Can I use cooked chicken instead of raw?

Absolutely. Cooked chicken, like shredded rotisserie or leftovers, works perfectly in this chicken and stuffing casserole . Just reduce the baking time to about 20 minutes since you’re only heating everything through rather than cooking raw meat.

Should I thaw the frozen vegetables before baking?

It’s not necessary to thaw the frozen vegetables first — they’ll cook through just fine in the oven. However, if you want to speed things up or avoid excess moisture, you can rinse them under hot water and pat dry before adding them to the mix.

Can I make this casserole ahead of time?

Yes, this recipe is ideal for make-ahead prep. Assemble the casserole fully, cover tightly, and refrigerate for up to 24 hours before baking. You can also freeze it unbaked for up to 3 months — just thaw overnight in the fridge and bake as directed, adding a few extra minutes to account for the chill.

Chicken and Stuffing Casserole – Easy Dinner

Name: Chicken and Stuffing Casserole
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 box (6 oz) chicken-flavored stuffing mix: provides a savory, herbed topping; 1.5 lbs boneless skinless chicken breasts, diced: the protein base of the dish; 1 can (10.5 oz) cream of chicken soup: adds creaminess and savory flavor; 1/3 cup sour cream: enhances the creamy texture with tang; 16 oz frozen mixed vegetables: adds nutrition, color, and texture; 4–5 garlic cloves, minced: adds aromatic depth; Salt and pepper to taste: balances and enhances flavor; Cooking spray: for greasing the baking dish

Description

Chicken and Stuffing Casserole is a creamy, comforting one-pan meal featuring tender chicken, savory stuffing, mixed vegetables, and a rich cream sauce. It’s easy to prepare, family-approved, and perfect for busy weeknights or cozy gatherings.

Ingredients

Scale

1 box (6 oz) chicken-flavored stuffing mix: provides a savory, herbed topping
1.5 lbs boneless skinless chicken breasts, diced: the protein base of the dish
1 can (10.5 oz) cream of chicken soup: adds creaminess and savory flavor
1/3 cup sour cream: enhances the creamy texture with tang
16 oz frozen mixed vegetables: adds nutrition, color, and texture
4–5 garlic cloves, minced: adds aromatic depth
Salt and pepper to taste: balances and enhances flavor
Cooking spray: for greasing the baking dish

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Instructions

Preheat your oven to 400°F (200°C) and lightly grease a 9×13-inch baking dish with cooking spray.
Prepare the stuffing mix according to the package instructions and set aside.
In a large mixing bowl, combine the diced chicken, cream of chicken soup, sour cream, frozen vegetables, minced garlic, salt, and pepper. Stir until well mixed.
Spread the chicken mixture evenly in the prepared baking dish.
Spoon the prepared stuffing over the chicken mixture, spreading it evenly across the top.
Bake uncovered for 30 minutes, or until the chicken is fully cooked and the top is golden brown.
Remove from oven and let rest for 5–10 minutes before serving.

Notes

Use cooked chicken or rotisserie chicken to save time—just reduce baking time to 20 minutes.
You can substitute cream of mushroom or celery soup based on preference or dietary needs.
Fresh vegetables can be used—just steam or sauté briefly before mixing.
Add shredded cheese on top of the stuffing for a cheesy twist.
This casserole can be assembled ahead and refrigerated overnight before baking.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 portion (approx. 1/6 of casserole)
Calories: 185 kcal
Sugar: 0.3 g
Sodium: 318 mg
Fat: 4 g
Saturated Fat: 2 g
Unsaturated Fat: 2 g
Trans Fat: 0.01 g
Carbohydrates: 17 g
Fiber: 3 g
Protein: 20 g
Cholesterol: 56 mg