How to Make Chicken and Stuffing Casserole Ahead of Time

Make-Ahead Chicken and Stuffing Casserole

A chicken and stuffing casserole can be assembled the night before dinner, covered, and refrigerated until it is time to bake. The practical advantage is that the chicken is already cooked, the filling is mixed, and the baking dish is ready to go. On the day you serve it, you only need to heat the casserole through and brown the stuffing on top.

This version uses cooked chicken, a creamy sauce, vegetables, and dry packaged stuffing mix. The stuffing sits on top of the filling, where it can brown in the oven. Refrigerating the assembled dish softens it somewhat, so the topping will be tender beneath its browned surface. For a crisper topping, keep the prepared stuffing separate overnight and add it just before baking.

Ingredients and timing

Yield: About 6 servings
Preparation time: About 20 minutes, plus time to cook the chicken if needed
Bake time: About 40 to 55 minutes from the refrigerator

Use a 9-by-13-inch baking dish (about 23 by 33 cm). A slightly smaller, deeper dish can work, but the center may take longer to heat.

For the chicken filling

• 4 cups cooked, shredded or diced chicken (about 1¼ pounds or 570 g)
• 1 can condensed cream of chicken soup, 10.5 ounces (about 300 g)
• ¾ cup milk (180 ml)
• ½ cup sour cream (120 g)
• 2 cups frozen mixed vegetables (about 280 g)
• ½ teaspoon dried thyme
• ¼ teaspoon freshly ground black pepper

For the stuffing topping

• 1 package dry chicken-flavored stuffing mix, about 6 ounces (170 g)
• 1½ cups low-sodium chicken broth (355 ml), or the amount of liquid called for on the stuffing package
• 2 tablespoons unsalted butter (28 g)

Condensed soup and packaged stuffing both contain salt, so taste the filling before adding any. If the cooked chicken was heavily seasoned, you may not need more.

Assemble it ahead

Lightly grease the baking dish. In a large bowl, stir together the condensed soup, milk, sour cream, thyme, and pepper until smooth. Fold in the cooked chicken and frozen vegetables, then spread the mixture evenly in the dish.

Prepare the stuffing according to its package directions, using the broth and butter in place of the package’s suggested liquid and fat if the amounts are similar. If the package calls for substantially different amounts, follow its directions so the stuffing hydrates properly. Spoon it loosely over the chicken filling. Don’t press it down; an uneven surface gives some of the stuffing a chance to brown.

Cover the dish tightly and refrigerate it promptly. Plan to bake it within 24 hours. That schedule keeps the prep simple and gives the stuffing less time to become soggy. If you want to do more work earlier, cook and refrigerate the chicken separately, then assemble the casserole the day before serving.

A note on the cover can save a small but annoying search for instructions at dinnertime: “Bake covered at 350°F, then uncover to brown; check center temperature.” If the dish has a plastic lid, remove it before baking. Use oven-safe foil for the covered portion of the bake.

For a firmer stuffing topping

Prepare the chicken filling in the baking dish and refrigerate it covered. Make the stuffing separately, cool it promptly, and refrigerate it in its own covered container. Scatter the stuffing over the filling immediately before baking. This takes one extra container, but the topping spends less time absorbing moisture from the sauce.

Bake the refrigerated casserole

Heat the oven to 350°F (175°C). If the baking dish is glass or ceramic, check the manufacturer’s instructions before moving it from the refrigerator into a hot oven. Some dishes can crack with a sudden temperature change. When in doubt, let the dish stand at room temperature while the oven preheats, for no longer than 30 minutes, or use a baking dish rated for refrigerator-to-oven use.

Keep the casserole covered with foil and bake for about 30 to 40 minutes. Remove the foil and continue baking for roughly 10 to 15 minutes, until the stuffing is browned and the filling is bubbling near the center. A chilled, deep casserole may need longer than these estimates.

Check the middle with a food thermometer. Because this is a casserole made with previously cooked chicken, the center should reach 165°F (74°C) before serving. Insert the thermometer into the chicken filling rather than just the hot stuffing on top. If the topping is brown before the center is hot, replace the foil loosely and keep baking. Let the finished casserole stand for about 5 minutes so it is easier to serve.

Choosing and handling the chicken

Leftover roasted or poached chicken works well, as does a store-bought rotisserie chicken. Remove the meat from the bones and refrigerate it promptly. Use chicken that has been stored safely and is still within its recommended refrigerator storage period; cooking it again in a casserole does not make old leftovers fresh.

If you are cooking chicken specifically for this dish, cook it fully before assembling the casserole. The baking directions above are for cooked chicken, not raw chicken. Raw pieces would require a different method and could cook unevenly beneath the stuffing.

Frozen mixed vegetables can go into the filling without thawing. They may release a little moisture as the casserole bakes, but the condensed soup helps hold the sauce together. If using fresh vegetables such as carrots or broccoli, cook them until nearly tender first. The casserole’s oven time is meant to heat the filling, not soften large pieces of raw vegetables.

Can you freeze chicken and stuffing casserole?

You can freeze the chicken filling for a later dinner, but the stuffing topping is best added after thawing. Fully assembled stuffing tends to absorb moisture during freezing and thawing, leaving it softer after baking.

To make a freezer meal, mix the cooked chicken, sauce, seasonings, and vegetables in a freezer-safe container or baking dish. Cover tightly, label it with the date, and freeze it promptly. For best quality, use it within about 2 to 3 months. Thaw it in the refrigerator, allowing enough time for a large dish to thaw completely. Add freshly prepared stuffing before baking.

Bake the thawed casserole covered at 350°F (175°C), then uncover it to brown the topping. Start checking around the time given for the refrigerated version, but rely on the thermometer rather than the clock: the center must reach 165°F (74°C). Do not thaw the casserole on the counter.

If you plan to freeze it in a glass or ceramic dish, confirm that the dish is freezer-safe and follow its instructions for temperature changes. A disposable foil pan can be convenient, provided it is supported on a sturdy baking sheet when moved in and out of the oven.

Leftovers and small adjustments

Refrigerate leftovers within 2 hours of serving in shallow, covered containers. Eat them within 3 to 4 days, reheating portions to 165°F (74°C). A splash of broth or milk can loosen the sauce if it thickens in the refrigerator. Reheat a portion covered until hot, then uncover it briefly if you want to dry the stuffing surface a little.

The recipe is easy to adjust without changing its basic method. Cooked turkey can replace the chicken. Frozen peas and carrots can stand in for mixed vegetables. For a thicker filling, reduce the milk slightly; for a looser one, add a few tablespoons of broth. Keep the chicken cooked, the vegetables small or precooked, and the stuffing hydrated according to its package directions.

For a make-ahead dinner, the simplest plan is to assemble the casserole the evening before, refrigerate it covered, and bake it the next day. Covering it first helps the chilled center heat through; uncovering it at the end gives the stuffing its golden top.