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!
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
Combine milk, soups, and broth from chicken or water 
Pour butter over dry stuffing 
Stir to combine 
Spread half in 8×8 baking dish 
Add cooked chicken 
Pour over milk and soups 
Top with remaining stuffing and bake
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:
Green Beans
Cranberry Sauce
Chicken Stuffing Casserole
Ingredients
- 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
Instructions
- 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.
Nutrition
This recipe looks really yummy, I can’t wait to pull it out of the oven, I added a bag of frozen sweet peas to mine so I’m hoping it turns out that way. Thank you for posting this recipe.
That sounds great Holly! How was it?
Oh my. You are hilarious. I am a huge fan of Truth as well, and it’s rare to find such a refreshing mix of Truth and dry wit. I can’t wait to read everything you’ve ever written, because I love cooking, and I enjoy intelligent humor. Please do not be confused by my online avatar, for some reason my boyfriend’s picture comes up everytime I try to type a comment.
Truth and dry wit…oh dear. I may in fact have way too much of both Katherine. Thank you for the compliment! And if you really want to read the funny stuff, you’d need to dive into my funny farm stories. Use the search bar at the top and type in “bees” and “gas” for two of my best ones. I need to get them front and center again–for the longest time I was afraid no one wanted to read those so I sort of hid them. :/
Made this tonight! Delicious!! So good and fullfilling on this chilly night!! It was fast and easy to prep!
Yay! I’m really glad you liked it! It’s one of our favorites too. I usually make green beans on the side. 🙂
Making it as I speak. I can’t wait to eat it. One of my secrets is my love of Stovetop Stuffing.
Just found your site and look forward to reading more. As soon as I get back to a computer.
Hahaha! I know Rick–sometimes Stovetop just hits the spot,doesn’t it? I hope you’ll be back to find all kinds of fantastic food! –Rachel
One truly fast weeknight dinner.
Great recipe. Thanks for sharing. I have a similar one that has provolone cheese over the chicken.
That sounds really awesome Mark! Chicken casserole is a staple for us!
I love your stories! Keep telling them. This sounds really good. I noticed on my e-mail version it said 1 can cream of mushroom soup twice. I figured you meant 1 cream of mushroom soup and 1 cream of chicken soup which it does say here. I know your followers figured that out on their own. We are smart, after all…we follow you!! Pinning it!!
Yes, Kim I botched it–thanks for pointing it out! I wrote the same soup twice, but it’s fixed. I can always count on you. 🙂
Oh no poor chicken guess that’s just the nature of the beast! Like how you turned this round into a more positive chicken story, the casserole looks yummy.
Ha! I know Rebecca. It’s just life around here.
Well, I can say as someone who’s always lived in the city, I didn’t ever think about predators preying on chickens. Glad whatever it was only got one of your birds, and I hope the other birdies have recovered from the shock of seeing one of their brethren taken.
This casserole looks like something that would be right up my alley. I’m always looking for an easy to make weeknight meal, so I’ve pinned this… and I’m also searching for freezer meals (you know, to stock up before Lady Baby’s arrival), so I think this’ll work beautifully for that, too!
Personally I love your stories! They are funny and so very different from the life I live in urban Seattle.
Keep it up,
Kathi
Thank you Kathi!