Thanksgiving Casserole
Thanksgiving Casserole – All Your Favorite Holiday Flavors in One Pan
Some years, a big traditional Thanksgiving spread just isn’t realistic. Maybe the budget is tight. Maybe you don’t feel like juggling a turkey, multiple sides, and a sink full of dishes. Or maybe you’d rather spend your day actually sitting with your family instead of timing six different things in the oven.
That’s where this Thanksgiving Casserole comes in.
It has all the comfort of a classic turkey dinner—stuffing, potatoes, chicken or turkey, creamy sauce, and gravy on top—but everything bakes together in one 9×13 pan. You can make it with rotisserie chicken on a random weeknight when you’re craving those holiday flavors… or use it as a smart way to turn Thanksgiving leftovers into a second cozy meal. Or just make it for your family and friends on Thanksgiving Day!
It’s warm, comforting, budget-friendly, and honestly feels like a big hug in a baking dish. This is VERY SIMILAR to my Cheesy Chicken and Stuffing recipe that I posted last spring, but with a few tweaks!
However, if you are going to make a big spread, here are some great recipes to check out!
Garlic Cheddar Mashed Potatoes
The Ultimate Green Bean Casserole
Creamy Stovetop Mac and Cheese
Dill Pickle Bacon Ranch Pasta Salad
Table of contents
Why You’ll Love This Thanksgiving Casserole
- All the Thanksgiving vibes, none of the stress-You get stuffing, potatoes, gravy, and meat all in one pan—no marathon cooking session required.
- Perfect for small gatherings-Great for couples, small families, Friendsgiving, or that “second Thanksgiving” the weekend after.
- Amazing way to use leftovers-Swap in leftover turkey for the rotisserie chicken and leftover gravy on top. No one will complain about eating this twice.
- Budget-friendly and pantry-friendlyUses simple ingredients like boxed stuffing, frozen potatoes, cream soups, and sour cream.
- Super comforting and cheesy-There’s a layer of sharp cheddar under the stuffing, so you still get that rich, gooey, cheesy bite in every scoop.
- Make-ahead friendly- You can prep it earlier in the day (or the night before) and bake when you’re ready.
Ingredients (and Easy Substitutions)
For the Stuffing Topping
- 1 box turkey flavored Stove Top stuffing– Sub: any flavor of stuffing that you like!
- 1½ cups low sodium chicken broth– Very important: low sodium helps keep this from being too salty.– Sub: turkey broth, vegetable broth, or even water in a pinch.
For the Casserole Base
- 16 oz frozen southern-style hash browns (cubed potatoes)– This is half of a 32 oz bag.– Sub: diced leftover roasted potatoes or 2–3 cups par-cooked fresh potatoes.
- 2 tablespoons melted unsalted butter
- 1 tablespoon Mrs. Dash Onion & Herb (salt-free) seasoning– Or any salt-free herb blend you like. Watching the salt is key with stuffing + soups.
- 3 cups shredded rotisserie chicken– Sub: shredded leftover turkey (white, dark, or a mix).
- 1 can cream of chicken soup (10.5 oz)– Sub: cream of turkey or cream of celery.
- 1 can cream of mushroom soup (10.5 oz)– Not a mushroom fan? Use a second can of cream of chicken instead.
- 1 cup sour cream– Sub: plain Greek yogurt for a little tang and extra protein.
Seasonings
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 teaspoon herbs de Provence– Or use Italian seasoning if that’s what you have.
Cheese
- 2 cups freshly shredded sharp cheddar cheese– Pre-shredded will work, but fresh melts creamier and gives better flavor.– Sub: Colby Jack, Monterey Jack, Swiss, or literally any cheese you like! Or omit it all together.
On Top
- 4 tablespoons unsalted butter, cut into small pieces– This melts into the stuffing and helps it crisp on top while staying moist underneath.
To Serve
- Turkey gravy, prepared according to package directions– I used Fire & Smoke Society turkey gravy mix, but any brand or flavor will work – Homemade gravy or jarred turkey/chicken gravy will also work.
How to Make Thanksgiving Casserole
First, preheat your oven to 400°F.
Grease a 9×13-inch baking dish with nonstick spray or a little butter.
Next, add the turkey flavored Stove Top stuffing to a mixing bowl.
Pour in 1½ cups low sodium chicken broth and stir just until everything is evenly moistened.
Then, set the bowl aside while you prep the casserole base. This gives the stuffing a chance to hydrate and puff up.
In your greased 9×13 baking dish, add:
1 tablespoon Mrs. Dash Onion & Herb seasoning, 16 oz (half a 32 oz bag) frozen southern-style hash brown cubes and 2 tbsp melted unsalted butter. Then, gently toss everything right in the baking dish until the potatoes are evenly coated in butter and seasoning.
After that, stir in:
1 cup sour cream, 3 cups shredded rotisserie chicken (or leftover turkey), 1 can cream of chicken soup, 1 can cream of mushroom soup and the seasonings.
Once the base is mixed, spread it into an even layer.
Then, sprinkle 2 cups of freshly shredded sharp cheddar cheese evenly over the top.
This gives the casserole that rich, cheesy layer under the stuffing.
Now, take your bowl of hydrated stuffing and gently spoon it over the cheese layer.
Use a fork or spoon to spread the stuffing out evenly, but don’t press it down too hard—you want it a little loose and fluffy.
Finally, cut 4 tablespoons of unsalted butter into small pieces and dot them all over the top of the stuffing.
This helps the top get golden and slightly crispy without drying out.
Place the casserole in the preheated 400°F oven and bake for 30–35 minutes, or until:
- The filling is hot and bubbly around the edges, and
- The stuffing on top is lightly crispy and golden brown.
Every oven is a little different, so start checking around the 30-minute mark.
When it’s done, let the casserole sit for about 5–10 minutes so it can set up and is easier to scoop.
Meanwhile, prepare your turkey gravy according to the package instructions (or warm up homemade or jarred gravy).
Lastly
To serve, scoop out big spoonfuls of Thanksgiving casserole and ladle warm turkey gravy over the top. To round it out, heat up some corn and green beans and maybe even some dinner rolls! The sides that you can choose for this are endless! Putting some veggies inside the casserole would even be great.
Prep Ahead & Storage Tips
- Assemble up to 24 hours in advance.
- Cover and refrigerate.
- Add 5–10 minutes to bake time if baking cold.
- Store in the fridge for 3–4 days in an airtight container.
- Reheat in oven at 350°F or microwave until hot.
- Add a little gravy if it looks dry.
- Freeze up to 2–3 months (texture softens slightly after thawing).
- Thaw overnight and reheat covered at 350°F.
If you do make this recipe, please leave a comment and a rating! I love hearing from you and it helps so much! Thank you!
Thanksgiving Casserole
Ingredients
Stuffing Layer
- 6 oz Box of Stove Top Stuffing Mix any flavor you like
- 1.5 Cups LOW SODIUM Chicken Broth or water
Casserole Base
- 16 oz Frozen Southern Style Hash Browns I used half of a 32 oz bag
- 2 tbsp Unsalted Melted Butter
- 1 tbsp Dash Onion and Herb Seasoning or any salt free seasoning blend
- 3 Cups Cooked, Shredded Chicken or turkey I used a rotisserie chicken
- 10.5 oz Can of Cream of Chicken Soup
- 10.5 oz Can of Cream of Mushroom Soup
- 1 Cup Sour Cream
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1 tsp Herbs De Provence or Italian Seasoning
- 2 Cups Shredded Cheddar Cheese or any flavor cheese you like, or you can omit it
- 4 tbsp Unsalted Butter, cut into small pieces
- 1 oz Package of Gravy Mix, prepared as directed on the package
Instructions
- Preheat oven to 400°F. Grease a 9×13-inch baking dish.
- In a bowl, mix Stove Top stuffing with chicken broth and set aside.
- In the baking dish, combine hash browns, melted butter, and seasoning.
- Add chicken, both soups, sour cream, onion powder, garlic powder, and herbs de Provence. Mix well. Sprinkle the cheese on top.
- Spread hydrated stuffing evenly on top. Dot with small pieces of butter.
- Bake for 30–35 minutes, until hot and bubbly.
- Let rest 5–10 minutes. Serve with warm turkey gravy.
Notes
Notes
- Low sodium broth and salt-free seasoning help keep this casserole balanced.
- Perfect for leftover Thanksgiving turkey.
- Can be assembled 24 hours ahead; add extra bake time if cold.
- Store leftovers 3–4 days; freeze up to 3 months.
- You can add the vegetables right into the casserole. A can of drained green beans and corn would be great! Or 1-2 cups of broccoli would also be great. Get creative and make it your own!
