This easy chicken and stuffing casserole brings together tender rotisserie chicken, vegetables, a creamy homemade sauce, and a golden herb stuffing topping. It has the comforting feel of a classic casserole, with no canned condensed soup. The sauce comes together on the stovetop, then the oven does the rest.
It’s a satisfying dinner for a family meal or a chilly evening. The recipe makes six servings in a 9×13-inch baking dish, and using cooked rotisserie chicken keeps the prep simple.
Why You’ll Love This Chicken and Stuffing Casserole
- No canned soup: Butter, flour, broth, milk, and sour cream make a creamy sauce from scratch.
- Easy shortcut: Rotisserie chicken is ready to fold into the filling.
- Comforting layers: Savory chicken and vegetables bake beneath herb-seasoned stuffing.
- Family-size: The casserole serves six and bakes in a standard 9×13-inch dish.
Ingredients You’ll Need
- Rotisserie chicken: Use 3 cups of cooked, shredded chicken. Remove the skin and bones before measuring.
- Butter, onion, celery, and garlic: These build a savory base for the homemade sauce.
- All-purpose flour: Stirring flour into the vegetables helps thicken the sauce.
- Chicken broth and whole milk: Whisk them in gradually for a smooth, creamy sauce. Low-sodium broth makes it easier to adjust the salt.
- Sour cream: Adds creaminess and a little tang.
- Frozen peas and carrots: Add them straight from the freezer; there’s no need to thaw.
- Thyme, garlic powder, black pepper, and salt: Season the filling, tasting before adding salt because the chicken and stuffing may already be seasoned.
- Herb-seasoned stuffing mix: Prepare the full 10-ounce bag according to its package directions, then spread it over the filling.
How to Make Chicken and Stuffing Casserole
- Prepare the pan. Heat the oven to 375°F and lightly grease a 9×13-inch baking dish.
- Soften the vegetables. Melt the butter in a large skillet over medium heat. Add the diced onion and celery and cook for 5–6 minutes, until softened. Add the garlic and cook for about 30 seconds.
- Make the sauce. Sprinkle the flour over the vegetables and stir for about 1 minute. Slowly whisk in the chicken broth, then the milk. Simmer for 3–5 minutes, stirring often, until the sauce thickens enough to coat the back of a spoon.
- Season and add the filling. Remove the skillet from the heat. Stir in the sour cream, thyme, garlic powder, black pepper, and salt to taste. Fold in the chicken and frozen peas and carrots, then spread the mixture in the prepared baking dish.
- Prepare the stuffing. Make the full 10-ounce bag of stuffing according to the package directions, using the recommended amount of butter and liquid. Chicken broth can replace water if you like. Fluff gently with a fork.
- Add the topping. Spoon the stuffing evenly over the chicken mixture, covering the surface without packing it down. Add parsley if desired.
- Bake. Cover loosely with foil and bake for 15 minutes. Remove the foil and bake for 25 minutes more, until bubbling around the edges and golden on top. Check that the center reaches 165°F.
- Rest and serve. Let the casserole rest for 5 minutes before serving.
Helpful Tips
- Whisk the broth and milk in gradually to help keep the sauce smooth.
- Let the sauce simmer until it coats the back of a spoon before adding the sour cream.
- Season the filling after removing the pan from the heat, then taste before adding salt.
- Prepare the stuffing according to its package directions. Different brands may call for different amounts of butter and liquid.
- Spread the stuffing gently over the filling. Packing it down can make the topping dense.
- For food safety, check the center of the casserole with a food thermometer; it should reach 165°F.
Substitutions and Variations
The tested version uses rotisserie chicken, whole milk, sour cream, frozen peas and carrots, and a 10-ounce bag of herb-seasoned stuffing. For a simple variation, cooked leftover turkey can replace the chicken. You can also use chicken broth in place of water when preparing the stuffing, following the package’s liquid amount. These are optional variations; the recipe card below lists the tested ingredients.
What to Serve with It
Serve this hearty casserole with a green salad or a simple vegetable such as green beans or broccoli. If you’d like bread alongside dinner, try our Buttermilk Dinner Rolls. For another family-size casserole, see our Pizza Pasta Casserole.
Storage and Reheating
Refrigerate leftovers within two hours in an airtight container. Store them in the refrigerator for 3–4 days. Reheat leftovers until they reach 165°F. For a larger portion, cover the dish while reheating so the stuffing doesn’t brown too quickly; uncover near the end if you’d like to crisp the top.
Frequently Asked Questions
Can I make chicken and stuffing casserole without canned soup?
Yes. This recipe uses a homemade sauce made with butter, flour, chicken broth, whole milk, and sour cream instead of canned condensed soup.
Do I need to thaw the frozen peas and carrots?
No. Add them to the chicken filling while they’re still frozen.
Can I use leftover cooked chicken or turkey?
Yes. Use 3 cups of cooked, shredded chicken. Cooked turkey can be used as an optional variation.
How do I know when the casserole is done?
The edges should be bubbling and the stuffing should be golden. Check the center with a food thermometer; it should reach 165°F.
How long do leftovers keep?
Store leftovers in the refrigerator for 3–4 days and reheat them to 165°F.
Creamy Chicken and Stuffing Bake
Ingredients
Method
- Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish with butter or nonstick cooking spray.
- Melt the butter in a large skillet over medium heat. Add diced onion and celery and sauté for 5–6 minutes until softened. Add minced garlic and cook for another 30 seconds, until fragrant.
- Sprinkle flour over the vegetables. Stir continuously for about 1 minute. Gradually whisk in chicken broth, followed by whole milk. Simmer for 3–5 minutes, stirring frequently, until thickened enough to coat the back of a spoon.
- Remove the skillet from heat. Stir in sour cream, dried thyme, garlic powder, and black pepper. Taste and season with salt as needed.
- Fold shredded rotisserie chicken and frozen peas and carrots into the creamy sauce. Stir until coated. Spread the mixture into the prepared baking dish.
- Prepare the entire 10-ounce bag of herb-seasoned stuffing according to package directions, using the recommended amount of butter and liquid. Chicken broth may replace water if desired. Fluff gently with a fork.
- Spoon the prepared stuffing evenly over the chicken filling, completely covering the surface. Do not pack it down. Add chopped fresh parsley if desired.
- Cover loosely with aluminum foil and bake at 375°F for 15 minutes. Remove the foil and bake for an additional 25 minutes uncovered. The casserole should be bubbling around the edges and golden on top; confirm the center reaches 165°F.
- Let the casserole rest for 5 minutes before serving.
Nutrition
Notes
- Rotisserie chicken makes this an easy weeknight dinner.
- The homemade cream sauce replaces canned condensed soup.
- Add frozen peas and carrots without thawing.
- Use the full 10-ounce bag of stuffing for complete coverage.
- Adjust salt carefully because the chicken and stuffing are already seasoned.
- Refrigerate leftovers within two hours. Store leftovers refrigerated for 3–4 days and reheat to 165°F.
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