This Chicken & Broccoli Stuffing Casserole is creamy, tangy, and lightly crisp on top — shredded rotisserie chicken and chopped broccoli are bound in sour cream, cream cheese, and Unsalted Cream of Chicken soup, then covered with a seasoned stuffing topping that toasts in the oven.
It comes together in about 40 minutes and is ideal for busy weeknights, potlucks, or a make-ahead dinner; pair it with a simple soup for a full meal, like Tomato Basil Soup Recipe for an easy soup-and-casserole combo.
Why You’ll Love This
Comforting and family-friendly, this casserole combines tender shredded chicken, a creamy tangy filling, and a crunchy stuffing topping for a crowd-pleasing texture contrast. It’s flexible — assemble ahead, freeze, or omit the broccoli to suit picky eaters.
This is a reliable weeknight casserole that stretches a rotisserie chicken into an easy dinner the whole family will eat.
Ingredients You’ll Need
How to Make It
- Preheat the oven to 350ºF and lightly spray a 9×13-inch baking dish with cooking spray; this ensures the casserole releases easily after baking.
- Remove the skin from the rotisserie chicken, pull the meat from the bones, discard the bones, chop the chicken into bite-sized pieces, and spread the chopped chicken evenly across the bottom of the prepared baking dish.
- Prepare the stuffing mix according to package directions and set it aside until you’re ready to top the casserole.
- In a bowl, combine the sour cream, softened cream cheese, and Unsalted Cream of Chicken Soup with the chopped broccoli; stir until smooth and spread the mixture evenly over the layer of chopped chicken.
- Evenly top the casserole with the prepared stuffing mix, pressing lightly so it adheres to the filling and forms a single topping layer.
- Bake the casserole uncovered for 30 minutes at 350ºF, which crisps the stuffing and warms the filling through.
Overnight Assembly Tips
This casserole is ideal for overnight assembly: mix the layers, cover, and refrigerate. The flavors meld while you sleep and morning prep is minimal.
Before baking, allow the chilled casserole to sit at room temperature for 20 to 30 minutes so the center isn’t ice-cold when it goes into the oven.
- Assemble completely in a greased 9×13-inch dish and cover tightly with plastic wrap or foil.
- Store in the refrigerator up to 24 hours before baking.
- Remove the cover while the oven preheats and let it rest 20–30 minutes before sliding it into the 350ºF oven.
Keep the Stuffing Crisp
The contrast between the creamy filling and the crunchy stuffing is what makes this casserole satisfying. Take simple steps to keep that top crisp.
Prepare the stuffing mix just before you’re ready to top the casserole so it starts toasting in the oven rather than softening in the fridge.
- Make the stuffing according to package directions immediately before topping.
- Lightly spray the prepared stuffing with cooking spray before baking to encourage browning.
- Bake uncovered (the recipe’s 30-minute uncovered bake crisps the topping nicely).
Soup Swap Suggestions
Unsalted Cream of Chicken is recommended to control sodium while keeping the classic creamy base. If you prefer a different profile, canned Cream of Mushroom, Cream of Broccoli, or Broccoli Cheese can be used instead.
If you need a gluten-free or homemade option, choose a gluten-free canned soup or a homemade cream-of-chicken base to maintain the same binding and flavor.
- Prefer less sodium? Use an unsalted or low-sodium canned soup.
- Want a different flavor? Swap in Cream of Mushroom or Cream of Broccoli for an easy twist.
- Need gluten-free? Use a certified gluten-free canned soup and a gluten-free stuffing mix.
Tips for Success
Use cooked chicken instead: You can substitute 4 cups of cooked chopped chicken (leftover or poached) for the whole rotisserie chicken — simply spread the chopped cooked chicken in the dish the same way.
Chill before baking: If assembling the night before, refrigerate covered; take the casserole out of the fridge about 20 to 30 minutes before baking so it comes closer to room temperature and bakes more evenly.
Freeze smart: Freeze the casserole unbaked for later; thaw in the refrigerator before baking. You can also freeze it baked — thaw completely in the fridge before reheating.
Reheating single portions: Reheat individual servings in the microwave, or reheat a thawed baked casserole covered at 350ºF for about 20 to 30 minutes until warmed through.
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Final notes
This Chicken & Broccoli Stuffing Casserole is a simple, forgiving dish that’s perfect for stretching a rotisserie bird into multiple meals — assemble ahead, freeze unbaked, or customize the soup and vegetable to suit your family.
For another quick, cozy pairing to serve alongside this casserole, try a simple soup to round out the meal.
Chicken & Broccoli Stuffing Casserole
Equipment
- 9×13-inch baking dish
Ingredients
- 1 3 lb deli rotisserie chicken
- 1 box stuffing mix 6 oz
- 1 container sour cream 8 oz
- 4 oz cream cheese softened
- 1 can unsalted cream of chicken soup 10.5 oz
- 2 cups broccoli chopped fresh
Instructions
- Preheat the oven to 350ºF and lightly spray a 9×13-inch baking dish with cooking spray.
- Remove the skin from the rotisserie chicken, pull the meat from the bones, discard the bones, chop the chicken, and spread the chopped chicken in the bottom of the prepared baking dish.
- Prepare the stuffing mix according to package directions and set it aside.
- In a bowl, combine the sour cream, cream cheese, and Unsalted Cream of Chicken Soup with the chopped broccoli; spread the mixture evenly over the chicken.
- Top the casserole evenly with the prepared stuffing.
- Bake uncovered for 30 minutes.
