Thanksgiving Chicken Casserole is a comforting, flavor-packed dish that brings together the best of classic holiday ingredients into one hearty bake. Thanksgiving Chicken Casserole begins with juicy shredded rotisserie chicken, a creamy sauce, tender broccoli, and a crunchy stuffing topping—all baked to golden perfection. This recipe is designed for home cooks who want a fuss‑free, crowd-pleasing centerpiece without spending hours in the kitchen. With simple pantry staples and minimal prep, it delivers bold, savory flavors and plenty of texture in every bite.
Why You’ll Love Thanksgiving Chicken Casserole
You’ll love this recipe because it gives you all the cozy, familiar tastes of Thanksgiving in one pan. It combines creamy soups, tender chicken, veggies, and a crispy stuffing crust—so you don’t have to make separate sides or sauces. It’s flexible (you can swap soups or seasonings), forgiving (don’t stress the exact measurements), and still delivers a comforting, homey meal. Whether serving a weeknight dinner or as an alternative to a full turkey spread, this casserole hits all the right notes.
Ingredients
Here’s what you’ll need (with optional swaps noted):
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1 small rotisserie chicken, shredded
(If yours is large, use half and freeze the rest for another dish.) -
2–3 cups frozen broccoli florets, thawed and cut smaller
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2 tsp garlic powder
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2 tsp onion powder
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2 tsp complete seasoning
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1 tsp cracked black pepper
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10.5 oz can cream of chicken with herbs soup
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10.5 oz can golden mushroom soup
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6 oz box Stove Top stuffing mix
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1½ cups low‑sodium chicken stock
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1 stick (8 tbsp) salted butter, divided
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½ cup sour cream
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6 Tbsp grated Parmesan cheese
Step‑by‑Step: How to Make Thanksgiving Chicken Casserole
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Prepare the stuffing base.
In a microwave‑safe bowl or a large measuring cup, combine the chicken stock and 4 tbsp of butter. Heat in the microwave for about 3–4 minutes until bubbling and the butter is melted. Stir in the stuffing mix until evenly moistened. Set this aside. -
Mix the creamy chicken filling.
In a large bowl, combine shredded chicken, cream of chicken with herbs soup, golden mushroom soup, sour cream, garlic powder, onion powder, complete seasoning, and the broccoli florets. Mix until fully combined and creamy. -
Assemble the casserole.
Transfer the creamy chicken mixture into a 9×13‑inch baking dish, spreading evenly. Sprinkle cracked black pepper and grated Parmesan across the top. -
Layer on the stuffing.
Spread the prepared stuffing mixture over the creamy chicken mixture so it fully covers it. Then, break up the remaining 4 tbsp of butter into small pieces and distribute them over the top of the stuffing. -
Bake.
Place the baking dish in a preheated 350 °F (175 °C) oven and bake uncovered for 45 minutes, or until the top is golden and the filling is bubbling. -
Serve and enjoy.
Let it rest a few minutes before serving so it sets slightly. Then scoop portions and enjoy warm.
Helpful Tips
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Don’t over-soak the stuffing. You want it moistened but not soggy.
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Use thawed broccoli so there’s no extra moisture released in the oven.
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Adjust salt carefully. The soups and stock may already carry sodium, so taste before adding.
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Rotate the dish mid-bake for even browning, especially if your oven has hotspots.
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Let it rest 5 minutes before serving to firm up the layers.
Substitutions and Variations
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Swap soups. If you don’t have golden mushroom, use two cans of cream of chicken with herbs.
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Use fresh vegetables. Replace broccoli with steamed or blanched green beans or cauliflower.
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Change the protein. Use cooked turkey or leftover roast chicken instead of rotisserie.
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Make it gluten‑free. Use a gluten‑free stuffing mix and ensure the soups are GF.
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Spice it up. Add a pinch of cayenne or smoked paprika to the creamy mixture for extra warmth.
Storage Instructions
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Refrigerator: Cover the casserole tightly and store for up to 3–4 days.
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Freezer: You can freeze individual portions or the whole dish (before baking). Wrap well in foil and plastic. Freeze up to 2–3 months.
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Reheating: Thaw in the fridge overnight if frozen. Reheat in a 325 °F oven until warmed through (about 20–30 min for portions, longer for full dish). You may cover the top with foil during reheating to avoid over-browning.
Nutritional Information
Per serving (estimates based on the original recipe):
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Calories: 334 kcal
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Carbohydrates: 25 g
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Protein: 28 g
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Fat: 14 g
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Saturated Fat: 5 g
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Monounsaturated: 2 g
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Polyunsaturated: 1 g
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Trans Fat: 0.004 g
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Cholesterol: 89 mg
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Sodium: 1253 mg
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Potassium: 232 mg
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Fiber: 2 g
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Sugar: 3 g
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Vitamin A: 336 IU
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Vitamin C: 21 mg
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Calcium: 89 mg
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Iron: 2 mg
Serving Suggestions
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Serve with a fresh green salad or crisp vegetable side to lighten the meal.
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Add a side of dinner rolls or crusty bread to sop up the creamy sauce.
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A light cranberry sauce or chutney adds a pleasant sweet–tart contrast.
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Pair with steamed or roasted vegetables (carrots, Brussels sprouts) for more color.
Frequently Asked Questions About Thanksgiving Chicken Casserole
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Is it okay to substitute rotisserie chicken with leftover turkey?
Absolutely. This recipe works wonderfully with leftover roast turkey. Just shred or dice the meat and follow the same steps. -
Can I make this ahead?
Yes. You can assemble the casserole up to the point just before baking, cover it tightly, and refrigerate overnight. Bake it when ready, adding a few extra minutes if it’s cold from the fridge. -
Is there a dairy‑free version?
You can use dairy‑free sour cream and dairy‑free butter, and look for dairy‑free cream soups. It will change the flavor slightly but is doable. -
Why didn’t my top crisp up?
If your stuffing layer didn’t brown, next time break the butter into smaller pieces, or broil the top for a minute or two at the end (watch carefully). -
Can I reduce sodium?
Yes — use low‑sodium soups and stock, and skip adding extra salt. Taste before seasoning more.
(This FAQ section is approximately 150 words in total.)
Conclusion
Thanksgiving Chicken Casserole is one of those recipes I adore—and I hope you will, too. It brings together the familiar, comforting flavors of the holiday in an easy, weeknight‑friendly format. Thank you so much for trying this recipe! I absolutely love serving it to friends and family, whether as a lighter alternative to a full spread or simply when I want something warm, hearty, and fuss‑free. May your kitchen be filled with the delicious aroma of creamy chicken, melted butter, and savory herbs. Enjoy every bite — happy cooking, and thanks for being part of this food‑loving community!
Print
Thanksgiving Chicken Casserole
- Total Time: 1 hour
- Yield: 8 servings 1x
Description
This Thanksgiving Chicken Casserole blends tender rotisserie chicken, creamy soups, broccoli, and savory stuffing for a warm, satisfying bake that brings all the flavors of the holiday into a single pan. Perfect for an easy family dinner or a lighter take on Thanksgiving.
Ingredients
1 small rotisserie chicken, shredded
2–3 cups frozen broccoli florets, thawed and chopped
2 tsp garlic powder
2 tsp onion powder
2 tsp complete seasoning
1 tsp cracked black pepper
10.5 oz can cream of chicken with herbs soup
10.5 oz can golden mushroom soup
6 oz box Stove Top stuffing mix
1½ cups low-sodium chicken stock
1 stick salted butter (8 tbsp), divided
½ cup sour cream
6 tbsp grated Parmesan cheese
Instructions
-
Prepare the stuffing base.
In a microwave‑safe bowl or a large measuring cup, combine the chicken stock and 4 tbsp of butter. Heat in the microwave for about 3–4 minutes until bubbling and the butter is melted. Stir in the stuffing mix until evenly moistened. Set this aside. -
Mix the creamy chicken filling.
In a large bowl, combine shredded chicken, cream of chicken with herbs soup, golden mushroom soup, sour cream, garlic powder, onion powder, complete seasoning, and the broccoli florets. Mix until fully combined and creamy. -
Assemble the casserole.
Transfer the creamy chicken mixture into a 9×13‑inch baking dish, spreading evenly. Sprinkle cracked black pepper and grated Parmesan across the top. -
Layer on the stuffing.
Spread the prepared stuffing mixture over the creamy chicken mixture so it fully covers it. Then, break up the remaining 4 tbsp of butter into small pieces and distribute them over the top of the stuffing. -
Bake.
Place the baking dish in a preheated 350 °F (175 °C) oven and bake uncovered for 45 minutes, or until the top is golden and the filling is bubbling. -
Serve and enjoy.
Let it rest a few minutes before serving so it sets slightly. Then scoop portions and enjoy warm.
Notes
You can replace golden mushroom soup with a second can of cream of chicken. Use fresh or frozen broccoli. Let the casserole rest 5 minutes before serving to firm up.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Casserole, Dinner
Nutrition
- Serving Size: 1 slice
- Calories: 334 kcal
- Sugar: 3 g
- Carbohydrates: 25 g
- Protein: 28 g
