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Chicken And Stuffing Casserole Recipe

This Chicken and Stuffing Casserole is a cozy one-pan dinner made with shredded rotisserie chicken, creamy soup, peas and carrots, and a golden herb-seasoned stuffing topping. It is an easy comfort-food casserole that bakes until hot, bubbly, and crisp on top.
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Prep Time 10 minutes
Cook Time 40 minutes
Resting Time 5 minutes
Total Time 55 minutes
Course: Dinner, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Stuffing Topping
  • 2 boxes Stove Top Savory Herbs Stuffing
  • 2 cups chicken broth
  • 1 stick butter melted
Chicken Filling
  • 2 cups rotisserie chicken shredded
  • 10.5 ounces cream of chicken soup
  • 10.5 ounces cream of celery soup
  • 1/2 cup sour cream
  • 1 1/5 cups frozen peas and carrots thawed; measurement preserved from the source recipe
  • 1 tablespoon garlic powder
  • salt to taste
  • ground black pepper to taste
For the Baking Dish
  • nonstick cooking spray as needed

Equipment

  • 9×13-inch baking dish
  • 2 large mixing bowls
  • Mixing spoon or silicone spatula
  • Measuring cups and spoons

Method
 

Prepare the Oven and Stuffing
  1. Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
  2. Add both packages of Stove Top stuffing to a large mixing bowl.
  3. Pour in the chicken broth and melted butter. Stir until the stuffing is evenly moistened and combined.
  4. Set the stuffing mixture aside for 5 minutes while preparing the chicken filling.
Prepare the Chicken Filling
  1. Add the shredded rotisserie chicken to a large mixing bowl and season with salt, black pepper, and garlic powder.
  2. Add the cream of chicken soup, cream of celery soup, sour cream, and thawed peas and carrots.
  3. Stir until the chicken, vegetables, soups, and sour cream are evenly combined.
Assemble the Casserole
  1. Transfer the chicken and vegetable mixture to the prepared 9×13-inch baking dish and spread it into an even layer.
  2. Spoon the prepared stuffing evenly over the chicken filling and gently smooth the surface.
Bake
  1. Place the casserole on the center oven rack and bake for 30–40 minutes, or until the filling is hot and bubbling and the stuffing is beginning to brown and become crisp.
Rest and Serve
  1. Remove the casserole from the oven and let it rest for 5 minutes before serving.
  2. Serve warm.

Notes

  • Yield: The original recipe does not specify the number of servings, so the servings field has been left blank.
  • Total time: The source lists 50 minutes total, but the instructions include an additional 5-minute rest after baking. Including that rest, the total time is approximately 55 minutes.
  • Stuffing: Letting the stuffing sit for 5 minutes after adding the broth and butter allows it to absorb the liquid before layering it over the casserole.
  • Chicken: Rotisserie chicken makes this casserole especially quick, but any fully cooked shredded chicken can be used.
  • Vegetables: Thaw the frozen peas and carrots before mixing them into the filling so they heat evenly.
  • Ingredient measurement: The source lists the peas and carrots as 1-⅕ cups. This has been interpreted and preserved as 1 1/5 cups rather than replaced with an estimated amount.
  • Doneness: The casserole is ready when the creamy filling is bubbling around the edges and the stuffing topping is golden and crisp.
  • Storage: Refrigerate cooled leftovers in an airtight container for up to 3–4 days.
  • Reheating: Reheat in the oven for the best stuffing texture, or microwave individual portions until hot throughout.