Chicken and dressing casserole with Stove Top stuffing is the definition of a comfort-food shortcut — shredded chicken layered with seasoned stuffing mix, bound together by a creamy sauce, and baked until the top turns golden and crispy while the interior stays moist. The entire dish uses one baking pan and takes 45 minutes from fridge to table, including oven time. It works for weeknight dinners, potlucks, and holiday tables equally well because the Stove Top mix handles all the herb seasoning automatically.
In This Recipe
Ingredients
Chicken and Dressing Casserole (Serves 8)
- 4 cups cooked, shredded chicken (about 2 lbs breast or thigh)
- 2 boxes (6 oz each) Stove Top stuffing mix (chicken flavor)
- 1 can (10.75 oz) cream of chicken soup
- 1 cup sour cream
- ¾ cup chicken broth
- ½ cup (1 stick) unsalted butter, melted
- 1½ cups water (for the stuffing)
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp black pepper
- Cooking spray for the baking dish
Step-by-Step Instructions
- Preheat oven to 375°F. Position a rack in the center. Spray a 9×13-inch baking dish with cooking spray. Center rack placement ensures even browning on top without burning the bottom.
- Prepare the stuffing. In a medium bowl, combine both boxes of Stove Top mix with 1½ cups boiling water and the melted butter. Stir, cover with foil, and let sit 5 minutes. Fluff with a fork. The stuffing should be moist but not soggy — if it looks wet, let it sit uncovered for 2 more minutes.
- Build the creamy chicken layer. In a separate bowl, mix the shredded chicken, cream of chicken soup, sour cream, chicken broth, garlic powder, onion powder, and pepper. Stir until the chicken is evenly coated. This sauce keeps the chicken moist during baking and prevents the casserole from drying out at the edges. For more stuffing-based recipes, see our Stove Top stuffing chicken recipes collection.
- Layer the casserole. Spread the chicken mixture evenly across the bottom of the baking dish. Top with the prepared stuffing in an even layer. Do not press the stuffing down — a loose, uncompressed top layer bakes into a crispy crust while the bottom absorbs moisture from the chicken and stays soft.
- Bake uncovered for 25–30 minutes. The casserole is done when the stuffing top is golden brown, the edges bubble, and the internal temperature reaches 165°F / 74°C in the center. If the top browns too fast, tent loosely with foil for the last 10 minutes.
- Rest 10 minutes before serving. The sauce thickens as it cools slightly, making cleaner slices. Cutting immediately gives you a soupy plate — the rest period allows the starches in the soup and sour cream to firm up.
Flavor Variations
Broccoli Cheddar
Add 2 cups steamed broccoli florets to the chicken layer. Replace ½ cup sour cream with ½ cup shredded sharp cheddar. Sprinkle extra cheddar on top of the stuffing for the last 5 minutes of baking.
Southwest Fiesta
Add 1 can drained black beans, ½ cup corn, and 1 diced jalapeño to the chicken layer. Use cream of jalapeño soup instead of cream of chicken. Top with crushed tortilla chips instead of stuffing.
Italian Herb
Add 1 cup diced roasted red peppers and ½ cup grated Parmesan to the chicken layer. Use cream of mushroom soup. Add 1 tsp Italian seasoning to the stuffing mix for extra herb depth.
Thanksgiving Leftover
Use leftover turkey instead of chicken. Add ½ cup whole-berry cranberry sauce in dollops over the turkey layer. The sweet-tart cranberry cuts through the richness — this is the day-after-Thanksgiving casserole.
Storage and Reheating
Refrigerator
Cover the baking dish tightly with foil or transfer portions to airtight containers. Keeps 4 days. Reheat individual portions in the microwave (2 minutes) or reheat the full dish in a 350°F oven for 20 minutes, covered with foil.
Freezer
Assemble the casserole but do not bake. Cover tightly with plastic wrap then foil. Freeze up to 3 months. Thaw overnight in the fridge, then bake at 375°F for 35–40 minutes (add 10 minutes to the original bake time).
Nutrition Facts (per serving)
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | 420 | 21% |
| Protein | 35g | 70% |
| Total Fat | 20g | 26% |
| Saturated Fat | 10g | 50% |
| Carbohydrates | 26g | 9% |
| Fiber | 1.5g | 5% |
| Sodium | 780mg | 34% |
Common Mistakes
Frequently Asked Questions
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Pin it — crispy stuffing, creamy chicken, 45 minutes, one pan.
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Emma Delacourt
Recipe Developer & Founder, MeatRecipesBox
Emma has been developing and testing meat recipes since 2019. She focuses on temperature precision, food science, and making restaurant-quality results accessible for home cooks. Every recipe on this site is tested multiple times before publishing.
