Make-Ahead Chicken Casserole

Total Time

Prep: 45 min. + chilling Bake: 45 min. + standing


8 servings

Updated: Feb. 08, 2022
“This hearty entree offers a great way to use up leftover turkey or chicken. Whenever I make it, someone asks for the recipe.” Best of all, you can fix it ahead to simplify mealtime. —Sue Kennedy, Galloway, Ohio
Make-Ahead Chicken Casserole Recipe photo by Taste of Home


  • 1 package (6 ounces) Stove Top chicken stuffing mix
  • 1/2 pound sliced fresh mushrooms
  • 1 small onion, chopped
  • 1 tablespoon butter
  • 3 garlic cloves, minced
  • 3 cups cubed cooked chicken
  • 1 package (16 ounces) frozen corn, thawed
  • 1 package (16 ounces) frozen chopped broccoli, thawed
  • 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
  • 1 cup 2% milk
  • 1 cup reduced-fat sour cream
  • 1 cup reduced-fat mayonnaise
  • 3/4 teaspoon pepper


  1. Prepare stuffing according to package directions. Meanwhile, in a large skillet, saute mushrooms and onion in butter until tender. Add garlic; cook 1 minute longer.
  2. In a large bowl, combine the chicken, corn, broccoli, soup, milk, sour cream, mayonnaise, pepper and mushroom mixture; transfer to a greased 13-in x 9-in. baking dish. Top with stuffing. Cover and refrigerate overnight.
  3. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 35 minutes. Uncover and bake 10-15 minutes longer or until stuffing is lightly browned. Let stand for 10 minutes before serving.

Nutrition Facts

1-1/2 cups: 501 calories, 26g fat (9g saturated fat), 90mg cholesterol, 918mg sodium, 41g carbohydrate (10g sugars, 4g fiber), 26g protein.