This Lightened Up Chicken Stuffing Casserole makes for a tasty yet simple dinner! This recipe is packed with simple ingredients such as: boneless, skinless chicken breasts, stuffing mix, healthy request cream of chicken soup, low sodium chicken broth, non fat plain Greek yogurt, mixed veggies, and stuffing mix and then baked into a hearty casserole. Adding your favorite veggies makes for a complete meal the whole family will love!

Makes 8 ( 1/8th of casserole dish) servings

This Lightened Up Chicken Stuffing Casserole tastes just like Thanksgiving dinner in a casserole -how can you ask for anything better?! We love serving this easy casserole with my cranberry pineapple relish on the side!

This Lightened Up Chicken Stuffing Casserole is simple to make- with hardly any prep time. It’s a fantastic recipe for those busy weeknights!

What ingredients do I need to make this Lightened Up Chicken Stuffing Casserole?

• Boneless, skinless chicken breast-diced into bite size pieces. You could use leftover skinless white turkey breast, if desired.
• Stuffing mix- you could use turkey, chicken or pork.
• Healthy request cream of chicken condensed soup-condensed. DO NOT ADD WATER!
• Fat free sour cream or nonfat plain Greek yogurt – either one will work. The Greek yogurt gives this dish added protein and you really won’t even taste the difference!
• Low sodium chicken broth- the amounts will differ depending on how you cook the casserole. You’ll use 1 and 1/3 cup if making in oven, 1/3 cup if making in crockpot or 3/4 cup if using an instant pot.
• Salt and pepper-to taste
• Frozen mixed vegetables-thawed.

This Lighter Chicken Stuffing Casserole can be cooked either in the oven, crockpot, or Instant pot. Please see directions for crockpot or Instant in the notes. Here are the step by step directions for cooking this casserole in the oven.

Preheat the oven to 375 degrees. Spray a 9X13 baking pan with a non stick cooking spray.

Cut the chicken into bite size pieces (approximately 1 inch pieces).  

Spread the chicken pieces out evenly on the bottom of the 9X13 pan.

Season with salt and pepper.

In a separate mixing bowl, mix together condensed soup, nonfat Greek yogurt or sour cream, and mixed vegetables until combined. 

Pour the veggies and sauce over the chicken pieces and smooth it out, so all of the chicken is covered.

Evenly pour Stove Top stuffing mix on top of sauce.

Pour 1 1/3 cups chicken broth on top of the stuffing mix, and make sure that all of the stuffing is moistened by the broth.

Cover the baking dish with foil and bake for 30 minutes.  

Then remove the foil and bake uncovered for 15 more minutes.

Garnish with fresh thyme or parsley, if desired and serve warm. 

Store any leftovers in an airtight container and keep them in the fridge for up to 4 days.

Ingredients:

• 2 lbs. chicken breast
• 1 (6 oz.) box stuffing mix
• 1 (10.5 oz) can healthy request cream of chicken condensed soup-DO NOT ADD WATER TO SOUP
• 1/2 cup fat free sour cream or nonfat plain Greek yogurt 
• 1 1/2 cup low sodium chicken broth if making in oven, 1/3 cup if making in crockpot or 3/4 cup if using an instant pot 
• salt and pepper to taste
• 2 cups frozen mixed vegetables defrosted

Oven Directions:

1. Preheat the oven to 375 degrees. Spray a 9X13 baking pan with a non stick cooking spray.
2. Cut the chicken into bite size pieces (approximately 1 inch pieces).  
3. Spread the chicken pieces out evenly on the bottom of the 9X13 pan.
4. Season with salt and pepper.
5. In a separate mixing bowl, mix together condensed soup, nonfat Greek yogurt or sour cream, and mixed vegetables until combined. 
6. Pour the sauce over the chicken pieces and smooth it out, so all of the chicken is covered.
7. Evenly pour Stove Top stuffing mix on top of sauce.
8. Pour 1 1/3 cups chicken broth on top of the stuffing mix, and make sure that all of the stuffing is moistened by the broth.
9. Cover the baking dish with foil and bake for 30 minutes.  
10. Then remove the foil and bake uncovered for 15 more minutes.
11. Garnish with fresh thyme or parsley, if desired and serve warm. 
12. Store any leftovers in an airtight container and keep them in the fridge for up to 4 days.

Slow Cooker Directions:

1. Spray the bottom and sides of the crockpot with non stick cooking spray.
2. Cut the chicken into bite size pieces (approximately 1 inch pieces).  Then spread the chicken pieces out evenly on the bottom of a crockpot.
3. Top the chicken breast with stuffing mix.
4. In a separate mixing bowl, mix together condensed soup, sour cream or nonfat Greek yogurt, thawed vegetables, and chicken broth until combined. 
5. Spread mixture over stuffing.
6. Cover and cook on high for 4 hours or low for 6 hours. 
7. Place dry paper towel between the lid and the slow cooker to absorb moisture 30 minutes before serving.
8. Garnish with fresh thyme or parsley, if desired and serve warm.
9. Store any leftovers in an airtight container and keep them in the fridge for up to 4 days.

Instant Pot Directions: 

1. Cut the chicken into bite size pieces (approximately 1 inch pieces).  Then spread the chicken pieces out evenly on the bottom of the instant pot. 
2. Season the chicken with salt and pepper.
   Pour 3/4 cup chicken broth into the Instant Pot and add chicken pieces.
3. Seal the vent, and press the “manual” or “pressure cook” button and set the timer to 14 minutes for frozen chicken, or 8 minutes for fresh/defrosted chicken. Ensure the pressure seal valve is secured in place and closed. 
4. As the chicken cooks, gently combine the stuffing, cream of chicken soup, and the non fat Greek yogurt or sour cream until just combined. Don’t over-mix.
5. Once the chicken timer goes off, turn the quick release valve on the pressure cooker and wait for the steam to escape. Press the cancel button to turn the off the unit.
6. Open the lid and ensure that chicken is fully cooked. You’ll notice a lot of moisture at the bottom, this is needed for the stuffing to cook.
7. If using frozen vegetables, place them on top of the chicken, seal the pressure valve, and press the “manual” or “pressure cook” button again and set the timer for 2 minutes. Release the valve, let the steam escape, and then add the stuffing on top.
8. Replace the lid and seal the pressure valve. Press the “manual” or “pressure cook” button and set the timer to 4 minutes. This will heat up the stuffing.
9. Once finished, release the valve once more and let the steal escape. Remove and serve!
10. Garnish with fresh thyme or parsley, if desired and serve warm. 
11. Store any leftovers in an airtight container and keep them in the fridge for up to 4 days.

Makes 8 (1/8th of casserole dish) servings

3 WW Points® per serving

How do I track this recipe in my WW app? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. The recipe builder is the most accurate way to create, obtain, and track the Points®

The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder. 

Did you know? Sharing our website, leaving a review, or making comments helps us continue to do what we love to do; which is helping others find success on their wellness journey and creating FREE delicious lightened up recipes!   

If you have made one of our recipes-please tag @therealpounddropper on Instagram or on Facebook at Pound Dropper and share it with others!