Chicken and Stuffing Casserole Recipe

Introduction

This Chicken and Stuffing Casserole is a comforting, easy-to-make dish perfect for busy weeknights or cozy family dinners. Combining tender shredded chicken with creamy soups and crispy buttery stuffing, it’s a satisfying meal that everyone will love.

Ingredients

• 4 cups cooked, shredded chicken (rotisserie chicken works great)
• 1 (10.5-ounce) can condensed cream of mushroom soup
• 1 (10.5-ounce) can condensed cream of chicken soup
• 1 cup milk
• 1 stick (8 tablespoons) butter, melted
• 1 (8-ounce) package (about 3 3/4 cups) dry stuffing mix (such as Pepperidge Farm Herb Seasoned)
• Chopped fresh parsley, for garnish (optional)

Instructions

1. Step 1: Preheat your oven to 350°F. Grease a 9×13-inch casserole dish or spray it with nonstick cooking spray; set aside.
2. Step 2: In a large bowl, whisk together the cream of mushroom soup, cream of chicken soup, and milk until smooth. Stir in the cooked shredded chicken until evenly combined. Pour this mixture into the prepared casserole dish.
3. Step 3: In a separate bowl, combine the dry stuffing mix with the melted butter. Stir gently to coat all the stuffing evenly with butter.
4. Step 4: Sprinkle the buttered stuffing mixture evenly over the chicken mixture in the casserole dish.
5. Step 5: Cover the casserole with foil and bake for 20 minutes. Then, remove the foil and continue baking for another 10 to 15 minutes, or until the topping is golden brown and the casserole is heated through.
6. Step 6: Remove from the oven and, if desired, garnish with chopped fresh parsley before serving.

Tips & Variations

• For extra flavor, stir in a teaspoon of garlic powder or dried herbs into the soup mixture before baking.
• Use turkey instead of chicken for a festive twist, especially after holiday meals.
• Add vegetables like sautéed mushrooms or green beans to the chicken mixture for added texture and nutrition.
• If you prefer a crispier topping, sprinkle some grated cheddar cheese over the stuffing before baking.

Storage

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. To reheat, warm individual portions in the microwave or cover and bake in a 350°F oven until heated through. This casserole can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh stuffing instead of dry stuffing mix?

Dry stuffing mix works best for this recipe as it crisps nicely when baked. Fresh stuffing tends to be moist and may not create the same crunchy topping texture.

Is this casserole gluten-free?

Traditional stuffing mixes contain gluten. To make this dish gluten-free, choose a gluten-free stuffing mix or crumble gluten-free bread and season it similarly.

Chicken and Stuffing Casserole Recipe

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★★★★★

4.8 from 74 reviews

This Chicken and Stuffing Casserole is a comforting, easy-to-make dish featuring shredded rotisserie chicken baked in a creamy mushroom and chicken soup mixture, topped with buttery herb-seasoned stuffing crumbs. Ideal for a hearty family meal, it combines rich flavors and a crisp topping for satisfying texture.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 to 8 servings 1x
• Category: Casserole
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Filling Ingredients

• 4 cups cooked, shredded chicken (rotisserie chicken recommended)
• 1 (10.5-ounce) can condensed cream of mushroom soup
• 1 (10.5-ounce) can condensed cream of chicken soup
• 1 cup milk

Topping Ingredients

• 1 stick (8 tablespoons) butter, melted
• 1 (8-ounce) package (about 3 3/4 cups) dry stuffing mix (Pepperidge Farm Herb Seasoned Stuffing Mix preferred)
• Chopped fresh parsley, for garnish (optional)

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch casserole dish or a similar 3-quart baking dish with butter or nonstick cooking spray. Set aside.
2. Prepare the Filling: In a large bowl, whisk together the condensed cream of mushroom soup, condensed cream of chicken soup, and milk until fully combined. Fold in the shredded cooked chicken until evenly coated. Transfer this mixture into the prepared casserole dish, spreading it out evenly.
3. Prepare the Topping: In a separate bowl, pour the melted butter over the dry stuffing mix. Gently toss the stuffing with the butter until all crumbs are evenly coated with butter. Sprinkle this buttery stuffing mixture evenly over the chicken mixture in the casserole dish.
4. Bake Covered: Cover the casserole dish tightly with aluminum foil. Bake in the preheated oven for 20 minutes to warm through and begin melding the flavors.
5. Bake Uncovered: Carefully remove the foil and continue baking for an additional 10 to 15 minutes. This will brown the stuffing topping and create a crispy, golden crust.
6. Serve: Remove the casserole from the oven and let it stand a few minutes before serving. Garnish with chopped fresh parsley if desired for a fresh, colorful finish.

Notes

• Using rotisserie chicken saves time and adds flavor.
• You can substitute cream of mushroom or cream of chicken soup with homemade or low-sodium versions to control sodium levels.
• To add a vegetable, feel free to stir in cooked broccoli or green beans before topping with stuffing.
• For extra richness, add shredded cheese to the chicken mixture before topping.
• Leftovers can be refrigerated for up to 3 days and reheated in the oven.

Keywords: Chicken casserole, stuffing topping, comfort food, easy dinner, rotisserie chicken recipe, creamy chicken bake