Chicken and Stuffing Casserole is the ultimate comfort food, an easy dinner recipe with chicken breasts in a creamy sauce with condensed cream of mushroom soup and cream of chicken soup. Stuffing is sprinkled over the top of the chicken casserole.
This makes a delicious easy casserole like Grandma used to make that is perfect during cooler or old weather in the Fall or Winter.
You can make it with either raw chicken breasts, cooked rotisserie chicken, or even leftover turkey and stuffing for a delicious leftover turkey and stuffing casserole.
You can use a boxed cornbread stuffing mix, like Stove Top Stuffing, or use leftover stuffing, or make your own homemade stuffing, like my Cornbread Dressing recipe.
Check out the rest of our 50+ Stellar Thanksgiving Recipes as well.
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Why You’ll Love This Recipe
- Easy Recipe – You’ll love this easy chicken recipe because it is so easy to make with only a few ingredients.
- One Dish – You’ll only need to wash one casserole dish. I love one-dish meals.
- Comfort Food – This chicken stuffing bake recipe is the ultimate comfort food.
- Budget Friendly – It is a perfect meal when you are pinching pennies. It makes a complete meal that is perfect on busy weeknights. You can easily find the ingredients in your fridge, pantry, or grocery store.
- Delicious – With its delicious flavor, this chicken and stuffing bake is sure to become a family favorite.
- Make Ahead – This is a great recipe to make the night before and serve the next day.
What You’ll Need
Equipment
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- Cutting Board
- Chef’s Knife
- Casserole Dish or Baking Dish
- Serving Spoon
Ingredients
Below I discuss the ingredients and possible substitutions in case you don’t have a specific ingredient. However, if you are looking for the specific measurements of each ingredient, be sure to scroll down to the bottom of this article, just above the comments, for the printable recipe card, which includes all the ingredients and the specific amounts of each one.
- Chicken – I like to use boneless, skinless chicken breast. When I photographed this, I made it with raw chicken. However, you could also use rotisserie chicken or leftover chicken, or turkey.
- Vegetables – You can use canned or frozen mixed vegetables or leftover vegetables, such as green beans, asparagus, or carrots.
- Cream of Mushroom soup – You’ll need canned cream of mushroom soup.
- Cream of chicken soup – You’ll need cream of chicken soup as well. You could use cream of celery soup instead. If you prefer, you can make your own homemade cream of chicken soup.
- Cream Cheese – I like full-fat cream cheese, but you could use reduced fat if you prefer.
- Milk – You can use whole milk, almond milk, coconut milk, or your milk of choice.
- Butter – I used unsalted butter. I prefer real butter over margarine.
- Water or Chicken Broth – You can use water or chicken broth if you prefer. If you use chicken broth, I recommend using unsalted or low-sodium broth.
- Stuffing – You can use a store-bought stuffing mix, like Stove Top Stuffing, or use leftover stuffing. For reference, I used Pepperidge Farm stuffing mix.
- Kosher Salt and Black Pepper – Add these to taste.
How To Make Chicken And Stuffing Casserole
- Heat the oven to 350° and spray a 9×13-inch pan with cooking spray.
- Combine the chicken and vegetables together in the pan.
- Combine the mushroom soup, cream of chicken soup, cream cheese, and milk together, then pour the soup mixture over the chicken and vegetables.
- Stir the melted butter and hot water into the stuffing mix and spoon evenly over the soup.
- Cover the pan tightly with tinfoil and place in the oven. Bake for 45 minutes.
- Remove the tinfoil and continue baking for 10 minutes.
- Remove and serve.
Recipe Tips
- Save Time – To reduce the cook time, use pre-cooked rotisserie chicken instead of raw chicken.
- Chicken Pieces – Try to cut the raw chicken into roughly evenly sized pieces because this allows the chicken to cook evenly, so you don’t have cooked chicken in one part of the casserole and raw chicken in another part of the casserole.
- Meat Thermometer – Use a meat thermometer to check the chicken to see if it is done. Once it has reached 165 degrees F., then it is done.
- Thaw Vegetables – If you use frozen vegetables, be sure to thaw them first before adding them to the casserole.
Variations
- Cranberry Sauce – Add a layer of cranberry sauce just before adding the stuffing on top.
- Rotisserie Chicken and Stuffing Casserole – Instead of raw chicken, add cooked, shredded rotisserie chicken to the casserole. Bake only for 25 minutes instead of 45 minutes.
- Swiss Cheese Chicken and Stuffing Casserole – Add some swiss cheese on top of the stuffing for a cheesy chicken and stuffing casserole.
- Crockpot Chicken and Stuffing Casserole – Instead of this baked chicken stuffing casserole, you could make a version of this recipe in the crockpot. Instead of adding the ingredients to a baking dish, add them to a slow cooker instead. Top with the stuffing and cook on low for 4 to 6 hours.
What To Serve With Chicken And Stuffing Casserole
FAQs
How Do I Store Leftover Chicken And Stuffing Casserole?
Store the casserole in an airtight container, or cover the baking dish with plastic wrap, and place in the refrigerator for up to 5 days.
Can I Freeze Chicken And Stuffing Casserole?
Yes, place the casserole in a freezer-safe, airtight container and freeze for up to 3 months.
More Casserole Recipes
- Copycat Tuna Helper Casserole
- Pineapple Casserole
- Chicken Broccoli Cheese Quinoa Casserole
- Mexican Beef and Rice Casserole
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Recipe
Chicken and Stuffing Casserole
Ingredients
- 1 1/2 to 2 pounds turkey boneless, skinless, diced
- 2 cups mixed vegetables
- 1 can 10.5 oz mushroom soup
- 1 can 10.5 oz cream of chicken soup
- 4 ounces cream cheese room temp
- 1 cup milk
- 1/2 cup butter melted
- 1/2 cup hot water (or chicken broth)
- 1 box 8 oz stuffing mix (or leftover stuffing)
Instructions
- Heat the oven to 350° and spray a 9×13-inch pan with cooking spray.
- Combine the chicken and vegetables together in the pan.
- Combine the mushroom soup, cream of chicken soup, cream cheese and milk together, then pour over the chicken and vegetables.
- Stir the melted butter and hot water into the stuffing mix and spoon evenly over the soup.
- Cover the pan tightly with tinfoil and place in the oven. Bake for 45 minutes.
- Remove the tinfoil and continue baking for 10 minutes.
- Remove and serve.
Video
Notes
Recipe Tips
- Save Time – To reduce the cooking time, use pre-cooked rotisserie chicken instead of raw chicken.
- Chicken Pieces – Cut the raw chicken into roughly evenly sized pieces because this allows the chicken to cook evenly, so you don’t have cooked chicken in one part of the casserole and raw chicken in another part.
- Meat Thermometer – Use a meat thermometer to check the chicken to see if it is done. Once it has reached 165 degrees F., then it is done.
- Thaw Vegetables – If you use frozen vegetables, be sure to thaw them first before adding them to the casserole.
- Storing Leftover Casserole – Store the casserole in an airtight container, or cover the baking dish with plastic wrap and place it in the refrigerator for up to 5 days.
- Freezing The Casserole – Place the casserole in a freezer-safe, airtight container and freeze for up to 3 months.
