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Chicken and stuffing casserole in a baking dish.
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5 from 2 votes

Chicken and Stuffing Casserole

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!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Main Course
Cuisine: American
Keyword: chicken and stuffing casserole
Servings: 6 servings
Calories: 479kcal
Author: Kasey Schwartz


  • 9 x 13 Baking dish
  • Saucepot
  • Skillet
  • 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 9x13 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.


Serving: 1serving | Calories: 479kcal | Carbohydrates: 40g | Protein: 27g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 84mg | Sodium: 2055mg | Potassium: 623mg | Fiber: 3g | Sugar: 9g | Vitamin A: 7517IU | Vitamin C: 5mg | Calcium: 101mg | Iron: 3mg