Easy Chicken and Stuffing Casserole
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I’ve made this Easy Chicken and Stuffing Casserole on busy weeknights and for casual family gatherings — it’s the kind of cozy, no-fuss dish that disappears fast. Shredded chicken and a creamy soup base get a crunchy seasoned stuffing top for a simple comfort meal that’s ready in about 40 minutes. If you like one-dish dinners or want a quick way to use leftover or rotisserie chicken, this is a reliable go-to (try my riff using a rotisserie bird for extra flavor: rotisserie chicken and stuffing casserole).
Why you’ll love this dish
This casserole ticks a lot of boxes: fast, affordable, and very forgiving. It uses pantry staples (canned soup and boxed stuffing) and pre-cooked chicken, so prep is minimal. Kids and picky eaters often love the familiar flavors. It’s also easy to scale for a weeknight dinner, a potluck, or a holiday side.
“A perfect blend of creamy, savory, and crunchy — exactly the kind of comforting casserole our family keeps asking for.”
Why it’s especially useful:
- Time-friendly: about 40 minutes start to finish when chicken is ready.
- Budget-wise: canned soup and boxed stuffing stretch ingredients nicely.
- Versatile: works with leftover chicken, rotisserie chicken, or shredded turkey.
Step-by-step overview
This section lays out the process in plain terms so you know what to expect:
- Prepare the stuffing mix so it’s ready to top the casserole.
- Layer shredded chicken in a greased 9×13 pan and season.
- Mix cream of chicken soup with milk and pour over the chicken.
- Add the prepared stuffing as a topping.
- Bake covered, then uncover to crisp the top.
- Rest briefly before serving so slices hold together.
What you’ll need
Key ingredients — grab these before you start:
- 2 cups boneless skinless chicken breasts, cooked and shredded (or use pulled rotisserie chicken)
- 2 (10.75 oz) cans fat-free condensed cream of chicken soup (or homemade cream of chicken)
- 1/4 cup 2% milk
- 1 (6 oz) box Chicken or Herb Seasoned Stove Top stuffing mix, prepared as directed
- Mrs. Dash Onion & Herb Seasoning, to taste
- Salt and pepper, to taste
Notes and substitutions: - Swap canned soup for a quick homemade white sauce (butter, flour, milk, chicken stock) if you prefer fewer processed ingredients.
- Use whole milk or half-and-half for an even creamier filling.
- For a gluten-free option, use a gluten-free stuffing mix and confirm the soup is GF.
How to prepare it
- Preheat the oven to 400°F and spray a 9×13-inch casserole dish with non-stick spray.
- Prepare the stuffing mix per box directions: combine hot water and stuffing in a bowl and microwave on high for 5–6 minutes. Optional: stir in 2–4 Tbsp butter for extra richness. Cover and let it steam while you assemble.
- Spread 2 cups shredded chicken in an even layer across the casserole dish. Season evenly with salt, pepper, and Mrs. Dash Onion & Herb Seasoning.
- In a separate bowl, whisk together both cans of condensed cream of chicken soup and 1/4 cup milk until smooth. Pour this mixture over the chicken in the dish.
- Spoon the prepared stuffing over the soup-covered chicken, spreading it into an even layer.
- Cover the casserole tightly with aluminum foil. Bake for 20 minutes covered.
- Remove the foil and bake an additional 10 minutes to brown and crisp the stuffing top.
- Let the casserole rest on a wire rack for 5–10 minutes before serving to let the filling set.
Best ways to enjoy it
Serve warm and cut into squares for easy portions. Pairing ideas:
- Bright green salad (arugula or mixed greens) with a lemon vinaigrette cuts through the richness.
- Roasted or steamed vegetables like green beans, carrots, or Brussels sprouts.
- For comfort-food vibes, serve alongside mashed potatoes or buttered egg noodles.
- Leftover slices work well on a plate with a spoonful of cranberry sauce for a turkey-style twist.
Storage and reheating tips
Short-term storage:
- Refrigerate leftovers within 2 hours. Store in an airtight container for up to 3–4 days.
Freezing: - To freeze, wrap the cooled casserole tightly or transfer portions to freezer-safe containers; freeze up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: - Oven: cover and bake at 350°F until heated through, about 20–30 minutes for a full casserole.
- Microwave: reheat single portions on medium power until hot, stirring halfway.
Food safety: - Reheat until internal temperature reaches 165°F. Do not refreeze once thawed.
Pro chef tips
- Don’t skip the resting time after baking — it helps the filling firm up for cleaner slices.
- If your stuffing looks dry after baking, spoon a little warm chicken broth around the edges before serving.
- For crisper topping, uncover for the last 10–15 minutes or broil for 1–2 minutes while watching closely.
- Use warm chicken and slightly warm soup mix to reduce overall bake time and avoid a cold center.
- Looking for other casserole inspiration while you plan sides? Try this cheesy broccoli variation for a different weeknight option: cheesy broccoli chicken and rice casserole.
Creative twists
- Cheesy version: stir 1–1½ cups shredded cheddar into the soup mixture and sprinkle more cheese on top.
- Veg-forward: fold sautéed mushrooms, spinach, or peas into the chicken before adding the soup.
- Southwestern: replace Mrs. Dash with taco seasoning, use chicken with lime zest, and top with crushed tortilla chips instead of stuffing.
- Holiday-style: mix in 1/2 cup dried cranberries and 1/2 cup chopped pecans to the stuffing for a sweet-savory twist.
For another similar family-friendly casserole idea, see this variation with flavorful herbs and layers: angel chicken casserole.
Common questions
Q: Can I use frozen cooked chicken?
A: Yes — thaw and drain any excess liquid, then shred. Pat it dry so the casserole isn’t watery.
Q: Can I make this ahead and bake later?
A: Assemble the casserole and refrigerate uncovered for up to 24 hours, then bake as instructed (you may need an extra 5–10 minutes). If refrigerated covered, allow it to sit at room temperature 20–30 minutes before baking to ensure even heating.
Q: Is this healthy?
A: Using fat-free condensed soup reduces calories; swapping in low-sodium soup and adding extra vegetables increases nutrition. The recipe is flexible depending on your dietary goals.
Q: Can I use turkey instead of chicken?
A: Absolutely — leftover turkey is a classic and works beautifully.
Q: How do I keep the stuffing from getting soggy?
A: Prepare the stuffing per package directions but avoid over-moistening. Let it steam briefly instead of sitting in liquid. Baking uncovered at the end crisps the top.
Conclusion
If you want more recipe variations and inspiration, this classic comfort casserole has many cousins online — for another take with the same straightforward technique, see Chicken and Stuffing Casserole – The Country Cook. For a simple, quick version with similar pantry shortcuts, check out Quick Chicken and Stuffing Casserole Recipe – Allrecipes. And for family-tested step-by-step instructions with tips, visit Chicken and Stuffing Casserole – Kitchen Fun With My 3 Sons.
Chicken and Stuffing Casserole
Ingredients
Method
- Preheat the oven to 400°F and spray a 9×13-inch casserole dish with non-stick spray.
- Prepare the stuffing mix per box directions: combine hot water and stuffing in a bowl and microwave on high for 5–6 minutes. Optional: stir in 2–4 Tbsp butter for extra richness. Cover and let it steam while you assemble.
- Spread 2 cups shredded chicken in an even layer across the casserole dish. Season evenly with salt, pepper, and Mrs. Dash Onion & Herb Seasoning.
- In a separate bowl, whisk together both cans of condensed cream of chicken soup and 1/4 cup milk until smooth. Pour this mixture over the chicken in the dish.
- Spoon the prepared stuffing over the soup-covered chicken, spreading it into an even layer.
- Cover the casserole tightly with aluminum foil. Bake for 20 minutes covered.
- Remove the foil and bake an additional 10 minutes to brown and crisp the stuffing top.
- Let the casserole rest on a wire rack for 5–10 minutes before serving to let the filling set.
