Today’s chicken stuffing casserole with creamy sauce brings together all the elements of a classic comfort-food meal. Think of it as a simplified, one-dish version of a holiday roast—made easy for weeknights or cool Fall and Winter afternoons.
Shredded cooked chicken or leftover turkey, boxed stuffing mix, long-grain rice, and a rich, creamy sauce come together in a single baking dish for a hearty, satisfying meal. This casserole reheats well and makes a great use of leftovers while still tasting special.
How to Make an Easy Chicken Stuffing Casserole
Ingredients for Chicken and Stuffing Casserole
- 1 cup water (for cooking rice and vegetables)
- 1 cup chopped red sweet pepper
- ½ cup uncooked long-grain white rice
- 1 medium onion, chopped (about ½ cup)
- 1 (8 ounce) package herb-seasoned stuffing mix
- 2 cups water (for stuffing mix)
- 3 eggs, lightly beaten
- 4 cups chopped cooked turkey or chicken
- 1 (10.75 ounce) can cream of chicken soup, divided
- ½ cup sour cream
- ¼ cup milk
- 1 teaspoon chicken broth
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C). Grease or spray a 3-quart baking dish and set it aside.
- In a medium saucepan, bring 1 cup of water to a boil. Add the chopped red pepper, rice, and onion. Reduce the heat to low, cover, and simmer for 10–15 minutes, or until the rice and vegetables are tender. Because stove temperatures vary, check before 10 minutes to make sure the rice doesn’t dry out. If needed, add a splash more water and continue cooking until tender.
- While the rice mixture is cooking, combine the herb-seasoned stuffing mix with 2 cups water in a large bowl. Stir in the beaten eggs, chopped cooked chicken or turkey, and half of the can of cream of chicken soup. Mix until the ingredients are evenly combined.
- Fold the turkey (or chicken) and stuffing mixture into the cooked rice and vegetables so the components are well distributed. Transfer everything to the prepared baking dish and smooth the top.
- Bake the casserole uncovered for 35–40 minutes, or until heated through and the top is lightly set and golden in places. Remove from the oven and allow the casserole to rest while you prepare the sauce.
Creamy Sauce Topping
In a small saucepan over low heat, whisk together the remaining half of the cream of chicken soup, sour cream, milk, and chicken broth. Stir gently until the sauce is warmed through and smooth—do not boil. Adjust seasoning to taste with salt and pepper if desired.
Let the casserole rest for 5 minutes after removing it from the oven. Spoon the warm creamy sauce over each serving just before serving so every portion gets a generous, comforting drizzle.
What to Serve with Chicken and Stuffing Casserole
This casserole is a complete, hearty dish on its own, but it pairs nicely with simple sides to round out the plate. Try a crisp tossed green salad, steamed vegetables, or warm dinner rolls. A light side of roasted root vegetables or a tangy coleslaw also balances the richness of the casserole and sauce.
Variations and Tips
- Leftover substitution: Swap in leftover turkey or shredded rotisserie chicken to make this dish even faster.
- Make it gluten-free: Use a gluten-free stuffing mix and a gluten-free cream soup alternative.
- Herb and flavor boost: Add a teaspoon of dried thyme or sage to the stuffing mixture for a more traditional holiday flavor.
- Add vegetables: Fold in cooked peas, carrots, or mushrooms for extra color and nutrition.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat individual portions in the microwave or oven until warmed through.
More Casserole and Chicken Recipe Ideas
If you enjoy this one-dish comfort meal, consider trying other casserole favorites like carrot casserole, leftover turkey casseroles, cheeseburger casserole with biscuits, or a quick tater-tot casserole. For more chicken-centered meals, try chicken gnocchi soup, a chicken and sweet potato sheet pan dinner, or a layered chicken tortilla bake.
Seasonal Inspiration
This recipe is part of a series of cozy, easy-to-make dinners ideal for the Fall season. It’s designed to be approachable, family-friendly, and adaptable—perfect for holiday leftovers or a Sunday dinner that feeds a crowd.
Stay Updated
If you’d like to receive more recipes and home ideas, consider following favorite recipe sources or subscribing to newsletters from trusted cooking sites. Following food-focused accounts on social platforms is another simple way to discover new comfort-food recipes and seasonal inspiration.
Chicken Stuffing Casserole with Creamy Sauce
Yield: 8 servings | Prep Time: 5 minutes | Cook Time: 1 hour | Total Time: 1 hour 5 minutes
A warm, comforting casserole that makes excellent use of leftover roast chicken or turkey. Topped with a creamy sauce, it’s ideal for cooler weather and family-style dinners.
Ingredients
- 1 cup water
- 1 cup chopped red sweet pepper
- ½ cup uncooked long-grain white rice
- 1 medium onion, chopped (½ cup)
- 1 (8 oz) package herb-seasoned stuffing mix
- 2 cups water
- 3 eggs, lightly beaten
- 4 cups chopped cooked turkey or chicken
- 1 (10.75 oz) can cream of chicken soup (divided)
- ½ cup sour cream
- ¼ cup milk
- 1 teaspoon chicken broth
Instructions
- Preheat oven to 350°F. Grease a 3-quart baking dish.
- Boil 1 cup water, add pepper, rice, and onion. Simmer covered until tender, about 10–15 minutes.
- Combine stuffing mix and 2 cups water in a large bowl. Stir in eggs, chopped cooked poultry, and half of the soup.
- Mix the stuffing mixture with the cooked rice and vegetables. Transfer to the baking dish and bake uncovered 35–40 minutes.
- For the sauce, warm the remaining soup with sour cream, milk, and chicken broth over low heat until smooth and heated through. Do not boil.
- Let the casserole rest 5 minutes, then spoon sauce over each serving.
Notes
Adjust seasoning to taste. Add vegetables or herbs to suit your family’s preferences. This casserole freezes well for future meals—thaw overnight and reheat covered in a 350°F oven until hot.
