This easy chicken stuffing casserole is going to be one of those classic, family recipes in your home. It is an easy, stick-to-your-ribs kind of meal. This creamy casserole is easy to prepare, and a great way to use leftover chicken or a rotisserie chicken. It tastes and smells like Thanksgiving, and it can easily be an easy weeknight dinner.
Reminiscent of my grandmothers' cooking, this easy chicken stuffing casserole uses store bought stuffing mix and condensed cream of chicken soup. To update this a bit, I did make homemade cream of chicken soup which is also written out below. You can, of course, use the canned soup.
Chicken Stuffing Casserole with Vegetables
This recipe calls for four cups of vegetables. My daughters are in a constant battle with eating greens, but I can get away with broccoli in my house. This is a great way to use leftover vegetables like my simple roasted green beans or roasted potatoes, or frozen vegetables. If using frozen vegetables, thaw and drain them. That classic bag of mixed vegetables would do perfectly here.
If you/your kids prefer the broccoli (or other vegetables) softer like soup vegetables, you can cook your vegetables before adding. Now, if you are using fresh vegetables, you can saute heartier vegetables like carrots in a pan or add quicker cook vegetables like green beans raw.
If you forgo vegetables entirely, that's totally up to you. It will still be delicious. Thinking as I type this, to bricks of the Green Giant Cheesy Broccoli would be amazing in this. That's something my wife's grandmother would have used for sure.
Can I make chicken stuffing casserole ahead of time?
Half of it, sure. While you can make the filling ahead of time, I would not mix the stuffing mixture until you are ready to cook it because of the added egg.
Healthy Chicken Stuffing Casserole Weight Watchers
This recipe makes 8 1.5 cup servings (12 cups total). For those that count calories, this is 322 calories for 1/8 OR 215 calories per cup. This is 5 WW points on purple and blue for 1.5 cup and 4 points for 1 cup. On Green, this is 7 WW points on green for 1.5 cup and 5 points for 1 cup.
If you substitute the milk with unsweetened cashew milk, this will change the WW points and calories. 289 calories (189 for 1 cup), 4 points on Blue and Purple (3 for 1 cup), and 6 WW points on green (4 for 1 cup). If you don't make your own condensed cream of chicken soup and use Campbell's Healthy Request, you will have the same points.
Easy Chicken Stuffing Casserole
This easy chicken stuffing casserole is going to be one of those classic, family recipes in your home. It is an easy, stick-to-your-ribs kind of meal. This creamy casserole is easy to prepare, and a great way to use leftover chicken or a rotisserie chicken. It tastes and smells like Thanksgiving, and it can easily be an easy weeknight dinner.
WW Blue and Purple - 5 for 1.5 cup and 4 for 1 cup
WW Green 7 for 1.5 cup and 5 for 1 cup
Ingredients
- 6 oz. boxed stuffing mix, dried
- 1 lb. cooked chicken breast, shredded
- 4 cups of frozen broccoli, thawed and drained
- 4 cups condensed cream of chicken soup
- 2 cups chicken broth, heated
- 1 cup milk (I used 2% here)
- 2 teaspoons dried sage
- 1 teaspoon dried thyme
- 2 eggs
- cooking spray
Instructions
- Preheat oven at 350°F.
- Heat 2 cups of chicken broth (microwave or on the stove) and hydrate stove top stuffing mix. Set aside.
- Mix condensed cream of chicken soup, 1 cup milk, 2 teaspoons sage, 1 teaspoon thyme.
- Spray 9x13" casserole dish with cooking spray.
- Add cream of chicken soup mixture, chicken, and broccoli. Stir to combine.
- Fluff stuffing with a fork and add two eggs. Mix well and pour stuffing mixture over the top of the casserole.
- Bake uncovered for 30-40 minutes or until golden and bubbly.
Notes
I use low sodium or salt free chicken broth to control the saltiness of a dish like this. Especially if using canned condensed cream of chicken soup, try to use low or salt free chicken broth. For homemade cream of chicken soup, see blog post.
If using canned cream of chicken soup, I recommend the Campbell's Healthy Request brand.
The nutritional information is calculated using homemade cream of chicken soup and 2% milk.
Nutrition Information:
Yield:
8Serving Size:
1.5 cupAmount Per Serving: Calories: 321Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 107mgSodium: 473mgCarbohydrates: 30gNet Carbohydrates: 28gFiber: 2gSugar: 6gProtein: 29g
Homemade Cream of Chicken Soup
This is a great alternative for canned cream of chicken soup.
Ingredients
- 2 3/4 cups chicken broth, low sodium or salt free
- 1 1/2 cups milk, I use 2% milk but this can be used with Cashew Milk
- 3/4 cup all-purpose flour
- 1 teaspoon dried sage
- 1/2 teaspoon dried thyme
- kosher salt to taste
Instructions
- Whisk flour and 1 cup of milk. This is important, make sure this is smooth.
- Combine all ingredients in a saucepan, bring to a low boil and reduce to a simmer.
- Simmer while whisking for 7 minutes.
- Allow to cool and store in airtight container in the refrigerator.
Notes
This can be done and stored for 3 days in the refrigerator. If making ahead and using later, remove from the fridge and allow to come to room temp.
This will get gelatinous at room temp (like the canned stuff). Stir until smooth before using.
Nutrition Information:
Yield:
8Serving Size:
1/2 cupAmount Per Serving: Calories: 81Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 4mgSodium: 12mgCarbohydrates: 10gNet Carbohydrates: 10gFiber: 0gSugar: 2gProtein: 4g
Healthy Rotisserie Chicken Recipes
Want other great recipes using cooked chicken? I got you covered.
Vicki
How is this goodness only 5 points for 1.5 cups!? I can’t wait to try this recipe out once fall weather hits.
Caity
If I made the homemade cream of chicken soup, do I still need to add milk, thyme, and sage to the soup in the casserole?