Chicken casserole with pepperidge farm stuffing and sour cream

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This Creamy Chicken Stuffing Casserole, made with cooked chicken, stuffing, cream soup and sour cream is an easy dinner for busy days. Tips for making ahead and storing in the freezer.

I love looking through old cookbooks, especially when they are cookbooks that my grandmas prepared dinners out of. To find comfort foods handwritten on recipe cards is like finding gold.

This chicken stuffing bake recipe is very common, but also very special to me since it is one that my grandma often made. It’s the ultimate in comfort foods, perfect for these late fall days.

Why you’ll love this casserole recipe:

• Easy casserole with comforting chicken and stuffing flavors.
• Only 5 ingredients needed.
• Tips included for slow cooker and freezer meal.
• Lots of options for varying this recipe for your family’s needs.

Ingredients Needed

• Chicken: This recipe calls for cooked chicken. You can use leftover shredded chicken, rotisserie chicken, skillet fried chicken breast or boiled chicken. All of these will give a slightly different flavor. If you want the chicken to be tender, try shredded or rotisserie chicken. For diced chicken, try pan frying until the chicken is golden brown and cooked through.
• Cream of mushroom soup: One can of undiluted cream of mushroom soup.
• Sour cream: This is what makes the casserole creamy and smooth. If you don’t like sour cream, this recipe is probably not for you.
• Stuffing: Use a box of dry stuffing mix (such as Stove Top stuffing or Pepperidge Farm) for a quick and easy stuffing topping. I used a 6 ounce box of stuffing. You can use a larger box if you’d like, or use two boxes.
• Chicken broth or stock: I like to use a low sodium chicken stock instead of water for the stuffing.

How to Make Chicken Stuffing Casserole

• Preheat the oven to 350º Fahrenheit. Grease a 9×9″ casserole dish with cooking spray. (You can use a 9×13″ baking pan if you’d like.)
• Sprinkle the cooked chicken on the bottom of the prepared baking dish.
• In a small bowl, stir together the cream of mushroom soup and the sour cream. Pour and spread this mixture over the chicken.
• Prepare the box stuffing mix as per the instructions on the back of the box using the 1 ½ cups chicken stock and ¼ cup butter. We switch out the hot water for chicken stock for added flavor.
• Spoon the prepared stuffing over the sour cream mixture.
• Cover the casserole with foil and bake for 30 minutes, then uncover and bake for an additional 10 minutes. (If you used a 9×13″ baking pan, it may heat through more quickly since it won’t be as thick in the pan.)

Slow Cooker Method

You can make this casserole in the slow cooker. Layer just as the recipe states and cook it on low for about 4 hours or until heated through.

Please note that the stuffing will not get crispy when cooked in the slow cooker.

Freezer Meal Tips

You can prepare this meal in advance. When the recipe is fully put together, cover it with plastic wrap, then wrap it again with foil or more plastic wrap. This double wrapping will help prevent freezer burn.

Freeze the casserole for up to 2 months. Thaw the casserole in the fridge the night before you want to bake it. Then remove it from the fridge 1 hour before baking. Bake as the recipe suggests.

Recipe Variations

There are endless variations to this stuffing casserole recipe:

• Use any flavor cream soup you’d like: cream of chicken soup, cream of celery or even condensed cheese soup would be good.
• For extra flavor, sauté ½ cup of onion and celery, along with a little garlic in a tablespoon of oil in a skillet over medium heat. Then add this on top of the chicken and continue with the recipe.
• Make a thanksgiving casserole with turkey and leftover Thanksgiving stuffing.
• Add 2 cups of mixed veggies if you’d like to have it be a complete casserole.
• I like to serve my casserole over a large pile of green beans. It tastes like Thanksgiving!
• Add a cup and a half of cooked rice or serve over rice.
• Add a cup of cheddar cheese to the sour cream mixture if you love cheese as much as we do.

For a complete taste of grandma’s house, try her cut out sugar cookies.

Servings 8

Prep Time 10 minutes

Cook Time 40 minutes

• 3 1/2 cups cooked chicken (about 1 ½ pounds of chicken before cooking)
• 10.5 ounces cream of mushroom soup
• 1 cup sour cream 8 ounces
• 1 box stuffing mix 6 ounces
• 1 1/2 cups chicken stock 12 ounces
• 1/4 cup unsalted butter 2 ounces

• Preheat the oven to 350º Fahrenheit. Grease a 9×9" baking pan with cooking spray. (You can use a 9×13" baking pan if you'd like.)

• Sprinkle the cooked chicken on the bottom of the prepared baking dish.

• In a small bowl, stir together the cream of mushroom soup and the sour cream. Pour and spread this mixture over the chicken.

• Prepare the box stuffing mix as per the instructions on the back of the box using the 1 ½ cups chicken stock and ¼ cup butter. We switch out the hot water for chicken stock for added flavor.

• Spoon the prepared stuffing over the sour cream mixture.

• Cover the casserole with foil and bake for 30 minutes, then uncover and bake for an additional 10 minutes. (If you used a 9×13" baking pan, it may heat through more quickly since it won't be as thick in the pan.)

• Serve immediately.

Refer to the article above for more tips and tricks.

The calories shown are based on the recipe serving 8, with 1 serving being ⅛ of the recipe. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**

Calories: 248kcal | Carbohydrates: 4g | Protein: 19g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 400mg | Potassium: 277mg | Fiber: 1g | Sugar: 2g | Vitamin A: 383IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg

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