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.
Love this recipe I make it year round now per family request. I made this first for Thanksgiving last year for a casual dinner that was easy and less exhausting as full turkey meal. I used turkey loins, sautéd in pan cut in cubes with s&p garlic powder. I added onion and celery, used bell stuffing so it would be more like a special meal. It was fantastic. Served with mashed potatoes and butternut squash and all the other fixings. Family loved it. My daughter asks for it all the time and I continue to make it with turkey or chicken , stove top stuffing if I don’t have Bells and it is a quick meal nothing fancy but tasty and comforting. Never have left overs. Great versatile recipe to have on hand.
That’s wonderful, Michelle! It’s one of my son’s all-time favorite dinners, too. Your version sounds perfect!
This sounded like a great nearly autumn meal, so tried it today and it is delicious! Thank you Blair. I so enjoy your Sunday morning emails! Have a wonderful week.
Thank you, Kris! It’s on our dinner menu for tomorrow night, too. We love it as soon as the weather gets a bit cooler… 🙂
We make this dish too and call it “Hot Chicken Salad”. I really restrict salt content so I have started making without any soup but I do use sour cream. Lots of times, I will add a can of drained water chestnuts and slivered almonds. I think the Pepperidge Farm is the best for this recipe; the herb flavor and not cubed.
A classmate from Texas Tech shared this recipe with me in 1972 and I’ve been making ever since!! My family loves and just like another reader, we make it year round. I often serve it with buttered green peas and Cherry Jello with drained black cherries. (My family does not like “plain” Jello.) I think the colors of this meal – Hot Chix Salad, green peas & red Jello blend are really attractive. My kids are all in their 30s or 40s now and they make the casserole too!
I love that, Cathy! I make another dish that’s somewhat similar called Hot Chicken Salad, but not exactly the same. And I’m with you — the Herb Seasoned Stuffing Mix from Pepperidge Farm is definitely my #1 choice. 🙂
I have this recipe saved.
It is so o good!
& will cont. to enjoy!
Ann
Thank you, Ann! I’m so glad that you like it! 🙂
I made this recipe last night for company. They loved it and so did I. I really like where you listed variations you could make.
I had a box of Rice Pilaf that I cooked and added to the bottom of the baking dish. I also sauteed onions and added them to the chicken.
At the end, I did not have grated cheddar cheese, but I did add grated Parmesean cheese. My guests loved it and asked for the recipe.
Awesome, Kristin! Your version sounds delicious, and I’m so glad that your guests enjoyed it. Happy New Year!
send recipes to my g-mail.thanks
Hi, Sandra! I just added you to my mailing list at that address. Thanks! 🙂
Blair, this was a great find when I could not remember all the ingredients for the chicken & stuffing casserole that I’ve made my entire adult life!! Getting old is the pits :/ It’s exactly what I wanted, and turned out so delicious! Used cube-style PF stuffing and really liked the crunchy top vs. soft stuffing I normally make. Thank you very much!!!!
Oh, good! I’m so happy to hear that, Marissa. Thanks for your note!
Please add my email to your list. Thank you!
Done! Thanks, Sandy! You might have to confirm the subscription in your email. I send a weekly email each Sunday morning at 6:00 EST, so keep an eye out for it tomorrow. 🙂
Can this be cooked in the casserole crock pot? I want to try this with biscuits,
vegetables, and turkey or chicken. Everyone is asking for it and I will need a bigger cooking pot. Thanks for all the great ideas!!!!!!!!!!!!!
Hi! I think this would probably work in a slow cooker. I have a similar recipe specifically designed for the Crock Pot here: https://www.theseasonedmom.com/slow-cooker-chicken-stuffing-casserole/
Hope that helps!
If you want a similar chicken and biscuits recipe, you can find that here: https://www.theseasonedmom.com/chicken-and-biscuits/
This one is the family favorite 5 stars
I made this with leftover pork after I roasted a large roast. I added a little garlic and mushrooms. This recipe is one of my all time favorites and I have made many variations of it. All have been delicious. Thanks for sharing.
Thank you, Alma. I’m so glad that you like it! The pork is a delicious idea.
Can I substitute turkey for the chicken?
Yes, ma’am! That’s a great substitute. Enjoy!
This looks so delicious… and I have everything needed to make it; but I noticed that I have the PF cubed stuffing and was wondering if that will be a problem? Will it still turn out okay? Or do I need to get the other type of PF stuffing? Thanks! 🙂
Hi, Tess! That’s a good question. I haven’t seen the cubed stuffing, so I can’t say for sure. You’re using the stuffing mix like seasoned breadcrumbs in this recipe — they get crunchy, rather than wet like a traditional stuffing. As a result, I think the regular PF stuffing would be better, since it has a smaller, finer crumb. That said, either would probably “work”…it’s just a matter of personal preference.
Thanks for letting me know! I’ll pick up the other type the next time I’m at the store; I want it to be the right kind so it turns out okay! Thanks again! 🙂
So delicious, thanks for sharing.
Yay! So glad that you enjoyed it, Nell. Thank you!
Very good and easy. I may add some frozen mixed veggies next time and bake till veggies are done.
Thanks, Pam! Yes, that will work well. Glad that you enjoyed the meal!
Absolutely delicious, full of flavor and this dish is loved by the whole family!
Thank you so much, Amy! We’re glad you enjoyed it.
Made it for dinner and it was the best casserole I have eaten in a long time! It’s a keeper!
Thank you so much, Marguerite!
I have a question. I have small amount of stove top pork stuffing left over. Can I make one box of stove top chicken stuffing and combine the two together.
Hi, Karen! Sure, you can definitely combine the two! Keep in mind, though, that this recipe just uses the stuffing mix as the buttered breadcrumbs on top of the casserole (so you don’t need to prepare the stuffing according to package directions).
This is the best chicken and stuffing casserole recipe of all of them! Sometimes I switch it out and I cook 2 pounds of breakfast sausage in place of the chicken. Most of the time I use cream of jalapeño soup so delicious thank you for this recipe
Thank you for the feedback, Margi! We’re so glad you enjoy the recipe!
Have made this before. I had forgotten how good it is! Thanks for the reminder!
We’re so glad you enjoy it, Linda!
These recipes chicken cowboy casserole has no seasoning of any kind . It will taste blab . I will add seasoning maybe celery salt a little sage . This is not a good recipe
We’re sorry you didn’t enjoy this, Nelda. Many of our reader’s love it! Feel free to experiment with different spices to suit your preferences. We hope you give it another shot.
instead of milk, can u use 1 can evaporated milk
instead of milk, can u use 1 can evaporated milk
Hi Bonnie,
We haven’t tested it, but it should work as long as you include equal parts water as well. Please let us know how it goes if you give it a try!