1. Can I use canned chicken for Chicken and Stuffing Casserole?

Yes, canned chicken can be used as a convenient substitute for fresh chicken. Just be sure to drain it well and reduce the baking time, since the chicken is already cooked. Aim for 20–25 minutes in the oven.

2. Do I need to thaw frozen vegetables before adding them to the casserole?

No thawing is required! You can add frozen mixed vegetables directly to the casserole. However, running them under warm water and draining them first helps avoid excess moisture and ensures even baking.

3. Can this Chicken and Stuffing Casserole be made in a slow cooker?

Absolutely! Layer all the ingredients in your slow cooker just like you would in a baking dish. Cook on low for 4 hours. Note: the stuffing won’t be as crisp as when baked, but the flavor will still be rich and delicious.

Chicken and Stuffing Casserole: The Ultimate One-Pan Comfort Meal

Description

This Chicken and Stuffing Casserole is a creamy, comforting one-pan meal made with tender chicken, savory stuffing, frozen vegetables, and a rich blend of sour cream and condensed soup. Perfect for busy nights or cozy family dinners, it’s easy to make, budget-friendly, and crowd-pleasing.

Ingredients

Scale

1 box Stove Top Stuffing (chicken flavored)
1–2 lbs Chicken Breasts, boneless/skinless/diced
1 can Cream of Chicken Soup
1/3 cup Sour Cream
16 oz Frozen Mixed Vegetables
Salt/Pepper to taste
4–5 Garlic Cloves, minced

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 400°F and spray a 9×13 baking dish with cooking spray.
Prepare stuffing mix according to package instructions and set aside.
In a large bowl, combine diced chicken, cream of chicken soup, sour cream, frozen vegetables, minced garlic, salt, and pepper. Mix well.
Spread the chicken mixture evenly across the bottom of the prepared baking dish.
Layer the prepared stuffing evenly over the chicken mixture.
Bake uncovered for 30 minutes, or until chicken is fully cooked and the top is golden brown.
Remove from oven, let rest for a few minutes, and serve warm.

Notes

You can use cream of mushroom or cream of celery soup instead of cream of chicken.
Use leftover turkey or rotisserie chicken to save prep time.
Add shredded cheese or red pepper flakes for extra flavor.
No need to thaw frozen vegetables—add them straight to the mix.
To make ahead, assemble the casserole and refrigerate for up to 24 hours before baking.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 185 kcal
Sugar: 0.3 g
Sodium: 318 mg
Fat: 4 g
Saturated Fat: 2 g
Unsaturated Fat: 2 g
Trans Fat: 0.01 g
Carbohydrates: 17 g
Fiber: 3 g
Protein: 20 g
Cholesterol: 56 mg