This chicken and stuffing casserole is pure comfort food. Made with shredded rotisserie chicken, sautéed vegetables, a creamy sauce, sharp cheddar, and a cornbread stuffing topping, it delivers all the flavors of a roast dinner in one easy, family-friendly dish.
Using a cooked rotisserie chicken and a boxed cornbread stuffing mix keeps this recipe fast without sacrificing flavor. Minimal prep and a single 9×13-inch pan make it a simple weeknight dinner or an easy dish to bring to gatherings.
Recipe Ingredients:
You’ll need the following:
- 1 rotisserie chicken, skin removed and meat shredded (about 3 cups)
- 1 (6 oz) box Stove Top cornbread stuffing mix
- 2 1/4 cups chicken broth, divided
- 1/4 cup butter, melted
- 1 medium onion, diced
- 2 celery stalks, diced
- 1 (10.75 oz) can cream of chicken soup
- 1 cup frozen corn
- 1/2 cup heavy cream
- 1 teaspoon dried sage
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded sharp cheddar cheese
Ingredient Notes:
- Rotisserie chicken: A time-saver—already seasoned and cooked, so you only need to shred it.
- Cornbread stuffing mix: Adds a slightly sweet, crumbly topping that contrasts nicely with the creamy base.
- Sharp cheddar: Adds bold flavor; swap for a milder cheese if preferred.
How to make Chicken and Stuffing Casserole:
Step 1: Preheat the oven to 375°F. Grease a 9×13-inch baking dish.
Step 2: In a bowl, prepare the cornbread stuffing mix by combining the box mix with 1 1/4 cups chicken broth and the melted butter. Set aside.
Step 3: In a large skillet over medium heat, sauté the diced onion and celery for 5–6 minutes until softened.
Step 4: Add the shredded rotisserie chicken, cream of chicken soup, the remaining 1 cup chicken broth, frozen corn, heavy cream, dried sage, garlic powder, salt, and pepper. Stir to combine.
Step 5: Simmer the mixture for 3–4 minutes until heated through and well combined.
Step 6: Spread the chicken mixture evenly in the prepared baking dish.
Step 7: Sprinkle the shredded cheddar over the chicken mixture, then evenly distribute the prepared cornbread stuffing on top of the cheese.
Step 8: Cover the dish with foil and bake for 25 minutes.
Step 9: Remove the foil and bake uncovered for an additional 10 minutes, or until the stuffing is golden and the casserole is bubbling.
Step 10: Let the casserole rest for about 5 minutes before serving.
Pro Tip
Keep the foil on during the first part of baking so the bottom layer stays moist while the stuffing crisps on top. That contrast between a creamy base and a golden cornbread topping is what makes this casserole special.
Storage and Reheating:
Storage: Refrigerate leftovers in an airtight container for 3–4 days.
Reheating: Reheat single portions in the microwave or warm larger portions in a 350°F oven until heated through. Cover with foil to prevent the stuffing from over-browning.
Freezing: For best results, freeze the chicken mixture (without the stuffing topping) for up to 3 months. Thaw overnight in the refrigerator, make fresh stuffing, and bake as directed.
Additions and Substitutions:
Additions:
- Add diced carrots, peas, or green beans for extra color and nutrition.
- Fresh herbs like thyme, rosemary, or parsley brighten the flavor.
- A pinch of poultry seasoning or smoked paprika adds depth.
- Stir in chopped water chestnuts for extra crunch.
Substitutions:
- Swap leftover turkey or cooked chicken breast for rotisserie chicken.
- Use regular herb stuffing mix instead of cornbread if you prefer.
- Replace cream of chicken soup with cream of mushroom or cream of celery.
- Try Monterey Jack, Swiss, or a cheese blend in place of cheddar.
Frequently Asked Questions
Can I make this casserole ahead?
Yes. Assemble the casserole, cover tightly with plastic wrap, and refrigerate for up to 24 hours. Add 5–10 minutes to the baking time if cooking from cold.
Can I use fresh chicken instead of rotisserie?
Absolutely. Cook and shred about 1.5 pounds of chicken breast or thighs and season to taste before mixing into the casserole.
How do I prevent the stuffing from getting soggy?
Use only the amount of broth listed to hydrate the stuffing—moist but not soaked. Covering the casserole for the first part of baking traps steam so the filling stays creamy while the topping crisps after the foil is removed.
Serving Suggestions
This casserole pairs well with mashed potatoes, green beans, mac and cheese, or soft dinner rolls for a full, comforting meal.
Recipe Card
Chicken and Stuffing Casserole
This chicken and stuffing casserole combines shredded rotisserie chicken, a creamy vegetable-filled base, shredded cheddar, and a cornbread stuffing topping for a simple, crowd-pleasing meal.
Ingredients
- 1 rotisserie chicken, shredded (about 3 cups)
- 1 (6 oz) box Stove Top cornbread stuffing mix
- 2 1/4 cups chicken broth, divided
- 1/4 cup butter, melted
- 1 medium onion, diced
- 2 celery stalks, diced
- 1 (10.75 oz) can cream of chicken soup
- 1 cup frozen corn
- 1/2 cup heavy cream
- 1 teaspoon dried sage
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded sharp cheddar cheese
Instructions
- Preheat oven to 375°F. Grease a 9×13-inch baking dish.
- Prepare the stuffing mix: combine stuffing mix with 1 1/4 cups chicken broth and melted butter; set aside.
- Sauté diced onion and celery in a large skillet over medium heat for 5–6 minutes until softened.
- Stir in shredded chicken, cream of chicken soup, remaining 1 cup chicken broth, frozen corn, heavy cream, sage, garlic powder, salt, and pepper. Simmer 3–4 minutes until heated through.
- Spread the chicken mixture evenly in the prepared baking dish. Top with shredded cheddar, then the prepared stuffing mix.
- Cover with foil and bake 25 minutes. Remove foil and bake uncovered 10 minutes until the stuffing is golden. Let rest 5 minutes before serving.
Notes
Pro Tip: Cover with foil for the first part of baking so the filling stays moist while the stuffing crisps after you remove the foil.