Chicken and Stuffing Bake

A spoonful of chicken, stuffing and gravy in a casserole dish.

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).

Prep Time10

Cook Time30

Rest Time10

Total Time50

Makes servings

Recipe from: Deanne Frieders | This Farm Girl Cooks

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.

Farm Girl Tips

Substitutions:

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.

Broth tip: Add just enough chicken broth to moisten the croutons. They should soften slightly but still have texture once baked.

Make-ahead: Assemble the casserole up to 24 hours in advance, cover, and refrigerate. Bake as directed, adding 10 minutes to the cook time if cold.

Freezer-friendly: Wrap tightly before baking and freeze up to 2 months. Thaw overnight in the fridge before baking.

Doubling the recipe: To feed a crowd, double all ingredients and bake in a 9×13-inch dish. The cook time may increase slightly, so check for bubbling edges and a hot center.

Storage: Store leftovers in an airtight container for up to 4 days. Reheat in the oven or microwave until warmed through.

Nutrition