Chicken and Stuffing Casserole
on Nov 20, 2023, Updated Mar 19, 2024
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Chicken and Stuffing Casserole is a classic cold-weather recipe and is the perfect way to use up leftover chicken. All you’ll need to get started are a few pantry staples and fifteen minutes of prep time!
There’s almost nothing more comforting than a delicious, quick, and easy casserole! This chicken and stuffing casserole is one of my go-to’s. It’s made with only four main ingredients and can be ready to pop in the oven in just fifteen minutes! You can keep it simple or add some frozen peas and carrots to add more dimension to the dish.
Table of Contents
Why You’ll Love This Recipe
- Prep Ahead of Time: One of the best parts about chicken and stuffing casserole is that you can make it ahead of time! Prep the dish the day before a potluck or big gathering, then just throw it right in the oven and in less than an hour you’ll have a hearty and comforting dish ready to eat!
- Stores Great: 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.
Recipe Ingredients
- Boxed Stuffing Mix—Prepared according to package instructions. Will add a chewy texture and salty flavor to this filling casserole.
- Shredded Chicken—The star of this dish! You can use freshly grilled chicken, some rotisserie chicken, or leftover chicken to add some protein.
- Cream of Mushroom Soup—Canned. Adds creaminess.
- Cream of Chicken Soup—Canned. Enhances the natural meaty flavor of the shredded chicken.
- Spices—A savory blend of Italian seasoning, garlic salt, and black pepper.
See the recipe card for full information on ingredients and quantities.
Popular Substitutions and Variations
- 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.
- 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!
How to Make Chicken and Stuffing Casserole
Step #1. In a large bowl, combine cream of mushroom soup, cream of chicken soup, Italian seasoning, garlic salt, black pepper, and shredded chicken.
Step #2. Whisk all of the ingredients together until combined nicely.
Step #3. Pour the mixture into a baking dish and sprinkle the cooked stuffing over the top.
Step #4. Bake the casserole until the stuffing is golden brown and the chicken mixture is hot and bubbly. Serve and enjoy!
Recipe FAQs
Absolutely! You can save some time by making this casserole with shredded rotisserie chicken instead of homemade cooked chicken. Simply pick up a rotisserie chicken from your local grocery store, remove some of the meat, shred it, and add it to this dish as normal.
If you don’t have canned soup or don’t want to use it, you can still make this salty and savory chicken and stuffing casserole! You can use sour cream or full fat Greek yogurt and mix that with chicken bouillon powder for an easy substitution. If you are looking for a dairy free option, you can use coconut milk mixed with chicken broth instead.
Yes, you can make this dish in the crockpot! There will only be a few slight differences. Start by combining all your ingredients except the stuffing. Pour this mixture into the crockpot, and then pour a box of dry stuffing mix on top. As the casserole cooks, the moisture from the canned soups will soften and cook the stuffing. This casserole can be cooked on low heat for 4-6 hours or high heat for 2-3 hours.
Expert Tips
- You can use any flavor and brand of boxed stuffing in this dish. I usually grab a box of chicken flavored Stove-Top stuffing.
- For extra chicken flavor in the casserole, try cooking your stuffing in chicken broth rather than water!
- If you don’t have Italian seasoning, you can easily make your own by combining equal parts garlic powder, oregano, basil, thyme, and rosemary.
- This chicken and stuffing casserole can be assembled and stored in the fridge for up to 24 hours before baking. You can also store it in the freezer for up to 2 months before baking. When you are ready to cook your frozen casserole, allow it to thaw in the fridge and then cook according to recipe directions.
How to Serve and Store Chicken Stuffing Bake
Since this chicken stuffing beak is a hearty dish, it pairs wonderfully with lighter sides. I tend to serve up this casserole alongside some sautéed green beans, steamed broccoli, easy oven roasted potatoes, lemon pepper asparagus, or homemade coleslaw. You can also sprinkle some cheese on top of this casserole towards the end of baking to create a gooey and flavorful garnish!
Any leftover chicken and stuffing casserole will store well in an airtight container in the fridge for up to 4 days. When you are ready to enjoy this tasty casserole again, you can reheat it in the microwave for 1 ½ minutes, stirring halfway through.
More Easy Dinner Recipes To Consider
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Chicken and Stuffing Casserole
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, black pepper, and shredded chicken.
- Pour the chicken mixture into a 9×13 inch baking pan and sprinkle the cooked stuffing over the top of the dish.
- Bake your casserole for 45 minutes, or until the stuffing is golden brown and crunchy.
- Serve and enjoy!
Notes
- 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.
- 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.
- For some extra chicken flavor, cook your stuffing in chicken broth instead of water.
I used leftover dressing from a recently baked chicken.
I would recommend that as it was superb.
Feeds 8???
My husband and I are 73 and we finished it.
As a side dish it may feed 8.
Good job on this recipe
Vonnie