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.
How to Make Chicken and Stuffing Casserole | 1-Minute Video
Chicken and Stuffing Casserole Recipe
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!”
Chicken and Pepperidge Farm Stuffing Casserole
This casserole uses Pepperidge Farm stuffing mix 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. You can also substitute with an equal amount of Stove Top brand stuffing mix.
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 about 50 years at this point! With that kind of history, you know that the recipe is a keeper.
- Can of condensed cream of mushroom soup
- Can of condensed cream of chicken soup
- Pepperidge Farm Stuffing Mix
- Combine condensed soups, milk and cooked, shredded chicken. Transfer to a 9 x 13-inch baking dish.
- In a separate bowl, combine melted butter and dry stuffing mix. Toss to coat the stuffing mix in the butter.
- Sprinkle buttered stuffing crumbs on top of the chicken mixture.
- Cover and bake in a 350 degree F oven for about 25 minutes. Remove the cover and continue baking for about 15 more minutes, or until browned on top.
What to serve with Easy Chicken and Stuffing Casserole
Pair the casserole with a simple green salad or any of these other easy sides:
- Steamed broccoli or Garlic Oven-Roasted Broccoli
- Perfect Oven Roasted Asparagus
- Brown Sugar Roasted Acorn Squash
- 5-Ingredient Easy Cranberry Salad
- 3-Ingredient Cranberry Orange Sauce
- Arkansas Green Beans with Bacon
This is a great freezer meal! You can freeze the casserole before or after baking. Just wrap tightly with foil and store in the freezer for up to 3 months.
Leftover casserole will keep in an airtight container in the refrigerator for 3-4 days.
To reheat a previously-baked casserole, thaw in the refrigerator overnight. Allow casserole to come to room temperature on the counter for about 30 minutes, cover, and bake in a 350 degree F oven until heated through (about 30 minutes).
Tips For Making the Best Chicken And Stuffing Casserole
- You can use the meat from a store-bought rotisserie chicken for a shortcut.
- If you prefer to cook your chicken at home, I use 1.5-2 lbs. of raw boneless, skinless chicken breast or thighs. Boil the chicken for 18-20 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.
- Add Vegetables: For a complete meal, add peas, frozen mixed vegetables (thawed), crisp-tender broccoli florets, or chopped green beans to the filling.
- 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 Casserole Recipes to Try
- Doritos Chicken Casserole
- Chicken and Potato Bake
- Chicken Spaghetti Casserole
- Dump-and-Bake Chicken Stuffing Casserole
- Crockpot Chicken and Stuffing Casserole
Chicken and Stuffing Casserole
- 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 (8 tablespoons) butter, melted
- 1 (8 ounce) package (about 3 ¾ cups) dry stuffing mix (I used Pepperidge Farm Herb Seasoned Stuffing Mix)
- Preheat oven to 350F (180C).
- 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 20-25 minutes. Remove foil and bake for an additional 10-15 minutes, or until heated through and browned on top.