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.
Ingredients
- Chicken
- Can of condensed cream of mushroom soup
- Can of condensed cream of chicken soup
- Milk
- Butter
- 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
Make Ahead
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
Ingredients
- 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)
Instructions
- 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.
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! 🙂
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!