If you’re craving a warm, cozy dinner that feels like a holiday meal without the holiday effort, this Crispy Baked Chicken and Stuffing Casserole is the answer. It’s everything people love about a comforting casserole: tender chicken, a creamy savory base, and a golden stuffing-style topping that bakes up crunchy on the edges and soft in the center. It’s simple, filling, and made with pantry-friendly ingredients—perfect for busy weeknights, meal prep, or feeding a crowd.
This dish is also a smart way to use what you already have. You can make it with chicken breasts or thighs, use homemade stuffing or boxed mix, and swap in vegetables to fit your taste. It’s one of those “throw it together and bake” meals that still tastes like you cooked all day.
What Makes This Casserole So Good
The magic is the texture contrast. The creamy layer keeps the chicken moist and adds rich flavor, while the stuffing topping becomes golden and crisp on top. As it bakes, the stuffing absorbs just enough moisture to stay soft underneath, giving you that classic stuffing feel—savory, herby, buttery, and satisfying.
Ingredients You’ll Need
Chicken layer
- 2 to 3 cups cooked chicken, shredded or cubed (rotisserie chicken works great)
or 1 1/2 to 2 lb raw chicken breasts/thighs (cut into bite-size pieces) - Salt and black pepper, to taste
- 1 teaspoon garlic powder (optional)
- 1 teaspoon onion powder (optional)
Creamy base
- 1 can (10.5 oz) cream of chicken soup (or cream of mushroom)
- 1/2 cup sour cream (or plain Greek yogurt)
- 1/2 cup chicken broth (more if you like it saucier)
- 1 teaspoon dried thyme or poultry seasoning
- 1/2 teaspoon paprika (optional)
Stuffing topping
- 1 box (6 oz) stuffing mix (chicken, herb, or cornbread style)
- 1 1/2 cups hot chicken broth (check your box directions; some need slightly less)
- 4 tablespoons butter, melted
Optional add-ins
- 1 to 2 cups frozen mixed vegetables (peas, carrots, corn)
- 1 cup chopped green beans
- 1 cup sautéed mushrooms
- 1/2 cup diced onion or celery
- 1 cup shredded cheddar (for a cheesy version)
How to Make Chicken and Stuffing Casserole
1) Preheat and prep
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish (or a similar casserole dish).
If using raw chicken, season it with salt, pepper, and optional garlic/onion powder. If using cooked chicken, you can still season lightly for extra flavor.
2) Mix the creamy layer
In a bowl, stir together cream of chicken soup, sour cream, chicken broth, and seasonings (thyme/poultry seasoning and paprika). Mix until smooth.
Spread chicken evenly in the baking dish, then pour the creamy mixture over the top. If you’re adding vegetables, stir them into the sauce or sprinkle them around the chicken before adding the sauce.
3) Prepare the stuffing topping
In a separate bowl, combine stuffing mix with hot broth. Let it sit for 2–3 minutes so the bread absorbs the liquid. Fluff gently with a fork, then drizzle in melted butter and stir lightly. You want the stuffing moist but not soupy.
Spoon the stuffing mixture evenly over the chicken layer.
4) Bake until golden
Bake uncovered for 30–40 minutes, or until the casserole is bubbly and the top is golden brown. If your top is browning too quickly, loosely cover with foil for the final 10 minutes.
For extra crisp edges, broil for 1–2 minutes at the end—watch closely so it doesn’t burn.
5) Rest, then serve
Let the casserole rest for 5–10 minutes before serving. This helps it set up so you get cleaner scoops and better layers.
Serving Ideas
This casserole is basically a complete meal, but it’s even better with a simple side:
- Steamed broccoli or green beans
- A crisp salad with vinaigrette
- Cranberry sauce (holiday vibes!)
- Dinner rolls or garlic bread
- Mashed potatoes if you want a bigger comfort-food plate
Tips for Best Results
- Rotisserie chicken saves time and adds flavor instantly.
- Don’t overdo the broth in the stuffing—too much can make the topping mushy.
- Use thighs for extra juicy texture if you prefer dark meat.
- Want it extra crispy? Add a little extra melted butter on top before baking.
- Need more sauce? Increase broth in the creamy layer by 1/4 cup.
Easy Variations
- Cheesy chicken stuffing casserole: Sprinkle 1 cup shredded cheddar between the chicken layer and stuffing.
- Turkey version: Swap chicken for leftover turkey (perfect after holidays).
- Vegetable-packed: Add frozen mixed vegetables or sautéed onions/celery for a more “stuffing-like” flavor.
- Cornbread style: Use cornbread stuffing mix for a slightly sweeter, Southern-inspired twist.
Storage and Reheating
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze in portions for up to 2 months (best for meal prep).
- Reheat: Warm in the oven at 350°F (175°C) until hot. Add a splash of broth if it looks dry. Microwave works too, but the topping stays crispest in the oven.
FAQ
Can I assemble it ahead of time?
Yes. Assemble everything except the stuffing topping, cover, and refrigerate up to 24 hours. Add the stuffing right before baking for best texture.
Can I make it without canned soup?
Yes. Use a quick homemade sauce: melt 2 tablespoons butter, whisk in 2 tablespoons flour, then add 1 1/2 cups chicken broth and 1/2 cup milk. Simmer until thick, then season.
How do I know it’s done?
The sauce should be bubbling around the edges, and the topping should be golden. If you used raw chicken pieces, make sure they reach 165°F (74°C).
If you tell me whether you’re using cooked chicken or raw chicken, I’ll adjust the exact bake time and broth amounts so it turns out perfect.