Chicken stuffing casserole is an easy way to enjoy some of the most decadent flavors of the holiday season without having to rummage through your everyday chicken recipes.
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 addictingly delicious creamy chicken casserole recipes ever!
It is super nutritious, completely versatile and – most importantly – totally yummy!!
I absolutely love the bold rich flavors of this chicken stuffing casserole! It makes all the crave-worthy flavors of the holiday season available year-round. Plus, it’s a great way to use up leftover chicken. One of the best things about this dish is that it can be on the table in just a little over 30 minutes, making this a doable dinner even on busy weeknights.
Here are some other reasons to love it!
- Quick easy prep
- On the table in just 35 minutes
- Wholesome and nutritious
- Versatile recipe
- No crazy kitchen gadgets
How To Make Chicken Stuffing Casserole Recipe
To make this recipe, you first need to prepare the stuffing per package directions and set aside. Next, 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!
Making this casserole is pretty straightforward because it’s a quick easy recipe. There are only a few things you need to remember to ensure the best results.
For instance, I find that a 9 x 13 casserole pan works best. You can use a different size if necessary, but you’ll have to adjust your cooking time to accommodate it.
Don’t forget to prep your dish. Spraying your casserole dish with nonstick cooking spray will make clean-up easier and help prevent burning.
I’m sure you noticed that this chicken casserole calls for some dried spices. If you don’t use them all the time, they can set up in the cabinet and start leaning towards bitterness.
To combat this while coaxing out deep complex flavors and fragrant essential oils, toss them in a warm dry skillet. Just give your dried herbs and spices a quick toast in a warm skillet to wake them up! It’ll add even more flavor to your dish.
I know it can be tempting to want to cover your chicken casserole, but you want to bake this one uncovered in a preheated oven.
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.
Feel free to 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.
Broccoli – It is important to thaw and drain your frozen broccoli 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. The thing is that frozen veggies can sometimes be temperamental.
Simply boiling or thawing frozen veggies at room temperature can lead to undesirable textures, like a rubbery mess or mushy pile.
The two best ways to thaw frozen veggies are in the oven or the microwave and the nuker is quicker. Add just a little water for steam (I know it seems counter-productive) and nuke them in small increments until thawed. Then, toss them in a colander and briefly apply gentle pressure with a paper towel.
Chicken Casserole With Stuffing Storing Tips
Your chicken casserole will keep in the fridge if you cover it well. My casserole dish has a fitted cover that makes it easy to transport dishes to friendly get-togethers and potluck suppers.
Depending on how much is left, sometimes I’ll cover my casserole with saran wrap and then put the fitted cover on it.
You can also toss your leftovers in an airtight Tupperware container with a secure lid to keep them fresh.
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.
We’ve already talked about how important it is to thaw and drain the broccoli before adding it to the casserole so that puts the nix on the whole re-freezing thing, too.
Make Ahead Tips
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’ll simply mix up the stuffing and cover my casserole on the night I’m serving it for dinner.
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.
The FDA recommends observing a 2-hour serving window for food safety. They also indicate that refrigerated items, including prepped foods and leftovers, should be stored at or below 40-degrees Fahrenheit to inhibit bacterial growth.
There are so many different things you can do with this chicken stuffing casserole the possibilities really are endless! Putting your own personal twist on this recipe can be loads of fun.
For instance, you can use marinated chicken breast instead of rotisserie chicken. Just don’t marinate it too long or you’ll end up with mushy chicken.
You can also add some French-style green beans and Durkee fried onions (reminiscent of green bean casserole) for an added jolt of holiday flavor surprise. Are you loving where this is going?
Serve your chicken casserole with a crisp side salad and some cranberry sauce. Why not?
Can I Make Chicken And Stuffing Casserole With Cheese?
Oh yeah, now we’re talking! Turn this into a cheesy chicken casserole that will make you melt deep into your chair with every savory bite.
Need a little more substance? Toss some rice in there to make a cheesy chicken and rice casserole that will please generational taste buds. Toddlers and great grandparents agree that this is aa A+ casserole!
Can I Use Bacon Ranch Instead?
Making chicken bacon ranch casserole opens a whole new world! This creamy dreamy concoction pleases even the pickiest palates and its so easy to throw together you’ll think you’re dreaming.
If you want to make things even easier, turn it into a chicken bacon ranch pasta instead. It’s dreamy and decadent and it doesn’t disappoint.
Can I Add Noodles?
Absolutely! If you’re one of those people who eat all the noodles out of your soup and leave a big bowl of broth behind, then chicken noodle casserole is for you.
This rich creamy casserole gives you all the best parts of chicken soup without the soup. You can also turn it into a cheesy chicken noodle casserole for an extra savory flavor twist.
Can I Add Pasta?
If you like pasta in your chicken casserole, then you’ll love chicken tetrazzini casserole. It’s almost like a creamy cheesy spaghetti with mushrooms.
All those delicate herbs add a massive flavor overhaul to this creamy concoction. You can also crush that craving for the slightly sweet marinara sauce with garlic undertones by making chicken spaghetti casserole.
Can I Turn This Into An Enchilada Recipe?
I am a sucker for good Mexican food and cheesy chicken enchiladas certainly do the trick! This is a simple recipe with rich vibrant flavors that will take you South of the border until it’s time to recover with an afternoon siesta.
Crazy casserole fans can turn this into a full-bodied chicken enchilada casserole that is equally as tasty and hard to resist.
Chicken casserole recipes are the cornerstone of the casserole world. They make wholesome family dinners, fantastic potluck dishes, and convenient crowd-pleasers.
The best part is that these casserole recipes are so versatile, there is almost always something for everyone. You can make them from scratch or use up some of those leftovers in the fridge!
Here are some of my favorite chicken casserole recipes for you to try.
- Chicken Broccoli Rice Casserole
- No Peek Chicken
- Chicken Divan
- Chicken Shepherd’s Pie
- Chicken Taco 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.
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