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 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!
Your version sounds amazing, Emma! I’d lick the dish, too. 🙂
It’s great for using up Thanksgiving leftovers, too. 🙂
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.
That sounds like a great addition, Alma! Thanks for the suggestion! 🙂
Can you mix the stuffing in with the wet ingredients? I’m trying to make a baked dressing with chicken, but I want it to be a little more traditional for Thanksgiving.
Hi, Deedra! You can certainly do that — the stuffing will just be kind of mushy and all blended together. If you want a more traditional baked dressing (that’s moist rather than a crispy topping), you can prepare the stuffing according to package directions, then spoon it over top of the chicken mixture. Then bake covered for most of the time (removing the cover during the final 5 minutes or so).
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.
Sounds wonderful, Fran! Thanks for letting me know. I’m so glad that your friends enjoyed it!
Made tonight, exactly per instruction, put half in freezer container. Hubby really liked it and it was so easy… thanks!
Perfect! Thank you!
20-30 minutes is a huge range! How will I know?
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!
This recipe is perfect , im not much of a cook but perf dinner turned out perfect, thank you!
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.
Thank you, Laney!!
Hello! Can I use Swanson canned chicken for this, and if so how much?
Hi,
Absolutely! You’ll need 4 cups worth. Typically, a 5-ounce can yields about 1/2 cup once drained. We hope this helps!
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?
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. 🙂
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.
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.
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!!
Your version sounds delicious, Melissa! I’m so glad that you enjoyed it, and I appreciate you taking the time to leave a note. 🙂
Very tasty, using your recipe as a basis to “make it my own”! I used your suggestion about the fresh mushrooms, adding some minced garlic with them. I cut back some milk and used sour cream. I also used some lemon pepper and curry powder. I already had some steamed fresh broccoli leftover from another recipe that I tossed in with the chicken. A sprinkling of cheeses (I mix flavors according to what I have on hand) under the crumbs adds another flavor dimension!!
Thanks, Blair!
Your variation sounds delicious, Leslie! I love how flexible the dish is. Thanks for taking the time to leave a note! 🙂
This recipe is excellent as is, but you can kick it ip with a few additions. I cooked 2 chicken breasts in the instant pot, then used the broth to moisten the stuffing. I also used the butter to sauté celery, onion and fresh mushrooms and added it to the stuffing. I admit to using more butter than called for…more buttah…more bettah! So the stuffing layer was more like…stuffng…than a dry crumb topping. Soooo good!!!
Thanks, Barbara! Your additions sound delicious! 🙂
I did mine the same way you did, using the water from the IP to moisten the stuffing. Next time I’ll use the gizzard and heart in with the stuffing for color. Delish!
Thanks, Terri!
This recipe sounds so good…..but all I have is a 12 oz. bag of Pepperidge Farm sage and onion cubed stuffing…..this doesn’t seem to be the right type of stuffing for this recipe, or can it be substituted? Thank you
Hi, Jo Jo! That should be fine. It will have a slightly different taste, and you won’t need the whole 12 oz bag, but it should still work for this recipe. The stuffing mix is really like adding a breadcrumb topping (but with more flavor). You’re not preparing a moist stuffing (like you would for Thanksgiving), but instead using those flavorful stuffing cubes and seasoning to get a nice brown, crispy, buttery topping on the casserole. Hope that helps, and enjoy!
Jo Jo, i used all 12 oz. I wanted it more like stuffing rather than just a topping. I kicked it up with sautéed celery, onion and fresh mushrooms. Because I used 12 oz instead of 8 oz stuffing, I used half again as much butter. So the stuffing was moist, like…stuffing! I added a side of veggies and it was a complete meal. Your stuffing would be great with just butter. Just decide if you want a thinner crisp topping or stuffing. Enjoy!!
This was a amazing meal, I just think next time I’ll add mixed veggies to round it out.
Thanks again
Now a happy cook
Excellent! So glad that you enjoyed it! 🙂
Made it tonight, store didn’t have cream of anything… so I sautéed onions and celery in oil (running low on butter), added flour To make a roux coating right on the veg, and then milk to make Bechamel equal to what I thought the amount would be if it were your mixture. Added diced cooked chicken, and topped with the buttered stuffing mix. My family liked the flavors, but prefer a softer stuffing, so I think for the other pan (made one to freeze), I might just sprinkle some broth over the stuffing crumbs before I bake it to take away some of the crunch.
thanks for the recipe, i used it as a base and made a twist to it and added bacon , jalapenos and onions.. .. i will let you know how my family likes it..
Perfect! Hope your family enjoys it, Jill!
Found this recipe while searching for meals that don’t need much in the way of fresh ingredients. I make half since it’s just me and my husband, and serve with whole berry cranberry sauce. I have been using canned chicken because I can’t always get fresh right now. Tonight will be the third time I’ve made this since finding this recipe 2 months ago. It’s become a new favorite. Thank you.
Thanks, Ivy! I’m so glad that you’ve been able to use this recipe — even when fresh groceries are hard to come by. Thanks for taking the time to come back here and let me know!
Fantastic! It has become a staple recipe in our home!
That’s awesome, Amy! Thank you!
This was good. I added shredded cheese to the milk, soup and chicken mixture. quick and easy!
Sounds perfect. So glad that you enjoyed it!
I’ve made this many times. I stopped using StoveTop and instead use 1 bag of Pepperidge Farms seasoned bread cubes. I sauté 1/2 c. each celery & onions in 1 stick of butter or margarine. Pour over cubes. Add Bell’s Seasoning to taste. Mix well. Add chicken broth to your preferred level of softness. Top chicken and bake per recipe’s instructions. Everyone loves it this way..
Sounds perfect, Linda!