Chicken stuffing casserole with mushrooms and cheddar

I love casseroles that smell like home before you even open the oven, and this one does that in spades — warm mushrooms, sharp cheddar, and the buttery crunch of stuffing. When I make this, I picture cool evenings and the oven doing the heavy lifting while I pour a glass of wine. This recipe feels like a hug: comforting, a little indulgent, and forgiving when life gets messy. It uses simple ingredients — rotisserie chicken, mushrooms, boxed stuffing — and turns them into something that reads like holiday food but works perfectly for a busy weeknight. Trust me, your kitchen will smell irresistible.

Quick Facts

• Yield: Serves 6
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes

Why This Recipe is Awesome

This casserole practically cooks itself and hits all the cozy notes: a creamy, savory filling studded with **mushrooms** and shredded **chicken**, topped with golden, buttery **stuffing** and melty **cheddar**. It delivers creamy, crunchy, savory, and cheesy all at once — who doesn’t love crispy edges and gooey cheese? It’s easy, forgiving, and crowd-pleasing. Plus, it’s so simple even your oven can’t mess it up.

Ingredients

For the Main Dish:

• 3 cups cooked shredded **chicken** (rotisserie works great)
• 10 oz **white mushrooms**, sliced (about 3 cups)
• 1 medium **yellow onion**, diced (about 1 cup)
• 3 cloves **garlic**, minced
• 3 tbsp **butter**, divided
• 2 tbsp **olive oil**
• 1/4 cup **all-purpose flour**
• 2 cups **chicken broth** (low-sodium preferred)
• 1/2 cup **milk** (whole or 2%)
• 1/2 cup **sour cream** or plain Greek yogurt
• 2 cups shredded **sharp cheddar cheese**, divided
• 1 tsp **dried thyme** or 1 tbsp fresh thyme leaves
• 1 tsp **salt** (adjust to taste)
• 1/2 tsp **black pepper**
• 1 box (6 oz) **stuffing mix** (seasoned) — about 6 cups prepared
• Optional: 1/2 cup frozen peas or 1 cup chopped cooked carrots for color

For the Sauce / Garnish (if applicable):

• Extra 1 tbsp **butter**, melted, to toss with stuffing before topping
• Chopped fresh parsley for garnish

How I Make It

Step 1:

Preheat your oven to 350°F. Heat a large skillet over medium-high heat and add 2 tbsp butter and 2 tbsp olive oil. When the fat shimmers, add the diced onion and cook 4–5 minutes until translucent and fragrant — you’ll hear a soft sizzle and smell sweetness. Add the sliced mushrooms and sauté until they release liquid and start to brown, about 6–8 minutes. Stir in the garlic for the last 30 seconds.

Step 2:

Sprinkle the flour over the mushroom mixture and stir for 1 minute to cook the raw taste out. Pour in the chicken broth gradually while stirring to avoid lumps. Add the milk, thyme, salt, and pepper. Let the sauce simmer and thicken for 3–4 minutes — you’ll see it become glossy and cling to the spoon.

Step 3:

Turn off the heat and stir in the sour cream, half the cheddar (1 cup), and the shredded chicken. If you want peas or carrots, fold them in now for color and freshness. Taste and adjust seasoning — sometimes a pinch more salt wakes everything up.

Step 4:

Spoon the chicken mixture into a greased 9×13-inch baking dish. Prepare the stuffing according to the box instructions and toss it with the extra 1 tbsp butter. Sprinkle the warm stuffing evenly over the casserole, then top with the remaining cheddar. Bake at 350°F for 25–30 minutes until the cheese melts and the top turns golden. For extra crunch, broil for 2 minutes — watch it closely so it doesn’t burn.

Step 5:

Let the casserole rest for 5 minutes so the sauce thickens slightly and slices hold together. Sprinkle chopped parsley over the top for a bright, fresh pop. Serve scoops with crunchy edges and a creamy center — that contrast is everything.

Pro Tips

• Use rotisserie chicken to save time and add flavor without extra seasoning work.
• Don’t skip browning the mushrooms; the caramelization adds deep, savory flavor you’ll notice in every bite.
• If the sauce looks thin before baking, simmer a minute longer; it will thicken as it cools.
• For a nicer crust, mix 1/2 cup panko with the stuffing before topping and drizzle with a little butter.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap shredded chicken for cubed cooked tofu for a vegetarian twist — add a splash of soy sauce and a pinch of smoked paprika for depth.
• Use plain Greek yogurt instead of sour cream for a lighter tang and extra protein; texture stays creamy.
• For dairy-free: use a dairy-free milk (unsweetened almond) and a dairy-free cream cheese or yogurt alternative; top with crushed gluten-free crackers instead of stuffing for a GF option.
• To make it gluten-free, use a certified gluten-free stuffing or crushed GF crackers and gluten-free flour (like a 1:1 blend) to thicken the sauce.

Variations & Tips

• Spicy: Stir in 1 tsp chili flakes or 1 diced jalapeño with the onions for a kick.
• Herby: Add 1 tbsp chopped fresh parsley, chives, or rosemary to the sauce for bright herbal notes.
• Kid-friendly: Skip the herbs and peppers, add corn and diced ham for a mild, familiar flavor.
• Low-carb: Replace stuffing with a cauliflower breadcrumb topping (pulse roasted cauliflower + almond flour + parm) and skip the flour — use 2 tbsp cream cheese to thicken the sauce.
• Make it weekend-fancy: Fold in 1/4 cup grated Parmesan and a splash of dry white wine to the sauce while it simmers.
• Creative twist: Swap the cheddar for smoked gouda and stir in 2 tsp Dijon mustard for a smoky, slightly tangy profile.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Assemble the casserole up to the top layer, cover tightly, and refrigerate up to 24 hours. Add 5–10 minutes to the bake time if baking straight from cold.

Can I double the recipe?

Sure thing. Use a larger pan (like a 9×15) or two dishes. Keep the same temperature but add 10–15 minutes to the bake time and watch for bubbly edges and melted cheese.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.

How do I know it’s done?

Look for a bubbling sauce around the edges, melted and lightly browned cheese, and a golden stuffing topping. Let it rest 5 minutes before slicing so it firms up.

What if I don’t have ingredient X?

For missing mushrooms, use extra onion or chopped bell pepper. No cheddar? Try Monterey Jack or a mix of mozzarella and a little sharp cheese for flavor.

How I Like to Serve It

I often serve this with a crisp green salad and a simple vinaigrette to cut the richness — the acidic bite balances the creamy casserole perfectly. It also pairs nicely with steamed green beans or roasted Brussels sprouts for a holiday feel. For casual nights, I offer hot sauce and pickles on the side so everyone can customize their plate.

Notes

• Store leftovers covered in the fridge for up to 3 days. Reheat in a 350°F oven for 15–20 minutes until warmed through.
• Cook chicken to a safe internal temp of 165°F if cooking raw poultry yourself.

Final Thoughts

Closing: Now go impress someone — or just yourself — with your homemade masterpiece!