Creamy Chicken & Stuffing Bake (No Canned Soup)
If you’re looking for a cozy family dinner without relying on canned soup, this Creamy Chicken and Stuffing Bake is the recipe to make. Tender shredded chicken is folded into a rich homemade garlic herb cream sauce, then topped with buttery stuffing that’s soft underneath with a perfectly crisp golden top. It’s comforting, simple to prepare, and the kind of casserole everyone asks for seconds of.
Some recipes just feel like home, and this Creamy Chicken & Stuffing Bake is one of them.
This Creamy Chicken & Stuffing Bake skips the canned soup and starts with an easy homemade garlic herb cream sauce that’s rich, flavorful, and made with simple pantry ingredients. It’s the perfect way to use leftover chicken or rotisserie-style chicken when you need a comforting dinner without spending hours in the kitchen.
The creamy chicken filling pairs perfectly with a buttery stuffing topping that’s moist underneath and lightly crisp on top, creating the kind of comforting dinner that’s perfect for busy weeknights, chilly evenings, or Sunday family meals.
Why You’ll Love This Creamy Chicken & Stuffing Bake
- No canned soup required. A simple homemade garlic herb cream sauce gives this casserole rich, comforting flavor using everyday ingredients.
- Perfect for busy weeknights. Use cooked shredded chicken or pick up a rotisserie chicken to get dinner on the table even faster.
- Cozy comfort food at its best. Creamy chicken, buttery stuffing, and savory herbs make every bite warm and satisfying.
- Great for making ahead. Assemble it earlier in the day and bake it when you’re ready for dinner.
- Family approved. This recipe earned rave reviews around my own dinner table, and I have a feeling it’ll become one your family requests again and again.
- Freezer friendly. Make an extra casserole now and save one for those nights when you need a homemade meal without the extra work.
Ingredients for Creamy Chicken and Stuffing Bake
For the Creamy Chicken Filling
- 4 tablespoons butter
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- â…“ cup all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk
- ½ cup sour cream
- 1 teaspoon dried thyme
- ½ teaspoon poultry seasoning
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- ½ teaspoon black pepper
- Salt, to taste
- 3 to 4 cups cooked shredded chicken
- 2 tablespoons chopped fresh parsley (optional, for garnish)
For the Stuffing Topping
- 2 (6-ounce) boxes chicken stuffing mix
- ½ cup butter, melted
- 1¾ cups chicken broth
A Few Helpful Notes
Chicken
You’ll need 3 to 4 cups of cooked shredded chicken, which is about one rotisserie chicken or approximately 2 to 2½ pounds of boneless, skinless chicken breasts. If you’re cooking your own chicken, my Oven Roasted Rotisserie-Style Chicken is perfect for this recipe.
From My Kitchen: I started with 3½ pounds of chicken breasts and ended up with enough shredded chicken for this casserole plus leftovers for wraps the next day. It’s an easy way to meal prep while you’re already cooking.
Chicken Broth
If you’ve cooked your own chicken, save the cooking broth! It adds incredible homemade flavor to the sauce. If not, a good-quality chicken broth works perfectly.
Stuffing Mix
I used boxed chicken stuffing mix because it’s convenient and gives this casserole that classic comforting flavor. Since the stuffing is already seasoned, taste your sauce before adding extra salt.
Sour Cream
Don’t skip the sour cream. It adds a silky richness to the sauce without making it heavy or tangy.
Thyme
Dried thyme gives the sauce its cozy, homemade flavor. It pairs beautifully with the chicken and stuffing without overpowering the other herbs.
Parsley
A sprinkle of fresh parsley at the end adds a pop of color and brightens the finished casserole.
Helpful Tools
You don’t need any fancy kitchen gadgets to make this cozy casserole. Just a few basic kitchen tools are all it takes. I’ve linked the items I use in my own kitchen in case you’re looking to replace an old favorite or add something new to your collection.
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- 9×13-inch baking dish
- Large skillet or Dutch oven
- Silicone spatula
- Measuring cups and spoons
- Cutting board
- Chef’s knife
From My Kitchen: I cooked my chicken in my Instant Pot before shredding it, but this recipe is just as delicious with rotisserie chicken or leftover cooked chicken when you need dinner on the table a little faster.
How to Make Creamy Chicken & Stuffing Bake
Step 1 – Prepare the Chicken
If needed, cook and shred your chicken. You’ll need 3 to 4 cups of cooked shredded chicken. If you’re using rotisserie chicken or leftover chicken, you can skip right to making the homemade garlic herb cream sauce.
Step 2 – Make the Garlic Herb Cream Sauce
In a large skillet or Dutch oven, melt the butter over medium heat. Add the diced onion and cook for 5 to 7 minutes, until softened and translucent. Stir in the garlic and cook for another 30 seconds.
Sprinkle the flour over the onions and garlic, stirring constantly for 1 to 2 minutes to cook out the raw flour taste.
Slowly whisk in the chicken broth until smooth, then whisk in the milk. Add the thyme, poultry seasoning, onion powder, garlic powder, and black pepper.
Simmer for 8 to 10 minutes, stirring often, until the sauce is thick enough to coat the back of a spoon and resembles a thick chicken pot pie filling.
Taste the sauce and add salt if needed.
Remove the skillet from the heat and stir in the sour cream until smooth.
From My Kitchen: Don’t rush this step. I found that letting the sauce simmer a few extra minutes made all the difference. You’re looking for a rich, velvety sauce that clings to the spoon before you add the chicken.
Step 3 – Add the Chicken
Fold the shredded chicken into the sauce until every piece is evenly coated.
Spread the mixture into a lightly greased 9×13-inch baking dish.
Step 4 – Prepare the Stuffing Topping
In a large bowl, combine the stuffing mix, melted butter, and chicken broth. Stir until the bread cubes are evenly moistened, then let the mixture rest for about 5 minutes so the stuffing can absorb the liquid.
Spread the stuffing evenly over the chicken mixture. Try not to press it down too firmly. Keeping the topping light helps it bake up fluffy while still developing a lightly crisp top.
Step 5 – Bake
Bake uncovered in a 350°F preheated oven for 30 to 35 minutes, or until the filling is bubbling around the edges and the stuffing is golden brown.
Allow the casserole to rest for about 5 to 10 minutes before serving.
From My Kitchen
This casserole came out exactly how I hoped it would. The homemade garlic herb sauce stayed creamy, the stuffing was buttery with a lightly crisp top, and it was a hit with my family. Since I love the flavor of sage, I may experiment with adding a tiny pinch the next time I make it, but honestly, I wouldn’t change a thing about this version.
Helpful Tips
- Taste the sauce before adding any salt. Homemade broth, store-bought broth, and stuffing mixes all vary in saltiness.
- Don’t rush the cream sauce. Let it simmer until it reaches the consistency of a thick chicken pot pie filling before adding the sour cream and chicken.
- Rotisserie chicken is a great shortcut for busy weeknights.
- Let the stuffing mixture rest for about 5 minutes before spreading it over the casserole.
- Allow the casserole to rest for 5 to 10 minutes after baking so the filling has time to set before serving.
Make Ahead
This casserole is perfect for busy weeknights because you can assemble it in advance. Prepare the chicken filling and stuffing topping as directed, then cover the baking dish tightly and refrigerate for up to 24 hours before baking.
When you’re ready to cook, remove the casserole from the refrigerator while the oven preheats. Bake as directed, adding an extra 5 to 10 minutes if needed since it will be starting cold.
Storage
Store any leftover casserole in an airtight container or cover the baking dish tightly with foil or plastic wrap. Refrigerate for up to 4 days.
The stuffing stays surprisingly tender, and I think the flavors are even better the next day.
Freezing
This casserole freezes well both before and after baking.
Before baking: Assemble the casserole, wrap it tightly with plastic wrap and aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking.
After baking: Let the casserole cool completely before wrapping well and freezing for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat individual servings in the microwave until hot.
To reheat a larger portion, cover the casserole with foil and warm it in a 350°F oven for 20 to 30 minutes, or until heated through. Remove the foil during the last few minutes if you’d like to crisp the stuffing topping again.
Variations
One of the things I love about this recipe is how easy it is to make it your own.
- Use rotisserie chicken for an even quicker weeknight dinner.
- Swap the herbs. Add a small pinch of rubbed sage or rosemary for a different flavor profile.
- Add vegetables. Frozen peas, carrots, corn, or green beans are all delicious additions.
- Try different stuffing flavors. Chicken, herb, or savory stuffing mixes all work well.
- Make it extra cheesy. Stir in a cup of shredded cheddar or mozzarella before adding the stuffing topping.
Frequently Asked Questions
Can I use rotisserie chicken?
Absolutely! Rotisserie chicken is a great time-saving option for this recipe. You’ll need about 3 to 4 cups of shredded chicken.
Can I make this casserole ahead of time?
Yes! Assemble the casserole up to 24 hours in advance, cover, and refrigerate until you’re ready to bake. You may need to add a few extra minutes to the baking time if it’s going straight from the refrigerator to the oven.
Can I freeze chicken and stuffing casserole?
Yes. You can freeze it either before or after baking for up to 3 months. Thaw overnight in the refrigerator before baking or reheating for the best texture.
Why isn’t there canned cream of chicken soup in this recipe?
This recipe uses a homemade garlic herb cream sauce instead of canned soup. It creates a rich, creamy filling using simple pantry ingredients while letting the flavors of the chicken, herbs, and stuffing shine.
Can I add vegetables?
Definitely! Peas, carrots, corn, green beans, or even sautéed mushrooms all work well in this casserole. Stir them into the chicken mixture before adding the stuffing topping.
How do I know when the casserole is done?
The casserole is ready when the filling is bubbling around the edges and the stuffing is golden brown. If you’d like a crispier topping, broil it for the last minute or two, watching carefully.
What should I serve with chicken and stuffing casserole?
This comforting casserole pairs well with simple vegetable sides like green beans, roasted broccoli, glazed carrots, or a fresh garden salad. Homemade cranberry sauce also makes a delicious addition any time of year.
More Cozy Family Dinners
If your family enjoyed this recipe, here are a few more comforting dinners to try next.
- Creamy Beef and Cheddar Pasta
- Farmhouse Alice Springs Chicken
- Better Than Takeout Sweet and Sour Chicken
- Breakfast Casserole (if serving for brunch gatherings)
Looking for dessert? Finish your meal with one of these farmhouse favorites:
A Little Farmhouse Tip: Whenever I make shredded chicken for a recipe like this, I cook a little extra. It only takes a few extra minutes, and having cooked chicken in the refrigerator makes lunches, soups, salads, and quick dinners so much easier later in the week. It’s one of my favorite ways to get ahead without feeling like I’m meal prepping.
Creamy Chicken & Stuffing Bake
Ingredients
Method
- Preheat the oven to 350°F. Grease a 9×13-inch baking dish.
- Make the sauce: Melt 4 tablespoons butter in a large skillet over medium heat. Add the onion and cook until softened, about 5 to 7 minutes. Stir in the garlic and cook for 30 seconds.
- Sprinkle in the flour and cook, stirring constantly, for 1 to 2 minutes.
- Slowly whisk in the chicken broth, then the milk until smooth. Stir in the thyme, poultry seasoning, onion powder, garlic powder, and black pepper. Simmer for 8 to 10 minutes, stirring often, until the sauce has thickened.
- Remove from the heat and stir in the sour cream. Taste and season with salt as needed.
- Fold the shredded chicken into the sauce and spread the mixture evenly into the prepared baking dish.
- In a large bowl, combine the stuffing mix, melted butter, and 1¾ cups chicken broth. Stir until evenly moistened and let stand for 5 minutes.
- Spoon the stuffing evenly over the chicken mixture without pressing it down.
- Bake uncovered for 30 to 35 minutes, or until the filling is bubbling and the stuffing is golden brown.
- Let the casserole rest for 5 to 10 minutes before serving. Garnish with chopped parsley, if desired.
Notes
- Taste the sauce before adding salt since chicken broth and stuffing mixes can vary in saltiness.
- Let the sauce simmer until it’s thick enough to coat the back of a spoon before stirring in the sour cream.
- Allow the stuffing mixture to rest for about 5 minutes before topping the casserole.
- For an extra crispy topping, broil for the last 1 to 2 minutes, watching carefully.
- Rotisserie chicken is a great shortcut when you’re short on time.
