Chicken and Stuffing Casserole

Creamy and comforting Chicken and Stuffing Casserole made with tender chicken, cream of chicken soup, and seasoned stuffing.

This chicken and stuffing casserole is so comforting and makes for the perfect meal on a fall or winter night. We love serving it over mashed potatoes, but you can enjoy it as is or even with some homemade dinner rolls!

Chicken and Stuffing Casserole ingredients

• Butter: Use Country Crock Plant Butter for a dairy-free option.
• Onion: Use a yellow or white onion, not a sweet onion for this recipe.
• Celery: We love the addition of celery, but if you prefer you could add string beans or even peas. We also add corn sometimes as well.
• Mushrooms: I know not everyone loves mushrooms, but our family loves them! You can leave them out if preferred.
• Chicken Breast: You can use any cooked chicken, even rotisserie. I make a large batch of baked chicken breasts and use as needed for the week.
• Cream of Chicken Soup: We love the flavor that our condensed cream of chicken soup has (plus you can make it dairy free!) and think you’ll love it too! You can also used canned soup if you prefer.
• Chicken Broth: We use our homemade chicken broth, but you can used store bought as well.
• Stuffing Mix: Stove Top Chicken Stuffing Mix is the perfect topping for this casserole. You can also make this with turkey and use the turkey stuffing and even turkey broth. You could also use homemade stuffing.

How to Make Chicken and Stuffing Casserole

Preheat the oven to 375°F. Grease a 8×11-inch casserole dish and set it aside.

Melt the butter in a skillet over medium heat. Add the diced onion, sliced celery, and chopped mushrooms (if using). Cook for 5-6 minutes, stirring occasionally, until the vegetables are slightly tender. Remove from heat and set aside.

Spread the chopped or shredded chicken evenly over the bottom of the greased casserole dish.

In the skillet with the heat off, mix the cream of chicken soup, milk, and sautéed vegetable mixture. Stir until fully combined, then spread this mixture evenly over the chicken layer.

In another bowl, combine the chicken broth with the stuffing mix, stirring until the stuffing absorbs the liquid. Spread the stuffing mixture evenly over the creamy layer in the casserole dish.

Cover the casserole with aluminum foil and bake for 20 minutes.

Remove the foil and continue baking for an additional 20 minutes, or until the stuffing is golden and the casserole is bubbly.

Letting it cool allows the mixture to thicken. It will also be too hot to eat.

Recipe Tips and Notes

• Chicken Options: I typically use baked chicken breasts, but you can also use rotisserie chicken or even cooked turkey breast. It also works well with dark meat chicken.
• Use leftovers: Use leftover Thanksgiving stuffing and roasted turkey to make this a great way to repurpose leftovers.
• Additions: Add more veggies like carrots, corn, string beans or peas. Keep in mind you may need to use a larger casserole as this recipe fills it up pretty well!
• Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days. It’s best reheated in the oven at 350°F for 20-25 minutes.