Paula Deen’s chicken casserole with stuffing is the ultimate in cozy fare. It’s a rich and hearty casserole that can be thrown up in a flash and baked hands-free in the oven, making it ideal for a midweek meal. It’s a filling midweek supper since it’s packed with juicy chicken, a variety of vegetables, and a flavorful stuffing topping.

What I love about this recipe:

• semi-homemade: Paula Deen uses a few ready-to-use ingredients to make this Chicken Casserole with Stuffing recipe extra fast! Stove Top stuffing mix, cream of chicken soup, and frozen mixed veggies greatly simplify prep while still packing a lot of flavors!
• It’s creamy, rich, and delicious! The stuffing topping is a hot item at the table!
• So fast: Even though it takes only 5 minutes to get it into the oven and 20-30 minutes to bake, it tastes like it took all day!
• Bakes hands-off: After you prepare the recipe, it bakes without babysitting, so you can do what you need to on a busy night.
• One Pan: All the chicken, stuffing, and vegetables are in one pan, so there are fewer dishes to wash.
• Comfort food at its finest: This chicken breast dinner is creamy, savory, and rich for true comfort food lovers!

Ingredients That You’ll Need:

• Shredded chicken: You can use any neutrally flavored shredded chicken in this Chicken Casserole With Stuffing recipe. I usually use rotisserie chicken, but you can also use shredded chicken breast or a blend of the whole chicken. For this recipe, fried chicken leftovers can be used, or you can boil, roast, or grill chicken and shred it.
• Cream of chicken soup: If you prefer, you can use homemade cream of chicken soup or substitute cream of mushroom soup in place of Campbell’s cream of chicken soup.
• Sour cream: Paula Deen recommends using classic sour cream, but Greek yogurt or light sour cream can also be used.
• Chicken broth: You will need this both for the filling in the casserole and to mix with the stuffing that tops it, so be sure to divide it and not pour it all in at once. You can make broth with vegetable broth, beef broth, or bullion if you don’t have chicken broth on hand.
• Frozen mixed vegetables: This casserole can also be made with frozen mixed vegetables. It gives you a medley of vegetables, ready to go, without chopping. Also, because the vegetables have been frozen, they aren’t slow to become tender when baked.
• Stove Top stuffing mix (one 6 oz package): Stove Top stuffing is easy to use, tastes like classic stuffing, and is widely available, which makes it a great topping for casseroles. I used the chicken flavor to enhance the naturally rich chicken flavor of the dish.
• Butter: The taste doesn’t change much whether it’s salted or unsalted, so use whatever you have on hand.

What to Serve with Chicken Casserole With Stuffing?

This Chicken Casserole with Stuffing recipe is fantastic because it combines three classic comfort foods—chicken, stuffing, and vegetables—into one delicious meal. This casserole may be a complete meal on its own or a satisfying addition to a variety of sides.

Here are some of my favorite sides to Chicken Casserole with Stuffing:

• Stuffed Marrow
• Roast Potatoes
• Slow-Roasted Cherry Tomatoes

How To Make Chicken Casserole With Stuffing In Advanced

A batch of Chicken Casserole with Stuffing can be made ahead of time and stored in the freezer, ready to be cooked on a night when time is short or donated to a friend in need. Freeze for up to 2 months for the greatest flavor.

• Combine the 1/2 cup of chicken broth, the chicken soup, and the sour cream. The vegetables and chicken that have been shredded
• Fill the bottom of a 2.5-quart casserole dish with the mixture.
• In a small bowl, mix the melted butter, 1/4 cup broth, and the stuffing. Spread this mixture over the casserole’s top. Wrap foil and plastic wrap tightly around the casserole dish.
• Chicken Casserole with Stuffing can be frozen for up to 2 months. When the casserole is prepared to be cooked, let it thaw for 24 to 48 hours in the refrigerator. As directed, bake.
• A chicken casserole with stuffing may require an additional 10-15 minutes of cooking time when baked straight from the refrigerator.

Recipe Variations

To add some spice to our favorite Chicken Casserole with Stuffing recipe, here are some ways you can switch things up:

• Chicken Broccoli Stuffing Casserole: You can also add cheddar cheese to the mixture if you prefer a broccoli cheddar flavor. Follow the recipe as directed, replacing mixed vegetables with broccoli florets.
• Cheesy Chicken Casserole: Put the Chicken Casserole mixture into the casserole dish and top it with shredded cheddar cheese, or Swiss cheese for something sharper. Finally, add the stuffing mixture over the cheese and bake according to the directions.
• Crockpot: Prepare the recipe as directed, except layer into a crockpot instead of a casserole dish. Once prepared, cook covered on low for 3-4 hours or until the edges are bubbling.

How To Make Paula Deen Chicken Casserole With Stuffing?

• Start by preheating your oven to 375 degrees F.
• Next, you want to mix together the chicken soup, sour cream, and 1/2 cup of chicken broth. Then add the shredded chicken and vegetables. Spread the mixture at the bottom of a 2.5-quart casserole dish.
• Combine the melted butter and 1/4 cup broth with the stuffing and then spread it over the top of the casserole.
• Bake for 30 to 40 minutes until the edges are bubbly and the casserole is hot throughout.
• Optional Turn the oven to broil for the last 3-5 minutes of baking to get a crispy stuffing topping. Keep an eye on it so that it doesn’t burn.

How Do You Keep Stuffing Moist When Baking?

To ensure that the stuffing stays moist during the baking process, pour a cup or two of stock over it after it has been prepared in a casserole dish.

Recipe Tips

• Thaw the veggies: The vegetables should be thawed before adding them to the casserole. While you can add frozen vegetables right to the casserole, it is best to thaw them first because when frozen, the casserole takes longer to cook.
• One bowl and one pan: The beauty of this recipe is how simple it is to prepare! To make preparation and clean-up as easy as possible, just mix the chicken and stuffing casserole in one bowl, then transfer to the casserole dish, and mix the stuffing topping in the same bowl. Thus, you will only need to wash one pan and one bowl when you make the recipe.
• Use a rotisserie chicken: You can make the casserole with shredded chicken from a rotisserie chicken if you don’t have any chicken on hand.
• Mix in advance: This make-ahead casserole can be mixed and stored covered in the refrigerator for up to 24 hours before baking. If you use this method, you may need to bake for an additional 10–15 minutes.

Frequently Asked Questions

Paula Deen Chicken Casserole With Stuffing Nutrition Facts

Amount Per Serving ( 1 cup | 224g )

• Calories 248
• Total Fat 12g
• Saturated Fat 3.3g
• Cholesterol 72mg
• Sodium 778mg
• Potassium 270mg
• Total Carbohydrate 9.7g
• Dietary Fiber 0.1g
• Sugars 0.9g
• Protein 24g
• Vitamin A 6%
• Vitamin C 1%
• Calcium 6%
• Iron 10%