking dish, I’ve even used a big Dutch oven. Just check the depth—wouldn’t want it to bubble over, trust me.
How I Store This (If There’s Any Left)
Cover the leftovers with foil or shove the whole dish in the fridge. Good for about three days, though honestly, in my house it never lasts more than a day! If I ever manage to have enough left over, I just microwave it—tastes even better. Or… try eating it cold. I won’t judge.
How We Eat This at Home (And Sometimes for Breakfast)
I usually serve this with a quick green salad and some steamed carrots, but if you want to keep it real, a side of canned cranberry sauce is weirdly perfect (don’t ask me why). My cousin dips hers in ketchup, which I think is a crime, but hey, to each their own. Oh, and I’ve definitely eaten leftovers for breakfast with a fried egg on top—don’t knock it till you try it.
A Few Tips I Learned the Hard Way
- Don’t rush the baking. I once cranked up the oven to hurry things along, but all it did was crisp the top and leave the middle cold. Just go with the flow.
- If you make the stuffing with too much water, it just gets soggy. Actually, I tend to think drier stuffing is the way to go for casseroles.
Real Questions I’ve Gotten (Or Asked Myself)
- Can I use raw chicken? Technically, yes, but you’ll want to dice it small and bake longer—sometimes I just poach a couple chicken breasts quickly instead. Or, rotisserie chicken is my best mate here.
- Is there a way to make this healthier? Probably! Use Greek yogurt instead of sour cream, skip the cheese, and toss in more veggies. But honestly, I don’t make this to diet.
- Do I have to use canned soup? Nope, you can make your own white sauce if you’re feeling ambitious. There’s a solid recipe at Simply Recipes—but most days, I just grab the can.
- Any tricks for picky eaters? You could hide some spinach in there. Or don’t tell them about the peas until after they’ve eaten it. Worked for me!
- Can I double this? Oh, definitely. Just use two dishes. (And invite me over, yeah?)
- Where do you get your stuffing mix? Honestly, wherever’s cheapest. But sometimes I splurge on Pepperidge Farm—just don’t tell my wallet.
Sorry, quick digression: Did you know you can use leftover stuffing for breakfast hash? Saw it on The Kitchn. Haven't tried it, but it's on my list (right after cleaning out the freezer, which, let's be real, won't happen soon).
Anyway, that’s my not-so-perfect but always-comforting Chicken and Stuffing Casserole with Creamy Sauce. If you give it a go, let me know how it turns out—unless you burn it, in which case, we’ll just pretend you meant to.
Ingredients
- 3 cups cooked chicken breast, shredded
- 1 package (6 oz) seasoned stuffing mix
- 1 can (10.5 oz) condensed cream of chicken soup
- 1 cup sour cream
- 1 cup milk
- ½ cup unsalted butter, melted
- 1 cup frozen mixed vegetables, thawed
- ½ teaspoon garlic powder
- Salt and black pepper to taste
Instructions
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1Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
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2In a large bowl, combine the cooked chicken, thawed mixed vegetables, cream of chicken soup, sour cream, milk, garlic powder, salt, and black pepper. Mix until well combined.
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3Spread the chicken mixture evenly in the prepared baking dish.
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4In a separate bowl, mix the stuffing mix with melted butter until the stuffing is evenly coated.
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5Sprinkle the buttered stuffing evenly over the chicken mixture.
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6Bake uncovered for 40 minutes, or until the top is golden brown and the casserole is bubbly. Let cool for a few minutes before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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