Chicken and Stuffing Casserole

This easy-to-make chicken and stuffing casserole is bursting with comforting flavor and a delicious way to enjoy the holiday meal classics at any time.

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Table of Contents

Chicken And Dressing Casserole Ingredients
Chicken and Stuffing Bake Substitutions and Additions
How To Make Chicken Casserole with Stuffing
What To Serve With Chicken And Stuffing Casserole
Tips For Storing Chicken Stuffing Casserole
Chicken Stuffing Bake FAQs
More Recipes You’ll Love
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Stuffing is not just for Thanksgiving, and we recommend that you add it to your menu year-round with our creamy and savory chicken and stuffing casserole. Simple ingredients combine to make a flavorful and hearty choice for busy weeknights.

Chicken And Dressing Casserole Ingredients

chicken and stuffing casserole raw ingredients that are labeled

You’ll need:

1 (10.5-ounce) can of cream of chicken and mushroom soup (or use cream of chicken soup)
1 (10.5-ounce) can of cream of celery soup
1 cup of whole milk
3 cups of cooked chicken breast, diced
Salt and pepper to taste
½ cup of salted butter, divided into 4 tablespoons and 4 tablespoons
1 cup of diced yellow onions
1 cup of diced celery
3 cloves of garlic, minced
1½ cups of water
6-ounce package of Stove Top stuffing, chicken flavor

Chicken and Stuffing Bake Substitutions and Additions

SOUP: Any combination of cream of chicken soup, cream of mushroom soup, and cream of celery soup can be used.

They make a cream of chicken and mushroom, which is nice because then you can get all three flavors between just the two cans of creamy soup.

SALT: The soup and/or the salted butter add all of the salt needed. If using a low-sodium soup or unsalted butter, add salt to taste.

STUFFING: Stove Top stuffing makes their bread crumbs and seasoning all in one packet nowadays.

If breadcrumbs and seasoning are packaged separately, stir both into the sauteed vegetable mixture.

CHICKEN: For the chicken in this easy recipe, either oven baked chicken breasts or rotisserie chicken from the grocery store would be great choices.

How To Make Chicken Casserole with Stuffing

OUR RECIPE DEVELOPER SAYS

PRO TIP: This is a great make-ahead dish. Prepare it up to 24 hours in advance, cover it, and refrigerate it. Let it come to room temperature for 30 minutes, and then bake as directed.

STEP ONE: Preheat the oven to 350°F.

STEP TWO: In a large bowl, whisk together both cans of soup and the milk.

STEP THREE: Add the cooked chicken and to the soup and stir to combine.

STEP FOUR: Spread the chicken mixture in a 3-quart casserole dish or a 9 x 13 baking dish.

STEP FIVE: Sprinkle with black pepper and just a dash of salt, if needed. Set aside.

STEP SIX: In a 12-inch skillet, combine four tablespoons of butter, onions, celery, and minced garlic over medium heat.

Saute until the onions and celery are soft and translucent.

butter, onion, celery, and garlic combined in a pan

STEP SEVEN: Add the entire contents of the stuffing package to the skillet. Pour water over the stuffing and stir to mix everything together.

stuffing packaged and water added to the skillet

STEP EIGHT: Spread the stuffing mixture over the top of the chicken mixture in the casserole dish.

STEP NINE: Melt the remaining four tablespoons of butter and drizzle over the top of the stuffing.

Chicken and Stuffing Casserole baked until browned

STEP TEN: Bake the casserole, uncovered, in the oven for approximately 30 minutes or until the stuffing is browned and the soup mixture is hot and bubbly.

PRO TIP:

Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your casserole as the suggested baking time approaches.

STEP ELEVEN: Serve immediately.

What To Serve With Chicken And Stuffing Casserole

This comfort food casserole makes an easy meal for a busy night. Add dinner rolls and green beans on the side.

With all the best parts of a holiday meal in one dish, this is sure to become a family favorite.

Both one pot chicken and rice and crockpot chicken and gravy are simple dinner recipes that are oh-so-satisfying.

MORE CASSEROLE RECIPES

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Vegetable Casserole Recipe

Casserole Ideas

Cheesy Potato Casserole

Tips For Storing Chicken Stuffing Casserole

IN THE FRIDGE: Store leftovers of this chicken stuffing casserole recipe covered in the refrigerator for up to four days.

IN THE FREEZER: Leftovers of this easy casserole may also be frozen in an airtight container for up to one month.

Reheating Chicken Casserole With Stuffing

You can reheat the casserole in the oven at 350°F and transfer the dish to an oven-safe dish (or just keep it in the dish that it was originally cooked in).

Cover with foil and bake until the stuffing is warmed throughout.

close up over head shot of chicken and stuffing casserole in a white dish

There are only eleven steps to making this hearty and creamy chicken and stuffing casserole. It has become a go-to recipe for busy nights at home because of the ease of making it. Not to mention the creamy sauce, scrumptious seasonings, and herbs that make this dish simply irresistible.

Chicken Stuffing Bake FAQs

Do you cook the chicken before adding it to the chicken and dressing casserole?

For this easy chicken stuffing bake recipe, you will be using cooked chicken.

Can I buy cooked chicken and use it in this recipe?

There are lots of choices when it comes to what kind of chicken you use in this delicious casserole recipe. You can cook the chicken ahead of time at home, or you can buy a rotisserie chicken or other store-bought, cooked chicken to use instead.

Can I add vegetables to this chicken and Stove Top stuffing casserole?

If you’d like to add either fresh or frozen veggies to this great recipe, you certainly can!

More Recipes You’ll Love

Chicken Stuffing Bake

5 from 8 votes

This easy-to-make chicken and stuffing casserole is bursting with comforting flavor and a delicious way to enjoy the holiday meal classics at any time.

Prep Time 5

Cook Time 45

Total Time 50

Servings

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Ingredients

10.5 ounces cream of chicken and mushroom soup (or use cream of chicken soup)
10.5 ounces cream of celery soup
1 cup whole milk
3 cups cooked chicken breast, diced
salt and pepper, to taste
½ cup salted butter, divided into 4 tablespoons and 4 tablespoons
1 cup yellow onion, diced
1 cup celery, diced
3 cloves garlic, minced
1½ cup water
6 ounces Stove Top stuffing, chicken flavor

Instructions

Preheat oven to 350°F.
In a large bowl, whisk together both cans of soup and the milk.
Add the cooked chicken to the soup mixture and stir to combine.
Spread chicken and soup mixture in a 3-quart casserole dish or a 9×13 baking dish.
Sprinkle with black pepper and just a dash of salt, if needed. Set aside.
In a 12-inch skillet, combine 4 tablespoons of butter, onions, celery, and minced garlic over medium heat. Saute until the onions and celery are soft and translucent.
Add the entire contents of the stuffing package to the skillet. Pour the water over the stuffing and stir to mix everything together.
Spread stuffing mixture over the chicken soup mixture in the casserole dish.
Melt remaining 4 tablespoons of butter and drizzle over the top of the stuffing.
Bake the casserole, uncovered, in the oven for approximately 30 minutes or until the stuffing is browned and the soup mixture is hot and bubbly.
Serve immediately.

Video

Notes

This is a great make-ahead dish. Prepare it up to 24 hours in advance, cover it, and refrigerate it. Let it come to room temperature for 30 minutes, and then bake as directed.
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your casserole as the suggested baking time approaches.

Nutrition

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This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

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