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Chicken and Stuffing Casserole

Chicken and Stuffing Casserole

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Chicken and Stuffing Casserole

The physical act of stuffing is not a part of this recipe created by Stove Top and featured on the back of their Stove Top Stuffing Mix for chicken. The cream of chicken soup bakes right into the dish, creating a creamy sauce, and frozen vegetables provide your daily dose of healthy vitamins and fiber.

Click here for more great back-of-the-box recipes.


Recipe courtesy of Stove Top Stuffing Mix


  • 1 (6-ounce) package stuffing, such as STOVE TOP Stuffing Mix for Chicken
  • 1 1/2 Ounce boneless skinless chicken breasts, cut into bite-size pieces
  • 1 can (10 3/4 ounce) condensed cream of chicken soup
  • 1/3 Cup butter or sour cream, such as BREAKSTONES or KNUDSEN Sour Cream
  • 1 (16-ounce) package frozen mixed vegetables (carrots, corn, green beans, peas), thawed, drained

Chicken and Stuffing Casserole

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Nothing says "ultimate comfort food" like a Chicken and Stuffing Casserole, and our Chicken and Stuffing Casserole recipe is super simple, thanks to the convenience of cooked rotisserie chicken, packaged stuffing mix, and canned soup. Now we can enjoy stick-to-your-ribs comfort anytime we want!

What You'll Need

  • 1 1 / 4 cups herb-seasoned stuffing mix, divided (see Note)
  • 3 cups coarsely chopped cooked rotisserie chicken
  • 2 (10-3/4-ounce) cans cream of celery soup (see Note)
  • 1 3 / 4 cups low-sodium chicken broth
  • 1 / 4 cup butter, melted

What to Do

  1. Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
  2. Sprinkle 3/4 cup stuffing mix into pan top with chicken.
  3. In a large bowl, whisk together soup and broth until blended pour over chicken. Sprinkle remaining stuffing mix over soup mixture and top with melted butter.
  4. Bake, uncovered, for 35 minutes, or until casserole is thoroughly heated and golden.


  • You don't need to prepare the stuffing for this Chicken and Stuffing Casserole just use the dry mix.
  • A can of cream of chicken or cream of mushroom soup will work just as well with this recipe.
  • We suggest you serve this with a side of creamy Butternut Squash Mash for a complete meal.
  • Do you love making chicken casseroles? Check out our Top 10 Chicken Casserole Recipes!
Share This Recipe

Chicken and Stuffing Casserole has been a classic comfort food meal in my family for years now and one of my personal favorites.

Even better &ndash it&rsquos super easy to make and budget-friendly requiring only a few simple ingredients including seasoned shredded chicken, milk, cream of chicken soup, and stuffing.

This yummy chicken and stuffing casserole is perfect for busy weeknights when you&rsquore short on time, and is sure to be loved by the whole family!

More Chicken Recipes:

Easy Chicken and Stuffing Bake

When it comes to comfort food, I&rsquom a sucker for Southern classics like Chicken and Dumplings, Meatloaf, and of course this Easy Chicken and Stuffing Casserole.

And the apple must not fall far from the tree, because all of those meals just so happen to be my two boys&rsquo favorites as well.

But in case you haven&rsquot ever had the pleasure of eating this classic, delicious casserole, you need to stop what you are doing, save this recipe, and make it ASAP.

It&rsquos that good and SO simple. I mean seriously, when you taste this chicken and stuffing casserole you&rsquoll think, &ldquoWow, this person must have spent hours cooking this&rdquo, but in reality it only takes 30 minutes to bake.

I always prepare my chicken ahead of time by cooking a few chicken breast in my crockpot with some chicken broth, but you could also use a rotiserrie chicken from the bakery, or even canned chicken will work.

Tools Needed For Chicken and Stuffing Casserole:

Chicken and Stuffing Casserole Recipe

Start by preheating your oven to 400°F and lightly spraying a 9×13 casserole dish with non-stick spray. Next, prepare the stuffing mix as directed on the box by combining hot water and stuffing in a bowl. Set the mixture in the microwave to steam while preparing your other ingredients.

Place 2 cups of cooked, shredded chicken in an even layer in the casserole dish. Sprinkle with salt, pepper, and Mrs Dash Onion & Herb Seasoning.

Next, combine the two cans of cream of chicken soup and milk in a bowl and pour evenly over the shredded chicken. Top with the prepared stuffing mix, cover with aluminum foil, and bake in the oven for 20 minutes covered, and 10 minutes uncovered.

Once fully baked, remove from oven and let cool for 5-10 minutes before serving. Serve with a side of green beans and corn and enjoy!

Chicken and Stuffing Casserole

When it comes to easy, filling weeknight dinners for big families, chicken is usually the answer . While I’ll definitely say that beef and pork are just as delicious as everyone’s favorite poultry, chicken’s a bit of a switch-hitter . You can pair it with all sorts of recipes or you can use it in all sorts of bakes, casseroles, and slow cooker dishes. It also certainly helps that it’s usually cheaper than most other meats and poultry at the supermarket !

This Chicken and Stuffing Casserole is another warm, comforting weeknight dinner you need to try . We made use of some pre-made chicken, frozen veggies, and some stovetop stuffing mix to get this casserole made . All of these convenient ingredients came together to make a delicious chicken stuffing casserole .

Everything came together really well with this recipe. Our stuffing topping was perfectly crisped but not burnt. Our casserole filling stayed nice and creamy. All together, you’ve got a delicious, comforting casserole in store for you with this recipe . We know you’ll love it when you try it tonight!

Ingredients for Chicken Casserole with Stuffing

How to make our Casserole Recipe

Before we can start assembling our casserole, we have to prep all of our ingredients first. So, while the oven warms up to 400 degrees, we’ll focus on that. Start by getting your frozen veggies thawed- a quick rinse of hot water will probably do the trick. Next is the chicken: roughly chop your chicken into smaller, bite-size chunks or cubes.

The next thing on the agenda is our stuffing. Like we mentioned before, if you have a favorite homemade recipe, feel free to make that here. Elsewise, you’ll probably just want to take your stovetop stuffing mix and add some hot water to it before mixing well .

With two parts of our filling done, the only thing left is a creamy soup for our chicken and vegetables to sit in . For that, we’ll mix together our cream of chicken soup and our milk. It should mix in easily enough, but if needed, you could give it a quick 10-20 seconds in the microwave- just don’t scald the milk !

That’s all of our ingredients prepped and ready to go! To start assembling our casserole, first, you’ll want to get the filling mixed up. For the filling, mix together the chopped chicken, soup mix, and thawed veggies in a large bowl. It’s at this point you’ll also want to add any seasonings.

With your casserole filling all mixed up, you can now transfer it over to your casserole dish of choice. We highly recommend that you grease your dish!

Top your casserole filling with your stuffing from earlier.

All that’s left is to let your casserole bake. In half-an-hour, you should notice the casserole is nice and bubbly and your stuffing topping has browned somewhat . When it gets to that point, you’re done! Pull it from the oven, scoop out a portion , serve, and enjoy!

Chicken and Stuffing Casserole

I have a tendency to completely forget that stuffing exists outside of Christmas and Thanksgiving, and geez, what a mistake that is! Stuffing (even the kind out of the box) is a wonderful thing and it should be gracing our tables all year round. This Chicken and Stuffing Casserole is just the kind of dish to make that happen (though it works very well with holiday leftovers too) because it’s casual and quick enough to make any night of the week. And its delicious contrasting textures and savory flavors certainly don’t hurt matters either.

I love casserole because you generally end up being able to serve an entire meal out of one baking dish, but I especially love it when you don’t have to prep any of the ingredients, which is the case here. You don’t have to pre-cook any chicken, prepare the actual stuffing, or even chop anything. It’s a “dump and bake” kind of situation.

You just mix up some uncooked cubed chicken with cream of chicken soup (yes, that old standby) and some sour cream, garlic powder, and salt, and pepper. That goes into the casserole dish first to form a creamy, hearty base.

The stuffing layer goes on top, and in this case, all you’re doing to create it is mixing a package of stuffing mix with some melted butter. There’s not as much liquid as the standard preparation, so it ends up with a crunchier texture (especially on top) though it nestles down into the creamy chicken mixture and takes on some of that flavor. It’s a dinner in one dish that’s as comforting as can be.


  • ½ cup (4 oz.) unsalted butter, divided
  • 1 large (10 oz.) yellow onion, chopped (2 cups)
  • 2 large (6 oz. total) celery stalks, chopped (about 1 cup)
  • 1 (8-oz.) pkg. sliced fresh cremini mushrooms
  • 1 teaspoon kosher salt, divided
  • 2 cups heavy whipping cream
  • 1 ½ tablespoons finely chopped fresh poultry blend herbs (such as rosemary, thyme, and sage)
  • 3 cups shredded rotisserie chicken (from 1 [1 lb. ,14-oz.] chicken)
  • 2 teaspoons sherry vinegar
  • 1 (12-oz.) pkg. herb-seasoned stuffing mix (such as Pepperidge Farm)
  • 2 cups chicken stock
  • Cooking spray

Preheat oven to 375°F. Melt 2 tablespoons of the butter in a large skillet over medium-high until sizzling. Add onion and celery cook, stirring occasionally, until softened, about 8 minutes transfer mixture to a large bowl.

Add 2 tablespoons of the butter to skillet, and melt over medium-high. Add mushrooms and 1/4 teaspoon of the salt cook, stirring occasionally, until browned, about 7 minutes. Add cream and fresh herbs bring just to a boil over high. Reduce heat to medium simmer, stirring often, until cream is reduced and thick enough to coat the back of a spoon, 6 to 8 minutes. Remove from heat stir in chicken, vinegar, and remaining 3/4 teaspoon salt. Set aside.

Microwave remaining 1/4 cup butter in a small microwavable bowl on HIGH until melted, about 40 seconds, stirring every 20 seconds. Add melted butter, stuffing mix, and stock to onion mixture in bowl toss until stuffing is moistened. Gently fold in chicken-cream mixture. Spoon mixture into a 13- x 9-inch baking dish coated with cooking spray cover with aluminum foil. Bake in preheated oven until stuffing is hot, about 20 minutes. Uncover continue baking until top is lightly browned and crisp, about 20 minutes. Serve.

This Chicken And Stuffing Casserole Should Be On Your Weekly Meal Plan

Think stuffing is just for Thanksgiving? Think again. Delicious stuffing should be enjoyed year-round, and this chicken and stuffing casserole from The Cookin’ Chicks is the perfect way to satisfy your craving.

Unlike your Turkey Day feast, this meal comes together pretty quickly. It takes just 10 minutes of prep time and 30 minutes of cook time, so you’ll be enjoying a comforting, hearty casserole in a jiffy.

It consists of only a few simple and affordable ingredients, including Stove Top stuffing, chicken breasts and frozen veggies. And it’s so tasty that even picky eaters won’t be able to resist it! Seriously, how delicious does that golden-brown crunchy top look?

Aside from being easy to make, the dish is such a guaranteed crowd-pleaser. Once you try it, chances are you’ll want to make it a permanent part of your weekday dinner rotation.

If you’re looking for a slightly different take on a chicken stuffing casserole, check out this recipe from The Seasoned Mom. Although it can be a meal all on its own, Blair, the blogger behind The Seasoned Mom, suggests that her version could also stand in as a great side dish at a potluck or other dinner party.

Want to make this one-pot meal even easier? Grab a cooked rotisserie chicken from the grocery store rather than cook one yourself.

This casserole also freezes well. So, you can feel free to prepare it ahead of time and save it for later. Your future self will thank you. After all, what’s better than coming home after a long day at work and knowing dinner is all ready to be popped into the oven?

You can even make a version of this recipe in a slow cooker. This recipe from the Country Cook incorporates green beans, which is a convenient way to sneak in some veggies to those who usually refuse to eat anything green.

The blogger also suggests using the cream-based soup of your choice, whether that’s cream of onion, potato, mushroom or celery.

Here’s another version from Spicy Southern Kitchen, which uses cream of chicken soup, butter, milk and mayo for its sauce. It involves a few more ingredients and a bit more chopping because it doesn’t use a frozen vegetable mix.

The fresh mushrooms, celery and onions surely give it a great flavor, and blogger Christin Mahrlig prefers the Pepperidge Farm brand of stuffing. It also sounds delicious and takes just 40 minutes altogether.

Of course, you could always substitute turkey for the chicken if you wanted to evoke the flavors of Thanksgiving or use this recipe to get rid of leftovers. It’s easy and convenient if you use certain shortcuts that won’t reduce flavor but will definitely save you some time.

When you smell the aromas of this comforting dinner coming from your oven or slow cooker, you won’t want to wait to dig in!

Will you try one of these delicious-tasting chicken and stuffing casseroles?

The Church Committee's Amish Chicken Stuffing Casserole

This Amish Chicken Stuffing Casserole is a classic, hearty casserole that has found a following in Amish kitchens so I thought I'd share it as the "weekend recipe." Butchering chickens is a common task on Amish farmsteads and this is a recipe where you can use up chicken broth, base, and chicken meat.

The terms stuffing and dressing are often used interchangeably in Amish homes, it’s even used interchangeably within this recipe. In the instructions, is referred to as dressing, in the title is referred to as stuffing. Either way, this is a recipe that is popular in Amish homes because it utilizes a lot of ingredients are already on hand. And, man, this makes a filling supper because it’s got chicken, it’s got stuffing, either one of those could make a meal by itself. But when you combine them you get a very hearty casserole. Very flavorful.

Spice it Up!

You know, I’ve had several people email me recently about the Amish recipes seeming kind of bland. It is true that historically, Amish cooking is not been a spicy fare. That, however, doesn’t mean you can’t spice it up a bit. If I post a chicken recipe that you think could use a little bit more kick, there’s nothing stopping you from adding more pepper, seasoning salt, hot sauce, you’re not really going to harm anything by adding more spice, it’s simply a matter of preference. So if you think some of these recipes look good, but a little bland, feel free to spice it up however you like. Cayenne powder is good for adding some pop to your chicken. Squeezing some lime over chicken. There are plenty of flavorful chicken rubs. And, I'm not sure it would go good on chicken, but while are on the topic of spices, has anyone tried the "Everything Bagel" seasoning from Aldi? Good stuff! Anyway, my point is, you can add your own spices to these recipes!

This particular recipe is a wonderful addition to anyone's supper rotation. SIGH, I have many wonderful memories in Amish farmhouse kitchens with the smell of freshly toasted bread for stuffing filling the air, sizzling chicken in a cast-iron skillet, all as the coming and going of people in and out of the kitchen happens. The hour before supper is a hive of activity in most Amish homes and this recipe fits in well with the rhythm, lots of dicing, cutting, toasting, etc. My parents used boxed stuffing for this, but most Amish homemakers would make their own. You can do either.

This recipe was on the menu created by an Amish church committee for a school fund-raiser, so that is how it got its name!

This is store-bought stuffing, you can take a shortcut by using that, or do it the "Amish way" and make your own.

This Amish Chicken Stuffing Casserole is a very colorful casserole as you add the veggies to the stuffing.

Chicken and Stuffing Casserole

A great way to use up leftovers from the fridge, and to have a simple, one-dish meal!


  • 3 cups Mashed Potatoes, Prepared
  • ½ cups Leftover Gravy
  • ½ cups Shredded Cheddar Cheese
  • 1 pound Cooked, Shredded Chicken
  • 1 can (about 14 Oz. Size) Green Beans, Drained
  • 1 can (about 10 Oz. Size) Cream Of Mushroom Soup
  • 3 cups Stuffing Mix
  • Additional Ingredients Specified In Stuffing Mix Package, Typically Water Or Broth And Butter


In a large bowl, measure in mashed potatoes. Add gravy, shredded cheddar cheese, and shredded chicken. Mix thoroughly. Pour the mixture into a greased 9″ by 13″ baking dish.

After spreading the potato mixture out evenly in the dish, add green beans and cream of mushroom soup over the potato and chicken mixture, and smooth it out. Tip: In a small bowl, thin the mushroom soup just a bit with about 1 teaspoon of water, to make it pourable.

Prepare the stuffing mix according to the package directions (you’ll typically need water or broth, and butter, as directed in the package). Spoon the stuffing mixture evenly over the top of the casserole.

Place the casserole dish into a 350ºF oven and bake until the dressing is browned and the filling is bubbly, about 40 minutes. Remove casserole and let it stand for 5 minutes.

Tips for customizing your chicken casserole

  • Make it ahead if needed. Sure the stuffing will soften, but it&rsquos good that way. Assemble up to 2 days ahead and it will still be delicious!
  • Use canned or leftover chicken or turkey. Just add extra water or chicken stock to compensate for the missing poaching water.
  • Use up leftover dressing/stuffing or use a bag of pre-made. This works best if the dressing is very dried out. If your dressing is very soft toast it in the oven before using.
  • Add partially cooked vegetables (peas are great here) and maybe a bit of cheese for extra flavor.


  1. Dick

    Authoritative post :)

  2. Amald

    You are not right. I invite you to discuss.

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