Love Casseroles? Try this Twice Baked Potato Casserole or Paula Deen’s Corn Casserole recipe next!
Stuffing Casserole
This recipe is inspired by my super popular Crock Pot Chicken and Stuffing recipe and makes an excellent side dish with Roast Chicken. Let’s get into everything you need to know to make this recipe a success!
Ingredients
How to Make It
⭐PRO TIP: If you prefer your stuffing extra moist, you may want to add slightly less than 14 oz. of stuffing, (or add additional chicken broth), especially if you’re baking it in the oven or making it ahead of time.
Add Garlic, Salt, & Pepper. Cook for 1 minute. Add Chicken Broth, Cream of Chicken Soup, and Sour Cream.
Add Stuffing and Stir to Combine. Place in Lightly Greased Casserole dish. Bake or heat in Crock Pot when ready!
Make-Ahead Method
This Stuffing Casserole can be assembled up to three days ahead of time and refrigerated until ready to bake. Let it sit out for 10-15 minutes prior to baking. You can also freeze it for up to three months and let it thaw in the refrigerator overnight prior to baking it. Note: Don’t stuff a turkey ahead of time as that can create salmonella from the moist stuffing/raw turkey.
Crock Pot Method
To cook this in the Crock Pot, cook, crumble and drain the sausage in a pan. (Or use precooked sausage links and dice them up.) Combine the cooked sausage with all other uncooked stuffing ingredients. Heat it on low for 6-7 hours or on high for 4 hours. To crisp the top, place the crock pot in a 350° oven for 10 minutes. Remove and top with crispy fried onions. Bake for 5 more minutes.
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Did You Make This Recipe?
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