This Chicken and Stuffing Casserole is pure comfort food — shredded rotisserie chicken, sautéed vegetables, a creamy savory base, sharp cheddar, and a crunchy cornbread stuffing topping. It’s cozy, easy to make, and feels like Thanksgiving in a single casserole dish.
Made from simple pantry staples and a short prep time, this dish comes together quickly and feeds a crowd. It’s one of those dependable weeknight dinners that also works well for potlucks and family gatherings.
What you’ll love about this chicken and stuffing casserole recipe:
- SUPER EASY – Uses rotisserie chicken and boxed stuffing mix to cut down on prep time.
- COMFORT FOOD CLASSIC – All the flavors of a traditional chicken dinner in one casserole.
- CROWD PLEASER – Serves 6 and is great for gatherings or weeknight dinners.
Recipe Ingredients:
You’ll need the following ingredients to make this chicken and stuffing bake:
- Rotisserie chicken (about 3 cups shredded)
- Cornbread stuffing mix (1 6‑oz box)
- Chicken broth (about 2 1/4 cups, divided)
- Butter (melted)
- Onion (diced)
- Celery stalks (diced)
- Cream of chicken soup (10.75 oz can)
- Frozen corn
- Heavy cream
- Dried sage
- Garlic powder
- Salt and black pepper
- Shredded sharp cheddar cheese
Ingredient Notes:
- Rotisserie chicken: A huge time-saver — already seasoned and tender.
- Cornbread stuffing mix: Adds a slightly sweet, crumbly texture that pairs well with the creamy filling.
- Sharp cheddar: Provides a bold, savory contrast; swap for a milder cheese if desired.
How to make Chicken and Stuffing Casserole step-by-step:
See the printable recipe card below for ingredient amounts and nutrition. Follow these steps for best results.
Step 1: Preheat oven to 375°F and grease a 9×13-inch baking dish.
Step 2: Prepare the cornbread stuffing mix by combining the box mix with 1 1/4 cups chicken broth and the melted butter in a bowl. Set aside so it can absorb the liquid.
Step 3: In a large skillet over medium heat, sauté the diced onion and celery for 5–6 minutes, until softened.
Step 4: Stir in the shredded rotisserie chicken, cream of chicken soup, the remaining 1 cup chicken broth, frozen corn, heavy cream, dried sage, garlic powder, salt, and black pepper.
Step 5: Simmer the mixture for 3–4 minutes, stirring until warmed through and well combined.
Step 6: Spread the chicken mixture evenly in the prepared baking dish.
Step 7: Sprinkle the shredded cheddar over the chicken layer, then evenly distribute the prepared cornbread stuffing on top of the cheese.
Step 8: Cover the dish with foil and bake for 25 minutes.
Step 9: Remove the foil and bake uncovered for an additional 10 minutes, until the stuffing is golden and crisp on top.
Step 10: Let the casserole rest about 5 minutes before serving so the layers set slightly.
Pro tip: Don’t skip covering the casserole with foil for the first part of baking. The foil traps steam so the bottom layer stays creamy while the stuffing browns nicely once you remove it.
Storage and Reheating:
Storage: Keep leftovers covered in the refrigerator for 3–4 days in an airtight container.
Reheating: Reheat single portions in the microwave. For larger portions, warm in a 350°F oven until heated through; cover with foil to prevent the stuffing from over-browning.
Freezing: For best texture, freeze the chicken mixture without the stuffing topping for up to 3 months. Thaw overnight, make a fresh stuffing topping, and bake as directed.
Additions and Substitutions:
Additions:
- Vegetables: Add diced carrots, peas, or green beans for extra color and nutrition.
- Herbs: Fresh thyme, rosemary, or parsley brighten the flavor.
- Spice: A pinch of poultry seasoning or smoked paprika adds depth.
- Crunch: Chopped water chestnuts or toasted nuts add texture.
Substitutions:
- Protein: Use leftover turkey or cooked chicken breast or thighs.
- Stuffing mix: Regular herb stuffing works if you don’t have cornbread mix.
- Cream soup: Substitute cream of mushroom or cream of celery if preferred.
- Cheese: Monterey Jack, Swiss, or a blend are all good alternatives.
FAQs about chicken and stuffing casserole dishes:
Can I make this casserole ahead of time?
Yes — assemble the casserole, cover tightly, and refrigerate up to 24 hours. Add 5–10 minutes to the baking time if baking straight from cold.
Can I use fresh chicken instead of rotisserie?
Yes. Cook and shred about 1.5 pounds of chicken breast or thighs and season before adding to the casserole mixture.
How do I prevent the stuffing from getting soggy?
Use only the amount of broth called for when preparing the stuffing so it’s moist but not saturated. Baking covered for the first period helps keep the filling creamy while allowing the stuffing to crisp when uncovered.
What to serve with this Stove Top Chicken and Stuffing Casserole
This casserole pairs well with mashed potatoes, green beans, mac and cheese, or simple dinner rolls for a complete, comforting meal.
Did you make this recipe? I’d love to hear how it turned out — please leave a rating or comment.
Chicken and Stuffing Casserole
Vicky Hadley ~ Little Chef Within
Pin Recipe
Equipment
- 1 9×13‑inch baking dish
Ingredients
- 1 rotisserie chicken, skin removed and meat shredded (about 3 cups)
- 1 (6 oz) box Stove Top cornbread stuffing mix
- 2 1/4 cups chicken broth, divided
- 1/4 cup butter, melted
- 1 medium onion, diced
- 2 celery stalks, diced
- 1 (10.75 oz) can cream of chicken soup
- 1 cup frozen corn
- 1/2 cup heavy cream
- 1 teaspoon dried sage
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded sharp cheddar cheese
Instructions
- Preheat oven to 375°F. Grease a 9×13‑inch baking dish.
- In a bowl, prepare the cornbread stuffing mix with 1 1/4 cups chicken broth and 1/4 cup melted butter. Set aside.
- In a large skillet, cook the diced onion and celery over medium heat for 5–6 minutes until softened.
- Stir in the shredded rotisserie chicken, cream of chicken soup, remaining 1 cup chicken broth, frozen corn, heavy cream, dried sage, garlic powder, salt, and pepper.
- Simmer 3–4 minutes until heated through and flavors combine.
- Spread the chicken mixture evenly in the prepared baking dish.
- Top with shredded cheddar cheese, then spread the prepared cornbread stuffing evenly over the cheese.
- Cover with foil and bake 25 minutes.
- Remove foil and bake uncovered 10 minutes more, until the stuffing is golden.
- Let cool 5 minutes, then serve.
Notes
Pro Tip: Keep the casserole covered for the first part of baking so the filling stays moist; uncover at the end to crisp the stuffing.
Nutrition
Carbohydrates: 13.1 g
Protein: 31.1 g
Fat: 26.4 g (Saturated: 12.5 g)
Sodium: 1294.1 mg
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