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4.82 from 37 votes
Chicken and Stuffing Casserole
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins

Delicious and comforting this chicken and stuffing casserole is a meal in itself but can also be made as part of a big family festive spread.

Course: Main Course
Cuisine: American
Keyword: Chicken Stuffing, Stuffing Casserole
Servings: 6 servings
Calories: 418 kcal
Author: Blair
  • 4 cups cooked, diced 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)
  1. Preheat oven to 350F (180C).

  2. Spray a 9x13-inch baking dish with cooking spray.
  3. In a large bowl, whisk together condensed soups and milk. Stir in cooked chicken.
  4. Pour chicken mixture into prepared baking dish.
  5. In a separate bowl, pour melted butter over dry stuffing mix. Gently stir until all of the stuffing mix is coated with butter. Sprinkle over chicken mixture.
  6. Cover baking dish with foil. Bake, covered, at 350 degrees F for 20-30 minutes. Remove foil and bake for an additional 10-20 minutes, or until heated through and browned on top.
Recipe Notes
  • *You can use the meat from a cooked rotisserie chicken or purchase cooked chicken at the grocery store for a shortcut. If you prefer to cook your chicken at home, use 1.5-2 lbs. of raw chicken tenders (breast meat is fine too, but the tenders cook faster). My preferred cooking method is to place the chicken tenders in a baking dish. Drizzle with olive oil, season with salt and pepper, and toss to coat. Cover with foil and bake in a 400F (200C) oven for about 30 minutes (or until chicken is cooked through). Allow to cool before chopping and using in the recipe.
  • 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 according to the instructions below for a later meal.

  • Want to Prep Ahead? This casserole freezes well, so if you want to make it in advance, just prepare through step 5, wrap tightly, and place in freezer.   When ready to eat, defrost and continue with Step 5.

  • If you like mushrooms, sauté about 8 ounces of sliced mushrooms in butter and add them to the casserole with the chicken.
Nutrition Facts
Chicken and Stuffing Casserole
Amount Per Serving (1 /6 of the casserole)
Calories 418 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 4g25%
Cholesterol 69mg23%
Sodium 1308mg57%
Potassium 415mg12%
Carbohydrates 36g12%
Fiber 1g4%
Sugar 5g6%
Protein 28g56%
Vitamin A 240IU5%
Calcium 105mg11%
Iron 3.3mg18%
* Percent Daily Values are based on a 2000 calorie diet.