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side view POV of a spoonful of chicken and stuffing over a casserole dish.
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4.43 from 7 votes

Chicken Stuffing Casserole

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!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Dinner, Main Course
Cuisine: American
Servings: 8
Author: Melissa Griffiths

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.
    mixing ingredients in a clear bowl for chicken and stuffing casserole.
  • Add the shredded chicken and mix well.
    mixing all of the ingredients together for chicken and stuffing casserole.
  • Pour the chicken mixture into a 9x13 inch baking pan and sprinkle the cooked stuffing over the top of the dish.
    chicken stuffing casserole in a 9x13 dish.
  • Bake your casserole for 45 minutes, or until the stuffing is golden brown and crunchy.
    top view of a chicken and stuffing casserole in a 9x13 dish.
  • Serve and enjoy!
    side view POV of a spoonful of chicken and stuffing over a casserole dish.

Notes

Storing Leftovers & Make-Ahead Tips:
  • 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.
 
Substitutions & Variations:
  • 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.
 
Serving Ideas: I either add vegetables to the casserole or serve it with lighter sides since it's a pretty hearty dish. My family likes sautéed green beans, steamed broccoli, lemon pepper asparagus, and homemade coleslaw. 

Nutrition

Serving: 1of 8 servings | Calories: 170kcal | Carbohydrates: 7g | Protein: 17g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 46mg | Sodium: 1082mg | Potassium: 219mg | Fiber: 0.2g | Sugar: 0.3g | Vitamin A: 126IU | Vitamin C: 0.1mg | Calcium: 20mg | Iron: 2mg

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