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
Ingredients
- 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)
Instructions
- Preheat oven to 350 degrees F.
- Spray a 9x13-inch baking dish with cooking spray.
- 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.
Recipe Notes
*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.
I made this last night and it was great! Next time I think I’m going to try adding some peas and carrots:) wonderful comfort for those cold evenings!
Thanks for letting me know, Liz! I’m so glad that you liked it! 🙂
What can I serve as sides with the chicken stuffing casserole?
Hi, Becky! I usually keep it simple with an easy vegetable side dish. Steamed broccoli, asparagus, a salad, roasted cauliflower, or peas are some of our favorites!
I cannot get enough of this recipe. It has become s staple in my household. I usually buy chicken breast, boil them, and shred with my fingers. I don’t worry about the boiled chicken being tough because while baking with the soups it becomes very tender. Thanks for taking the time to post this wonderful recipe.
Awesome! I’m so glad that you love it as much as we do, Audriane! 🙂
Ditto on the peas and carrots. I’ll also add a small can of drained and sliced mushrooms, since my family and I love mushrooms in most of our casseroles. A sprinkle of garlic powder wouldn’t hurt this recipe one bit, and also some finely chopped fresh parsley…. but that’s a matter of personal preference. If I can find ‘lower sodium’ (or) ‘lower fat’ cans of’ soup, I’ll definitely use them…. instead of using the ‘regular’ soups (which are loaded with a lot of fat and sodium). I don’t think that these ‘minor’ adjustments will impart a huge alteration of the flavors in this dish, but that’s just my personal opinion. I’m sure this dish will be delicious, however you decide to prepare it.
Sounds delicious, Angela! 🙂
What method do you suggest for precooking the chicken? Would boiling it make the chicken too chewy?
Hi, Crystal! You can do it just about any way that’s easiest. Boiling would be fine, but I have also used rotisserie chicken from the grocery store and leftover grilled chicken too. It will be delicious either way! 🙂
I have cheated both times I have made this devine recipe that my picky littles eat too!!
I use the frozen bags of Tyson pulled or chunked chicken. Awesome eats both times. Thanks for sharing.
That’s not cheating, Leslie! That’s just being efficient. 🙂 I use the Tyson cooked chicken in this recipe (and in other similar recipes) all the time. Glad that you enjoy it!
No I have always boiled it and. Have been making this since 1991. Enjoy
I added mixed veggies (corn, green beans, carrots, and brocoli) … no no leftovers 🙂 guess I gotta make double next time… amazing!!!!! Keeping this recipe
Yay! That’s great — so glad that you liked it, Anabelle!!
Did you cook the veggies first of put them in the casserole frozen
Hey, Martha! I’m not sure how Anabelle did the veggies, but if I were to add them, I would blanch them first. If it’s just something small like peas and corn, then you could add them in there without cooking first. But if you’re using larger veggies like carrots or broccoli, it would be best to do a quick blanch or steam in the microwave just until they’re crisp-tender. They will continue cooking in the casserole, so you don’t want to get them fully cooked and mushy before adding them in. Hope that helps! 🙂
Great idea peas I doubled carrots n Broccoli
Also cooks in slow cooker on high 4 hours
Wonderful! I’m so glad that you enjoyed it. Great tip about the slow cooker!
I made this with chicken thighs. Delish. I put the frozen thighs in the oven with olive oil. I added blanched broccoli
Very goof
Sounds great! Thanks for letting me know, Sharon! 🙂
Can you use cream of celery instead of the mushroom soup my son is allergic to mushrooms. Thanks can’t wait to try this.
Absolutely, Valerie! You could also use cream of chicken soup if you prefer. 🙂
This dish is awesome!!! I could not believe how much flavor it has. The preparation is easy.
Thanks so much, Theri Ann!
All your casseroles looks so good. I’am going to try lot’s of them!!! Sandra
Could this be done using boneless skinless thighs?
Absolutely! That would probably be really good! Just make sure that you use about 1.5 – 2 lbs, as the recipe calls for. 🙂
Made the chicken and stuffing casserole for the first time last Sunday, and it was absolutely wonderful. I made it with boneless, skinless chicken thighs. My family is a total of six, and there nothing left. To me that says a lot. I’m making it again tomorrow.
That’s great, Linda! Thanks for letting me know. It’s one of those dinners that everyone loves! Thanks for stopping by. 🙂
I know this recipe has been up awhile, but I just found it, and I’m confused about steps two and three. Two says to put the chicken in the casserole pan after it’s prepared, but three says to mix the chicken in with the sauce first. I’m going to try this one tonight, it sounds delicious. I think I’ll mix the chicken in with the sauce before putting it in the dish.
Hah! You’re right — thanks for catching that mistake, KrisZ! The original recipe that I received at my bridal shower said to put the chicken in the dish first. I decided that it was easier to stir it all together first. Either way is fine, but I’ll update the recipe so that it’s not too confusing. 🙂 Hope you enjoy it!
hi do I make the stuffing per box directions and then mix with butter? Or do I mix dry stuffing mix with butter?? Thank you!
Hi, Aimee! Sorry that wasn’t more clear. 🙂 Just mix the dry stuffing with the butter. It will form a delicious crumb topping! Enjoy!
My stuffing came out rather crunchy instead of soft like normal stuffing
Hi, Danielle! The top should definitely be crusty like any topping on a casserole. If the stuffing just below the top seems too dry or to crunchy, then it probably cooked too long. It should still be pretty moist below that first layer.
This has quickly become a go-to recipe of mine. I love how simple and easy it is and so yummy.
That’s great, Annelise! Thanks so much for letting me know! It’s total comfort food in this house. 🙂
My family loved this! (I often boil chicken breast with salt, pepper and poultry seasoning to use in casseroles, and then use the broth in soups. I had four large breasts leftover from another dish we had this week, so I just chopped them up for this dish.) The only change I made to your delicious recipe was that I used a 14 oz. package of Arnold a Premium seasoned stuffing. I mixed one-half of the stuffing into the chicken/soup mixture along with a bit of the broth to moisten well, then I topped with the remaining stuffing/butter mixture per your recipe. My family says this recipe of yours is a keeper! Thank you for sharing.
That’s awesome, Angie! I’m so glad that your family enjoyed the meal. Your changes sound perfect!
Have you tried this with raw chicken? How about in a crock pot? Thx!
Hi, Shannon! I haven’t tried it either of those ways, so I’m not sure how they would work. BUT, I do have it on my “to do list” to create a slow cooker version of this recipe in the coming months — so stay tuned! 🙂
I had a similar recipe years ago and can’t seem to find it. Came across your recipe and will definitely try it. My old recipe used broth instead of milk but your reviews are wonderful. Have you tried it with broth instead of milk and what are your thoughts on it? Thanks so much!!
Hi, Darlene! That’s a great point — I think that broth would work perfectly instead of the milk! Let me know if you give it a try. 🙂
I thought the recipe was going to be too “soupy” when I prepped it, however after it baked and the stuffing topping had a chance to interact it came out perfect. I used an entire rotisserie chicken from the store (discard the skin as it can be a bit chewy and add greasy fat to the dish). Definitely add a can of mixed veggies…really put the dish over the top! Thanks for sharing Blair!
Wonderful! I’m so glad that it was a hit, Cleo! That’s definitely one of my favorite comfort food dinners! Love your feedback and your twist with the veggies!
I always panfry my chicken quickly on each side in butter, salt and pepper, add water, cover and boil slowly until tender. It adds so much flavor to the chicken. Since we’re from the South, I’m going to substitute the herb flavor stuffing and use the cornbread flavor. Does the casserole come out pretty moist? I can’t wait to try this!!!
Hi, Diane! I’ve used the cornbread stuffing and it works great. This is definitely a moist casserole. 🙂 Enjoy!
I made my own cream of chicken for this and added in some french cut green beans I also seasoned the chicken with a few more spices. It came out fabulous thanks for the idea my daughter loves it!
Hi, Miriah! That’s great — I’m so glad that your daughter enjoyed it, and your modifications sound delicious! 🙂
My mom always made this exact recipe on Sundays from a super old cookbook she had. It’s always been a favorite of mine. To anyone who wants to make this but is trying to cut their saturated fat, you can use chicken broth to moisten the stuffing instead of the butter. The topping is still great and has much less fat. Just add enough chicken broth to make it slightly moist but not soggy.
Hi, Nikki! Aren’t old family comfort food recipes the best?! I love your suggestion to use chicken broth instead of butter. I’m totally trying that next time. Thank you!!!
I made this tonight and sauteed some onions and garlic in 1 stick of butter, I then added the mixture to the onions and garlic. I didn’t change the stuffing, although next time I might try a Ritz cracker! This was fantastic!
Sounds perfect, Melissa! I’m so glad that you enjoyed it!
This recipe is outrageously close to my mother’s recipe! Very delicious! For those not into cream of mushroom soup, cream of potato soup goes really well with this dish as well!! Thank you, and happy cooking!
That’s a great tip about the potato soup, Laura! I bet it’s equally delicious! 🙂
I made this using turkey breasts and served with cranberry sauce on the side. Quick and easy mini Thanksgiving about every two months! Thank you! Thank you!
That sounds perfect, Steve! I’m so glad that you’re enjoying it! 🙂
How far ahead can you prep this before baking? Or is it better to bake if you make it ahead of time and then re-heat later that day when you’re ready to eat?
Hey, Dana! You don’t need to bake it when you prep ahead. Just assemble the casserole, cover tightly, and keep in the refrigerator for up to 24 hours or in the freezer for up to 3 months. When you’re ready to bake it, just thaw in the fridge overnight and allow dish to sit on the counter for about 30 minutes while you preheat the oven. Bake according to recipe instructions from there. Hope that helps! 🙂
It does help, thank you so much! I’m making it tomorrow. 😀
Enjoy! 🙂
Delicious!!my husband and I loved it. Thank you!
Yay! So glad that it was a hit, Dana! Thanks for letting me know! 🙂
I made this tonight and I came out way soupy. I wish I had read the reviews beforehand. I ended up adding rice to it so help with the soupiness.
That’s strange, Audrey. I’ve never had it come out soupy at all. Did you use JUST the condensed soup — not diluting it according to the can’s instructions? You don’t want to add any water to the dish — just use the undiluted soups and one cup of milk. The end result shouldn’t be soupy at all.
So I mixed the stove top dressing all together with all the ingredients is instead of just putting it on the top is his going to turn out ok still?
Hi, Jules! I’m honestly not sure — I’ve never tried it that way. 🙂
Thank you for this recipe! My eight year old twin girls don’t like cheese (except for on pizza, and even then they may pick some off!) and so it’ can be challenging to find a good tasting casserole without cheese in it. This is perfect!
Awesome! I’m so glad that it works for your family, Lisa! 🙂
I’ve been making this dish for years but I add sliced cheese to mine. I layer the cubed chicken at the bottom, add the sliced cheese on top, cover with cream of mushroom soup and cover with the stuffing! The cheese definitely makes it better!!
The cheese sounds like a delicious addition, Angie! Thanks for that idea!
This is so delicious! I did add some chopped onion and garlic to the soup mixture , but it would have been just as amazing without it.Thanks so much for this recipe!
That’s great, Bree! Thanks for letting us know. So glad that you enjoyed it!
It’s like a super easy chicken potpie with extra flavor from the stuffing mix. I loved it.
So glad that you enjoyed it, Nina!
I made today it was very soupy
I will try again
Any suggestions so it’s not so soupy
Followed the recipe to a t
Hi, Jackie! It shouldn’t be soupy at all. Did you accidentally thin the condensed soups before using them? The only liquid that you should add to the dish is the 1 cup of milk called for. Hopefully that helps! 🙂
I have made a similar recipe for my family for years. My husband hates mushrooms so I have only used the cream of chicken soup with a cup of sour cream (no milk) I also add a cup of minute rice which is cooked during the baking process. The stuffing on top is wonderful. A cooked turkey breast works well too! I also break it into 3 baking pans now that I no longer have hungry boys at home. One casserole, 3 yummy dinners!
If you like cheese, add a cup of shredded cheddar cheese to your recipe along with the carrots and peas. Fantastic additions.
I have been looking for this recipe for a long time. Mom used to make it when I was growing up but she lost the recipe and since her illness can’t remember how to make it. One of the great meals from my childhood still delicious today.
I love when I can get multiple meals out of one recipe, Martha! I like the idea of adding rice, too!
Great idea, Brian!! I’m glad that you liked it and made the recipe your own!!
That’s awesome, Dawn!! I’m so glad that you found this and that it brings back such great memories. Childhood comfort food is THE BEST. 🙂
Hi,do you think breaded chicken tenders would work if they were frozen?
Hi, Flo! If you want to use breaded chicken tenders, here’s what I would do: bake the tenders in the oven according to the package instructions. Allow them to cool slightly, chop them up, and then use them in the recipe as instructed. I worry that if you just put them in the dish without cooking them first, they will not be heated all the way through by the time the rest of the casserole is ready to come out of the oven. Also, I think it’s probably best to get that breading crisp first so that it doesn’t get mushy and weird in the casserole. Hope that helps! 🙂
I threw in shredded chedder, broccoli and corn. Thank you for the recipe.
Sounds perfect, Chris! I bet your additions were delicious!
I used this recipe and substituted a biscuit mix instead of the stuffing mix. There was a really strong taste from the cream of mushroom and cream of chicken soups. Do you have any suggestions to cut back on that artificial flavor? Perhaps I could add some vegetables? I don’t have the time to make my own condensed soup, but I appreciate any ideas! Thank you.
Hi, Caroline! I know that some other readers have added vegetables to the casserole and have been happy with the final result. You can certainly try adding broccoli or mixed vegetables, for instance, to see if that works for your tastebuds. 🙂