Chicken Stuffing Bake
This Chicken Stuffing Bake recipe is a hassle-free 45 minute meal. With chicken, stuffing, broccoli and a few other simple ingredients – it’s so comforting.
If casseroles are your thing right now, make an easy weeknight dinner with these other great recipes: Chicken Bacon Ranch Casserole, and Chicken and Spinach Pasta Casserole.
Casseroles, like this Tater Tot Casserole, are always weeknight winners. I love when dinner can easily be made and enjoyed in one pan, taking less cook time and cleanup time.
This Chicken Stuffing Bake is no different, and is as comforting as stuffing can be.
I made this chicken stuffing casserole for the first time after having stuffing leftovers or want stove top stuffing recipes.
What you’ll love about this recipe:
Speaking of stuffing though. Have you checked out my Slow Cooker Stuffing recipe yet? It’s truly life-changing when it comes to making holiday dinners!
It’ll truly make you enjoy special holiday dinners more – without so much fuss involved.
It’s a comforting and hearty taste, without spending countless hours in the kitchen.
This easy chicken and stuffing casserole is made in 45 minutes, and includes all the comfort foods to warm you up fast.
Featuring chicken, stuffing, cream of chicken soup and broccoli – it’s a meal with all the nutrition, in one dish!
PRO TIP: You can also substitute chicken for turkey in the recipe too, to use up those holiday leftovers. I have done this after past holidays, and I look forward to this recipe as much as the big day.
The Ultimate Comfort Food!
I used leftover chicken from a rotisserie chicken the first time I made this recipe. Yet you can also cook chicken breasts or chicken thighs for this as well.
It’s also an easy recipe thanks to the addition of a box of stuffing mix – your choice in flavour.
Yet note that you can use up your own homemade stuffing or use leftover stuffing too. It’s such a versatile recipe for using up leftovers, or to make on its own.
Plus I usually have many stuffing mix boxes on hand, because I use them in so many of my favourite recipes.
It’s actually the star ingredient in my Meatloaf Recipe with boxed stuffing!
At this time of year boxed stuffing is on sale too, making it one frugal ingredient. This is the ideal time to make all those delicious recipes using boxed stuffing.
This recipe is just one of many great ones I’ve grown to love over the years. It’s definitely a family favorite.
Ingredients Required
Here are the simple ingredients you need to make this great recipe. As always, the full recipe is on the printable recipe card at the end of the post.
How to make Chicken Casserole with Stuffing
When I say this recipe is easy to make – I mean 4 simple steps!
- Preheat oven to 400 degrees Fahrenheit. Spray a baking dish with cooking spray and set aside.
- In a bowl, mix together the dry stuffing mix, shredded cooked chicken, diced onion, shredded carrot and steamed broccoli. Place combined into a greased baking dish.
- In another bowl mix together the chicken broth and soup and pour over ingredients in the baking dish.
- Cover with aluminum foil and bake for 30 minutes. After cooking, gently mix contents and top with grated cheese.
Bake another 15 minutes, uncovered this time. If you like crispy cheese on to, broil for 2 minutes as well. - Enjoy!
What to Serve with Chicken Stuffing Bake
This easy dinner recipe is so great just on its own, as a complete meal. It’s a hearty meal that has all the food groups.
Yet if you’d like to serve sides with this casserole dish, I suggest a simple side salad, green beans with panko and parmesan, or glazed carrots with honey.
Storage
Place leftovers in an airtight container (or cover with plastic wrap) and refrigerate for up to 4-5 days.
Reheat in the microwave for 1-2 minutes, or in the oven for 15-20 minutes.
Can you Freeze chicken and stuffing bake?
Yes, this casserole is a wonderful meal to freeze. Actually, I usually divide into 2 smaller casserole dishes and freeze one for later.
It’s always nice to have a quick meal ready to pop in the oven, especially on a busy day.
To freeze, make the casserole yet do not bake. Cover well with foil and freeze for up to 2 months. When you want to enjoy it, thaw in the fridge overnight and then bake as usual.
Can you make this ahead of time?
Yes, make the recipe up to baking up to 1 day in advance. Cover well and refrigerate until it’s time to bake.
Yet the cook time might be 5 minutes more to allow for it being fridge cold. One way around this is to bring it to room temperature before cooking.
Recipe Tips:
How to Easily Steam Broccoli
The delicious casserole recipe calls for steamed broccoli, and this is easily done as well.
Simply put the broccoli in a microwave safe bowl, add in a cup of water, cover with a paper towel and cook for 30-60 seconds.
Perfectly steamed broccoli in the microwave – every time!
This is a little secret that I’ve been using in my kitchen for many years. In minutes it’s ready, with no need to boil or use a traditional steamer.
More Comfort Foods
- Chicken Pot Pie
- Baked Chicken Leg Quarters
- Slow Cooker Cheese Broccoli Soup
- Sloppy Joe Casserole
- French Onion Pot Roast
If you’ve tried this Chicken and Stuffing Casserole or any other recipe on my blog please let me know how it went in the comments below. I love hearing from you. Finally, consider leaving a 🌟 star rating while you’re here. Thanks!
Chicken Stuffing Bake
Ingredients
- 1 box/pkg Stove Top stuffing mix
- 1 1/2 cups chicken (cooked and shredded)
- 1 can cream of chicken soup
- 1 small onion (diced)
- 1 medium carrot (grated)
- 1.5 cup chicken broth
- 1 cup broccoli florets (steamed)
- 1/2 cup cheese (grated)
- salt and pepper to taste
Instructions
- Preheat oven to 400 degrees
- In a bowl, mix together the dry stuffing mix, shredded cooked chicken, diced onion, shredded carrot and steamed broccoli. Place combined into a greased baking dish.
- In another bowl mix together the chicken broth and soup and pour over ingredients in the baking dish.
- Cover with foil and bake for 30 minutes. After cooking, gently mix contents and top with grated cheese. Bake another 15 minutes, uncovered this time. If you like crispy cheese on to, broil for 2 minutes as well.
- Enjoy!
Thank you for sharing – this looks amazing and I have our first attempt in the oven. My only concern is that in one place the recipe says prep time is 10 minutes and cooking time is 35 minutes for a total of 45 minutes. But later in the recipe it says cook covered for 30 minutes then add cheese and cook uncovered for 15 minutes. Not sure which is correct? I am going to go with 30 covered and then 5 uncovered for the cheese. I can alway add a bit more if it looks like it is needed. Unless I am missing something here, I am guessing there is a typo?
Thanks for catching that! You are correct, I just fixed it.
I have made this recipe multiple times and add in any veggies i have on hand. This time i used cream of celery soup bc i had alot of celery and made cream of celery soup from scratch. My family loves this recipe. Definitely in the normal rotation. Thank you!
I don’t like stuffing but this was incredible! It tastes like Thanksgiving. So easy and so delicious. This is the recipe that brought me to this website and now I’m hooked.
Thank you for a simple and delicious recipe!
I made this dish, and it was so good. I did change a few ingredients. Only because I didn’t have all the ingredients.
I used cream of broccoli soup, added celery, added garlic, because I didn’t have any onions. And I added some mushrooms.
Next time I make it, I want to use all the the ingredients you suggested.
I made this last night dinner! And let me tell you my boyfriend just about ate the whole pan! Thank you so much for sharing this delicious recipe. I’m from New Mexico so of course I added green Chile to mine and that just took it up a notch!
Fantastic! 🙂
My family found this way too salty (and we love salt). If I made it again, I would sub water or milk for the chicken broth. Otherwise, quite flavorful and enjoyable.
Oh no, did you use a low sodium soup like I suggested? Boxed stuffing can be quite salty so I sub low sodium for the other ingredients.
Great casserole, Tammi! It’s a keeper. I am going to try it with cooked sausage sometime but it will have to be when we get tired of the chicken…that might be a while! Thanks for posting and sharing this!
Really tasty. I steamed my fresh broccoli the way you suggested in your notes. Yummy! Thanks for the recipe
I made this tonight and it is absolutely delicious! My husband got seconds and my 4 year old granddaughter who had already eaten dinner at home, tried mine and asked to have a plate of her own. She ate every bit of what I gave her and asked if she could take some home with her ? She said I’m a good cooker. Lol! I always put my personal twist on new recipes, but not this one, I made it exactly as instructed and it was fabulous! Gave my son the recipe to take home with them. I made my own “rotisserie” chicken in my air fryer. Super easy, quick (if you buy the chicken) and delicious! Not sure I would change anything, maybe add some green chiles next time, that’s about it. Make it, you won’t be disappointed 🙂
Can you use home made stuffing that hasn’t been cooked? I’m celiac and I have to use gluten free bread. I make my own. I freeze it when I make the stuffing to have on hand. Should I cook my stuffing before using it in this recipe?
As long as it’s not frozen, you won’t have to cook it first.
In the oven now and very excited! I would have appreciated knowing the stuffing box size and dish size going in thou. I think mine might end up super dry.
Ours is 120g boxes only, are yours different? How did it turn out?
Another thought – when almost done, if it’s drier than you’d like, just add a bit of stock and cook another 10. That’s what I’d do anyway.
Made this last night and everyone loved it. Even the skeptical 15yo. Thanks for the great recipe!
Making this right now! We can’t wait!!!!
Can I use frozen peas instead of broccoli?
Just made this for my husband and myself and was so perfect for this chilly & gloomy fall day! We are expecting a baby in January and this seems like it would be perfect to make ahead and freeze? Any tips? Would I freeze before cooking or cook a dish of it, then freeze? & How would I adjust cooking time? Thanks!
First of all, congrats!! Hmm, I think I’d freeze before cooking for sure. Then, if you make sure it’s unthawed *completely* (placed in the fridge the day before), I’d assume cooking time would be the same.
This is so delicious and tasty and so very easy to prepare.