With fall slowly creeping up on us you might be thinking about some simple dinner recipes that will help with the busy schedules that come with that time of year.  This chicken and stuffing casserole is so easy to make, with simple ingredients it’s a meal the whole family can enjoy. Makes 6 servings, 4 points per serving on WW.

Frozen vegetables

You can use any frozen vegetable you like in this chicken & stuffing casserole. Use a pack that you know everyone in the family will enjoy. As you can see in the pictures I used a mix of carrots, corn, peas, and beans, this worked well with the overall recipe.


I used boneless skinless chicken breast that I cooked in the oven and then cut into cubes. If you are short on time you can use a rotisserie chicken, and shredded chicken will also work well.

Stove top

1 package of stove top will provide enough topping while still keeping the points low. If you are not worried about the extra points and want more stuffing on top feel free to use 2 packages. You can also change this recipe up a little bit and instead of using stove top you can top the casserole with biscuits, you can bake them with the dish (I’d suggest 375F 20-25 minutes) If you have a recipe for stuffing that you prefer then you can also use that as your topping, you’d need to build the recipe in the WW app for correct points.

Freezing & re-heating

Store any leftovers in a sealed container in the fridge for up to 3 days, this dish will freeze well. You can also prepare this dish the night before, refrigerate and bake the next day.

To re-heat you can use the oven or microwave.

Chicken & stuffing casserole

4P, 4SP blue/purple, 6SP green, 6 points plus
3.89 from 17 votes
Prep Time 25 mins
Cook Time 25 mins
Course Main meals
Servings 6


  • 3 cups cooked boneless chicken breast, cubed *approximately 3-4 breast
  • 1 box chicken stove top
  • 1 can cream of chicken soup, 284ml
  • 1/3 cup fat free sour cream
  • 1/4 cup milk *I used 1%
  • 2 cups frozen mixed vegetables


  • Make the stove top using the instructions on the package
  • Preheat oven to 400F, spray a 9x13 casserole dish with some non-stick spray
  • Place the cooked chicken on the bottom of the dish, top with the veggies.
  • Mix together the soup, sour cream and milk. Spoon over the chicken and vegetables.
  • Top with the prepared stove top, cover with foil then bake in the oven for 25 minutes.
  • Makes 6 servings, each serving is 1 heaping cup.


Points- 4
Personal Points- 4-6 depending on your 0PP foods 
Smart points- blue & purple- 4 using WW recipe builder
Smart points- green- 6 using WW recipe builder
Points plus- 6 using PP calculator 
Nutritional info per serving.. Calories 262...Fat 6.2g..Sat fat 1.4g...Carbs 23.9g...Fiber 1.3g...Sugar 3.6g...Protein 24.7g using My Fitness Pal *note- these numbers include all ingredients even 0SP foods 
Keyword casserole, chicken and stuffing, easy meals, Family dinner, ww recipes
Tried this recipe?Let us know how it was!



  1. Colleen McMahon Reply

    Another hit. I was certain it would not taste that great but ….suprised!! Was very good and I will make again.

    • Drizzle Reply

      Well I am glad the dish proved you wrong haha, happy to hear you enjoyed it 🙂

  2. I have a recipe similar to this but use Heinz and gravy in place of the soup and sour cream. Do u know what the blue points would be

    • Drizzle Reply

      Hi Marlene, no sorry I can only build the recipes as I make them and list points, you’d need to build your recipe in the WW app for accurate points

    • This was so good that I had to recheck the calorie count to be sure it was accurate!! I made it exactly as is, peppered it heavily on my plate, and it was perfect!! Even my kids loved this one

      • Drizzle Reply

        Yay, that is awesome! I am so glad everyone enjoyed it 🙂

    • Drizzle Reply

      Where I live we have the low fat cans of soup and that is what I use

  3. Kelly Brown Reply

    This came out so good! Thanks for the recipe!

    FYI- I used regular soup because I thought that’s what you meant. I tracked in MFP and it came out to just under 400 calories. Totally worth it in my opinion!

    • Drizzle Reply

      Hi Kelly, I am so glad you enjoyed the casserole 🙂

  4. hi i’m building this recipe in my weight watchers app it’s asking you for sodium do you have an idea around what that would be to enter to create it in my weight watchers app thank you !

    • Drizzle Reply

      Hi, the sodium is 695mg but if you are just entering the numbers into the calculator that won’t give you the correct point value as my numbers include ALL ingredients and some of them might be 0PP foods for you, this is why it is better to build the recipe in your app using the “create a recipe” feature

  5. Hi, do you thaw the veggies before adding or put them in frozen?

    • Drizzle Reply

      Hi Peggy, no there is no need to thaw them, I mean you can if you prefer but it’s not necessary

  6. This was really delicious! Incredibly easy because Stove Top stuffing takes 5 minutes to make!

  7. Hannah McCracken Reply

    If I am making this to freeze, can I just prep it and freeze or should I bake before freezing? Also, how would I need to adjust the baking time?

    • Drizzle Reply

      Hi Hannah, you can freeze it before or after baking. To cook from frozen I’d add about 10 minutes to the cooking time and go from there.

  8. Susan E Bland-Medicis Reply

    I love your recipes. This was another winner. My husband is home sick with a head cold and this hit the spot. Thank you!

    • Drizzle Reply

      Hi Susan, I am so glad you both enjoyed the chicken & stuffing casserole and I hope he feels better 🙂

  9. 3 stars
    I could not believe there were no seasonings in this recipe. Thankfully the stuffing mix had seasoning, but I also added some garlic powder, onion powder and black pepper. Still pretty bland.

  10. 5 stars
    From Cambridge ON but currently in Arizona. Made this yesterday and we liked it A LOT. I think I’ll make it frequently when I get home because it’s usually stuff I have on hand. It’s quick and easy plus I like that we’d have leftovers for another meal! I did need to keep it in the oven longer because it wasn’t hot enough after 25 minutes. Might be because I’m at a different altitude while here in Arizona. Thanks, Kate!

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