I’m sharing my Easy Stuffing Casserole, a speedy one-pan dinner that uses just a handful of ingredients and has simple steps even kids can help with.

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I love a recipe that just works, and this Chicken and Stuffing Casserole is exactly that. With shredded rotisserie chicken and a box of seasoned stuffing mix, it comes together stupid fast and still tastes like you put more effort in.

It’s a one pan thing kids can help with, or toss in when you barely have time. Not the usual Easy Stuffing Casserole you’d expect, it leans into simple, honest flavors so you won’t be reaching for extras.

If you like quick Chicken And Stuffing In The Oven dinners, this one will make you wonder why you waited so long.

Ingredients

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Cooked chicken: Lean protein, filling, supports muscles, low carb, adds savory comfort.
Stuffing mix: Mostly carbs and sodium, it gives crunchy top and cozy bread flavor.
cream of chicken soup: Very creamy, adds body, but can be salty and processed.
Milk: Thins sauce, adds calcium and slight sweetness, mild dairy note.
Butter: Gives richness and golden top, mostly fats so use thoughtfully.
Mixed vegetables: Fiber, vitamins, color and a touch of natural sweetness.
Sharp cheddar: Tangy, melty, adds salty protein and a richer mouthfeel.
Onion garlic: Aromatics that wake flavors up, low calories, make it smell homey.

Ingredient Quantities

3 cups cooked chicken, shredded or chopped (about 1 rotisserie chicken)

1 (6 oz) box seasoned stuffing mix

1 (10.5 oz) can condensed cream of chicken soup

1/2 cup milk

1/4 cup unsalted butter, melted

1 to 1 1/2 cups frozen mixed vegetables, thawed (peas, carrots, corn)

1 cup shredded sharp cheddar cheese, divided

1 small yellow onion, finely chopped (optional)

2 cloves garlic, minced (optional)

1/2 teaspoon salt and 1/4 teaspoon black pepper, or to taste

How to Make this

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1. Preheat oven to 375F and grease a 9×13 inch baking dish with a little butter or cooking spray.

2. In a large bowl stir together the cream of chicken soup and 1/2 cup milk until smooth.

3. Add the shredded chicken, 1 to 1 1/2 cups thawed mixed vegetables (pat them dry so this wont get watery), 1/2 cup of the shredded cheddar cheese, and the salt and pepper; mix well.

4. If using onion and garlic, melt 1 tablespoon of the 1/4 cup butter in a small skillet and saute the chopped onion and minced garlic just until softened, about 2 minutes; stir them into the chicken mixture. Reserve the remaining melted butter for the topping.

5. Spread the chicken mixture evenly into the prepared baking dish.

6. In a medium bowl toss the seasoned stuffing mix with the remaining melted butter until the crumbs are evenly coated.

7. Sprinkle the buttered stuffing mix evenly over the top of the casserole.

8. Sprinkle the remaining 1/2 cup cheddar cheese over the stuffing layer.

9. Bake uncovered for 25 to 30 minutes, until the casserole is bubbling and the stuffing top is golden; if you want the top crispier, broil 1 to 2 minutes while watching closely.

10. Let the casserole rest 5 to 10 minutes before serving so it sets a bit, then dig in.

Equipment Needed

1. 9×13-inch baking dish, greased (or a similar sized casserole pan)
2. Large mixing bowl (for the chicken, soup and veg)
3. Medium mixing bowl (for tossing the stuffing crumbs with butter)
4. Small skillet (to sauté onion and garlic if using)
5. Measuring cups and spoons
6. Wooden spoon or silicone spatula (for stirring and spreading)
7. Chef’s knife and cutting board (for chopping onion and shredding chicken)
8. Can opener and cheese grater (if your cheddar isn’t pre-shredded)
9. Kitchen towel or paper towels (to pat thawed veggies dry)
10. Oven mitts or potholders (for safe handling when the casserole comes out)

FAQ

Q: Can I use fresh vegetables instead of frozen?

A: Yes, you can. Just chop and sauté or steam them first so they arent watery, drain well before adding, and you might need to bake a few minutes longer so everything heats through.

Q: Can I swap the boxed stuffing for homemade stuffing?

A: Absolutely. Use a fairly dry homemade stuffing or toast the bread cubes first so they dont get soggy. If your stuffing is moist, spread it on a baking sheet to dry a bit before topping the casserole.

Q: How far ahead can I assemble this casserole?

A: You can assemble it and refrigerate covered up to 24 hours, then bake straight from the fridge (add 5 to 10 minutes to the cook time). For longer storage, freeze unbaked up to 3 months, thaw overnight and bake until bubbly.

Q: What if I dont have cheddar or want it lighter?

A: Swap cheddar for Monterey Jack, mozzarella, or Pepper Jack for a little kick. To cut calories, use a reduced-fat cheese or skip the cheese and add a crunchy breadcrumb topping instead.

Q: How do I keep the stuffing from getting soggy?

A: Dont overload with sauce, drain your vegetables well, and bake uncovered for the last 10 minutes to let the top crisp up. A little extra butter or a sprinkle of cheese on top helps form a better crust.

Q: How long will leftovers last and how do I reheat them?

A: Store leftovers in an airtight container in the fridge for 3 to 4 days. Reheat in the oven at 350 F covered for 15 to 25 minutes until hot, or microwave single portions until steaming. You can also freeze portions for up to 2 to 3 months.

CHICKEN AND STUFFING CASSEROLE Recipe Substitutions and Variations

Cooked chicken (3 cups): swap with cooked turkey (same amount) or 2–3 cans drained canned chicken, or for a vegetarian twist use 3 cups firm tofu, pressed and cubed, or 3 cups cooked chickpeas slightly mashed.
Seasoned stuffing mix (6 oz): use about 3 cups plain breadcrumbs plus 1 to 1 1/2 tsp poultry seasoning, or a box cornbread stuffing for a sweeter note, or 6 oz crushed buttery crackers — adjust butter/milk if needed.
Condensed cream of chicken soup (10.5 oz): sub equal amount cream of mushroom or cream of celery, or make a quick white sauce by cooking 2 tbsp butter + 2 tbsp flour, then whisk in about 1 cup chicken broth and 1/2 cup milk until thickened.
Unsalted butter (1/4 cup melted): replace with equal amount olive oil, melted margarine, or melted coconut oil; if you use salted butter cut back on the added salt.

Pro Tips

1. Pat the thawed vegetables and chicken dry with paper towels before mixing. Warm chicken shreds way easier so if you can pull it while it’s still a little warm do that, and squeeze excess moisture out of the veggies so the filling wont get soggy.

2. Don’t be shy with flavor. Saute the onion and garlic a tad longer till they get golden, add a splash of chicken stock or a teaspoon of Dijon or Worcestershire for depth, and taste the filling before you bake it. A little extra salt, pepper or a pinch of smoked paprika or thyme goes a long way.

3. Make the top actually crunchy. Toss the stuffing crumbs with extra melted butter and a handful of grated Parmesan or panko, even crushed cornflakes work. Toasting that mix briefly in a skillet or the oven before sprinkling it on makes the topping hold up and stay crisp longer.

4. Cheese and timing matter. Fold half the cheese into the filling so every bite is creamy, save the rest for the top. Bake until bubbly then give it a quick broil just to color the top but watch it closely or it will burn. Let the casserole rest 5 to 10 minutes before serving so it sets and slices neater.

CHICKEN AND STUFFING CASSEROLE Recipe

Recipe by Sarah level

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I’m sharing my Easy Stuffing Casserole, a speedy one-pan dinner that uses just a handful of ingredients and has simple steps even kids can help with.

Servings

servings

Calories

497

kcal

Equipment: 1. 9×13-inch baking dish, greased (or a similar sized casserole pan)
2. Large mixing bowl (for the chicken, soup and veg)
3. Medium mixing bowl (for tossing the stuffing crumbs with butter)
4. Small skillet (to sauté onion and garlic if using)
5. Measuring cups and spoons
6. Wooden spoon or silicone spatula (for stirring and spreading)
7. Chef’s knife and cutting board (for chopping onion and shredding chicken)
8. Can opener and cheese grater (if your cheddar isn’t pre-shredded)
9. Kitchen towel or paper towels (to pat thawed veggies dry)
10. Oven mitts or potholders (for safe handling when the casserole comes out)

Ingredients

3 cups cooked chicken, shredded or chopped (about 1 rotisserie chicken)
1 (6 oz) box seasoned stuffing mix
1 (10.5 oz) can condensed cream of chicken soup
1/2 cup milk
1/4 cup unsalted butter, melted
1 to 1 1/2 cups frozen mixed vegetables, thawed (peas, carrots, corn)
1 cup shredded sharp cheddar cheese, divided
1 small yellow onion, finely chopped (optional)
2 cloves garlic, minced (optional)
1/2 teaspoon salt and 1/4 teaspoon black pepper, or to taste

Directions

Preheat oven to 375F and grease a 9×13 inch baking dish with a little butter or cooking spray.
In a large bowl stir together the cream of chicken soup and 1/2 cup milk until smooth.
Add the shredded chicken, 1 to 1 1/2 cups thawed mixed vegetables (pat them dry so this wont get watery), 1/2 cup of the shredded cheddar cheese, and the salt and pepper; mix well.
If using onion and garlic, melt 1 tablespoon of the 1/4 cup butter in a small skillet and saute the chopped onion and minced garlic just until softened, about 2 minutes; stir them into the chicken mixture. Reserve the remaining melted butter for the topping.
Spread the chicken mixture evenly into the prepared baking dish.
In a medium bowl toss the seasoned stuffing mix with the remaining melted butter until the crumbs are evenly coated.
Sprinkle the buttered stuffing mix evenly over the top of the casserole.
Sprinkle the remaining 1/2 cup cheddar cheese over the stuffing layer.
Bake uncovered for 25 to 30 minutes, until the casserole is bubbling and the stuffing top is golden; if you want the top crispier, broil 1 to 2 minutes while watching closely.
Let the casserole rest 5 to 10 minutes before serving so it sets a bit, then dig in.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.