Chicken and Stuffing Casserole

Chicken and stuffing casserole is old-fashioned, cold-weather comfort food! The easy dinner requires about 15 minutes of prep, can be assembled in advance, and appeals to even the pickiest little eaters.

While my mom prepared something similar back in the 80’s, this particular dish actually comes from my mother-in-law’s friend, Lois. She wrote down the recipe on a card and gave it to me at my bridal shower almost 20 years ago. The note that she wrote on the bottom of the recipe card says, “I have been making this for 35 years!”

Step-by-Step: How to Make Chicken and Stuffing Casserole

This easy chicken casserole with stuffing 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 over 50 years at this point! With that kind of history, you know that the recipe is a keeper. Here’s how to do it:

Step 1: Mix the Sauce

In a large bowl, whisk together both cans of soup with the milk until smooth. This keeps the sauce creamy without any lumps.

** Tip: Use any flavor combination of condensed soups that you prefer: cream of chicken, cream of mushroom or cream of celery soup are all nice options. You can also use low-sodium chicken broth instead of milk.

Step 2: Add the Chicken

Stir in the shredded chicken until it’s well coated, then spread the mixture into your prepared dish. This creates the creamy base layer of the casserole.

** Tip: This is a great time to add some veggies if you like, too. Stir in crisp-tender broccoli florets or frozen peas, for example.

Step 3: Make the Stuffing Crumb Topping

In a separate bowl, combine the dry stuffing mix with melted butter, tossing gently until all the crumbs are moistened. Sprinkle this evenly over the chicken layer.

** Tip: Don’t press the topping down too firmly. Keeping it light helps it crisp up in the oven.

Step 4: Bake It Off

Cover the dish with foil and bake for about 20 minutes. Remove the foil and bake another 10 to 15 minutes, until the topping is golden brown and the filling is hot and bubbly.

Serving Suggestions

Pair this chicken and stuffing casserole recipe with cozy sides like these easy pumpkin muffins, cranberry sauce, Southern fried apples, baked apple slices, oven-roasted broccoli, Southern-style green beans, or a house salad with candied pecans. Then, add a cream cheese pound cake for dessert. It’s the ultimate comfort food!

Variations and Customizations

• Add vegetables like steamed broccoli, frozen mixed vegetables, canned or frozen corn, frozen peas, or sautéed mushrooms, carrots, or onions.
• Use turkey instead of chicken, especially if you have leftovers after Thanksgiving.
• Add cheese. Stir some grated cheddar cheese into the filling, and sprinkle a layer of grated cheese on top before adding the buttered stuffing crumbs.
• Include a layer of cooked rice at the bottom of the dish.
• Try a gluten-free stuffing mix if you need to accommodate allergies.
• Stir herbs or other seasonings into the sauce. Try dried or fresh parsley, thyme, basil, oregano, chives, or garlic. You can also season with ground black pepper and kosher salt, to taste.

Preparation and Storage Tips

Chicken stuffing hotdish is a great make-ahead option. Assemble it up to a day in advance, cover, and refrigerate until you’re ready to bake.

Leftovers will keep in the fridge for up to three days. Reheat covered at 325°F until warmed through, or in the microwave. For freezing, you can wrap and freeze the whole casserole (either baked or unbaked) for up to three months. Just thaw in the fridge overnight and reheat until hot.

Frequently Asked Questions

• Can I use raw chicken instead of cooked? I don’t recommend it. Raw chicken would release too much liquid as it cooks, making the filling runny and the topping soggy. Stick with cooked, shredded chicken for the best texture.
• Why is my stuffing topping soggy? This usually happens if the stuffing was pressed down too firmly or if too much liquid was added. Since this recipe just uses butter and dry stuffing mix, you’ll end up with a crispy, golden topping — not moist or soggy.
• How can I lower the sodium in this casserole? Choose low-sodium soups and unsalted butter or make your own cream base at home. Also, taste the mixture before adding any extra salt.
• Can I double or halve the recipe? Yes! If doubling the recipe, bake the casserole in two separate pans. For half of the recipe, use an 8-inch square baking dish.
• Can I swap in leftover turkey? Absolutely. Turkey works perfectly here!