Happy Friday, folks! Even though we have had some very hot weather in Virginia this week, my mind is jumping ahead to the more temperate fall months. This Chicken and Stuffing Casserole is pure, cool-weather comfort food! It’s easy to prepare, it can be made ahead (and frozen), and it appeals to even the pickiest palates.
Chicken and Stuffing Casserole is one of those recipes that just takes me back to my mom’s kitchen table. The smell alone can transport me to my childhood home, and I love that my own kids have now learned to enjoy the meal, too!
This recipe, however, doesn’t actually come from my own mom. Instead, my mother-in-law’s friend Lois gave me this Chicken and Stuffing Casserole recipe at my bridal shower many years ago. The note that she wrote on the bottom of the recipe card says, “I have been making this for 35 years!”
This dinner has become a regular meal in our house now as well, and I suppose that Lois has been making it for her children and grandchildren for almost 45 years at this point! With that kind of history, you know that the recipe is a keeper. I hope that you will add her Chicken and Stuffing Casserole to your collection as well!
Chicken and Stuffing Casserole
- 3 ½ - 4 cups cooked, diced chicken*
- 1 (10.5 ounce) can cream of mushroom soup (I used Campbell’s Healthy Request)
- 1 (10.5 ounce) can cream of chicken soup (I used Campbell’s Healthy Request)
- 1 cup milk
- 1 stick butter, melted
- 1 (8 ounce) package (about 3 ¾ cups) dry stuffing mix (I used Pepperidge Farm Herb Seasoned Stuffing Mix)
- Preheat oven to 350 degrees F.
- Spray a 9x13-inch baking dish with cooking spray. Place chicken in prepared baking dish.
- In a large bowl, whisk together condensed soups and milk. Stir in cooked chicken.
- Pour chicken mixture into prepared baking dish.
- In a separate bowl, pour melted butter over dry stuffing mix. Gently stir until all of the stuffing mix is coated with butter. Sprinkle over chicken mixture.
- Cover baking dish with foil. Bake, covered, at 350 degrees F for 20-30 minutes. Remove foil and bake for an additional 10-20 minutes, or until heated through and browned on top.
*You can use the meat from a cooked rotisserie chicken or purchase cooked chicken at the grocery store for a shortcut. If you prefer to cook your chicken at home, I use 1.5-2 lbs. of raw chicken tenders (breast meat is fine too, but the tenders cook faster). My preferred cooking method is to place the chicken tenders in a baking dish. Drizzle with olive oil, season with salt and pepper, and toss to coat. Cover with foil and bake in a 400 degree oven for about 30 minutes (or until chicken is cooked through). Allow to cool before chopping and using in the recipe.
Cooking Just for Two? You can either cut the ingredients in half and prepare the casserole in an 8-inch square baking dish; OR prepare the full recipe, but divide the ingredients between two 8-inch square baking dishes. Freeze the extra dish according to the instructions below for a later meal.
Want to Prep Ahead? This casserole freezes well, so if you want to make it in advance, just prepare through step 5, wrap tightly, and place in freezer. When ready to eat, defrost and continue with Step 5.