Chicken and stuffing casserole is the ultimate comfort food — a hearty, one-pan dish that combines juicy, herb-seasoned chicken with a savory, veggie-packed stuffing base. This easy-to-make recipe delivers a wholesome dinner with minimal prep, making it perfect for busy weeknights or cozy family dinners. By using flavorful chicken thighs, frozen vegetables, and a herby spice blend, this casserole comes out of the oven golden, aromatic, and ready to impress. Whether you’re cooking for a crowd or looking for a make-ahead meal, this casserole is a classic that never fails to satisfy.
Why You’ll Love This Chicken and Stuffing Casserole
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All-in-one meal: Protein, vegetables, and stuffing — no need for extra sides!
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Simple ingredients: Mostly pantry staples and freezer-friendly veggies.
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Bursting with flavor: Herbes de Provence and mustard powder add a gourmet touch.
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Crowd-pleasing: Ideal for family dinners, potlucks, or holiday gatherings.
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Easily customizable: Swap veggies, try different stuffing flavors, or adjust spices to your taste.
Ingredients
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2 (6-oz.) boxes chicken-flavored stuffing mix
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8 Tbsp. (1 stick) unsalted butter, divided
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2 1/2 cups water
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1 (10-oz.) package frozen cauliflower rice and vegetable medley
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1 (10-oz.) package frozen corn
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1 tsp. kosher salt
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1/4 tsp. ground black pepper
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8 large bone-in, skin-on chicken thighs (about 3 lbs.)
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1 Tbsp. herbes de Provence
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1 tsp. ground mustard powder
Step-by-Step: How to Make Chicken and Stuffing Casserole
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Preheat the oven & prepare the dish: Set your oven to 375°F and get your baking dish ready by lightly coating it with nonstick spray or lining it with foil.
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Prepare the stuffing: Cook the boxed stuffing mix according to the package directions, using 4 Tbsp. butter and 2 1/2 cups of water. Let it rest for about 10 minutes to cool slightly.
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Mix in the veggies: Stir the frozen cauliflower medley, corn, salt, and pepper into the stuffing.
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Season the chicken: Melt the remaining 4 Tbsp. butter in a small bowl. In a large bowl, combine it with herbes de Provence and mustard powder. Toss the chicken thighs in this mixture until fully coated.
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Layer the casserole: Evenly spread the stuffing and vegetable mixture in the prepared baking pan. Arrange the chicken thighs skin-side up on top.
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Bake: Cook uncovered for 45–60 minutes, until the chicken reaches 175°F and the stuffing hits 185°F. Rotate the dish halfway through for even browning.
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For extra crispiness: If you want super-crispy chicken skin, broil for 2–4 minutes at the end, watching closely to avoid burning.
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Serve & enjoy: Allow to rest for a few minutes before serving hot.
Helpful Tips
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Use a meat thermometer to ensure perfectly cooked chicken.
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Rotate the baking dish midway for even browning.
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If you prefer boneless, skinless chicken thighs, reduce the cooking time by 10–15 minutes.
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Add fresh herbs like parsley or thyme for an extra pop of flavor before serving.
Substitutions and Variations
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Different proteins: Swap chicken thighs for boneless chicken breasts or turkey cutlets.
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Vegetable options: Use green beans, peas, or carrots instead of cauliflower medley.
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Stuffing alternatives: Try cornbread or savory herb stuffing for a flavor twist.
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Gluten-free: Use gluten-free stuffing and check your seasonings for hidden gluten.
Storage Instructions
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Refrigeration: Keep leftovers in a sealed container in the fridge for up to 3 days.
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Freezing: Store individual portions in the freezer for up to 2 months for easy reheating.
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Reheating: Warm in a 350°F oven until hot, or heat in the microwave in short intervals.
Nutritional Information (Per Serving)
Estimated values based on 8 servings:
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Calories: 520
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Protein: 32g
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Carbohydrates: 28g
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Fat: 29g
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Fiber: 4g
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Sodium: 880mg
Serving Suggestions
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Serve with a light green salad or roasted vegetables for balance.
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Pair with cranberry sauce or a simple gravy for a holiday-style dinner.
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Add a warm dinner roll or garlic bread to make it extra hearty.
Frequently Asked Questions About Chicken and Stuffing Casserole
Can you bake raw chicken over stuffing?
Yes — it’s safe as long as both the chicken and stuffing reach proper internal temperatures.
Should I cover it while baking?
No, bake uncovered so the chicken skin turns golden and crisp.
Can I use other types of stuffing?
Definitely — cornbread, herb-seasoned, or homemade stuffing all work well.
Can this be made ahead?
Yes, assemble up to a day in advance, cover, and refrigerate until ready to bake.
Conclusion
Thank you so much for trying this Chicken and Stuffing Casserole recipe! I truly hope every bite brings you comfort and joy — it’s a simple, hearty meal that’s perfect for busy weeknights or special occasions. Happy cooking, and thank you for being part of our food-loving community!
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Chicken and Stuffing Casserole
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
Description
Chicken and Stuffing Casserole is a hearty, one-pan dinner featuring tender, herb-seasoned chicken thighs baked over a savory, veggie-filled stuffing base. Perfect for family dinners or holiday gatherings — simple to prepare and full of flavor!
Ingredients
2 (6-oz.) boxes chicken-flavored stuffing mix
8 Tbsp. (1 stick) unsalted butter, divided
2 1/2 cups water
1 (10-oz.) package frozen cauliflower rice and vegetable medley
1 (10-oz.) package frozen corn
1 tsp. kosher salt
1/4 tsp. ground black pepper
8 large bone-in, skin-on chicken thighs (about 3 lbs.)
1 Tbsp. herbes de Provence
1 tsp. ground mustard powder
Instructions
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Preheat the oven & prepare the dish: Set your oven to 375°F and get your baking dish ready by lightly coating it with nonstick spray or lining it with foil.
-
Prepare the stuffing: Cook the boxed stuffing mix according to the package directions, using 4 Tbsp. butter and 2 1/2 cups of water. Let it rest for about 10 minutes to cool slightly.
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Mix in the veggies: Stir the frozen cauliflower medley, corn, salt, and pepper into the stuffing.
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Season the chicken: Melt the remaining 4 Tbsp. butter in a small bowl. In a large bowl, combine it with herbes de Provence and mustard powder. Toss the chicken thighs in this mixture until fully coated.
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Layer the casserole: Evenly spread the stuffing and vegetable mixture in the prepared baking pan. Arrange the chicken thighs skin-side up on top.
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Bake: Cook uncovered for 45–60 minutes, until the chicken reaches 175°F and the stuffing hits 185°F. Rotate the dish halfway through for even browning.
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For extra crispiness: If you want super-crispy chicken skin, broil for 2–4 minutes at the end, watching closely to avoid burning.
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Serve & enjoy: Allow to rest for a few minutes before serving hot.
Notes
Use a meat thermometer for perfectly cooked chicken.
Substitute the vegetable medley with green beans, peas, or carrots.
Assemble up to 24 hours ahead and refrigerate until baking.
For gluten-free: use a gluten-free stuffing mix
- Prep Time: 15 minutes
- Cook Time: 50 minutes
Nutrition
- Serving Size: 1 portion (1 chicken thigh with stuffing)
- Calories: 520
- Sugar: 5g
- Carbohydrates: 28g
- Protein: 32g