Baked Chicken and Stuffing Casserole
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This chicken and stuffing casserole bakes together fluffy mashed potatoes, shredded chicken, creamy gravy, and veggies, topped with herbed stuffing. The ultimate comfort food dinner, perfect for busy weeknights or using up leftovers.
This chicken and stuffing casserole is the ultimate comfort food in one pan. It starts with creamy mashed potatoes mixed with shredded chicken, rich gravy, and colorful veggies, then gets topped with buttery Stove Top stuffing that bakes up golden and crisp.
It’s basically a mash-up of a chicken pot pie, a shepherd’s pie, and your favorite holiday sides, all rolled into one dish. Perfect for busy weeknights, cozy Sunday dinners, or even a way to use up leftover chicken and gravy.
If you love this kind of one-pan comfort dinner, you’ll also want to try my Bacon Ranch Chicken Biscuit Casserole or this cozy Easy Chicken Pot Pie with Biscuits.
Ingredients You’ll Need
Here’s what you’ll need for this chicken and stuffing bake, plus some smart swaps and optional tweaks:
- Salt – Added to the potato water for seasoning. Don’t skip this step it flavors the potatoes from the inside out.
- Russet potatoes – Perfect for creamy mashed potatoes. Yukon Golds work too.
- Butter – Adds richness to the mashed potatoes. Margarine or olive oil can substitute.
- Shredded chicken – We like to use rotisserie chicken to keep it simple but you can also cook up some chicken breast or thighs earlier in the week to use in the dish.
- Gravy – Chicken gravy ties everything together; turkey or mushroom gravy works in a pinch.
- Frozen mixed vegetables – Adds color and nutrients. Fresh or canned veggies can be swapped in.
- Stovetop stuffing (2 boxes) – The buttery, herby topping. If you’ve got homemade southern cornbread dressing, it makes an amazing substitution for the stuffing layer.
Instructions
Prep the oven: Preheat to 350°F. Grease a 9×13-inch casserole dish.
Cook the potatoes: Bring a large pot of water with 1 tablespoon of salt to a boil. Peel and chop potatoes into chunks, then boil 10–15 minutes until fork-tender. Drain.
Mash the potatoes: Return potatoes to the pot with butter. Mash until smooth using a masher, fork, or handheld mixer.
Mix the filling: Stir shredded chicken and gravy into the mashed potatoes. Fold in the frozen mixed vegetables.
Spread in pan: Transfer the potato-chicken mixture to the greased baking dish, smoothing the top.
Prepare stuffing: Make stuffing according to package directions.
Top the casserole: Spoon the stuffing evenly over the chicken layer.
Bake: Bake 30–35 minutes until bubbling and the stuffing is lightly crisp.
Serve hot: Let cool slightly, then scoop generous servings onto plates.
Expert Tips & Tricks
- Make-ahead friendly: Assemble earlier in the day, refrigerate, then bake when ready. Just add 10 minutes to the bake time to ensure it warms all the way through. If the stuffing begins to brown too much you can cover it with foil.
- Shortcut hack: Use leftover mashed potatoes or instant potatoes to save time.
- Creamier filling: Stir in a little sour cream or shredded cheese with the chicken mixture.
- Crispier stuffing top: Bake uncovered the whole time, or broil the last 1–2 minutes.
Frequently Asked Questions (FAQs)
Yes, if you’re in a pinch. Real potatoes give the best texture, but instant works fine for shortcuts.
Definitely. Assemble the casserole, cover, and refrigerate. Bake within 24 hours.
Yes. Wrap tightly in foil and freeze up to 2 months. Thaw overnight before baking.
Of course! This makes a fantastic post-holiday leftover recipe.
Storage & Reheating
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Freeze: Freeze portions for up to 2 months. Thaw overnight before reheating.
- Reheat in oven: Cover with foil and bake at 350°F for 20 minutes, then uncover to crisp stuffing.
- Microwave: Heat single servings for 1–2 minutes.
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Baked Chicken and Stuffing Casserole
Ingredients
- 1 tablespoon Salt
- 32 ounces Russet potatoes
- 4 tablespoons Butter
- 16 ounces Shredded chicken
- 2 cups Gravy
- 12 ounces Frozen mixed vegetables
- 12 ounces Stovetop stuffing, approximately 2 boxes
Instructions
- Preheat oven to 350 degrees F. Grease a 9×13 inch pan.
- Fill a large pot with water and add 1 tablespoon of salt. Place on stove and bring to a boil.
- Peel potatoes and cut into large pieces. Once the water is boiling carefully add the potatoes to the water. Boil for 10-15 minutes until potatoes are softened all the way through. Carefully pour into a strainer.
- Add the potatoes back to the pot along with the butter. Use a potato masher, fork, or a handheld mixer, to mash the potatoes.
- Add shredded chicken and gravy to the potatoes and mix everything together.
- Add the frozen mixed vegetables and gently fold them in.
- Spread the mixture into the greased pan.
- Make the stuffing according to package instructions.
- Spoon the stuffing onto the top of the chicken and then bake for 30-35 minutes .
- Serve hot.
Nutrition
