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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.

Serving spoon in a dish of chicken and stuffing casserole.
Table of Contents
  1. How to Make Chicken and Stuffing Casserole | 1-Minute Video
  2. Chicken and Stove Top Stuffing Casserole
  3. Ingredients for Chicken and Pepperidge Farm Stuffing Casserole
  4. How to Cook Chicken for a Casserole
  5. How to Make Chicken and Stuffing Casserole
  6. Serving Suggestions
  7. Preparation and Storage Tips
  8. Chicken Stuffing Casserole Recipe Variations
  9. Tips for the Best Chicken and Stuffing Casserole Recipe
  10. Chicken and Stuffing Casserole Recipe

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! 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!

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!”

Whisking together milk, cream of mushroom soup and cream of chicken soup

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. Instead, the topping has the texture of crisp, buttered breadcrumbs (but with way more flavor)!

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. You can also use your own homemade stuffing recipe. Then bake according to the recipe instructions below.

Adding shredded chicken to a white mixing bowl

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 (see those notes below).
  • 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.
Pouring melted butter over a bowl of stuffing mix

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.
Sprinkling stuffing over a casserole

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.

I’ve included detailed directions in the recipe card below, but here’s the quick version:

  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.
  5. Sprinkle buttered stuffing crumbs on top of the chicken mixture.
  6. Cover and bake.
Overhead shot of easy chicken and stuffing casserole on a wooden table.

Serving Suggestions

Pair the easy chicken and stuffing casserole with any of these sides for the ultimate comfort food supper:

Square side shot of a plate of chicken and stuffing casserole with a side of broccoli and cranberry sauce.

Preparation and Storage Tips

  • Make Ahead: Assemble the casserole up to 24 hours in advance and keep it covered in the fridge 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.
  • Leftover chicken casserole will keep in the refrigerator for 3-4 days.
  • Freeze leftovers in an airtight container for up to 3 months.
  • How to Reheat: 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 about 1 minute.
Square overhead image of a white pan of chicken and stuffing casserole.

Chicken Stuffing Casserole Recipe Variations

  • Use any flavor combination of condensed soups that you prefer: cream of chickencream of mushroom or cream of celery soup 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!
  • Use leftover turkey (such as the meat from a Thanksgiving turkey or a slow cooker turkey breast) instead of the chicken.
  • 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.
  • Thin the sauce with low-sodium or unsalted chicken broth instead of milk.
  • Stir some herbs or other seasonings into the sauce. Try dried or fresh parsley, thyme, basil, oregano, chives, or garlic. You can also season with ground black pepper and kosher salt, to taste.
Horizontal side shot of pepperidge farm chicken and stuffing casserole.

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 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.
Overhead image of chicken and stuffing casserole on a wooden dinner table.

More Chicken Casserole Recipes to Try

Chicken and Noodle Casserole

45 minutes mins

Chicken Casserole with Ritz Crackers

30 minutes mins

Chicken and Rice Casserole

35 minutes mins

Square overhead image of a white pan of chicken and stuffing casserole.

Chicken and Stuffing Casserole

4.74 from 57 votes
Prep: 15 minutes
Cook: 30 minutes
0 minutes
Total: 45 minutes
Servings 6 servings
Calories 418 kcal
There's nothing cozier (or easier!) than this old-fashioned chicken and stuffing casserole!


  • 4 cups cooked, shredded chicken
  • 1 (10.5 ounce) can condensed cream of mushroom soup (I use Campbell’s Healthy Request)
  • 1 (10.5 ounce) can condensed cream of chicken soup (I use 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 use Pepperidge Farm Herb Seasoned Stuffing Mix)


  • 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.
    Whisking together milk, cream of mushroom soup and cream of chicken soup
  • Stir in cooked chicken; transfer chicken mixture to the prepared baking dish.
    Adding shredded chicken to a white mixing bowl
  • In a separate bowl, pour melted butter over the dry stuffing mix. Gently stir until all of the stuffing mix is coated with butter.
    Pouring melted butter over a bowl of stuffing mix
  • Sprinkle the buttered crumbs over the chicken mixture.
    Sprinkling stuffing over a casserole
  • 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.
    Serving spoon in a dish of chicken and stuffing casserole.



  • 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 chickencream 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.


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

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


Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

Read More

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  1. 5 stars
    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!

        1. 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!

          1. 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.

          2. All the photos are very beautiful. Love the beauty of Virginia. Very excited to make the chicken and dressing casserole as soon as I go shopping. My family will love it. Thanks for sharing. Have another great week. God Bless You and Family.

          1. Can i mix this up at 1 and pu the whole pan in refrigerator until 5 to drop in oven will the stuffing be ok????

          2. Hi, Tom! Absolutely — it’s a great prep-ahead meal, and the stuffing on top will still brown nicely and have that crisp texture that we’re going for. Enjoy!

          3. 5 stars
            One of my favorite childhood recipes buttt where’s the cheese!?! We always add shredded mozzarella or provolone before the stuffing layer and bake till bubbly

        2. Corn on the cob or just plain corn. I have also used peas and a garden salad so it just depends on what you like best. It really goes with any veggie. Cranberry sauce ocean spray jellied is a nice little extra flavor or applesauce both served cold is easy. Hope this helps.

          1. Wow! Thanks for the idea – I have a can of cold cranberry sauce in fridge and we are making this dish tonight. I also added peas to the dish and some shredded sharp cheddar cheese before the stuffing! Thanks for the recipe and all the yummy add in ideas.

        3. We are going to have it with green beans…a salad….and some garlic bread! 🙂
          Leftovers will be perfect for lunches next week

      1. My 14 year old made this for dinner tonight but the stuffing came out more like little croutons rather than stuffing! I’m not sure how to get it right for the next time we make it.

        1. Hi, Holly! That’s correct — the stuffing is supposed to be like a crisp breadcrumb topping that you’ll typically find on top of casseroles. If you want a soft stuffing, you’ll need to prepare the stuffing mix according to the package instructions, then cook the casserole covered so that it stays moist.

    1. 4 stars
      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.

      1. 5 stars
        I sauteed onion and celery to this recipe. Really delicious! I make this all the time. Great meal

      1. 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! 🙂

        1. 5 stars
          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.

          1. 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!

    2. 5 stars
      I added mixed veggies (corn, green beans, carrots, and brocoli) … no no leftovers 🙂 guess I gotta make double next time… amazing!!!!! Keeping this recipe

    3. As I was making this a few minutes ago I was thinking the same thing. Peas or peas and carrots would be great but for tonight they will have to be on the side unless they want to dump them in. Thank you for the recipe.

    4. 5 stars
      I found this recipe today and it was awesome. I made a revision slightly to the receipe. I took casserole out of the oven after uncovering it and found the stuffing not crunchy as you stated. Reason being is because I added butter and broth to the stuffing mix. I simply stirred the topping in my chicken and soup mixture, placed it back in the oven for 25 additional minutes. While it cooked, I made some more stuffing mix with just the butter and then added it on top of my casserole. It was amazing. My husband wasn’t sure about it but he ate two plates. The recipe made alot. Thanks.

  2. Can you use cream of celery instead of the mushroom soup my son is allergic to mushrooms. Thanks can’t wait to try this.

    1. Absolutely! That would probably be really good! Just make sure that you use about 1.5 – 2 lbs, as the recipe calls for. 🙂

  3. 5 stars
    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.

    1. That’s great, Linda! Thanks for letting me know. It’s one of those dinners that everyone loves! Thanks for stopping by. 🙂

      1. 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.

        1. 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!

          1. 5 stars
            This is delicious! I’ve made one before but this recipe is so much better. I added carrots and corn, soooo good! My family is picky but it was a huge hit with everyone. Will definitely be making again!! Thanks so much!!

        2. Hi can I use two cans of cream of chicken or one can of cream of chicken and one of cream of broccolii? I have two sick kids and don’t want to drag them to the store thanks

          1. Hey, Amy! Absolutely — you can use any type of cream soup that you prefer. Either two cream of chicken or one chicken and the other broccoli. They’ll all work! Hope your kids are feeling better soon. 🙂

    2. If making with boneless, skinless chicken thighs , do you cook the meat before putting in the caserole? If so, what is the best method to cook them? Am anxious to try this recipe!

      1. Hi, Shirley! If you want to use the chicken thighs, you will still need to cook the meat before assembling the casserole. You can cook chicken thighs in a variety of ways, but one easy method is just to bake them in the oven. To do so, preheat oven to 375 degrees F. Place the chicken thighs in a baking dish, drizzle with a bit of oil, and season with salt and pepper on all sides. Bake chicken until completely cooked through to an internal temperature of 165 degrees F (about 30 minutes). Once the chicken is cooked, you can chop it or shred it and use it in the casserole as instructed. Enjoy!

  4. 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!

    1. Hi, Aimee! Sorry that wasn’t more clear. 🙂 Just mix the dry stuffing with the butter. It will form a delicious crumb topping! Enjoy!

        1. 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.

  5. This has quickly become a go-to recipe of mine. I love how simple and easy it is and so yummy.

    1. That’s great, Annelise! Thanks so much for letting me know! It’s total comfort food in this house. 🙂

  6. 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.

    1. That’s awesome, Angie! I’m so glad that your family enjoyed the meal. Your changes sound perfect!

    1. 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! 🙂

  7. 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!!

    1. 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. 🙂

  8. 4 stars
    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!

    1. 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!

  9. 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!!!

    1. Hi, Diane! I’ve used the cornbread stuffing and it works great. This is definitely a moist casserole. 🙂 Enjoy!

  10. 5 stars
    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!

    1. Hi, Miriah! That’s great — I’m so glad that your daughter enjoyed it, and your modifications sound delicious! 🙂

  11. 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.

    1. 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!!!

    2. 5 stars
      Nikki – Do you remember what cookbook it was? I am on the hunt to find the origin of this recipe as my mother was making this 40 years ago. She has it written on a card, but I was wondering if there was an origin, like Good Housekeeping or Better Homes and Garden, or a cookbook like you mentioned.

  12. 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!

  13. 5 stars
    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!

  14. 5 stars
    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!

  15. 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?

    1. 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! 🙂

  16. 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.

    1. 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.

  17. 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!

  18. 5 stars
    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!!

  19. 5 stars
    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!

  20. 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

    1. 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! 🙂

  21. Hey there making for dinner tonight and just realised I don’t have foil!!! Will that be a problem . Thanks. Can’t wait to try it

    1. 5 stars
      Hey Seria! You definitely want to cover the dish so that the topping doesn’t burn, but you don’t have to use foil. Do you have a different oven-safe cover that you can use on your dish instead? A dish with a lid, parchment, or maybe even just a sheet pan?

  22. My husband and I love these kinds of recipes. I followed your recipe to a tee, using condensed soups and did not thin them at all. The stuffing was really hard, not fluffy at all. I added peas to it as well for veggies. I’ll try less liquid next time, maybe one can of soup instead of two or no milk. Fingers crossed!

    1. Hi, Morgan! The stuffing shouldn’t be fluffy, necessarily. It’s more of a crumb topping (a thick layer!), because you’re not preparing the stuffing according to the directions on the package for a traditional stuffing texture. You’re using it more like a topping by mixing it with the melted butter. Kind of like adding buttered breadcrumbs to the top of a casserole (except this time you’re using the stuffing instead of breadcrumbs). Hope that clarifies a bit. 🙂

    1. Hi, Kirst! I haven’t done that myself, but I’m sure it would still be great! Just make sure that your vegetables are small enough to cook in that amount of time (so that you don’t have crunchy vegetables at the end) OR parboil the vegetables first so that they have a bit of a head start.

    1. Hi, Daisy! If you do, it will definitely not turn out the same. The stuffing on top is kind of like a thick, breadcrumb topping. It gets crispy and golden brown, and isn’t mushy like traditionally prepared stuffing. If you mix it all together, the stuffing’s texture will be completely different. It will probably still taste good, but it just won’t be the same recipe. 🙂

  23. 5 stars
    This recepie is a keeper as is. It is delicious. We loved it and my husband is very picky. I made peas and roated cauliflower on the side. Thank you so much for this recepie!!!!!!

  24. 5 stars
    Thank you for this recipe! I by no means want to step on toes here but I thought I would add what I have done to make this fabulous recipe a bit different for my family.
    We aren’t fans of frozen or precooked chicken so I use my InstantPot to cook 2 boneless skinless breasts which cuts cooking time and eliminates heating up my kitchen. I also use my electric mixer to shred the chicken after its cooked to save my hands from cramping. I use some of the broth in my InstantPot (about 1 tablespoon) to add to the butter for the stuffing mix and I also add in whatever vegetables I have on hand to make this a complete meal. Other than that, I keep the recipe as you do. My kids love this and so do I!

  25. Sounds like real comfort food especially this time of year. Going to make after Thanksgiving, also nice way to use up leftover turkey. When I need to cook chicken ???? for a recipe I cook it in the microwave. Just put it in a glass pie plate or a glass baking dish and I cover it with a microwave dome cover and cook for about 8 to 10 Minutes (more or less if needed, depending on thickness of chicken), then cut up or shred. I used to boil it years ago, then someone told me about the microwave and it is so much easier and less cleanup. I also do this with chicken and sausages that are going on the grill, this way they don’t get stringy and dry or burn to a crisp on the grill, people always comment at my BBQ’S at how moist my chicken and sausages are..

  26. 4 stars
    Did I do something wrong? The stuffing came out crunch like tiny little croutons vs moist and fluffy like stuffing.

    1. No, you didn’t do anything wrong! You’re using the stuffing as a crumb topping on this casserole — that’s why you just mix it with butter, rather than preparing it according to the traditional stuffing package instructions. 🙂

  27. Hi Blair! Thank you for this tecipe, its in my oven now, but have a question, i started to make it in my slow cooket and didnt have enough room, its a smaller cooker, so i decided to bake it in the oven, only thing is i did not cook my boneless thighs first, i just poured everything into the baking dish and covered the raw chicken with the soup and dressing and butter, i didnt notice till i was setting here re-reading the recipe you suggested to cook the chicken first, will this be a problem? A health hazard? I hope not, thank you again
    Terri (Ohio)

    1. Hi, Terri! I always use cooked chicken in this casserole because it cooks faster and you don’t risk the stuffing topping getting too dry. It shouldn’t be a health hazard using the raw chicken — your sauce just might be thinner and you’ll probably have to bake it longer. Hope it’s okay! 🙂

  28. 5 stars
    Hey Blair,

    Made this last night and it was awesome (I don’t know how other peoples’ came out soupy). As others have suggested, I am definitely adding some frozen mixed vegetables to the dish next time – but some seasoned corn on the side was also perfect. Even without adding any extra seasonings this dish had a ton of flavor! Another recipe to add to my collection. Thank you, Blair. Hope you and your fam have a great weekend!

    P.S – Is it snowing in your neck of the woods? We got slammed this week in Ohio! Winter is finally here~

    1. That’s great, Alyssa! I’m so glad that you liked it!

      Yes — Virginia got quite a bit of snow this week, so the kids have had a few days off from school. Not my idea of fun, but it definitely looks pretty! 🙂

      Have a great weekend!

  29. Can someone please help me out with the sauce ratios, as I am trying to make a vegan version of this recipe and make my cream of chik’n soup from scratch. When the milk is mixed with the both cans of soup, how many cups of sauce does it measure out to? My math is saying just over 3 1/2 cups, but want to make sure the cans don’t blend to a different ratio. Hate to have it extra soggy or dry. TIA!!

    1. Hi, Angela! This is a tough one to make vegan, since it uses milk, butter and the cream soups. I hope it works for you. 🙂

      Each can of condensed soup is 1.25 cups. So you need a total of 2.5 cups of condensed soup before you add the milk and melted butter. Enjoy!

    1. Hey, Holly! Yes, you probably could add it to the dish. Maybe in lieu of one of the cream soups? Or you could use it as a garnish and drizzle with gravy just before serving.

  30. When I was walking down the soup aisle for my cream of chicken, a can of cream of bacon hit my eye. I used those two soups and added a cup of chopped cooked bacon. Chicken bacon stuffing. SO YUMMY!!! Thank you for this wonderful starter!

  31. I have been making a similar casserole since college. I use shredded chicken and cream of celery, instead of the mushroom soup. I layer the stuffing and chicken. Mix the two soups. Poke holes in the chicken/stuffing with a wooden spoon and pour the soup mixture over the top.Of course, the chicken is cooked and the stuffing is mixed, according to the package. I make this when I’m running short of time and it’s always “lick the dish” gone. 🙂 I serve it with mashed potatoes and a green vegetable. Thanks for sharing your wonderful recipe. It’s great to see people can still cook!

  32. My hubby and I love this casserole. I added roasted asparagus and fresh corn. It is delicious. There are just the two of us so I freeze some for more than one meal.

  33. 5 stars
    I made this for an afternoon luncheon for a group of friends and was a great success. Most had seconds. I added potatoes and onions. These were added to the bottom of the dish (scallops). I also added peas and corn. This meal didn’t require any sides. Will be making again.

  34. 5 stars
    Made tonight, exactly per instruction, put half in freezer container. Hubby really liked it and it was so easy… thanks!

    1. Hi! If you’re prepping ahead and the chicken mixture is cool because it’s been sitting in the refrigerator, then you’ll need about 30 minutes. If you’re putting the dish in the oven at room temperature, 20 minutes should be fine. Also, if you’re using a dark, metal or nonstick dish, the 20-25 minute time frame will be fine. If you’re using a glass or ceramic dish, you may need closer to 25-30 minutes. Honestly, you can’t really mess it up! 🙂 Everything is already cooked, so you just want it warmed through by the time you remove the cover and let the top brown. When it’s done, the stuffing crumbs on top will be browned and the filling will be hot and bubbly. Enjoy!

  35. 5 stars
    The whole family raved about it! It is just that delicious! I used chicken thighs that I boiled with aromatics until tender and then shredded with a fork.
    I added sauteed mushrooms, celery, and carrots along with 1 cup of chicken broth in place of the milk, topped with fried onions. This one is a keeper.

      1. Hi,
        Absolutely! You’ll need 4 cups worth. Typically, a 5-ounce can yields about 1/2 cup once drained. We hope this helps!

  36. Is the stuffing supposed to come out cooked or just mostly hard? I think it could be good except the stuffing is crunchy and not cooked like I would have expected. The flavor itself is good. The stuffing just didn’t come out right I think. Where did I go wrong?

    1. Hi, Tracy! You’re not preparing the stuffing, you’re mixing it with butter to create a buttered crumb-like topping (in the same way that you often top a casserole with buttered breadcrumbs or buttered cracker crumbs). So it’s definitely supposed to be a crunchy topping for the casserole — not a moist stuffing like you would find as a side dish on a Thanksgiving table. Not to worry — you didn’t do anything wrong. 🙂

      1. I think the butter didn’t go far enough for the amount of stuffing that was used-perhaps my measurements were a bit off. Either too much stuffing or not enough butter. Most of the stuffing was not touched by the butter, so I will try this recipe again and make sure to watch my measurements.

  37. Hi,
    I made it and used a can of cream of potato and a can of cream of chicken, I also added green beans and carrots.

  38. Used 2 cans cream of chicken, really wanted a cream of celery but store was out. Used leftover chicken broth 1/2 cup and 3 good tbsp of sour cream. Mixed chicken broth with sour cream which will liquify like a milk to equal 1 cup. Added it to the soup with a handful of chopped onions and a good handful of the dried dressing crumbs then added chicken. Poured in pan and layered a can of drained corn then added crumb topping per recipe. OMG! Took this recipe to another level! Something about the sour cream and broth mixed together! Keeper recipe!!

    1. Your version sounds delicious, Melissa! I’m so glad that you enjoyed it, and I appreciate you taking the time to leave a note. 🙂

  39. 5 stars
    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!

    1. Your variation sounds delicious, Leslie! I love how flexible the dish is. Thanks for taking the time to leave a note! 🙂

  40. 5 stars
    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!!!

    1. 5 stars
      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!

  41. 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

    1. 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!

    2. 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!!

  42. 4 stars
    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

  43. 4 stars
    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.

  44. 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..

  45. 5 stars
    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.

    1. 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!

  46. 5 stars
    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..

  47. 5 stars
    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.

    1. That’s wonderful, Michelle! It’s one of my son’s all-time favorite dinners, too. Your version sounds perfect!

  48. 5 stars
    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.

    1. 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… 🙂

  49. 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!

    1. 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. 🙂

  50. 5 stars
    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.

    1. Awesome, Kristin! Your version sounds delicious, and I’m so glad that your guests enjoyed it. Happy New Year!

  51. 5 stars
    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!!!!

        1. Done! Thanks, Sandy! You might have to confirm the subscription in your email. I send a weekly email each Sunday morning at 6:00 EST, so keep an eye out for it tomorrow. 🙂

  52. 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!!!!!!!!!!!!!

  53. 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.

  54. 5 stars
    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! 🙂

    1. 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.

      1. 5 stars
        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! 🙂

  55. Made it for dinner and it was the best casserole I have eaten in a long time! It’s a keeper!

  56. I have a question. I have small amount of stove top pork stuffing left over. Can I make one box of stove top chicken stuffing and combine the two together.

    1. Hi, Karen! Sure, you can definitely combine the two! Keep in mind, though, that this recipe just uses the stuffing mix as the buttered breadcrumbs on top of the casserole (so you don’t need to prepare the stuffing according to package directions).

  57. 5 stars
    This is the best chicken and stuffing casserole recipe of all of them! Sometimes I switch it out and I cook 2 pounds of breakfast sausage in place of the chicken. Most of the time I use cream of jalapeño soup so delicious thank you for this recipe

  58. These recipes chicken cowboy casserole has no seasoning of any kind . It will taste blab . I will add seasoning maybe celery salt a little sage . This is not a good recipe

    1. We’re sorry you didn’t enjoy this, Nelda. Many of our reader’s love it! Feel free to experiment with different spices to suit your preferences. We hope you give it another shot.

    1. Hi Bonnie,
      We haven’t tested it, but it should work as long as you include equal parts water as well. Please let us know how it goes if you give it a try!