This cozy Chicken and Stuffing Bake combines creamy chicken, homemade stuffing croutons, and classic comfort in every bite. It's the perfect casserole for busy weeknights or Sunday dinner!
There’s something about this Chicken and Stuffing Bake that just feels like home — warm, cozy, and simple enough for a Tuesday night. It tastes like Thanksgiving, but without all the fuss (or dishes).
I love that this recipe brings together my homemade Stuffing Croutons — that buttery, herby goodness — with a little weeknight help from a can of cream of chicken soup. It’s the perfect mix of homemade meets “we’re just trying to get dinner on the table before chores."
Why This Recipe Works
- Comfort food made easy: Classic Midwest flavor in a casserole dish.
- Quick to prep: Just stir, layer, and bake — no endless chopping required.
- Flexible: Works with chicken you already have on hand — rotisserie, leftovers, or even turkey.
- Family-approved: Creamy, savory, and kid-friendly — what’s not to love?
- Make-ahead friendly: Assemble early in the day or freeze for later.
If you love casseroles, also check out my poppy seed chicken casserole!
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Ingredients
You don’t need anything fancy to pull this meal together — just a few pantry staples and some leftover chicken. Here’s a quick rundown of what you’ll need:
- Cooked chicken: Shredded or cubed — rotisserie chicken works perfectly and saves time or you can easily make a whole chicken in your Instant Pot. You can also use leftover turkey if you’re making this after the holidays.
- Cream of chicken soup: The secret shortcut that gives this dish its creamy, cozy texture. Use a low-sodium version if you prefer.
- Milk: A little splash of 2% or whole milk helps thin the soup and keep the filling smooth.
- Sour cream (or Greek yogurt): Adds tang and richness to balance the savory flavors.
- Sage: That classic stuffing flavor that makes the kitchen smell like Thanksgiving.
- Chicken broth: Moistens the stuffing croutons and ties everything together. You can use store bought or homemade chicken broth.
- Stuffing croutons: The star of the show! My homemade version adds buttery, herby crunch and soaks up just the right amount of broth but store bought works, too.
- Salt and pepper: Keep it simple — season to taste.
Farm Girl Tip
No canned soup? Make your own! Combine 3 Tablespoons butter, 3 Tablespoons flour, ½ cup milk, and ½ cup broth over medium heat until thickened. Season with a pinch of salt and pepper.
See recipe card below for specific quantities and ingredient list.
This reuben casserole is a tasty dinner, too!
How to make chicken and stuffing casserole
- Step 1: Mix the creamy base: In a large bowl, stir together the cream of chicken soup, milk, and sour cream until smooth. Add a pinch of salt, pepper, and sage.
Fold the chicken into the creamy mixture until everything is coated.
Pour into a greased 9x9 casserole dish.
- Step 2: Layer it up: Sprinkle your stuffing croutons evenly over the top.
- Step 3: Add broth: Pour chicken broth evenly over the croutons so they soak up just enough moisture.
- Step 4: Bake covered: Cover with foil and bake for 30–35 minutes, until bubbly and heated throughout.
Helpful tip: Add veggies! Frozen green beans, peas, or chopped broccoli can be stirred in for a one-pan meal.
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📋 Variations
- Add veggies: Frozen green beans, peas, or even chopped broccoli can be stirred in for a one-pan meal.
Serving Suggestions
This Chicken & Stuffing Bake is hearty enough to stand on its own, but I love rounding out the meal with a few simple sides. A green veggie always works well — think roasted green beans, steamed broccoli, or even a quick bag of buttery peas.
For a little freshness and crunch, a side salad with crisp lettuce, apples, and walnuts is always a win.
And if you want to lean into those Thanksgiving vibes, spoon a little cranberry sauce on the side — it adds a sweet-tart pop that pairs perfectly with the savory flavors.
Storage
Refrigerate: Store leftovers in an airtight container for up to 3–4 days.
Reheat: Microwave individual portions or bake at 350°F until warm.
Freeze: This would be a great freezer meal for a family with a new baby, or anyone else who could use a ready to bake, easy meal. You can assemble but don’t bake. Wrap tightly, label, and freeze for up to 2 months. Thaw overnight in the fridge and bake as usual.
Make Ahead Tips
Make-ahead tip: Assemble up to 24 hours ahead and refrigerate. Bake as directed, adding 10 minutes if it’s cold.
FAQ
Absolutely! This recipe works perfectly with leftover Thanksgiving turkey. It’s a great way to reinvent what’s left in the fridge into something new and cozy.
Plain Greek yogurt is a great substitute — it keeps the creamy texture and adds a light tang. I recommend full-fat for the best results.
Homemade gives you the best flavor and texture (plus they’re fun to make!), but store-bought stuffing mix will work in a pinch. Just reduce the salt a little if your mix is heavily seasoned.
Definitely. You can freeze it before baking or after — just make sure it’s tightly wrapped. Thaw overnight in the fridge, then bake or reheat until warmed through.
Tried this chicken and stuffing casserole? I’d love to hear how they turned out! ⭐ Drop a star rating and a quick comment below—it not only helps others but totally makes my day. 😊🍽️
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Recipe
Chicken and Stuffing Bake
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Ingredients
- 3 cups stuffing croutons homemade stuffing croutons or store bought
- 3 cups cooked chicken shredded or cubed (rotisserie works great)
- 10.5 ounces cream of chicken soup
- ½ cup whole milk 2% will also work
- ½ cup sour cream or plain Greek yogurt
- 1 teaspoon dried sage
- ½ cup chicken broth
- Salt and black pepper to taste
Instructions
- Preheat oven to 350°F and lightly grease a 8x8 or 9×9 baking dish.
- Mix the creamy base: In a large bowl, stir together the cream of chicken soup, milk and sour cream until smooth. Add a pinch of salt, pepper, and sage.
- Add the chicken: Fold the chicken into the creamy mixture until coated.
- Layer it up: Spread the chicken mixture in the baking dish. Sprinkle your stuffing croutons evenly over the top.
- Drizzle butter: Pour chicken broth over the croutons..
- Cover with foil and bake for 30–35 minutes, until bubbly and heated throughout.
- Remove foil and let it rest 5–10 minutes before serving — it thickens up beautifully as it cools.
Notes
- Any cooked chicken will do — rotisserie, baked, or leftover grilled chicken. You can also swap in turkey, especially after the holidays.
- If using store-bought stuffing mix, check the salt level and adjust seasoning to taste — boxed versions are usually saltier than homemade.
- Plain Greek yogurt can be used instead of sour cream — it adds the same creamy texture with a little extra tang.
Nutrition
This Farm Girl Cooks is not a dietician or nutritionist, and any nutritional information shared is an estimate. Calories and other nutritional values vary depending on which brands were used.
