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Chicken and Stuffing Casserole
Oven-ready in 5 minutes, this deliciously creamy chicken and stuffing casserole is a delightfully delicious comfort dish.
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There’s no reason we can’t enjoy stuffing all year long, and this chicken and stuffing casserole recipe makes it so easy to enjoy that delicious Thanksgiving dish any time of the year! Filled with flavorful stuffing, tender chicken, and veggies, this creamy stuffing casserole is sure to become a regular feature at your dinner table.
Chicken and Stuffing Casserole Ingredients
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 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 diced yellow onions
- 1 cup diced celery
- 3 cloves of garlic, minced
- 1½ cups of water
- 6-ounce package of Stove Top stuffing, chicken flavor
Substitutions and Additions
SOUP: Any combination of cream of chicken soup, cream of mushroom soup, and cream of celery soup can be used.
SALT: All the salt needed in this recipe comes from the soup and butter. If you’d like more control of the salt content, use low-sodium soup and unsalted butter, and add salt as needed.
CHICKEN: If you’re unsure how to cook the chicken required for this recipe, try our oven baked chicken breasts recipe or use a rotisserie chicken from the grocery store.
How to Make This Chicken and Stuffing Casserole Recipe
STEP ONE: Preheat the oven to 350°F.
STEP TWO: Whisk together the soup and milk in a large bowl.
STEP THREE: Add the cooked chicken to the soup and milk mixture, stirring to combine.
STEP FOUR: Spread the chicken mixture in a 3-quart casserole dish or a 9 x 13-inch baking dish.
STEP FIVE: Sprinkle with black pepper and a dash of salt, if needed, then set aside.
STEP SIX: 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.
STEP SEVEN: Add the stuffing package to the skillet, then pour water over the stuffing and mix well to combine.
PRO TIP: If the breadcrumbs and seasoning are packaged separately, stir both of them into the sauteed vegetable mixture.
STEP EIGHT: Evenly spread the stuffing mixture over the chicken mixture in the casserole dish.
PRO TIP: If you are making this dish ahead of time, allow it to cool, then store it covered in the fridge. Continue with Step Nine when you’re ready to serve.
STEP NINE: Melt the remaining 4 tablespoons of butter and drizzle over the top of the stuffing.
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.
STEP ELEVEN: Serve immediately.
How To Serve
This chicken and stuffing casserole is the ultimate satisfying comfort dish. If you want to add more to the table, serve it with dinner rolls, glazed carrots, and honey butter skillet corn.
Storage
IN THE FRIDGE: Store leftover casserole covered in the fridge for up to four days.
IN THE FREEZER: You can freeze leftovers in an airtight, freezer-safe container for up to one month.
REHEATING INSTRUCTIONS: To reheat, microwave individual portions in microwave-safe bowls.
Simple and satisfying, this flavorful chicken and stuffing casserole is oven-ready in only 5 minutes. It’s a great weeknight meal or anytime you want to enjoy the taste of Thanksgiving without all of the work.
FAQ:
Q? Can I make this dish ahead of time?
A: This casserole is a great dish to make ahead! Make it up to 24 hours before serving. Just remove it from the fridge 30 minutes before baking.
Q? Can I make this dish vegetarian?
A: Yes, simply remove the chicken and swap out cream of chicken soup for cream of mushroom or cream of celery. Instead of chicken, you can use a meat-free alternative.
Q? Do I need cooked chicken for this recipe?
A: Yes, you will be using chicken that has already been cooked. If you’re in a hurry, use a rotisserie chicken from the store.
Chicken and Stuffing Casserole
Oven-ready in 5 minutes, this deliciously creamy chicken and stuffing casserole is a delightfully delicious comfort dish.
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.
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.
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