Chicken Stuffing Casserole
Updated Apr 24, 2025
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This Chicken Stuffing Casserole combines tender shredded chicken, creamy soups, and golden stuffing for a comforting meal that’s ready in under an hour. Perfect for busy weeknights and family gatherings!
🍽️ This chicken stuffing casserole isn’t just another recipe in my collection — it’s a lifesaver on busy weeknights and has become one of my family’s most requested comfort foods!
My 2 Best Tips For Making Chicken Stuffing Casserole
- Keep Stuffing From Getting Soggy: The key to crispy stuffing topping is to prepare the stuffing according to package directions before adding it as the top layer. Don’t mix it into the wet ingredients. Make sure your oven is fully preheated to 375°F before baking, and consider placing the casserole on the upper-middle rack of your oven to encourage browning. If you notice the stuffing getting too brown before the casserole is fully heated through, loosely cover with foil for the remaining baking time.
- Give It A Veggie Boost: Turn this into a complete one-dish meal by adding vegetables. Use frozen vegetables like peas, corn, or mixed vegetables (about 1 cup) without thawing – just stir them directly into the chicken mixture. Their moisture will cook out perfectly during baking without making the casserole watery.
🩷 Melissa
There’s almost nothing more comforting than a delicious, quick, and easy casserole! This chicken stuffing casserole is one of my go-to’s.
It’s made with only four main ingredients and can be ready to pop in the oven in just fifteen minutes! You can keep it simple or add some frozen peas and carrots to add more dimension to the dish.
You can use freshly grilled chicken, some rotisserie chicken, or leftover chicken, which makes it possible to get into the oven quickly.
One of the best parts about chicken stuffing casserole is that you can make it ahead of time! Prep the dish the day before, then just throw it in the oven. In less than an hour you’ll have a hearty and comforting dish ready to eat!
Chicken Stuffing Casserole
Ingredients
- 1 box stuffing mix, 6 ounce box, prepared according to instructions on box
- 3 cups shredded chicken
- 15 ounces cream of mushroom soup, canned, undiluted
- 15 ounces cream of chicken soup, canned, undiluted
- 1 teaspoon poultry seasoning
- 1 teaspoon garlic salt
- 1 teaspoon black pepper
Instructions
- Preheat the oven to 375°F. If you have not yet cooked your stuffing, cook it according to the package directions and set it aside.
- In a large bowl, whisk together the cream of mushroom soup, cream of chicken soup, poultry seasoning, garlic salt, and black pepper.
- Add the shredded chicken and mix well.
- Pour the chicken mixture into a 9×13 inch baking pan and sprinkle the cooked stuffing over the top of the dish.
- Bake your casserole for 45 minutes, or until the stuffing is golden brown and crunchy.
- Serve and enjoy!
Notes
- This chicken and stuffing casserole can be assembled and stored in the fridge for up to 24 hours before baking it.
- You can also store it in the freezer for up to 2 months before baking it. When you are ready to cook your frozen casserole, allow it to thaw in the fridge and then cook according to the recipe.
- Once cooked, you can store your casserole in the fridge for up to 4 days in an airtight container. Reheat your leftover casserole for 1 ½ minutes. Stop the microwave halfway through and stir the casserole.
- You can use any flavor of stuffing you would like in this recipe. We like the stove-top brand, but any other brand will work great as well. You want about 2 ½ cups of cooked stuffing. (I like to stock up on Stove-Top stuffing when there’s a great sale around the holidays so I have some on hand later to make this casserole!)
- For some extra chicken flavor, cook your stuffing in chicken broth instead of water.
- You can make this casserole with shredded turkey or diced ham instead of chicken—it’s a great way to use up Thanksgiving or Christmas leftovers!
- Add your favorite steamed or sautéed veggies to the chicken mixture. This can include broccoli, spinach, peas, or diced carrots. Or mix 1 cup or so of frozen vegetables to the chicken-soup mixture right in the casserole.
- You can mix in some shredded cheese or throw it on top with the stuffing. I love to use colby jack, but pepper jack can add a little bit of spice!
- If you don’t have Italian seasoning, you can easily make your own by combining equal parts garlic powder, oregano, basil, thyme, and rosemary.
Nutrition
Recipe FAQs
No, this recipe specifically made for using already cooked chicken for a super quick get-into-the-oven dish. You can use any type of cooked chicken—leftover roasted chicken, poached chicken breasts, or a rotisserie chicken from the store. If you only have raw chicken, cook it completely before adding it to the casserole mixture.
Here is a homemade substitute for canned soups! For each can of cream soup, melt 2 tablespoons of butter in a saucepan, whisk in 2 tablespoons of flour until smooth, then slowly add 1 cup of broth (chicken or vegetable) and ¼ cup of milk. Season with salt, pepper, and herbs to taste. Cook until thickened, about 5 minutes. Use this mixture in place of the canned soups.
Yes, you can make this dish in the crockpot! There will only be a few slight differences. Start by combining all your ingredients except the stuffing. Pour this mixture into the crockpot, and then pour a box of dry stuffing mix on top. As the casserole cooks, the moisture from the canned soups will soften and cook the stuffing. This casserole can be cooked on low heat for 4-6 hours or high heat for 2-3 hours.
More Chicken Dinner Recipes To Try
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Louisiana Fried Chicken
Dinner Ideas
Garlic Parmesan Wings & Drumettes
Chicken Recipes
Italian-Inspired Chicken with Pasta and Tomatoes
Chicken Recipes
4-Ingredient Honey Mustard Baked Chicken Legs
Did you make this recipe? Leave a ⭐️ review and share it on Instagram, Facebook, or Pinterest!
I used leftover dressing from a recently baked chicken.
I would recommend that as it was superb.
Feeds 8???
My husband and I are 73 and we finished it.
As a side dish it may feed 8.
Good job on this recipe
Vonnie