Crouton Chicken Casserole Recipe: A Budget Recipe That's Family Approved by Ann Marie Patitucci

Crouton Chicken Casserole Recipe: A Budget Recipe That's Family Approved

This delicious chicken crouton casserole recipe is the perfect meal for busy weeknights. It’s a budget recipe that's so easy to prepare and so comforting on a cold winter day or after a long day of work any time of year. True confession, though: I don’t like stuffing and I don’t like many casseroles! I made this because I knew my boys would like it (including my husband). My older son in particular loves Stove Top stuffing, and they all like chicken and casseroles. I figured I’d make this chicken casserole for them for dinner and it’d be a hit. If I didn’t like it, I’d make myself something else.

But as it turns out, I like it, too. In addition to the taste, I like that it’s done in 40 minutes (making it a great weekday meal) and that it helps to stretch the grocery budget, which is always helpful these days. When you think about it, making this chicken crouton stuffing casserole recipe is cheaper than takeout and you can probably have it on the table by the time your takeout order would arrive. I think this chicken casserole would be a good contribution to a potluck, too.

For extra flavor, you could add a drained 4-ounce can of chopped green chiles. Serve this easy casserole recipe with a vegetable or salad. We like to eat this meal with broccoli

Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6


  • 1 can (14 ounces) chicken broth
  • 1 can (10 ounces) condensed cream of chicken soup, undiluted (or cream of celery or cream of mushroom)
  • 1 cup sour cream
  • 1/2 cup butter, melted
  • 1 package (12 ounces) seasoned stuffing cubes (My boys prefer Stove Top)
  • 4 cups shredded cooked chicken
  • 1/2 - 1 cup shredded cheese (cheddar or Monterey Jack works well)
  • 1/2 cup crushed french fried onions (optional)
  • minced fresh parsley (optional)

Here’s how to make it:

  1. In a large bowl, combine chicken broth, soup, sour cream and butter. Stir in chicken and stuffing cubes. Stir in the cheese. Season with salt and pepper, to taste (if you’re big on seasonings like my husband is, you can add some here, if you like). Transfer to a greased 13x9-inch baking dish. 
  2. Bake, uncovered, in a preheated 375-degree F oven until heated through, about 20 to 25 minutes. With about 10 minutes of cooking time left, sprinkle french fried onions on top, if using. Garnish with parsley, if desired. 

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This sounds simply divine!
What an unusual casserole, thanks for the new idea.
Elisa Schmitz
I love this recipe, Ann Marie Patitucci , because there's a gluten-free stuffing that I make that this recipe would be perfect for. Thank you for the inspiration!

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