Chicken and Stuffing Casserole is the easiest dinner recipe. Just a little mixing, adding to a casserole dish, and baking. The perfect dish for a busy weeknight.
If you are looking for a simple and easy dinner recipe, it doesn’t get much easier than this. While I normally shy away from dishes that are made with pre-made ingredients, sometimes you just need something fast.
In this recipe, you can buy everything from the store, or you can make the condensed soups from scratch with my cream of chicken soup recipe and my cream of mushroom soup recipe. Either way you do it, this is a dinner that your picky eaters will love.
Casserole Ingredients
Here is an overview of the important ingredients needed for this chicken casserole with stuffing. You can find the full list of ingredients and their measurements in the recipe card at the bottom of the post.
- Cream soup: I love the combination of both cream of chicken soup and cream of mushroom soup. You can use a can of each, or make them from scratch with my recipes for homemade cream of chicken soup and homemade cream of mushroom soup.
- Chicken: You have a few options for cooked, shredded chicken. The most convenient would be buying a rotisserie chicken from the grocery store or using some frozen cooked chicken. You can make my Instant Pot Chicken, which will give you shredded chicken, hands-free, in 25 minutes, or cook it on the stovetop. Leftover turkey would also be delicious in this stuffing casserole.
- Stuffing mix: Don’t prepare the stuffing according to package directions; just use the dry mix that comes in a box or bag.
- Chicken broth: Keeps this casserole moist and adds savory flavor.
How to Make Chicken and Stuffing Casserole
Below is a brief overview of how this easy chicken stuffing casserole recipe comes together. Scroll to the recipe card at the bottom of the post for the full recipe, including all ingredients and their measurements.
Combine Soups and Seasonings
Stir together the cream soups, milk, and seasonings.
Put the Casserole Together
Stir the chicken into the cream soup mixture and spread it into the bottom of the baking dish.
Add the Stuffing Mix
Sprinkle the stuffing mix over the chicken mixture. Then pour the chicken broth over top.
Bake the Casserole
Cover with foil and bake for 35 minutes. Remove the foil and bake for an additional 10 minutes, until the top is golden brown. Enjoy!
Storing and Reheating Leftovers
Store any leftover casserole in an airtight container in the refrigerator for up to three days. Reheat only the portion you plan to eat in the microwave or oven until heated through. Always use your best discretion with leftovers.
Substitutions and Variations
- Swap out the canned soup for homemade. As mentioned above, you can make the condensed soup from scratch with my homemade cream of chicken soup and homemade cream of mushroom soup.
- Add in some vegetables. Frozen mixed vegetables or some steamed broccoli would be amazing in this recipe. Mix it into the chicken and soup mixture in step three.
- Add in more seasonings. This is a great basic starting point, but if you would like to jazz it up with more flavor, some seasonings like paprika, garlic, onion powder, or Worcestershire sauce would be amazing here.
- Add some cheese to the mix. Toss in some shredded cheddar or Swiss cheese in step three for another layer of flavor and creaminess.
What to Serve with Chicken Stuffing Casserole
A vegetable side dish would pair wonderfully with this casserole. Here are a few of my favorite vegetables to serve.
If you make this easy Chicken and Stuffing casserole recipe, leave a comment and let me know what you think. I love hearing from you!
Chicken and Stuffing Casserole
Ingredients
- 10.5 ounces cream of chicken soup
- 10.5 ounces cream of mushroom soup
- 1/2 cup milk
- 1/4 teaspoon kosher salt or 1/8 teaspoon table salt
- 1/4 teaspoon black pepper
- 4 cups cooked, shredded chicken (see note)
- 6 ounces chicken stuffing mix
- 1 1/2 cups chicken broth
Instructions
- Preheat oven to 375 degrees Fahrenheit. Spray a 9 by 13 inch baking dish with cooking spray and set aside.
- In a large bowl, whisk together the condensed soups, milk, salt, and pepper.10.5 ounces cream of chicken soup, 10.5 ounces cream of mushroom soup, 1/2 cup milk, 1/4 teaspoon kosher salt, 1/4 teaspoon black pepper
- Stir in the chicken. Then spread the mixture over the bottom of the prepared pan.4 cups cooked, shredded chicken
- Sprinkle the stuffing mix over the top of the chicken and soup mixture. Then pour the chicken broth over the top, ensuring that all of the stuffing mixture gets moistened.6 ounces chicken stuffing mix, 1 1/2 cups chicken broth
- Cover tightly with foil and bake for 35 minutes. Remove the foil and continue baking for 10 minutes or until the stuffing is lightly browned.
Notes
- You can buy a rotisserie chicken from the grocery store.
- Make my Instant Pot Chicken. This will give you shredded chicken, hands-free, in 25 minutes. Insert the metal rack into the bottom of your pressure cooker. Add one cup of water. Add the chicken, and seal the Instant Pot. Set it to manual, high pressure, and the timer to eight minutes. When it is done cooking, manually vent, and when the float valve drops, open the pressure cooker and shred the chicken.
- Add the chicken to a saucepan and cover with water by at least one inch. Bring to a boil and simmer for 7 to 10 minutes or until the chicken reaches 165 degrees Fahrenheit. Remove from the water and shred.
Lynn says
The Chicken and Stuffing Casserole looks delicious! I will be making it tomorrow for dinner! Thank you,
Lynn
I hope you love it, Lynn!