Casserole · Chicken · dinner

Chicken and Stuffing Casserole

There are a lot of different homestyle recipes I lean back on during tough times.

My husband and I are saving up for a mega-two-week camping trip in the middle of June. That means I’ve been cutting back where I can, especially my grocery list. It’s one easy area to save on money.

I had a load of “cream of something” soups in my pantry, along with a dusty box of stuffing. I knew exactly what to make for dinner: chicken & stuffing casserole.

This recipe is cheap, easy and has many different iterations on the internet. As long as it tastes good and makes you feel good after eating it, you’re on the right track. The chicken & creamy sauce goes extremely well with the stuffing.

I’m sure a lot of people have a similar recipe in their family recipe boxes. This is a classic, popular casserole dish! I like to think my version offers the best taste, but if you do it a different way, that’s fine.


Chicken & Stuffing Casserole

  • Servings: 4-6
  • Difficulty: Easy
  • Print

A creamy chicken and stuffing casserole that is stick-to-your-ribs good.


  • 1.5 cups chicken broth
  • 1/4 cup butter
  • 1 (6 oz) box of stuffing mix
  • 1 (10.75 oz) can cream of chicken soup
  • 1 (10.75 oz) can cream of mushroom soup
  • 1 cup sour cream
  • 1.5 lbs. chicken breast, cubed
  • 2 tsp. poultry seasoning
  • 1 (12 oz) bag frozen peas and carrots
  • Directions

    1. Preheat the oven to 375 degrees. Spray a 9×13″ baking dish with cooking spray. In a bowl, toss cubed chicken with poultry seasoning.
    2. In a large bowl, stir together sour cream, both soups, seasoned chicken & frozen peas and carrots until well combined. Pour into the bottom of prepared pan.
    3. In a medium saucepan, heat chicken broth and butter to a boil. Stir in stuffing mix and remove from heat. Once stuffing is set up, spoon on top of chicken mixture in casserole dish. Spread evenly on top of chicken.
    4. Bake, uncovered, for 1 hour or until chicken is bubbly and top is browned.

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