Chicken stuffing casserole is an easy way to enjoy some of the most decadent flavors of the holiday season. Made in a 9X13 inch baking dish and put together and baked in less than one hour!
This incredible dish marries all the best qualities of a wholesome family meal with the convenience of a dinner that can be on the table in just over 30 minutes.
Savory stuffing, moist succulent chicken, and even the broccoli powerhouse make an appearance in this hearty meal that makes one of the most addictively delicious creamy chicken casserole recipes ever!
If you love easy, creamy chicken casseroles, I hope you try more of our favorites chicken noodle casserole, million dollar chicken casserole, chicken tater tot casserole, and chicken cordon bleu casserole. You’ll love them all! ♥
Let’s make this!!
What I Love About This Recipe
- Quick Easy Prep
- Ooey-Gooey Creamy Delicious
- All The Best Holiday Flavors
- Easy To Find Ingredients
How To Make Chicken Stuffing Casserole Recipe
- Prepare the stuffing per package directions and set aside.
- Combine the following ingredients in a large bowl: soup, sour cream, wine, thyme, poultry seasoning, and black pepper.
- Mix in the chicken and broccoli until everything is nice and coated. Pour this mixture into your prepared pan and top with stuffing.
- Bake for 25-30 minutes, or until bubbly hot. Time for a holiday-like feast without the holiday-like labor!
*** See Full Instructions Below
Chicken Stuffing Casserole Ingredients
- Stuffing Mix: I use a box of Stove Top if I don’t happen to have leftover stuffing.
- Frozen Broccoli: It is important to thaw and drain your frozen broccoli well before using it in your casserole. If you don’t, then your broccoli will release all that extra water into your casserole creating yucky little water pockets.
- Chicken: I prefer the tasty convenience of the rotisserie chicken for this recipe, but you can also use baked or grilled chicken. If you’ve got some leftover or if you want to make it fresh for your casserole, go for it! I personally love the seasonings and smoky undertones of the rotisserie chicken.
- Either shred it or cube it, depending on your family’s preference. I like to cube the chicken because it complements the little chunks of broccoli and you get a little bit of both in every tasty bite.
- Cream Of Chicken Soup: You can switch this for any of the “cream of soups,” or combination of them.
- Sour Cream: Adds a tangy, creamy, richness to the sauce.
- White Wine: The wine will improve the flavors of cooked dishes. If you don’t drink wine, you can substitute chicken broth.
- Lemon Juice: This adds a touch of acidity to balance out the flavors in the sauce.
- Worcestershire sauce: Adds a unique, complex sweet, savory, tangy, and salty flavor.
- Thyme: Adds an earthy, lemony, herbaceous flavor to the sauce.
- Poultry Seasoning: This one ingredient will add all the herbs that taste like Thanksgiving.
- Salt + Pepper
- Cooked Chicken: Rotisserie is my chicken of choice for this casserole.
- Leftover Turkey: If you have leftover turkey, you can substitute it for the chicken.
- Left Over Stuffing: If you make sausage stuffing for the holidays, you can use that instead of the boxed version. It adds a whole new level of flavor to this casserole.
- Stuffing: Prepare the stuffing according to package instructions first so it’s already to go on top of the casserole. You want the water to absorb while you’re preparing the rest of the casserole.
Storing + Freezing +Make-Ahead
- How Long Can You Keep This In The Fridge? This will stay fresh in the fridge for up to 3 days if it is stored properly. It should be kept in an airtight container with a secure lid.
- Can You Freeze This? Unfortunately, this recipe can’t be frozen but there is really no need with the super quick 10-minute prep time! You’ve got the white wine and sour cream which just doesn’t freeze well and then the broccoli can’t be frozen twice.
- Make-Ahead This will stay good in the fridge for a couple of days. If you are prepping ahead you can just prepare as directed and put it directly in the fridge instead of the oven. When you’re ready to bake it, just toss it in the oven.
- Sometimes the stuffing will dry out a little as it sits in the fridge. If I am simply prepping for later in the week, then I’ll put the casserole together without the stuffing and toss it in the fridge. Then I mix up the stuffing and cover my casserole on the night I’m serving it for dinner.
More Chicken Casseroles To Love
- White Chicken Enchiladas
- No Peek Chicken
- Chicken Divan
- Poppy Seed Chicken
- Cheesy Chicken Enchiladas
- TikTok Chicken Cobbler
- Chicken and Potato Casserole
Chicken Stuffing Casserole
- 1 (6-ounce) package STOVE TOP Stuffing Mix for Chicken
- 2 (10-ounce) packages frozen chopped broccoli thawed and drained
- 2 cans condensed cream of chicken soup
- 1 1/2 cups sour cream
- 1/2 cup white wine
- 1 tablespoon fresh lemon juice
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon dried thyme
- 1 teaspoon dried poultry seasoning
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cups rotisserie chicken cubed or shredded
- Preheat oven to 350 degrees. Spray a 9X13 inch baking dish with nonstick cooking spray.
- Prepare stuffing according to package directions using the ingredients per the package (I didn't list them in the ingredient list above). Set aside.
- In a large bowl, combine soup, sour cream, wine, lemon juice, Worcestershire sauce, thyme, poultry seasoning, salt, and black pepper and mix until combined. Gently mix in chicken and broccoli until all ingredients are evenly coated in the sauce. Pour mixture into prepared baking dish. Evenly top chicken mixture with prepared stuffing.
- Bake uncovered in preheated oven for 25-30 minutes or until casserole is heated through and bubbly.