Yum Yum Million Dollar Chicken Casserole — a creamy, comforting chicken bake topped with cornbread stuffing. This easy casserole layers chopped cooked chicken with a rich mixture of cream soup, cottage cheese, cream cheese and sour cream, then finishes with a crunchy dry cornbread stuffing moistened with chicken broth and butter. It’s quick to assemble, makes a satisfying weeknight dinner and is family friendly. You can make it ahead or freeze it for later.
Easy Chicken and Stuffing Casserole
This Yum Yum Million Dollar Chicken Casserole is comfort food at its best: tender chicken in a creamy, cheesy sauce with a buttery cornbread stuffing top. It comes together in about 40 minutes and requires only pantry staples plus cooked chicken. I served this at a family dinner and it was a hit — simple sides like green beans and biscuits round out the meal. It’s also easy to customize, so you can add vegetables or swap ingredients based on what you have on hand.
How to Make Million Dollar Yum Yum Chicken Casserole
Follow these simple steps for a reliable result. Preheat your oven and prepare a 9×13-inch baking dish so assembly is quick. The creamy layer is easy to whisk together and the dry stuffing mix on top crisps up nicely when moistened with broth and melted butter. Bake until the casserole is bubbling and the stuffing is golden.
Helpful Tips & Frequently Asked Questions
- Chicken choice: Rotisserie chicken is a great shortcut for this recipe, but any cooked chicken works. Shredded or chopped chicken breasts, thighs, or even canned chicken can be used. Leftover turkey is an excellent substitute.
- Cream soup options: Use condensed cream of chicken, cream of mushroom, or cream of celery depending on your taste. Choosing an unsalted or low-sodium variety helps control salt in the dish.
- Stuffing: Cornbread-flavored dry stuffing mix gives a sweet, savory top, but use your preferred flavor. Do not prepare the stuffing — use the dry mix and pour broth and melted butter over it before baking.
- Vegetable additions: Stir in cooked or thawed vegetables such as broccoli florets, chopped spinach, or frozen mixed vegetables for a heartier casserole.
- Make ahead: Assemble the casserole, cover it, and refrigerate until ready to bake. If baking from chilled, add 10–15 minutes to the baking time.
- Freezing: Assemble the casserole, cover tightly with plastic wrap and foil, and freeze up to 3 months. Thaw in the refrigerator before baking for best results.
- Storing leftovers: Refrigerate leftovers in an airtight container for up to 3–4 days. Reheat gently in the oven or microwave until hot throughout.
What to Serve with Chicken Stuffing Bake Recipe
This casserole pairs well with simple, fresh sides. Try steamed or sautéed green beans, roasted broccoli or asparagus, a crisp green salad, or buttery dinner rolls. Light vegetable sides balance the richness of the casserole and make a complete family meal.
Yum Yum Million Dollar Chicken Casserole — Recipe
Yum Yum Million Dollar Chicken Casserole
By: Stephanie Parker
Servings: 6 people
Prep: 10 mins • Cook: 30 mins • Total: 40 mins
Summary: Creamy chicken casserole topped with cornbread stuffing. Can be made ahead or frozen for later. Kid-friendly and perfect for busy weeknights.
Ingredients
- 5 cups chopped cooked chicken
- 1/3 cup sour cream
- 2 oz cream cheese, room temperature
- 3/4 cup cottage cheese
- 2 (10.5-oz) cans condensed unsalted cream of chicken soup (or preferred cream soup)
- 1/2 tsp onion powder, or to taste
- 1/4 tsp garlic powder, or to taste
- 1 (6-oz) box cornbread stuffing mix, uncooked
- 3/4 cup chicken broth
- 4 Tbsp melted butter
Instructions
- Preheat the oven to 350ºF. Lightly spray a 9×13-inch baking dish with cooking spray.
- Spread the chopped cooked chicken evenly in the bottom of the prepared dish.
- In a medium bowl, stir together the cream of chicken soup, sour cream, cream cheese, cottage cheese, onion powder and garlic powder until smooth. Season with salt and pepper to taste.
- Spread the soup mixture over the chicken in an even layer.
- Sprinkle the uncooked cornbread stuffing mix evenly over the top of the soup mixture.
- Combine the chicken broth and melted butter, then pour evenly over the dry stuffing mix to moisten it.
- Bake uncovered for 30 minutes, or until the casserole is bubbly and the stuffing is golden. If added vegetables are cold or the casserole was chilled, baking time may be 10–15 minutes longer.
- Let the casserole rest a few minutes before serving.
Notes
- Swap cooked turkey for chicken if desired.
- Any condensed cream soup flavor works — mushroom or celery are good alternatives.
- Use the dry stuffing mix only; do not prepare it before adding to the casserole.
- This casserole freezes well. Assemble, cover tightly and freeze up to 3 months. Thaw overnight in the refrigerator before baking.
- To make the dish healthier, choose low-sodium broth and reduced-fat dairy options, or add additional vegetables to increase fiber and nutrients.
Nutrition information varies with ingredient brands and portion sizes. Use nutrition labels on the products you choose for accurate details.
Like this recipe? Leave a comment below and tell us how you served it!
