Chicken and Stuffing Casserole is a must-make recipe this holiday season! Boxed stuffing is elevated with tender chicken and creamy soup for a cozy recipe that’s rich, savory, filling, and great to serve as a side dish or main course!
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There’s nothing better than a warm casserole recipe on a cold winter’s night, and this simple chicken and stuffing casserole is one of my favorite options for every occasion! Homey and comforting, it uses a handful of pre-made ingredients that help it come together in minutes. As a result, it’s great to prepare for a quick weeknight dinner yet is satisfying enough to serve as part of your Thanksgiving menu!
Chicken and Stuffing Casserole Recipe
When you’re looking for a crowd-pleasing main dish, a baked casserole is always welcome, and this chicken and stuffing casserole recipe always hits the spot! It takes shredded cooked chicken and folds it into a base made from two different types of creamy soup: cream of chicken and cream of mushroom. Then, you’ll add carrots, onion, stuffing mix, and spices. None of the ingredients are particularly fancy, but everything is utterly delicious.
This recipe is pure comfort food! That said, you can throw in some other vegetables if you like for extra flavor and nutrition. Or, serve generous portions of casserole with a green salad or other vegetables. See my variation suggestions below for what you can add to this casserole, or keep things simple and follow the recipe as it is listed.
Chicken and stuffing casserole also freezes well! So, you can easily save leftovers for a later date, or make a double portion to eat now and enjoy later. This is also a great dish for a crowd and is quick to whip up if you have guests over at the last minute!
Ingredients for Chicken and Stuffing Casserole
See recipe card below this post for ingredient quantities and full instructions.
- Nonstick cooking spray
- Butter – I use unsalted butter, but you can use salted butter if you like.
- Stuffing mix – You can choose your favorite brand of stuffing mix.
- Vegetable oil
- Onion – I use a yellow onion in this recipe.
- Salt and black pepper
- Garlic powder
- Cream of chicken soup – You’ll use canned cream of chicken soup.
- Cream of mushroom soup – For extra creamy flavor and texture, use a can of cream of mushroom soup.
- Milk – I use whole milk for the best flavor.
- Shredded cooked chicken – Leftover or from a rotisserie chicken.
Feel free to make simple swaps or additions to fit your needs! For example, try shredded turkey in place of the chicken. Or add some more vegetables, like celery, spinach, peas, or mushrooms. You can cook them when you cook the onions and carrots to add extra volume, flavor, and nutrients to your casserole.
How to Make Chicken and Stuffing Casserole
- Heat the oven: Preheat the oven to 350℉. Coat a 9×13 baking dish with nonstick cooking spray, and set aside.
- Heat the butter and broth and add the stuffing mix: Add the butter and chicken stock to a pot over medium heat. Bring the mixture to a simmer, and remove the pot from the heat. Stir in the box of stuffing mix, and set it aside until ready to assemble the casserole.
- Cook the vegetables: Add the vegetable oil to a large skillet over medium-high heat. Once the oil is hot and begins to shimmer, add the onions, carrots, salt, pepper, and garlic powder. Sauté for 8 to 10 minutes or until the vegetables are softened and begin to brown slightly. Remove from the heat, and gently stir in the canned soups and milk. Add the mixture to the bottom of the prepared baking dish. Add the shredded chicken to the vegetable mixture, and stir to combine. Sprinkle the stuffing evenly over the top.
- Bake: Cover the dish with aluminum foil, and bake for 25 to 30 minutes. Remove the foil, and continue to bake for an additional 10 to 12 minutes or until the top is golden brown and the filling begins to bubble around the edges of the pan. Let the casserole sit for 5 minutes before serving.
You can use a different “cream of” soup in place of the cream of mushroom soup if you wish. For instance, cream of celery or cream of leek soup would both taste great!
How to Store Chicken and Stuffing Casserole
Store leftover chicken stuffing tightly covered in the pan or in an airtight container in the fridge for up to 3 days. To warm it, heat leftovers in the oven, covered with foil. Or, reheat individual portions in the microwave.
For a longer-lasting option, freeze chicken and stuffing casserole in an airtight, freezer-safe container in the freezer for 3 months. When you’re ready to eat, defrost the casserole in the fridge, and reheat leftovers in the oven or microwave.
This hearty chicken and stuffing casserole pairs wonderfully with a refreshing salad or vegetable side dish. Some of my favorite pairings include:
- Salad. A fresh salad is the perfect choice to pair with a rich main dish! Try my Summer Salad or Broccoli Salad recipes.
- A green vegetable. Serve some green vegetables alongside your chicken and stuffing casserole for an extra boost of nutrients. Roasted or steamed broccoli, green beans, or roasted asparagus are all easy and delicious.
- Other vegetables. Make meal times easy, and prepare a big tray of roasted vegetables in addition to your chicken and stuffing casserole.
Vegetable sides are wonderful with chicken stuffing casserole! Try green beans, broccoli, roasted cauliflower, salad, and more.
There are many factors that go into making a good casserole such as browning the topping, cooking the meat, and avoiding overcooking. For this chicken and stuffing casserole, it’s crucial to sauté the veggies, use pre-cooked chicken, and cook just until the top is golden brown and bubbling.
Milk in a casserole gives it a wonderful creaminess and keeps it moist while baking.
Chicken and Stuffing Casserole
- 9 x 13 Baking dish
- Aluminum foil
- Nonstick cooking spray
- 4 Tablespoons unsalted butter
- 1 ½ cups chicken stock
- 1 6 oz box stuffing mix
- 2 Tablespoons vegetable oil
- 1 yellow onion diced
- 1 large carrot diced
- 2 teaspoons kosher salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 10.5 ounce can cream of chicken soup
- 1 10.5 ounce can cream of mushroom soup
- ½ cup milk
- 3 cups shredded cooked chicken (leftover or from a rotisserie chicken)
- Preheat an oven to 350℉. Coat a 9×13 baking dish with nonstick cooking spray, set aside.Nonstick cooking spray
- Add the butter and chicken stock to a pot over medium heat. Bring to a simmer, then remove from the heat. Stir in the box of stuffing mix, then set aside until ready to assemble the casserole.4 Tablespoons unsalted butter, 1 ½ cups chicken stock, 1 6 oz box stuffing mix
- Add the vegetable oil to a large skillet over medium high heat. Once the oil is hot and begins to shimmer, add the onions, carrots, salt, pepper and garlic powder. Sauté for 8 to 10 minutes until the vegetables are softened and begin to brown slightly. Remove from the heat and gently stir in the canned soups and milk. Add the mixture to the bottom of the prepared baking dish. Add the shredded chicken to the vegetable mixture and mix together. Sprinkle the stuffing evenly over the top.2 Tablespoons vegetable oil, 1 yellow onion, 1 large carrot, 2 teaspoons kosher salt, ½ teaspoon black pepper, 1 teaspoon garlic powder, 1 10.5 ounce can cream of chicken soup, 1 10.5 ounce can cream of mushroom soup, ½ cup milk, 3 cups shredded
- Cover the dish with aluminum foil and bake for 25 to 30 minutes. Uncover and bake for an additional 10 to 12 minutes until the top is golden brown and the filling begins to bubble around the edges of the pan. Let sit for 5 minutes before serving.