Cheesy Chicken and Herb Stuffing Casserole

Cheesy Chicken and Stuffing Casserole (A Cozy, Easy Classic)

This cheesy chicken and stuffing casserole is the kind of homey comfort food that hits the spot any night of the week. It combines tender shredded chicken, creamy soup and sour cream, vegetables, melty cheese, and a buttery stuffing topping for a satisfying one-pan meal. The recipe is fast to assemble using pantry staples and cooked chicken — perfect for busy weeknights or a low-effort family dinner that feels like a holiday dish.

I made this regularly when my kids were small because it bakes up quickly and stores well. It’s hearty, budget-friendly, and tends to please even picky eaters. Use rotisserie chicken to cut prep time, and feel free to swap vegetables or cheeses to match what you have on hand.

Ingredients You Will Need:

• 1 box chicken-flavored stuffing mix (about 6 oz)
• 1 ½ cups low-sodium chicken broth
• 3 cups cooked, shredded chicken (rotisserie is ideal)
• 1 (10.5 oz) can cream of chicken soup (or any “cream of” soup)
• 8 oz sour cream
• 1 tsp Herbs de Provence (or 1/2 tsp Italian seasoning)
• 2 cans (14.5 oz each) green beans, drained
• 8 oz shredded Colby Jack cheese (Swiss or Gouda can be substituted)
• 4 tbsp unsalted butter, cut into small pieces

What is Herbs De Provence?

Herbs de Provence is a fragrant mix of dried herbs such as thyme, rosemary, oregano, and sometimes lavender. It adds a subtle, earthy aroma that complements the creamy chicken filling and buttery stuffing topping. If you don’t have it, Italian seasoning or a combination of dried thyme and rosemary works well as a substitute.

Instructions:

1. Preheat oven to 400°F (200°C). In a medium bowl, combine the stuffing mix with chicken broth and stir. Set aside so the crumbs absorb the liquid and soften slightly.

2. In a 9×13-inch baking dish, combine the shredded chicken, cream of chicken soup, sour cream, and Herbs de Provence. Mix until the filling is smooth and evenly combined. Fold in the drained green beans so they are distributed through the mixture.

3. Sprinkle the shredded Colby Jack cheese evenly over the chicken and vegetable mixture. Then gently spread the softened stuffing mixture on top, covering the surface but keeping the stuffing light — don’t press it down.

4. Dot the top of the stuffing with the small pieces of butter to encourage browning and a slightly crisp finish. Bake for 30–35 minutes, until the stuffing is golden and slightly crispy and the cheese is melted and bubbly around the edges.

5. Remove from the oven and let the casserole rest for 5–10 minutes before serving so it sets and is easier to portion.

If you make this recipe, please leave a comment and a rating — feedback helps and I love hearing from you!