Chicken and Stuffing Casserole

Craving a cozy, comforting dinner that comes together with minimal effort? This Chicken and Stuffing Casserole is the ultimate weeknight winner. It’s creamy, flavorful, and topped with a golden, buttery stuffing crust that tastes like the holidays in every bite.

Whether you’re feeding a hungry family or just want some delicious leftovers, this dish hits all the right notes. Best of all, it uses simple pantry staples—making it budget-friendly and fuss-free.

This recipe is perfect for anyone who loves classic casseroles with nostalgic flavors. You’ll get tender, juicy chicken baked under a savory layer of herbed stuffing,

with creamy mushroom and chicken soup bringing everything together. It’s a one-dish wonder that always gets rave reviews at my house.

Ingredients List

Here’s everything you need to bring this hearty casserole to life:

• 4 cups cooked, shredded chicken (store-bought rotisserie chicken works great)
• 1 (10.5 oz) can cream of mushroom soup (I use Campbell’s Heart Healthy)
• 1 (10.5 oz) can cream of chicken soup (also Campbell’s Heart Healthy)
• 1 cup milk (whole or 2% for extra creaminess)
• 1 stick (8 tbsp) butter, melted
• 1 (8 oz) package dry stuffing mix (about 3¾ cups – I love Pepperidge Farm Herb Seasoned Stuffing)

Optional:

• A pinch of black pepper or garlic powder for a little extra flavor
• Fresh parsley for garnish

Required Kitchen Tools

To make this easy chicken and stuffing casserole, you won’t need anything fancy—just a few kitchen essentials:

1. 9×13-inch Baking Dish – The perfect size for even cooking and serving a crowd.
2. Mixing Bowls – One large bowl for the chicken mixture, one smaller for the stuffing topping.
3. Whisk – For blending the creamy soup and milk together smoothly.
4. Measuring Cups & Spoons – Accuracy matters, especially when working with liquids and stuffing mix.
5. Aluminum Foil – To cover the dish for part of the baking time.
6. Spatula or Spoon – For spreading the mixture and topping evenly in the baking dish.

Step-by-Step Preparation

Making this chicken and stuffing casserole couldn’t be easier. It comes together in just a few simple steps, and the oven does most of the work for you.

Step 1: Preheat and Prep

Start by preheating your oven to 350°F (180°C). Lightly grease a 9×13-inch baking dish with cooking spray or a touch of butter to prevent sticking. Set the dish aside while you mix everything together.

Step 2: Make the Creamy Chicken Mixture

In a large mixing bowl, whisk together the cream of mushroom soup, cream of chicken soup, and milk until smooth. This is the creamy base that binds everything together.

Next, fold in your shredded cooked chicken. I usually use rotisserie chicken to save time, but any leftover or poached chicken works well too. Once mixed, pour this creamy chicken filling into your prepared baking dish and spread it into an even layer.

Step 3: Prepare the Stuffing Topping

In a separate medium bowl, pour the melted butter over the dry stuffing mix. Gently toss until all of the stuffing is coated in buttery goodness. Don’t overmix—it’s okay if some pieces are more coated than others.

Now, sprinkle the buttered stuffing mixture evenly over the top of the chicken mixture in the baking dish. It may look like a lot, but trust me—the stuffing bakes up golden and crisp, adding the perfect texture contrast to the creamy base.

Step 4: Bake to Perfection

Cover the casserole dish with aluminum foil and place it in the preheated oven. Bake covered for 20 minutes to allow the filling to heat through. Then, remove the foil and bake uncovered for another 10–15 minutes, or until the top is golden brown and crispy.

The casserole is done when it’s bubbling around the edges and the stuffing topping is toasted to your liking.

Tips, Variations & Texture Notes

This casserole is delightfully flexible, and you can easily make it your own with a few custom touches. Whether you’re cooking for picky eaters or trying to clean out the fridge, here are some of my best tips and variations.

Pro Tips for Best Results

• Use rotisserie chicken to save time. It’s flavorful, moist, and already cooked—perfect for quick casseroles.
• Don’t prepare the stuffing mix as directed on the box. For this recipe, it should be tossed dry with butter for a crispy topping.
• Taste your filling base before adding to the dish. If you like more seasoning, a pinch of black pepper, garlic powder, or poultry seasoning goes a long way.
• Bake uncovered longer if you like it extra crispy. If you’re all about that golden crunch on top, give it a few more minutes in the oven.

Easy Ingredient Swaps

• No cream of mushroom soup? Swap it for a second can of cream of chicken—or vice versa.
• Want to lighten it up? Use low-fat milk and reduced-fat soups, or cut the butter slightly. (Just know the topping may be less crisp.)
• Add veggies! Stir in 1 cup of frozen peas, corn, or diced cooked carrots to sneak in more nutrition.
• Prefer dark meat? Use shredded chicken thighs for richer flavor.

Stuffing Texture: What to Expect

This isn’t your grandma’s traditional soft, moist stuffing. Instead, the stuffing acts more like a buttery breadcrumb topping, crisping up beautifully in the oven. It provides a lovely contrast to the soft, creamy chicken mixture underneath. If you prefer a classic soft stuffing texture, here’s how to adjust:

• Option 1: Prepare the stuffing mix according to package instructions before adding it on top of the casserole.
• Option 2: Use your own homemade stuffing recipe, already moistened and seasoned, then spoon it over the chicken before baking.

Either way works—it’s all about personal preference.

Serving Suggestions

This Chicken and Stuffing Casserole is a full meal on its own, but I love rounding it out with a few easy sides:

• Steamed green beans or roasted broccoli for a burst of color and freshness.
• A crisp green salad with a light vinaigrette to balance the richness of the casserole.
• Cranberry sauce for a Thanksgiving-style twist—it pairs beautifully with the herbed stuffing.

It’s also a great potluck or holiday dish. You can prep it ahead, pop it in the oven, and serve a crowd with minimal stress.

Storage & Reheating Tips

One of the best things about this casserole? Leftovers taste just as good (if not better!) the next day.

Refrigerating

Let the casserole cool completely, then cover the dish tightly with foil or transfer leftovers into an airtight container. It will keep well in the refrigerator for up to 3–4 days.

Freezing

To freeze, assemble the casserole (without baking) in a freezer-safe dish. Cover tightly with plastic wrap and foil. It can be frozen for up to 2 months. When ready to enjoy, thaw overnight in the fridge and bake as directed—just add 5–10 minutes to the bake time.

Reheating

Reheat individual portions in the microwave until warmed through, or pop the entire dish back in a 350°F oven for 20–25 minutes until bubbly and hot.

Conclusion

This easy Chicken and Stuffing Casserole is comfort food at its finest—creamy, hearty, and deeply satisfying. It brings together all the nostalgic flavors of a traditional holiday dinner with none of the fuss. Whether you’re making it on a chilly weeknight or serving it for Sunday supper, it’s sure to become a go-to family favorite.

With just a handful of ingredients and minimal prep, this recipe proves that simple can be spectacular. So grab your baking dish, whip up a batch, and dig into a warm, cozy classic that never goes out of style.