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.
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!
Awesome! I’m so glad that it works for your family, Lisa! 🙂
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!!
The cheese sounds like a delicious addition, Angie! Thanks for that idea!
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!
That’s great, Bree! Thanks for letting us know. So glad that you enjoyed it!
It’s like a super easy chicken potpie with extra flavor from the stuffing mix. I loved it.
So glad that you enjoyed it, Nina!
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
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! 🙂
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
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?
Sounds delicious! Will make tonight. Is it possible to add rice?
Hey, Krissy! Yes, I think you could definitely add some cooked rice to the dish!
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!
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. 🙂
Would this still be good if cauliflower and carrots are mixed in?
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.
Can I just mix everything together?
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. 🙂
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!!!!!!
Wonderful! I’m so glad that your husband approves, too! Thanks, Alvine! 🙂
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!
Hi, Gigi! Thanks for the tips about using the Instant Pot for the chicken. Sounds so easy and tasty! 🙂
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..
Did I do something wrong? The stuffing came out crunch like tiny little croutons vs moist and fluffy like stuffing.
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. 🙂
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)
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! 🙂
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~
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!
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!!
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!
Thanks! Challenge excepted! It’s much easier than you think. Can’t wait to try it!
Can you use chicken gravy?
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.
This is amazing with Turkey. I just switch out the chicken and everyone goes nuts over it!
Yes!!! I totally agree, PJ! 🙂
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!