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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.
- Whisk together condensed soups and milk.
- Add cooked, shredded chicken and toss to coat.
- Transfer the chicken mixture to a 9 x 13-inch baking dish.
- 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°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
Ingredients
- 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
This recipe was originally published in September, 2013. The photos were updated in November, 2021.
Very tasty, using your recipe as a basis to “make it my own”! I used your suggestion about the fresh mushrooms, adding some minced garlic with them. I cut back some milk and used sour cream. I also used some lemon pepper and curry powder. I already had some steamed fresh broccoli leftover from another recipe that I tossed in with the chicken. A sprinkling of cheeses (I mix flavors according to what I have on hand) under the crumbs adds another flavor dimension!!
Thanks, Blair!
Your variation sounds delicious, Leslie! I love how flexible the dish is. Thanks for taking the time to leave a note! 🙂
This recipe is excellent as is, but you can kick it ip with a few additions. I cooked 2 chicken breasts in the instant pot, then used the broth to moisten the stuffing. I also used the butter to sauté celery, onion and fresh mushrooms and added it to the stuffing. I admit to using more butter than called for…more buttah…more bettah! So the stuffing layer was more like…stuffng…than a dry crumb topping. Soooo good!!!
Thanks, Barbara! Your additions sound delicious! 🙂
I did mine the same way you did, using the water from the IP to moisten the stuffing. Next time I’ll use the gizzard and heart in with the stuffing for color. Delish!
Thanks, Terri!
This recipe sounds so good…..but all I have is a 12 oz. bag of Pepperidge Farm sage and onion cubed stuffing…..this doesn’t seem to be the right type of stuffing for this recipe, or can it be substituted? Thank you
Hi, Jo Jo! That should be fine. It will have a slightly different taste, and you won’t need the whole 12 oz bag, but it should still work for this recipe. The stuffing mix is really like adding a breadcrumb topping (but with more flavor). You’re not preparing a moist stuffing (like you would for Thanksgiving), but instead using those flavorful stuffing cubes and seasoning to get a nice brown, crispy, buttery topping on the casserole. Hope that helps, and enjoy!
Jo Jo, i used all 12 oz. I wanted it more like stuffing rather than just a topping. I kicked it up with sautéed celery, onion and fresh mushrooms. Because I used 12 oz instead of 8 oz stuffing, I used half again as much butter. So the stuffing was moist, like…stuffing! I added a side of veggies and it was a complete meal. Your stuffing would be great with just butter. Just decide if you want a thinner crisp topping or stuffing. Enjoy!!
This was a amazing meal, I just think next time I’ll add mixed veggies to round it out.
Thanks again
Now a happy cook
Excellent! So glad that you enjoyed it! 🙂
Made it tonight, store didn’t have cream of anything… so I sautéed onions and celery in oil (running low on butter), added flour To make a roux coating right on the veg, and then milk to make Bechamel equal to what I thought the amount would be if it were your mixture. Added diced cooked chicken, and topped with the buttered stuffing mix. My family liked the flavors, but prefer a softer stuffing, so I think for the other pan (made one to freeze), I might just sprinkle some broth over the stuffing crumbs before I bake it to take away some of the crunch.
thanks for the recipe, i used it as a base and made a twist to it and added bacon , jalapenos and onions.. .. i will let you know how my family likes it..
Perfect! Hope your family enjoys it, Jill!
Found this recipe while searching for meals that don’t need much in the way of fresh ingredients. I make half since it’s just me and my husband, and serve with whole berry cranberry sauce. I have been using canned chicken because I can’t always get fresh right now. Tonight will be the third time I’ve made this since finding this recipe 2 months ago. It’s become a new favorite. Thank you.
Thanks, Ivy! I’m so glad that you’ve been able to use this recipe — even when fresh groceries are hard to come by. Thanks for taking the time to come back here and let me know!
Fantastic! It has become a staple recipe in our home!
That’s awesome, Amy! Thank you!
This was good. I added shredded cheese to the milk, soup and chicken mixture. quick and easy!
Sounds perfect. So glad that you enjoyed it!
I’ve made this many times. I stopped using StoveTop and instead use 1 bag of Pepperidge Farms seasoned bread cubes. I sauté 1/2 c. each celery & onions in 1 stick of butter or margarine. Pour over cubes. Add Bell’s Seasoning to taste. Mix well. Add chicken broth to your preferred level of softness. Top chicken and bake per recipe’s instructions. Everyone loves it this way..
Sounds perfect, Linda!
Love this recipe I make it year round now per family request. I made this first for Thanksgiving last year for a casual dinner that was easy and less exhausting as full turkey meal. I used turkey loins, sautéd in pan cut in cubes with s&p garlic powder. I added onion and celery, used bell stuffing so it would be more like a special meal. It was fantastic. Served with mashed potatoes and butternut squash and all the other fixings. Family loved it. My daughter asks for it all the time and I continue to make it with turkey or chicken , stove top stuffing if I don’t have Bells and it is a quick meal nothing fancy but tasty and comforting. Never have left overs. Great versatile recipe to have on hand.
That’s wonderful, Michelle! It’s one of my son’s all-time favorite dinners, too. Your version sounds perfect!
This sounded like a great nearly autumn meal, so tried it today and it is delicious! Thank you Blair. I so enjoy your Sunday morning emails! Have a wonderful week.
Thank you, Kris! It’s on our dinner menu for tomorrow night, too. We love it as soon as the weather gets a bit cooler… 🙂
We make this dish too and call it “Hot Chicken Salad”. I really restrict salt content so I have started making without any soup but I do use sour cream. Lots of times, I will add a can of drained water chestnuts and slivered almonds. I think the Pepperidge Farm is the best for this recipe; the herb flavor and not cubed.
A classmate from Texas Tech shared this recipe with me in 1972 and I’ve been making ever since!! My family loves and just like another reader, we make it year round. I often serve it with buttered green peas and Cherry Jello with drained black cherries. (My family does not like “plain” Jello.) I think the colors of this meal – Hot Chix Salad, green peas & red Jello blend are really attractive. My kids are all in their 30s or 40s now and they make the casserole too!
I love that, Cathy! I make another dish that’s somewhat similar called Hot Chicken Salad, but not exactly the same. And I’m with you — the Herb Seasoned Stuffing Mix from Pepperidge Farm is definitely my #1 choice. 🙂
I have this recipe saved.
It is so o good!
& will cont. to enjoy!
Ann
Thank you, Ann! I’m so glad that you like it! 🙂
I made this recipe last night for company. They loved it and so did I. I really like where you listed variations you could make.
I had a box of Rice Pilaf that I cooked and added to the bottom of the baking dish. I also sauteed onions and added them to the chicken.
At the end, I did not have grated cheddar cheese, but I did add grated Parmesean cheese. My guests loved it and asked for the recipe.
Awesome, Kristin! Your version sounds delicious, and I’m so glad that your guests enjoyed it. Happy New Year!
send recipes to my g-mail.thanks
Hi, Sandra! I just added you to my mailing list at that address. Thanks! 🙂
Blair, this was a great find when I could not remember all the ingredients for the chicken & stuffing casserole that I’ve made my entire adult life!! Getting old is the pits :/ It’s exactly what I wanted, and turned out so delicious! Used cube-style PF stuffing and really liked the crunchy top vs. soft stuffing I normally make. Thank you very much!!!!
Oh, good! I’m so happy to hear that, Marissa. Thanks for your note!
Can this be cooked in the casserole crock pot? I want to try this with biscuits,
vegetables, and turkey or chicken. Everyone is asking for it and I will need a bigger cooking pot. Thanks for all the great ideas!!!!!!!!!!!!!
Hi! I think this would probably work in a slow cooker. I have a similar recipe specifically designed for the Crock Pot here: https://www.theseasonedmom.com/slow-cooker-chicken-stuffing-casserole/
Hope that helps!
If you want a similar chicken and biscuits recipe, you can find that here: https://www.theseasonedmom.com/chicken-and-biscuits/
This one is the family favorite 5 stars
I made this with leftover pork after I roasted a large roast. I added a little garlic and mushrooms. This recipe is one of my all time favorites and I have made many variations of it. All have been delicious. Thanks for sharing.
Thank you, Alma. I’m so glad that you like it! The pork is a delicious idea.
Can I substitute turkey for the chicken?
Yes, ma’am! That’s a great substitute. Enjoy!
This looks so delicious… and I have everything needed to make it; but I noticed that I have the PF cubed stuffing and was wondering if that will be a problem? Will it still turn out okay? Or do I need to get the other type of PF stuffing? Thanks! 🙂
Hi, Tess! That’s a good question. I haven’t seen the cubed stuffing, so I can’t say for sure. You’re using the stuffing mix like seasoned breadcrumbs in this recipe — they get crunchy, rather than wet like a traditional stuffing. As a result, I think the regular PF stuffing would be better, since it has a smaller, finer crumb. That said, either would probably “work”…it’s just a matter of personal preference.
Thanks for letting me know! I’ll pick up the other type the next time I’m at the store; I want it to be the right kind so it turns out okay! Thanks again! 🙂