Easy Chicken and Stuffing Casserole
Chicken and stuffing casserole pairs the savory flavors of tender chicken with seasoned stuffing to create a comforting meal that’s hard to resist.
This baked chicken and stuffing recipe is a fantastic meal have on hand because it’s quick to prepare, perfect for busy weeknights, and always a crowd-pleaser!
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A good casserole recipe always comes in handy, especially when life gets busy.
When you need something quick yet comforting, a hearty casserole usually does the trick!
That’s why I know you’re going to love this chicken and stuffing casserole–it’s easy AND satisfying.
Plus, baked chicken and stuffing comes together in a flash.
I love that this dish is hearty enough for a family meal, yet simple enough that I can whip it up quickly, then relax while it bakes.
It’s also a great meal for serving company, or for taking to new moms or grieving families.
Chicken stuffing casserole is one of those dishes that never fails to impress, yet doesn’t require hours in the kitchen.
More Comforting Chicken Recipes:
- Instant Pot Chicken and Stuffing
- Oven Baked Chicken and Dumplings Casserole
- Easy Chicken Cobbler
- Chicken and Bisquick Dumplings
- Chicken Hash Brown Casserole
- Creamy Instant Pot Chicken and Rice
- Chicken Pot Pie with Biscuits
- Slow Cooker Chicken and Gravy
What to Serve with Chicken and Stuffing
Chicken baked with stuffing is hearty enough to be served on its own, but I love pairing it with a few simple sides.
Southern style green beans and homemade dinner rolls are my go-to choices—they’re easy to prepare and complement the savory flavors perfectly.
If you want to stretch the meal a bit further, try serving the casserole over noodles, rice, or even mashed potatoes.
The stuffing adds a delightful texture that pairs well with these starchy sides, making each bite even more comforting.
No matter how I serve it, I always like to add a side of cranberry sauce.
The tartness of the cranberries pairs beautifully with the rich, savory chicken and stuffing.
It also adds a pop of color to the plate and brings out the best in this classic dish.
This is one of our favorite ways to use up leftover rotisserie chicken!
How to Make Chicken and Stuffing Casserole
It’s really easy to make this southern comfort food.
Ingredients You’ll Need:
- Butter
- Onion
- Celery
- Shredded Chicken
- Condensed Cream Of Chicken Soup
- Milk
- Boxed Dry Chicken Stuffing Mix
- Chicken Broth
How to Make It:
(Full printable recipe card is available below)
Cook the vegetables. First, you’ll melt the butter in a medium skillet then add the onion and celery. Cook over medium heat until soft and translucent.
Then, add shredded chicken to a prepared baking dish.
Layer the casserole. Next, you’ll add the cooked onion and celery over the chicken.
In a small bowl, whisk together the cream of chicken soup and milk and pour it over the chicken and vegetables.
Then, sprinkle the stuffing in an even layer over the chicken mixture, and pour the chicken broth over the top.
Bake. Last, you’ll cover the baking dish tightly with foil and bake for 25 minutes.
Remove from the oven and serve warm.
Notes and Adaptations:
- Store in an airtight container in the refrigerator for up to five days. You can reheat in a covered baking dish in the oven at 350 for 20 minutes.
- This recipe is great for using up leftover rotisserie chicken, but if you don’t have any and want to make this yummy soup just cook and cube 2-3 boneless chicken breasts instead.
- You can use 1 cup of this homemade cream of chicken soup if you aren’t a fan of the canned soup.
Recommended Equipment:
Chicken and Stuffing Casserole
This easy chicken and stuffing casserole is a simple but comforting meal that comes together quickly. Perfect for your busy weeknights!
Ingredients
- ¼ cup butter
- ½ cup diced onion
- ½ cup sliced celery
- 3 cups shredded chicken
- 10.5-oz can condensed cream of chicken soup
- ½ cup milk
- 6 ounces boxed dry chicken stuffing mix
- 1 ½ cups chicken broth
Instructions
- Preheat the oven to 400 degrees. Grease a 9x13 baking dish with cooking spray and set aside.
- In a medium sized skillet melt the butter then add the onion and celery. Cook over medium heat until soft and translucent.
- Add the shredded chicken to the prepared baking dish, followed by the cooked onion and celery.
- In a small bowl, whisk together the cream of chicken soup and milk and pour it over the chicken and vegetables.
- Sprinkle the stuffing in an even layer over the chicken mixture, then pour the chicken broth over the top.
- Cover baking dish tightly with foil and bake for 25 minutes. Remove from the oven and serve warm.
Notes
- Store in an airtight container in the refrigerator for up to five days. You can reheat in a covered baking dish in the oven at 350 for 20 minutes.
- This recipe is great for using up leftover rotisserie chicken, but if you don’t have any and want to make this yummy soup just cook and cube 2-3 boneless chicken breasts instead.
- You can use 1 cup of this homemade cream of chicken soup if you aren't a fan of the canned soup.
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 229Total Fat: 14gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 72mgSodium: 604mgCarbohydrates: 9gFiber: 1gSugar: 3gProtein: 16g
Nutrition information is automatically calculated and is not guaranteed for accuracy.
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