Chicken stuffing casserole is your family’s next favorite dinner. Take help from the store or make it all from scratch (we won’t judge) and you’ll have comfort on a plate in under an hour. It’s great for using up holiday leftovers, too!
Hearty, warm, make-ahead and freezer friendly–this is one dinner you need up your sleeve. Chicken stuffing casserole is the perfect way to use leftover chicken or turkey and stuffing too.
It’s like the little black dress of easy dinners. It does it all and goes with just about anything.
How to boil chicken for chicken casserole
If you don’t have leftover chicken or turkey for this recipe, boil your own. It takes about 20 minutes for a medium chicken breast.
You can also use boneless thighs–just cube or shred your chicken and you can freeze it for making this recipe in the future too! Get the full steps to boil chicken to shred.
How to mix chicken casserole step by step
A note about canned soups
They taste terrible and they are full of funk that rots your insides. That’s the note. But if you don’t have time to make soup from scratch (it takes about 10 minutes), do what must be done.
Some brands these days are a little better than the old school versions, but I’d rather you make condensed cream of chicken soup from scratch. Just freeze it for later and you’ll never need a can! Try this cream of mushroom soup recipe too.
Tips for customizing your chicken casserole
- Make it ahead if needed. Sure the stuffing will soften, but it’s 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.
What to serve with chicken stuffing casserole
It’s almost a meal on its own, but I like to serve my casserole with:
Chicken Stuffing Casserole
- 1 boneless skinless chicken breast about 1 pound, canned or rotisserie works here as well
- 1/2 cup liquid from cooking your chicken or an extra 1/2 cup milk if you didn't cook your chicken
- 15 ounces cream of mushroom soup 1 can or homemade
- 15 ounces cream of chicken soup 1 can or homemade
- 1 cup 2% milk or milk of your choice
- 1/2 cup butter melted (1 stick)
- 3 cups leftover stuffing or one box Stove Top, dry
- Preheat the oven to 350.
- Bring a medium pot of water to a boil.
- Add the chicken breast and boil until cooked through, about 20 minutes.
- Set aside to cool slightly. Remove any cartilage or tough parts and chunk meat into bite size pieces.
- Reserve 1/2 cup of the chicken's cooking liquid and pour out the rest.
- In the same pot, mix the milk, cooking liquid (or extra milk if using it), and the soups.
- Heat over medium until the sauce is heated through and warm, but not boiling.
- While that's heating, mix the butter with the package of dry stuffing mix. Toss to coat and set aside.
- When the soups are warm, grease an 8x8 baking pan.
- Sprinkle in half the stuffing.
- Cover evenly with chicken.
- Pour over soups. You may not want to use it all. It's up to you.
- Add the remaining stuffing mix to the top.
- Bake 25-30 minutes until it's bubbly and warm in the center.