Easy Chicken and Stuffing Casserole With Boxed Stuffing Mix

Easy Chicken Casserole With Boxed Stuffing

Cooked chicken, condensed soup, sour cream, broth, and a box of stuffing mix make a simple baked dinner with very little prep. The chicken stays in a creamy filling, while the stuffing bakes into a tender topping with lightly browned edges. It’s a useful recipe for leftover chicken or a store-bought rotisserie chicken, and there’s no need to make stuffing from scratch.

The amount of liquid matters here. Boxed stuffing needs enough moisture to soften in the oven, but too much can leave the topping soggy. This version mixes the stuffing with broth before it goes over the chicken, so the dry pieces have a chance to absorb liquid without drawing it all from the filling.

Chicken and stuffing casserole recipe

Yield: About 6 servings
Prep time: 15 minutes
Bake time: 30 to 35 minutes
Total time: About 50 minutes
Equipment: 9-by-13-inch (23-by-33-cm) baking dish

Ingredients

• 3 cups cooked, shredded or chopped chicken (about 14 to 16 ounces, or 400 to 450 g)
• 1 can (10½ ounces, or 298 g) condensed cream of chicken soup
• ½ cup sour cream (120 g)
• ½ cup low-sodium chicken broth (120 ml), for the filling
• ¼ teaspoon freshly ground black pepper
• 1 box (6 ounces, or about 170 g) dry chicken-flavored stuffing mix
• 1 cup low-sodium chicken broth (240 ml), for the stuffing
• 2 tablespoons unsalted butter (28 g), melted

Instructions

1. Heat the oven to 375°F (190°C). Lightly grease a 9-by-13-inch baking dish.
2. In a large bowl, stir together the cooked chicken, condensed soup, sour cream, ½ cup broth, and black pepper. Spread the mixture evenly in the baking dish.
3. Put the dry stuffing mix in a separate bowl. Pour in the remaining 1 cup broth and the melted butter. Stir gently until the stuffing is evenly moistened. Let it stand for about 5 minutes, then fluff it with a fork.
4. Spoon the stuffing over the chicken mixture in an even layer. Leave it loose rather than pressing it down.
5. Bake uncovered for 30 to 35 minutes, until the filling is bubbling around the edges, the topping has browned in spots, and the center reaches 165°F (74°C) on a food thermometer. If the topping browns before the center is hot, cover the dish loosely with foil for the remaining bake time.
6. Let the casserole stand for 5 to 10 minutes before serving. The filling will thicken slightly as it rests.

Choosing the chicken and stuffing

Any plainly seasoned, fully cooked chicken works. Leftover roasted or poached chicken is convenient, as is rotisserie chicken with the skin and bones removed. A mix of white and dark meat gives the filling a pleasant texture, but either one alone is fine. Cut or shred the chicken into bite-size pieces so it distributes evenly and is easy to serve.

A standard 6-ounce box of chicken-flavored stuffing mix is the intended size for this recipe. Other flavors, including turkey or herb, can work, though their seasoning and salt levels vary. Use the dry mix straight from the box; don’t prepare it according to the package directions first. The broth and butter in the recipe provide the liquid and fat it needs.

Condensed soup also varies by brand. Some are thicker or saltier than others, which is why low-sodium broth is a sensible starting point. Taste a little of the soup mixture before adding the cooked chicken if you want to check the seasoning. The stuffing will bring more salt and herbs to the finished dish, so additional salt usually isn’t needed.

Getting the texture right

The stuffing should look damp after its short rest, with no large patches of dry crumbs. If your particular mix still looks very dry, stir in another tablespoon or two of broth. Avoid pouring extra liquid over the assembled casserole: it can collect in the filling and make the topping unevenly wet.

The chicken mixture may seem loose when it goes into the baking dish. That’s expected. As the casserole heats, the filling bubbles beneath the stuffing; after baking, a brief rest makes it easier to scoop. For a thicker filling, reduce the broth mixed with the chicken from ½ cup to ¼ cup. Keep the full cup of broth for the stuffing.

A 9-by-13-inch dish gives the topping room to brown. In a smaller, deeper dish, the casserole may need more time for the center to heat through, and the stuffing may stay softer. Check the temperature in the middle rather than relying on the browned edges alone.

Make-ahead and leftovers

For the best topping, assemble the casserole shortly before baking. You can mix the chicken filling a day ahead and refrigerate it in a covered container. Keep the dry stuffing mix separate, then moisten it and add it just before the dish goes into the oven. If the filling is cold from the refrigerator, allow extra baking time and check that the center reaches 165°F (74°C).

Refrigerate leftovers in a covered container within two hours of cooking and use them within three to four days. Reheat individual portions in the microwave or warm a larger portion, covered, in a 350°F (175°C) oven until it reaches 165°F (74°C). The stuffing will soften during storage, but uncovering it for the last few minutes of oven reheating can dry the surface a little.

This chicken and stuffing casserole is a practical way to turn cooked chicken and pantry staples into dinner. Keep the stuffing lightly moistened, bake until the center is hot, and give the filling a few minutes to settle before serving.