This easy Chicken and Stuffing Casserole has layers of chicken, creamy soup, and stuffing. Just a handful of ingredients come together in one dish to produce lots of savory Thanksgiving flavors, perfect for a busy weeknight dinner.
Comfort food in a casserole dish, this recipe only takes 30 minutes to bake in the oven. Cooked chicken breast is smothered in a creamy sauce, topped with sautéed vegetables and savory, and finally baked in the oven.
This cozy meal is similar to a quick chicken pot pie, only with a stuffing topping instead of a crust. It even tastes better as leftovers the next day when all of the flavors have had a chance to blend together.
Chicken and stuffing casserole is an easy meal that can be assembled 24 hours in advance. Serve your homemade casserole with broccoli or asparagus and dinner rolls for a hearty meal.
Chicken and Stuffing Casserole Ingredients
- Cream of chicken and mushroom soup
- Cream of celery soup
- Whole milk
- Cooked chicken breast
- Salted butter
- Yellow onions
- Stovetop stuffing, chicken flavor
Casserole dishes are a great way to use up leftovers. Add any veggies that you want to this recipe, or add in some frozen veggies, just run them under hot water first to defrost. For the cooked chicken you could use leftover chicken breast or things, chopped rotisserie, or pre-packaged chicken breast.
This recipe uses a lot of pantry staples, including cream of chicken and mushroom soup and cream of celery soup that make up the sauce of this dish. However, you can substitute your favorite “cream of” soup, or any that you happen to have in your pantry.
Make your homemade dish more indulgent by adding shredded cheese on top of the stuffing. Cheddar, swiss, and mozzarella are good choices to give it even more flavor.
How to Make Chicken and Stuffing Casserole
FIRST STEP: Preheat the oven to 350°F.
SECOND STEP: In a large bowl, whisk together both cans of soup and the milk. Add chicken and stir to combine. Spread chicken and soup mixture in a 3-quart casserole dish (or a 9x13 baking dish). Sprinkle with black pepper and just a dash of salt, if needed. Set aside.
THIRD STEP: In a 12-inch skillet, combine 4 tablespoons butter, onions, celery, and minced garlic over medium heat. Saute until the onions and celery are soft and translucent.
FOURTH STEP: Add the entire contents of the stuffing package to the skillet. Pour water over the stuffing and stir to mix everything together.
FIFTH STEP: Spread stuffing/celery/onion mixture over the chicken/soup mixture in the casserole dish.
SIXTH STEP: Melt the remaining 4 tablespoons of butter and drizzle over the top of the stuffing.
SEVENTH STEP: Bake casserole in the oven for approximately 30 minutes or until the stuffing is browned and the soup mixture is hot and bubbly.
EIGHTH STEP: Serve immediately.
The soup and/or the salted butter adds all of the salt needed for the recipe. If you are using a low-sodium soup or unsalted butter, add salt to taste.
Stove Top stuffing makes their bread crumbs and seasoning all in one packet. If your breadcrumbs and seasoning are packaged separately, stir both into the sautéed vegetable mixture.
This casserole makes a great freezer meal, and you can freeze the casserole either before or after baking. Simple wrap tightly with foil and store in the freezer for up to 3 months.
Storing this Recipe
IN THE FRIDGE: Store covered leftovers in the refrigerator in an airtight container for up to 4 days. Reheat leftovers in the microwave or bake in a 350 degree F oven until heated through.
IN THE FREEZER: Leftover casserole will keep in an airtight container in the freezer for up to 1 month. Thaw in the refrigerator overnight before reheating.
Chicken and Stuffing Casserole
- 10.5 oz can cream of chicken and mushroom soup or use cream of chicken soup
- 10.5 oz can cream of celery soup
- 1 cup whole milk
- 3 cup cooked chicken breast diced
- ½ cup salted butter divided
- 1 cup yellow onion diced
- 1 cup celery diced
- 3 cloves garlic minced
- 1 ½ cup water
- 6 oz package Stovetop stuffing chicken flavor
- salt and pepper to taste
- Preheat oven to 350 degrees F.
- In a large bowl whisk together both cans of soup and the milk.
- Add cooked chicken to the soup mixture and stir to combine.
- Spread chicken and soup mixture in a 3 quart casserole dish, or a 9x13 baking dish.
- Sprinkle with black pepper and just a dash of salt, if needed. Set aside.
- In a 12 inch skillet combine 4 tablespoons butter, onions, celery, and minced garlic over medium heat. Saute until the onions and celery are soft and translucent.
- Add the entire contents of the stuffing package to the skillet. Pour water over the stuffing and stir to mix everything together.
- Spread stuffing mixture over the chicken soup mixture in the casserole dish.
- Melt remaining 4 tablespoons of butter and drizzle over the top of the stuffing.
- Bake casserole in the oven for approximately 30 minutes or until the stuffing is browned and the soup mixture is hot and bubbly.
- Serve immediately.