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Chicken Stuffing Casserole

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!

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a pan of chicken stuffing casserole with a scoop out

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.

a pot of boiling water with a chicken breast being placed inside

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.

Make your own cream of chicken soup for the best chicken casserole.

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:

Green Beans

a shallow bowl of cooked green beans with a serving spoon on a napkin

Cranberry Sauce

a pan of chicken stuffing casserole with a scoop out

Chicken Stuffing Casserole

This creamy chicken stuffing casserole is minimal prep and ready in a flash. Use canned chicken or rotisserie for a shortcut. Great made ahead or frozen for later.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 5 people
Author Rachel Ballard


  • 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.


Calories: 553kcalCarbohydrates: 39gProtein: 16gFat: 37gSaturated Fat: 17gCholesterol: 78mgSodium: 1986mgPotassium: 387mgFiber: 4gSugar: 5gVitamin A: 1146IUVitamin C: 1mgCalcium: 116mgIron: 3mg
Tried this recipe?Tag us on Instagram @feastandfarm and hashtag it #feastandfarm
Course Main Course
Cuisine American
chicken stuffing bake on a small white plate with a fork on a red checkered napkin

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  1. 5 stars
    Yesterday was cold and I wanted some comfort food. I was looking for a quick and easy recipe since it was late afternoon and I hadn’t made dinner plans. I had one can of chicken and a box of Stove Top that I wanted to use. Since I had all the other ingredients I made this and it was just what I wanted. Served it with some leftover corn and mashed potatoes from previous night’s meal along with my homemade cranberry sauce. Hubby liked it too! It was good with the one can of chicken, but I think next time I would use two cans of chicken.

  2. 5 stars
    This was fast, easy, and incredibly tasty! Made with one can of cream of chicken soup and one can of cream of celery soup. Also added a little bit of cayenne pepper, onion powder, and garlic powder. The whole family absolutely loved it! A total win for a very last minute. “What on earth do I have in the pantry to make for dinner?” meal.

  3. 5 stars
    Just made this for dinner. I cook for my elderly mother and this was a big hit with her! I used canned chicken, which I drained and rinsed to get rid of any excess salt, used low sodium soup mix, and cut down a wee bit on the milk. I did add a few French-fried onions to the top, as someone suggested. Served with baked sweet potatoes and cranberry relish. Almost like a little mini-Thanksgiving mid-January! 🙂 It was very, very good. Will be making again and again!

  4. 4 stars
    Just made this and it turned out really good!! I am front when south, so I would recommend doubling the stuffing. Just one box (or 3 cups), doesn’t give you a lot of that stuffing part. Overall, delicious!
    I paired it with some roasted broccoli and asparagus!

  5. 4 stars
    If using a box of stovetop stuffing do I need to cook it first before putting it in the pan or just mix it with the butter and put it in there ?

  6. 5 stars
    I make meals for my mom so I’m always looking for new recipes. This was an easy recipe to follow but I did mess with it a bit. I added carrots so shexd get some vegetables and I used more chicken broth than milk. I also threw in a few french fried onion rings and the suggested cheese. It was delicious and I’m sure she’ll request it again.

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About the Author

Rachel Ballard, RN, BSN brings more than 20 years of professional nursing expertise to Feast and Farm. With a love for nutrient dense foods that support wellness, she works to distill complex health information and current trends into recipes that fuel the best version of yourself. Read more about Rachel here.