Chicken and Stuffing Casserole

Chicken and Stuffing Casserole is old-fashioned, cold-weather comfort food! The easy dinner recipe only requires about 15 minutes of prep, can be assembled in advance, and appeals to even the pickiest little eaters. The simple combination of shredded rotisserie chicken, cream of mushroom and cream of chicken soup, and Pepperidge Farm or Stove Top stuffing is delicious alongside broccoli and cheese, cranberry sauce, and pumpkin muffins!

How to Make Chicken and Stuffing Casserole | 1-Minute Video

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!

While my mom prepared something similar back in the 80’s, this particular dish, actually came 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!”

Chicken and Stove Top Stuffing Casserole

This casserole uses a store-bought mix such as Stove Top stuffing or Pepperidge Farm stuffing as a buttery crumb topping, which gets crispy as it bakes. You are not preparing the stuffing according to the classic package instructions, so it’s not going to be a moist, dense stuffing texture after baking. We prefer the crispy topping; however, if you would like a casserole with a classic soft stuffing texture, you can prepare the stuffing according to the package instructions before you spread it on top of the chicken. Then bake according to the recipe instructions below.

Ingredients for Chicken and Pepperidge Farm Stuffing Casserole

This is just a quick overview of the ingredients that you’ll need for an easy chicken and stuffing casserole. As always, specific measurements and complete cooking instructions are included in the printable recipe box at the bottom of the post.

• Chicken: you’ll need about 4 cups of cooked, shredded chicken. I use a store-bought rotisserie chicken for great flavor and quick-prep, but you can boil your own chicken at home, if you prefer.
• Cream of mushroom soup and cream of chicken soup: form the base of the creamy casserole sauce. You can substitute with two cans of your favorite flavors of condensed soup. I like the “Healthy Request” line of soups, but any similar variety will work.
• Milk: to thin the sauce.
• Butter: the melted butter coats the stuffing mix to create a flavorful, crispy topping on the casserole.
• Stuffing mix: just the dry mix tossed with melted butter — do not prepare the stuffing according to package directions. Instead, it’s like a crispy, buttered breadcrumb topping — with tons of extra flavor! You can use 8 ounces (about 3 ¾ cups) of either Pepperidge Farm stuffing (my preference) or Stove Top stuffing.

How to Cook Chicken for a Casserole

While it’s possible to cook a casserole with raw chicken, you’ll need cooked chicken for this recipe, and a variety of options will work. Pick the most convenient method for you:

• Boiled and Pulled Chicken: Boil about 2 lbs. of boneless, skinless chicken breasts or thighs until cooked through (about 15 minutes). When cool enough to handle, chop or pull the chicken. You’ll need a total of about 4 cups shredded. I find that 2 lbs. of chicken breasts yields about 4 cups of pulled chicken, but there’s some flexibility here — it doesn’t need to be exact.
• Rotisserie Chicken: This is a great shortcut! Purchase a rotisserie chicken (or two) from the grocery store, shred the meat, and use in the recipe as instructed. One very large rotisserie chicken should yield about 4-5 cups of meat. If your store sells smaller chickens, you will likely need two chickens to equal about 4 cups shredded.
• Leftover Chicken: If you have leftover grilled or baked chicken from a previous meal, put those extras to good use in this casserole.
• Canned Chicken: Yep, even canned chicken from the pantry will work in this recipe.

How to Make Chicken and Stuffing Casserole

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 over 50 years at this point! With that kind of history, you know that the recipe is a keeper.

1. Whisk together condensed soups and milk.
2. Add cooked, shredded chicken and toss to coat.
3. Transfer the chicken mixture to a 9 x 13-inch baking dish.
4. Combine melted butter and dry stuffing mix. Toss to coat the stuffing mix in the butter.
5. Sprinkle buttered stuffing crumbs on top of the chicken mixture.
6. Cover and bake in a 350°F oven for about 20 minutes. Remove the cover and continue baking for about 10-15 more minutes, or until browned on top and hot and bubbly on the inside.

What to Serve with Easy Chicken and Stuffing Casserole

Pair the baked chicken and stuffing casserole with any of these easy sides:

• Green Salad with Red Wine Vinaigrette, Caesar Salad or House Salad with Candied Pecans
• 3-Ingredient Buttermilk Biscuits, Flaky Biscuits, Cheese Biscuits or Drop Biscuits
• Skillet Cornbread, Honey Cornbread, Corn Sticks, Mexican Cornbread or Corn Muffins
• Crusty French Baguette, Soft Dinner Rolls, or Homemade Crescent Rolls
• 3-Ingredient Sour Cream Muffins, Applesauce Pumpkin Muffins or Pumpkin Bread
• Brown Sugar Glazed Carrots
• Balsamic Roasted Root Vegetables
• Southern Fried Apples or Baked Apple Slices
• Broccoli and Cheese, Steamed Broccoli, or Garlic Oven-Roasted Broccoli
• Perfect Oven Roasted Asparagus or Sauteed Asparagus
• Brown Sugar Roasted Acorn Squash
• 5-Ingredient Easy Cranberry Salad
• 3-Ingredient Cranberry Orange Sauce
• Arkansas Green Beans with Bacon or Southern-Style Green Beans

Make Ahead

• This is a great make-ahead dinner. You can assemble the casserole up to 24 hours in advance and keep it covered in the refrigerator until ready to bake. When ready to bake, allow the dish to sit on the counter and come to room temperature for at least 30-60 minutes.
• You can freeze the casserole before baking. Wrapped tightly, the assembled casserole will keep in the freezer for up to 2 months.
• Thaw a frozen casserole in the refrigerator overnight and bake according to the recipe instructions. If the dish is still cool when it goes into the oven, you will likely need to increase the total baking time.

Storage

• Leftover chicken casserole will keep in the refrigerator for 3-4 days.
• Freeze leftovers in an airtight container for up to 3 months.
• To reheat the casserole: If reheating an entire casserole, cover the dish loosely with foil and bake in a 350° F oven until warmed through (about 20 minutes). Individual portions can be reheated in the microwave for 1-2 minutes.

Recipe Variations

• Use any flavor combination of condensed soups that you prefer: cream of chicken, cream of mushroom or cream of celery are all nice options.
• For lighter options with less sodium, feel free to substitute with the Healthy Request or 98% fat-free varieties of condensed soups.
• Try adding vegetables to the dish. Steamed broccoli, frozen mixed vegetables, canned or frozen corn, frozen peas, or sautéed mushrooms would all be great additions!
• Add a layer of cooked rice to the bottom of the dish before adding the chicken filling.
• 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.
• Stir some herbs or other seasonings into the sauce. Try dried or fresh parsley, thyme, basil, oregano, chives, or garlic.

Tips for the Best Chicken and Stuffing Casserole Recipe

• Use the meat from a store-bought rotisserie chicken for a shortcut.
• If you prefer to cook your chicken at home, use about 2 lbs. of raw boneless, skinless chicken breast or thighs. Boil the chicken for about 15-20 minutes, or until cooked through. When cool enough to handle, chop or shred with forks and use in the recipe.
• Chicken and Stove Top Stuffing Casserole: Substitute an equal amount of your favorite variety of Stove Top brand stuffing mix in lieu of the Pepperidge Farm brand mix.
• 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 for a later meal.

More Easy Chicken Casserole Recipes to Try

• Poppy Seed Chicken Casserole
• Chicken Casserole with Ritz Crackers
• Doritos Chicken Casserole
• Buffalo Chicken Casserole
• Green Chicken Enchilada Casserole
• Chicken and Wild Rice Casserole
• Cheesy Chicken and Broccoli Casserole with Rice
• Chicken Noodle Casserole
• Farmhouse Chicken Cornbread Casserole
• Chicken Spaghetti Casserole
• Crockpot Chicken and Stuffing Casserole

Chicken and Stuffing Casserole

4.87 from 53 votes

Prep: 15 minutes

Cook: 30 minutes

0 minutes

Total: 45 minutes

Servings 6 servings

Calories 418 kcal

Chicken and Stuffing Casserole is old-fashioned, cold-weather comfort food! It only requires about 15 minutes of prep, can be assembled in advance, and appeals to even the pickiest little eaters.

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Ingredients

  

1x2x3x

• 4 cups cooked, shredded 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 (8 tablespoons) butter, melted
• 1 (8 ounce) package (about 3 ¾ cups) dry stuffing mix (I used Pepperidge Farm Herb Seasoned Stuffing Mix)

Instructions

• Preheat oven to 350°F (180°C).
• Grease a 9×13-inch baking dish; set aside.
• In a large bowl, whisk together condensed soups and milk. Stir in cooked chicken.
• Transfer chicken mixture to the prepared baking dish.
• In a separate bowl, pour melted butter over the dry stuffing mix. Gently stir until all of the stuffing mix is coated with butter. Sprinkle the buttered crumbs over the chicken mixture.
• Cover the dish with foil. Bake, covered, at 350°F for about 20 minutes. Remove foil and bake for an additional 10-15 minutes, or until heated through and browned on top.

Video

Notes

• Use the meat from a store-bought rotisserie chicken for a shortcut.
• If you prefer to cook your chicken at home, use about 2 lbs. of raw boneless, skinless chicken breast or thighs. Boil the chicken for about 15-20 minutes, or until cooked through. When cool enough to handle, chop or shred with forks and use in the recipe.
• Chicken and Stove Top Stuffing Casserole: Substitute an equal amount of your favorite variety of Stove Top brand stuffing mix in lieu of the Pepperidge Farm brand mix.
• 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 for a later meal.
• Use any flavor combination of condensed soups that you prefer: cream of chicken, cream of mushroom or cream of celery are all nice options.
• For lighter options with less sodium, feel free to substitute with the Healthy Request or 98% fat-free varieties of condensed soups.
• Try adding vegetables to the dish. Steamed broccoli, frozen mixed vegetables, canned or frozen corn, frozen peas, or sautéed mushrooms would all be great additions!
• Add a layer of cooked rice to the bottom of the dish before adding the chicken filling.
• 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.
• Stir some herbs or other seasonings into the sauce. Try dried or fresh parsley, thyme, basil, oregano, chives, or garlic.

Nutrition

Serving: 1/6 of the casseroleCalories: 418kcalCarbohydrates: 36gProtein: 28gFat: 16gSaturated Fat: 4gCholesterol: 69mgSodium: 1308mgPotassium: 415mgFiber: 1gSugar: 5gVitamin A: 240IUCalcium: 105mgIron: 3.3mg

Keyword: chicken and pepperidge farm stuffing casserole, chicken and stove top stuffing casserole, chicken and stuffing casserole, Chicken Stuffing, Stuffing Casserole

Course: Dinner, Main Course

Cuisine: American

Author: Blair Lonergan

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This recipe was originally published in September, 2013. The photos were updated in November, 2021.