Go Back
+ servings
Square overhead image of a white pan of chicken and stuffing casserole.
Print Pin
4.75 from 59 votes

Chicken and Stuffing Casserole

There's nothing cozier (or easier!) than this old-fashioned chicken and stuffing casserole!
Course Dinner, Main Course
Cuisine American
Keyword chicken and pepperidge farm stuffing casserole, chicken and stove top stuffing casserole, chicken and stuffing casserole, Chicken Stuffing, Stuffing Casserole
Prep Time 15 minutes
Cook Time 30 minutes
0 minutes
Total Time 45 minutes
Servings 6 servings
Calories 418kcal
Author Blair Lonergan


  • 4 cups cooked, shredded chicken
  • 1 (10.5 ounce) can condensed cream of mushroom soup (I use Campbell’s Healthy Request)
  • 1 (10.5 ounce) can condensed cream of chicken soup (I use 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 use Pepperidge Farm Herb Seasoned Stuffing Mix)


  • Preheat oven to 350°F (180°C). Grease a 9x13-inch baking dish; set aside.
  • In a large bowl, whisk together condensed soups and milk.
    Whisking together milk, cream of mushroom soup and cream of chicken soup
  • Stir in cooked chicken; transfer chicken mixture to the prepared baking dish.
    Adding shredded chicken to a white mixing bowl
  • In a separate bowl, pour melted butter over the dry stuffing mix. Gently stir until all of the stuffing mix is coated with butter.
    Pouring melted butter over a bowl of stuffing mix
  • Sprinkle the buttered crumbs over the chicken mixture.
    Sprinkling stuffing over a casserole
  • 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.
    Serving spoon in a dish of chicken and stuffing casserole.



  • 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.


Serving: 1/6 of the casserole | Calories: 418kcal | Carbohydrates: 36g | Protein: 28g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 69mg | Sodium: 1308mg | Potassium: 415mg | Fiber: 1g | Sugar: 5g | Vitamin A: 240IU | Calcium: 105mg | Iron: 3.3mg