A healthy homemade chicken casserole is an excellent option for those who want to enjoy a hearty and comforting meal without sacrificing their health. Casseroles are a favorite because they typically consist of a variety of ingredients that are combined and baked in a single dish, making it a convenient and easy meal to prepare.


When it comes to making a healthy chicken casserole, the first step is to choose the right ingredients. Chicken is an excellent source of protein, and it’s also low in fat, making it a great choice for a healthy casserole. Vegetables such as broccoli, carrots, and green beans are packed with nutrients and can be added to the casserole to increase its nutritional value.


This Stove Top Stuffing Chicken Casserole is a versatile dish that can be modified to suit your taste preferences. You can add different types of vegetables, use different sauces, or even experiment with different types of grains such as quinoa or brown rice if you have extra points to use. Making it as is will yield a satisfying meal with only 4 points per heaping serving.

Three reasons why you need to try Stove Top Stuffing Chicken Casserole. 

Assemble and bake!  

There are no highly skilled cooking techniques need. The most you will have to do is cook and chop the chicken. Everything else is mix and dump into a casserole dish. You can even stand by and instruct your kids on how to assemble and bake this dish. It’s that easy! 

It’s a fully balanced meal all in one. 

You’ve got the protein (chicken), the carbs (stuffing) and the veggies all in one dish. There’s no need to spend time making lots of sides. Most casseroles are delicious because they are filled with fat and calories – lots of cream and cheese! This Stove Top chicken casserole keeps the flavor but knocks the calories down by using fat free milk and condensed soup. And with the addition of the nutrient dense veggies, you have a balanced meal all in one dish. 

It’s the perfect pairing. 

With tender chicken, creamy sauce, and flavorful stuffing, everyone is bound to love this dish. If you’re looking for comforting, homecooked meal this is it. But with only 4 points per portion, you can indulge in this dish without feeling like you’re getting off your diet. If you’re trying to eat healthy, you know you need things to stave off cravings. Why not do it with a creamy chicken casserole! 

Ingredients you need to make Stove Top Stuffing Chicken Casserole: 

  • 3 cups cooked boneless chicken breast, cubed *approximately 3-4 breast
  • 1 box chicken Stove Top stuffing mix
  • 1 (248ml) can low-fat cream of chicken soup
  • 1/3 cup fat free sour cream
  • 1/4 cup fat free or 1% milk 
  • 2 cups frozen mixed vegetables


  1. Preheat oven to 400F, spray a 9×13 casserole dish with some non-stick spray.
  2. Make the Stove Top stuffing mix using the instructions on the package.
  3. Place the cooked chicken on the bottom of the dish and top with the veggies.
  4. Mix together the cream of chicken soup, sour cream and milk then spoon it over the chicken and vegetables.
  5. Top with the prepared Stove Top stuffing mix and cover with foil. 
  6. Bake in the oven for 25 minutes.

Makes 6 heaping (1 cup) servings. Nutrition info per serving: Calories 262, Fat 6.2g, Carbs 23.9g, Fiber 1.3g, Sugar 3.6g, Protein 24.7g.

WW Points 

  • Boneless chicken breast 0 points
  • Chicken stove top stuffing mix 14 points
  • Fat free cream of chicken soup 4 points
  • Fat free sour cream 2 points
  • Fat free or 1% milk 1 point
  • Frozen mixed vegetables 1 point


4 points per portion based on the WW app recipe creator.  

If you’re using an older version of WW, check out these points below. 

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 

Chicken Casserole variations: 

  • Change up the protein: You can use shredded turkey and Turkey Stove Top stuffing mix to get a break from chicken dinners. 
  • Change up the veggies: You can really use any frozen veggies you like. Frozen broccoli cuts would work well, as well as a frozen pea and carrot mix for a “pot pie” variation. 
  • You can use different condensed soups as long as they’re all fat free. Some good swaps would be cream of mushroom or even cream of celery. 
  • Thanksgiving casserole variation: Use shredded turkey, turkey Stove Top stuffing mix, green beans for the frozen veggies, cream of mushroom soup and top the whole casserole with crispy french fried onions. You’ll have a delicious mix of the classic thanksgiving stuffing and green bean casserole flavors. 
  • You can make it even more hearty (if you have extra points) by adding cooked rice, quinoa or diced potatoes. 

Tips and Tricks. 

  • Use pre-cooked chicken like rotisserie chicken to save time. You can even use leftover meat from any previous meals you’ve had throughout the week. This casserole is a great way to use up any leftovers. 
  • To save even more time, assemble this dish the night before, and leave covered in the fridge all night. Pull it out of the fridge when you’re ready to bake and let it come to room temperature while the oven preheats. Bake as directed. 
  • You can make this casserole into individual “casseroles” by using a muffin tin. Two “muffins” would be one portion if you’re using a regular 12 portion muffin tin. By making these into individual casseroles, you can freeze them once they’re cooked, and pull two out as needed. This is a great way to cook for one person rather than a family. 
  • You can bake this ahead of time and re-heat in a 350 degree oven for 15-20 minutes or until hot. To re-heat individual casserole “muffins”, microwave them for 1-2 minutes. If you wrap them in a wet paper towel before microwaving, it will keep the moisture locked into the casserole. 

Similar recipes you’ll enjoy: 


And if you are looking for even more weight watchers recipes check out these delicious healthy recipes. 

4.15 from 185 votes

Stove Top Stuffing Chicken Casserole

Servings: 6
Prep: 25 minutes
Cook: 25 minutes
4P, 4SP blue/purple, 6SP green, 6 points plus


  • 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 

Additional Info

Course: Main meals
Tried this recipe?Mention @drizzlemeskinny or tag #drizzlemeskinny!

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About Drizzle Me Skinny

Kate founded DrizzleMeSkinny in 2014. Since then she has shared nearly 1000 weight watchers friendly recipes with DrizzleMeSkinny's over 500,000 social media followers.

4.15 from 185 votes (180 ratings without comment)

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Recipe Rating


  1. 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.

  2. 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!

  3. 5 stars
    This recioe needed at least 15 more minutes for the vegetables to get done. Otherwise it was easy and delicious.