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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:

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 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.
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

Square image of chicken and stuffing casserole

Chicken and Stuffing Casserole

4.87 from 51 votes
Prep: 15 minutes
Cook: 30 minutes
0 minutes
Total: 45 minutes
Servings 6 servings
Calories 418 kcal
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.

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 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.

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 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.

Nutrition

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.

blair

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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Comments

  1. 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?

  2. 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. 🙂

  3. 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!!!!!!

  4. 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!

  5. 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..

  6. 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. 🙂

  7. 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! 🙂

  8. 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!

  9. 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.

  10. 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!

  11. 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!

  12. 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.

  13. 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.

  14. 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!

  15. 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!

  16. 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.

  17. 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.

  18. 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. 🙂