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    Home » What We're Eating » Chicken and Stuffing Casserole

    Chicken and Stuffing Casserole

    Published: Nov 10, 2021 by Blair Lonergan

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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!

    Overhead shot of a white pan full of rotisserie chicken and stuffing casserole garnished with parsley.

    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!”

    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. 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.

    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.
    • 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.

    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. Toss to coat the stuffing mix in the butter.
    5. Sprinkle buttered stuffing crumbs on top of the chicken mixture.
    6. 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.

    Overhead shot of chicken and pepperidge farm stuffing casserole with a side of broccoli.

    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

    Side shot of a plate of chicken and stuffing casserole with a side of broccoli.

    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.

    Side shot of the best chicken and stuffing casserole recipe in a white dish on a wooden farmhouse table.

    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.

    Close overhead image of easy chicken and stuffing casserole with a serving spoon in it.

    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.

    Square image of chicken and stuffing casserole on a dinner table.

    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.

    Overhead image of make ahead chicken and stuffing casserole on a table with a serving spoon in the dish.

    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
    Overhead shot of a white pan full of rotisserie chicken and stuffing casserole garnished with parsley.
    Print Pin
    4.86 from 48 votes

    Chicken and Stuffing Casserole

    Chicken and Stuffing Casserole is old-fashioned, cold-weather comfort food! It only requires about 15 minutes of prep, can be assembled in advance, and appeals to even the pickiest little eaters.
    Course Dinner, Main Course
    Cuisine American
    Keyword chicken and pepperidge farm stuffing casserole, chicken and stove top stuffing casserole, chicken and stuffing casserole, Chicken Stuffing, Stuffing Casserole
    Prep Time 15 minutes
    Cook Time 30 minutes
    0 minutes
    Total Time 45 minutes
    Servings 6 servings
    Calories 418kcal
    Author Blair Lonergan

    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 9x13-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

    Serving: 1/6 of the casserole | Calories: 418kcal | Carbohydrates: 36g | Protein: 28g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 69mg | Sodium: 1308mg | Potassium: 415mg | Fiber: 1g | Sugar: 5g | Vitamin A: 240IU | Calcium: 105mg | Iron: 3.3mg

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

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    Reader Interactions

    Comments

    1. Liz

      November 15, 2014 at 2:47 pm

      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!

      Reply
      • Blair

        November 15, 2014 at 3:55 pm

        Thanks for letting me know, Liz! I'm so glad that you liked it! 🙂

        Reply
        • becky

          November 05, 2017 at 5:47 pm

          What can I serve as sides with the chicken stuffing casserole?

          Reply
          • Blair

            November 05, 2017 at 5:50 pm

            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!

            Reply
            • Audriane leak

              November 18, 2017 at 1:58 pm

              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.

            • Blair

              November 18, 2017 at 2:09 pm

              Awesome! I'm so glad that you love it as much as we do, Audriane! 🙂

          • Royce

            August 24, 2018 at 7:05 am

            4 stars
            Sweet potatoes, cabbage, green beans, potato salad, greens, zucchini and squash with onions.

            Reply
            • Tom

              April 28, 2020 at 12:38 pm

              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????

            • Blair

              April 28, 2020 at 1:05 pm

              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!

            • Jodi

              January 24, 2021 at 5:02 pm

              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

            • Blair

              January 25, 2021 at 12:14 pm

              Sounds like a perfect addition! 🙂

          • Deborah

            January 02, 2019 at 4:50 pm

            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.

            Reply
            • Kel

              January 23, 2019 at 4:25 am

              Yes cranberry sauce, my favorite with this casserole

            • Mia

              February 19, 2019 at 6:28 pm

              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.

            • Blair

              February 19, 2019 at 7:21 pm

              Sounds like the perfect cozy meal for a cold night. Enjoy, Mia!

          • Dee

            August 16, 2019 at 12:57 am

            Green beans

            Reply
          • Mary Surrena

            March 22, 2020 at 4:09 pm

            I serve cranberry sauce and asparagus...yum!

            Reply
            • Blair

              March 22, 2020 at 5:36 pm

              Delicious, Mary! 🙂

          • Gail

            April 19, 2020 at 11:45 am

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

            Reply
            • Blair

              April 19, 2020 at 12:19 pm

              YUM! Sounds like the perfect comfort food supper!

        • Holly

          March 09, 2021 at 11:35 pm

          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.

          Reply
          • Blair

            March 10, 2021 at 5:42 am

            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.

            Reply
      • Angela

        March 29, 2015 at 11:52 am

        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.

        Reply
        • Blair

          March 29, 2015 at 12:49 pm

          Sounds delicious, Angela! 🙂

          Reply
        • Marilyn Coughlin

          March 07, 2019 at 4:54 pm

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

          Reply
      • Crystal

        September 26, 2015 at 7:20 pm

        What method do you suggest for precooking the chicken? Would boiling it make the chicken too chewy?

        Reply
        • Blair

          September 26, 2015 at 8:48 pm

          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! 🙂

          Reply
          • Leslie Burnell

            January 22, 2018 at 6:42 pm

            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.

            Reply
            • Blair

              January 22, 2018 at 7:47 pm

              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!

        • Brandy Drech

          January 18, 2018 at 4:42 pm

          No I have always boiled it and. Have been making this since 1991. Enjoy

          Reply
        • Sandra

          September 20, 2018 at 11:37 pm

          5 stars
          I boil the chicken and season water with dehydrated onions and poultry seasoning, this give the chicken flavor.

          Reply
          • Blair

            September 21, 2018 at 5:22 am

            Perfect tip!

            Reply
      • Anabelle

        November 14, 2015 at 12:41 pm

        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

        Reply
        • Blair

          November 14, 2015 at 12:59 pm

          Yay! That's great -- so glad that you liked it, Anabelle!!

          Reply
      • Joy Sumner

        October 26, 2018 at 8:40 pm

        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.

        Reply
      • Tasha Murphy

        January 21, 2019 at 9:35 pm

        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.

        Reply
        • Blair

          January 22, 2019 at 9:41 am

          Sounds great, Tasha! I'm so glad that you and your husband enjoyed it! 🙂

          Reply
    2. Valerie Beamer

      January 12, 2015 at 3:08 pm

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

      Reply
      • Blair

        January 12, 2015 at 4:28 pm

        Absolutely, Valerie! You could also use cream of chicken soup if you prefer. 🙂

        Reply
    3. Theri Ann

      January 23, 2015 at 12:01 am

      This dish is awesome!!! I could not believe how much flavor it has. The preparation is easy.

      Reply
      • Blair

        January 23, 2015 at 9:31 am

        Thanks so much, Theri Ann!

        Reply
    4. Sandra Bass

      January 29, 2015 at 1:32 am

      5 stars
      All your casseroles looks so good. I'am going to try lot's of them!!! Sandra

      Reply
    5. Nik

      February 09, 2015 at 12:49 pm

      Could this be done using boneless skinless thighs?

      Reply
      • Blair

        February 09, 2015 at 4:11 pm

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

        Reply
    6. Linda

      August 16, 2015 at 9:12 pm

      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.

      Reply
      • Blair

        August 17, 2015 at 5:19 am

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

        Reply
        • KrisZ

          June 09, 2017 at 6:35 pm

          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.

          Reply
          • Blair

            June 09, 2017 at 6:51 pm

            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!

            Reply
            • Spring

              March 13, 2019 at 6:40 pm

              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!!

          • Amy

            March 08, 2019 at 1:10 pm

            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

            Reply
            • Blair

              March 08, 2019 at 1:11 pm

              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. 🙂

      • Shirley Williams

        July 16, 2018 at 6:52 pm

        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!

        Reply
        • Blair

          July 16, 2018 at 8:13 pm

          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!

          Reply
    7. aimee

      August 31, 2015 at 5:28 pm

      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!

      Reply
      • Blair

        August 31, 2015 at 8:44 pm

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

        Reply
        • Danielle

          November 13, 2015 at 1:14 pm

          My stuffing came out rather crunchy instead of soft like normal stuffing

          Reply
          • Blair

            November 13, 2015 at 6:47 pm

            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.

            Reply
            • Jeff

              September 25, 2018 at 7:08 pm

              4 stars
              I had the same problem. Don’t use the cubed stuffing. That would make it much better.

    8. Annelise

      May 18, 2016 at 6:42 pm

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

      Reply
      • Blair

        May 18, 2016 at 7:29 pm

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

        Reply
    9. Angie

      July 27, 2016 at 10:07 pm

      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.

      Reply
      • Blair

        July 28, 2016 at 8:07 pm

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

        Reply
    10. Shannon

      November 23, 2016 at 12:28 pm

      Have you tried this with raw chicken? How about in a crock pot? Thx!

      Reply
      • Blair

        November 23, 2016 at 1:34 pm

        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! 🙂

        Reply
    11. Darlene

      February 15, 2017 at 10:42 am

      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!!

      Reply
      • Blair

        February 15, 2017 at 11:41 am

        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. 🙂

        Reply
    12. Cleo

      March 23, 2017 at 12:11 am

      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!

      Reply
      • Blair

        March 23, 2017 at 7:18 pm

        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!

        Reply
    13. Diane

      July 04, 2017 at 2:17 pm

      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!!!

      Reply
      • Blair

        July 04, 2017 at 3:34 pm

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

        Reply
    14. Miriah McAlpine

      July 31, 2017 at 10:20 pm

      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!

      Reply
      • Blair

        August 01, 2017 at 5:10 am

        Hi, Miriah! That's great -- I'm so glad that your daughter enjoyed it, and your modifications sound delicious! 🙂

        Reply
    15. Nikki

      August 18, 2017 at 3:38 pm

      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.

      Reply
      • Blair

        August 18, 2017 at 7:48 pm

        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!!!

        Reply
      • Betsy Nye

        January 11, 2019 at 2:46 pm

        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.

        Reply
    16. Melissa

      August 28, 2017 at 7:46 pm

      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!

      Reply
      • Blair

        August 29, 2017 at 4:33 am

        Sounds perfect, Melissa! I'm so glad that you enjoyed it!

        Reply
    17. Laura

      September 14, 2017 at 2:42 pm

      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!

      Reply
      • Blair

        September 14, 2017 at 7:34 pm

        That's a great tip about the potato soup, Laura! I bet it's equally delicious! 🙂

        Reply
    18. Steve Jones

      November 11, 2017 at 9:17 am

      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!

      Reply
      • Blair

        November 11, 2017 at 7:08 pm

        That sounds perfect, Steve! I'm so glad that you're enjoying it! 🙂

        Reply
    19. Dana

      November 13, 2017 at 5:19 pm

      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?

      Reply
      • Blair

        November 13, 2017 at 7:50 pm

        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! 🙂

        Reply
        • Dana

          November 13, 2017 at 10:45 pm

          It does help, thank you so much! I'm making it tomorrow. ????

          Reply
          • Blair

            November 14, 2017 at 5:23 am

            Enjoy! 🙂

            Reply
            • Dana

              November 14, 2017 at 7:01 pm

              Delicious!!my husband and I loved it. Thank you!

            • Blair

              November 14, 2017 at 7:39 pm

              Yay! So glad that it was a hit, Dana! Thanks for letting me know! 🙂

    20. Audrey

      November 15, 2017 at 6:25 pm

      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.

      Reply
      • Blair

        November 16, 2017 at 5:22 am

        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.

        Reply
    21. Lisa

      February 26, 2018 at 12:22 pm

      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!

      Reply
      • Blair

        February 26, 2018 at 4:13 pm

        Awesome! I'm so glad that it works for your family, Lisa! 🙂

        Reply
    22. Angie

      March 18, 2018 at 5:04 pm

      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!!

      Reply
      • Blair

        March 19, 2018 at 6:17 am

        The cheese sounds like a delicious addition, Angie! Thanks for that idea!

        Reply
    23. Bree

      April 10, 2018 at 6:32 pm

      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!

      Reply
      • Blair

        April 11, 2018 at 5:42 am

        That's great, Bree! Thanks for letting us know. So glad that you enjoyed it!

        Reply
    24. Nina Zahran

      April 29, 2018 at 6:23 pm

      5 stars
      It's like a super easy chicken potpie with extra flavor from the stuffing mix. I loved it.

      Reply
      • Blair

        April 29, 2018 at 7:47 pm

        So glad that you enjoyed it, Nina!

        Reply
    25. Jackie anderlick

      May 18, 2018 at 6:58 pm

      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

      Reply
      • Blair

        May 19, 2018 at 6:22 am

        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! 🙂

        Reply
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