Easy Creamy Chicken Stuffing Casserole is a hearty, comforting baked casserole perfect for a cold night. It’s easy to make with a stuffing mix, prepared soup, and rotisserie chicken. The flavors are savory, cozy, and it makes a big batch for a family meal.
You don’t need to wait until the holidays to make stuffing – it’s a great ingredient to use for everyday dinners like this creamy chicken stuffing casserole recipe.
This combines a creamy chicken casserole with savory stuffing for a baked dish that is hearty and comforting. Add a simple cooked vegetable on the side or a crisp green salad to make it a complete meal.
It’s also easy because I like to use a few shortcut ingredients like canned chicken soup, boxed stovetop stuffing mix, and store-bought rotisserie chicken. It’s the ultimate comfort food with a creamy sauce.
Ingredient Notes
- Rotisserie Chicken – this makes it super easy but you can also use leftover grilled chicken.
- Boxed stuffing – use your favorite brand and flavor, like Stove Top Stuffing Mix.
- Cream Cheese – use a block of cream cheese – and make sure it’s softened.
- Condensed cream of mushroom soup – you can substitute any cream of chickens or cream of mushroom or cream of celery soup.
How to Make a Chicken Stuffing Bake
- Pull all of the meat off of the bones and shred the chicken.
- Make the stuffing with chicken stock or broth and butter.
- Then mix the rest of the ingredients and fold in the chicken and stuffing.
- This recipe is designed for a 9 x 13-inch baking dish. Be sure to spray it with cooking spray.
WANT TO SAVE THIS RECIPE?
We'll email a link to this post to you, so you can come back to it later!
Tips
- I like to use rotisserie chicken because it’s easy but also because it’s already well-seasoned. If you want to use your own cooked and shredded chicken, I recommend seasoning, so it’s not bland.
- This is a great way to use leftover roast turkey from a holiday meal.
- Serve with a side salad or green beans or a mixed vegetable medley.
Creamy Chicken Stuffing Casserole Recipe
Ingredients
- 1 whole Rotisserie Chicken
- 1 (6 ounce) box stuffing
- 1 ½ cups chicken broth or stock
- ¼ butter
- 4 ounces cream cheese , softened
- 1 (10.5 ounce) can of condensed cream of mushroom soup + half can of water
- 2 celery stalks , chopped
- ½ medium sweet onion , diced
- ½ cup shredded parmesan cheese
Instructions
- Preheat the oven to 375.
- Remove chicken from the bones, place in a large bowl and shred, set aside.
- In a medium saucepan combine chicken broth and butter and bring to a boil, remove from heat and add the stuffing, mix until combined and let rest for 5 min. After 5 min, fluff with a fork.
- In a medium bowl combine cream cheese, cream of mushroom soup and half a can of water, mix until well combined. Then mix in onion and celery.
- Add stuffing and chicken to the cream cheese mixture and mix gently.
- Spread evenly in a lightly greased 9×13 pan. Cover with foil and bake for 35 min.
- Remove foil and sprinkle with parmesan cheese and bake for another 10 min or until it is lightly browned and bubbling.
Recipe Nutrition
This sounds like exactly what I was looking for. I had a similar recipe but you had to make the stuffing separately . I like that you just mix the contents of the box into the other ingredients.