Chicken and stuffing casserole is old-fashioned, cold-weather comfort food! The easy dinner requires about 15 minutes of prep, can be assembled in advance, and appeals to even the pickiest little eaters.
While my mom prepared something similar back in the 80’s, this particular dish actually comes 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!”
Table of Contents
Before You Get Started
Here are a few quick things to keep in mind before you start cooking. These tips will help your casserole turn out perfectly every time:
- Use cooked, shredded chicken, such as rotisserie chicken, leftovers from another meal, or slow cooker shredded chicken.
- Condensed soups are the base of the creamy sauce. I like Campbell’s Heart Healthy varieties to keep the sodium and fat lower.
- This casserole uses a store-bought mix as a buttery crumb topping, which gets crispy as it bakes. Do not prepare the stuffing according to the classic package instructions. Instead, the topping has the texture of crisp, buttered breadcrumbs (but with way more flavor)! Use 12 ounces of either Pepperidge Farm stuffing (my preference) or Stove Top stuffing.
- You can stir in veggies like peas, corn, or broccoli for extra flavor and color.
** Tip: If your family likes a classic soft stuffing texture, prepare the stuffing according to package directions, then spread it on top before baking. Keep the dish covered for the entire baking time (or remove it for just 5 minutes at the end).
Fantastic! It has become a staple recipe in our home!
– Amy
Step-by-Step: How to Make Chicken and Stuffing Casserole
This easy chicken casserole with stuffing 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. Here’s how to do it:
Step 1: Mix the Sauce
In a large bowl, whisk together both cans of soup with the milk until smooth. This keeps the sauce creamy without any lumps.
** Tip: Use any flavor combination of condensed soups that you prefer: cream of chicken, cream of mushroom or cream of celery soup are all nice options. You can also use low-sodium chicken broth instead of milk.
Step 2: Add the Chicken
Stir in the shredded chicken until it’s well coated, then spread the mixture into your prepared dish. This creates the creamy base layer of the casserole.
** Tip: This is a great time to add some veggies if you like, too. Stir in crisp-tender broccoli florets or frozen peas, for example.
Step 3: Make the Stuffing Crumb Topping
In a separate bowl, combine the dry stuffing mix with melted butter, tossing gently until all the crumbs are moistened. Sprinkle this evenly over the chicken layer.
** Tip: Don’t press the topping down too firmly. Keeping it light helps it crisp up in the oven.
Step 4: Bake It Off
Cover the dish with foil and bake for about 20 minutes. Remove the foil and bake another 10 to 15 minutes, until the topping is golden brown and the filling is hot and bubbly.
Serving Suggestions
Pair this chicken and stuffing casserole recipe with cozy sides like these easy pumpkin muffins, cranberry sauce, Southern fried apples, baked apple slices, oven-roasted broccoli, Southern-style green beans, or a house salad with candied pecans. Then, add a cream cheese pound cake for dessert. It’s the ultimate comfort food!
Variations and Customizations
- Add vegetables like steamed broccoli, frozen mixed vegetables, canned or frozen corn, frozen peas, or sautéed mushrooms, carrots, or onions.
- Use turkey instead of chicken, especially if you have leftovers after Thanksgiving.
- 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.
- Include a layer of cooked rice at the bottom of the dish.
- Try a gluten-free stuffing mix if you need to accommodate allergies.
- Stir 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.
Preparation and Storage Tips
Chicken stuffing hotdish is a great make-ahead option. Assemble it up to a day in advance, cover, and refrigerate until you’re ready to bake.
Leftovers will keep in the fridge for up to three days. Reheat covered at 325°F until warmed through, or in the microwave. For freezing, you can wrap and freeze the whole casserole (either baked or unbaked) for up to three months. Just thaw in the fridge overnight and reheat until hot.
Frequently Asked Questions
- Can I use raw chicken instead of cooked? I don’t recommend it. Raw chicken would release too much liquid as it cooks, making the filling runny and the topping soggy. Stick with cooked, shredded chicken for the best texture.
- Why is my stuffing topping soggy? This usually happens if the stuffing was pressed down too firmly or if too much liquid was added. Since this recipe just uses butter and dry stuffing mix, you’ll end up with a crispy, golden topping — not moist or soggy.
- How can I lower the sodium in this casserole? Choose low-sodium soups and unsalted butter or make your own cream base at home. Also, taste the mixture before adding any extra salt.
- Can I double or halve the recipe? Yes! If doubling the recipe, bake the casserole in two separate pans. For half of the recipe, use an 8-inch square baking dish.
- Can I swap in leftover turkey? Absolutely. Turkey works perfectly here!
The whole family raved about it! It is just that delicious! … This one is a keeper.
– Laney
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Watch How to Make It
Chicken and Stuffing Casserole
Equipment
- 9 x 13-Inch Baking Dish
Ingredients
- 4 cups cooked, shredded chicken
- 1 (10.5 ounce) can condensed cream of mushroom soup (I use Campbell’s Heart Healthy variety)
- 1 (10.5 ounce) can condensed cream of chicken soup (I use Campbell’s Heart Healthy variety)
- 1 cup milk
- 1 stick (8 tablespoons) butter, melted
- 1 (12 ounce) package dry 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.
Notes
Nutrition
More Chicken Casserole Recipes
Ritz Chicken Casserole
30 minutes mins
Chicken and Noodle Casserole
45 minutes mins
Old Fashioned Chicken and Rice Casserole
35 minutes mins
Originally published in September, 2013, this post was updated in October, 2025.
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! 🙂
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.
Thank you, Melody! I hope that you enjoy the casserole. Have a great week!
Sweet potatoes, cabbage, green beans, potato salad, greens, zucchini and squash with onions.
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????
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!
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
Sounds like a perfect addition! 🙂
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.
Yes cranberry sauce, my favorite with this casserole
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.
Sounds like the perfect cozy meal for a cold night. Enjoy, Mia!
Green beans
I serve cranberry sauce and asparagus…yum!
Delicious, Mary! 🙂
We are going to have it with green beans…a salad….and some garlic bread! 🙂
Leftovers will be perfect for lunches next week
YUM! Sounds like the perfect comfort food supper!
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.
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.
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! 🙂
I sauteed onion and celery to this recipe. Really delicious! I make this all the time. Great meal
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 boil the chicken and season water with dehydrated onions and poultry seasoning, this give the chicken flavor.
Perfect tip!
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!!
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.
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.
Sounds great, Tasha! I’m so glad that you and your husband enjoyed it! 🙂
Awesome suggestion!
Simple, easy and filling. I have 3 men that hearty eaters and 2 daughters so this fills them up nicely. Paired it with green beans and supper was served.
Wonderful! I’m so glad that your family approved, Helen. Thanks for letting me know!
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!
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!!
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
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. 🙂
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!
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!
I made this last night using what I had and it was delicious! I used leftover turkey from Thanksgiving and a bag of frozen mixed vegetables. I didn’t have any stuffing, so I used garlic and cheese croutons for the topping. My husband loved it and will keep this on the rotation. Thank you for all your wonderful recipes, I’m so happy I found your site!
We’re so glad you were able to make it work for you, Christy! We’re happy to have you here and hope you continue to enjoy our other recipes.
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.
I had the same problem. Don’t use the cubed stuffing. That would make it much better.
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!!!
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.
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.