I just made a Chicken Stuffing Casserole that’s a no-brainer dinner that vanishes from the table and leaves everyone asking for seconds.
I love this Chicken Stuffing Casserole because it hits dumb comfort and zero fuss. I find myself craving that salty crust and gooey middle on nights when I’m tired and hungry.
But the best part is the mash of seasoned stuffing mix and condensed cream of mushroom soup that somehow makes every forkful worth it. It’s sloppy, satisfying, and feeds a crowd without drama.
I don’t care if it’s basic. I call it dinner magic.
And the fact it works as a Crock Pot Slow Cooker meal means less babysitting and more eating. Bring it.
No regrets, ever. Seriously, always.
Ingredients
- Big protein punch, it’s hearty and filling.
- Comforty crunch on top, gives homestyle vibe.
- Thick, cozy creaminess that hugs everything.
- Earthy depth and silky body to sauce.
- Adds savory liquid, keeps it from drying.
- Lightens sauce so it’s not too heavy.
- Basically makes it unreasonably creamy and tangy.
- Plus rich butteriness for that golden, cozy flavor.
- Sweet bite and aromatic backbone, smells amazing.
- Crunchy freshness that cuts through the creaminess.
- Color and tiny veggie pops of sweet flavor.
- Classic peas and carrots, kid-friendly and sweet.
- That herby, poultry-ready warmth you expect.
- Subtle garlic lift without being overpowering.
- Salt and pepper, the basics that make it sing.
- Fresh green finish, makes it look homey.
Ingredient Quantities
- About 2 lb boneless skinless chicken breasts (2 to 3 pieces, can be frozen or thawed)
- 1 box (6 oz) seasoned stuffing mix
- 1 can (10.5 oz) condensed cream of chicken soup
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1 cup reduced sodium chicken broth
- 1/2 cup milk
- 1/2 cup sour cream (optional but makes it creamy)
- 4 tbsp butter, melted
- 1 small onion, finely chopped
- 2 stalks celery, chopped
- 2 cups frozen mixed vegetables (peas, carrots, corn) or 1 1/2 cups frozen peas and carrots
- 1 tsp poultry seasoning
- 1/2 tsp garlic powder
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish (optional)
How to Make this
1. Spray the crock pot with nonstick spray or rub lightly with a little butter, then place about 2 lb boneless skinless chicken breasts in the bottom (they can be thawed or straight from the freezer).
2. In a medium bowl whisk together 1 can (
10.5 oz) condensed cream of chicken soup, 1 can (
10.5 oz) condensed cream of mushroom soup, 1 cup reduced sodium chicken broth, 1/2 cup milk and 1/2 cup sour cream if using; add 1 tsp poultry seasoning, 1/2 tsp garlic powder, salt and black pepper to taste and mix until smooth.
3. Pour half of that soup mixture over the chicken, then scatter 1 small finely chopped onion, 2 stalks chopped celery, and 2 cups frozen mixed vegetables (or 1 1/2 cups frozen peas and carrots) evenly over top.
4. In a separate bowl combine 1 box (6 oz) seasoned stuffing mix with 4 tbsp melted butter; stir so the butter coats the crumbs and they get slightly clumpy.
5. Pour the remaining soup mixture over the stuffing mixture, stir just until moistened, then spoon the stuffing on top of the vegetables and chicken in the crock pot, spreading it to cover the whole surface.
6. Cover and cook on low for 4 to 5 hours or on high for 2 to 3 hours; if chicken was frozen add about 30 to 60 minutes to low cook time. Check at the shorter time to avoid overcooking.
7. About 10 to 15 minutes before serving, remove lid and check the internal temp of the chicken; it should reach 165°F. If you like a slightly drier stuffing top, remove lid to let some moisture evaporate.
8. Shred or chop the chicken right in the crock pot with two forks and gently stir everything together so the stuffing soaks up the creamy sauce; taste and adjust salt and pepper if needed.
9. Let sit uncovered for 5 minutes to thicken slightly, then serve scoops of the casserole topped with chopped fresh parsley if desired.
10. Tip: If you want extra creaminess stir in another 2 tablespoons of sour cream when you shred the chicken. If you want a crisper top, transfer to a baking dish and broil for 2 to 3 minutes but watch it carefully so it does not burn.
Equipment Needed
1. Crock pot / slow cooker (4 to 6 qt)
2. 2 mixing bowls (one medium for soups, one small for stuffing)
3. Measuring cups and measuring spoons
4. Whisk or fork for mixing
5. Cutting board and chef’s knife for onion and celery
6. Can opener
7. Wooden spoon or silicone spatula for spreading and stirring
8. Two forks for shredding the chicken right in the pot
9. Instant-read thermometer to check the chicken hits 165°F
10. Large serving spoon or ladle for scooping and plating
FAQ
Crock Pot Chicken Stuffing Casserole Recipe Substitutions and Variations
- Chicken breasts: use boneless skinless chicken thighs (more flavorful, stays moist), or shredded rotisserie chicken (no cook time), or 2 lb turkey breast or thighs if you want a Thanksgiving vibe.
- Seasoned stuffing mix: swap with 6 oz cornbread stuffing mix, or 3 cups cubed day old bread tossed with 1 tbsp poultry seasoning and a little melted butter, or 3 cups seasoned breadcrumbs plus extra herbs.
- Condensed cream soups (chicken or mushroom): make a quick roux by whisking 2 tbsp butter with 2 tbsp flour, then add 1 cup chicken broth and 1 cup milk till thickened, season to taste; or use 2 cups of store bought prepared chicken or mushroom sauce, or canned cream of celery for a milder flavor.
- Sour cream (optional): plain Greek yogurt is a nearly identical swap, or use an equal amount of crème fraîche, or soften 4 oz cream cheese and thin with a little milk to reach the same creaminess.
Pro Tips
1) If your chicken is frozen, give it extra time and check temp early and often. Frozen breasts release more water so add 20 to 30 minutes beyond the low time and use an instant-read thermometer to hit 165°F without overcooking the meat.
2) For a brighter flavor, sauté the onion and celery in a little butter until softened and slightly browned before adding them. That quick caramelization adds depth and cuts the canned-soup sameness.
3) Toast the stuffing crumbs briefly in the skillet with the melted butter before topping the casserole. That brings out the herb flavors and helps the topping hold a bit more texture instead of turning completely soggy.
4) If you want saucier, creamier results stir an extra couple tablespoons of sour cream or a splash of heavy cream into the mix after shredding the chicken. For a crisper top, transfer to a baking dish and broil 2 to 3 minutes right before serving, watching closely so it doesn’t burn.
Crock Pot Chicken Stuffing Casserole Recipe
I just made a Chicken Stuffing Casserole that’s a no-brainer dinner that vanishes from the table and leaves everyone asking for seconds.
6
servings
614
kcal
Equipment: 1. Crock pot / slow cooker (4 to 6 qt)
2. 2 mixing bowls (one medium for soups, one small for stuffing)
3. Measuring cups and measuring spoons
4. Whisk or fork for mixing
5. Cutting board and chef’s knife for onion and celery
6. Can opener
7. Wooden spoon or silicone spatula for spreading and stirring
8. Two forks for shredding the chicken right in the pot
9. Instant-read thermometer to check the chicken hits 165°F
10. Large serving spoon or ladle for scooping and plating
Ingredients
-
About 2 lb boneless skinless chicken breasts (2 to 3 pieces, can be frozen or thawed)
-
1 box (6 oz) seasoned stuffing mix
-
1 can (10.5 oz) condensed cream of chicken soup
-
1 can (10.5 oz) condensed cream of mushroom soup
-
1 cup reduced sodium chicken broth
-
1/2 cup milk
-
1/2 cup sour cream (optional but makes it creamy)
-
4 tbsp butter, melted
-
1 small onion, finely chopped
-
2 stalks celery, chopped
-
2 cups frozen mixed vegetables (peas, carrots, corn) or 1 1/2 cups frozen peas and carrots
-
1 tsp poultry seasoning
-
1/2 tsp garlic powder
-
Salt and black pepper to taste
-
Fresh parsley, chopped, for garnish (optional)
Directions
- Spray the crock pot with nonstick spray or rub lightly with a little butter, then place about 2 lb boneless skinless chicken breasts in the bottom (they can be thawed or straight from the freezer).
- In a medium bowl whisk together 1 can (
- 5 oz) condensed cream of chicken soup, 1 can (
- 5 oz) condensed cream of mushroom soup, 1 cup reduced sodium chicken broth, 1/2 cup milk and 1/2 cup sour cream if using; add 1 tsp poultry seasoning, 1/2 tsp garlic powder, salt and black pepper to taste and mix until smooth.
- Pour half of that soup mixture over the chicken, then scatter 1 small finely chopped onion, 2 stalks chopped celery, and 2 cups frozen mixed vegetables (or 1 1/2 cups frozen peas and carrots) evenly over top.
- In a separate bowl combine 1 box (6 oz) seasoned stuffing mix with 4 tbsp melted butter; stir so the butter coats the crumbs and they get slightly clumpy.
- Pour the remaining soup mixture over the stuffing mixture, stir just until moistened, then spoon the stuffing on top of the vegetables and chicken in the crock pot, spreading it to cover the whole surface.
- Cover and cook on low for 4 to 5 hours or on high for 2 to 3 hours; if chicken was frozen add about 30 to 60 minutes to low cook time. Check at the shorter time to avoid overcooking.
- About 10 to 15 minutes before serving, remove lid and check the internal temp of the chicken; it should reach 165°F. If you like a slightly drier stuffing top, remove lid to let some moisture evaporate.
- Shred or chop the chicken right in the crock pot with two forks and gently stir everything together so the stuffing soaks up the creamy sauce; taste and adjust salt and pepper if needed.
- Let sit uncovered for 5 minutes to thicken slightly, then serve scoops of the casserole topped with chopped fresh parsley if desired.
- Tip: If you want extra creaminess stir in another 2 tablespoons of sour cream when you shred the chicken. If you want a crisper top, transfer to a baking dish and broil for 2 to 3 minutes but watch it carefully so it does not burn.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 443g
- Total number of serves: 6
- Calories: 614kcal
- Fat: 27.4g
- Saturated Fat: 11.1g
- Trans Fat: 0.12g
- Polyunsaturated: 2g
- Monounsaturated: 6.7g
- Cholesterol: 178mg
- Sodium: 600mg
- Potassium: 689mg
- Carbohydrates: 38.7g
- Fiber: 3.3g
- Sugar: 5.7g
- Protein: 55.3g
- Vitamin A: 1200IU
- Vitamin C: 6.7mg
- Calcium: 67mg
- Iron: 1.7mg