Here is my favorite chicken and stuffing casserole recipe, with tender chicken, creamy soups, savory stuffing mix, and simple seasonings that come together in one easy dish.
This casserole is a total lifesaver on busy weeknights at our house. It’s the kind of comfort food that makes everyone happy, and I love that it all bakes together in one pan. Less cleanup is always a win in my book!
Why You’ll Love This Chicken and Stuffing Casserole
- One-dish dinner – Everything bakes together in a single casserole dish, which means less cleanup and more time to relax after dinner.
- Comfort food classic – This casserole brings together tender chicken, creamy sauce, and savory stuffing in one satisfying dish that feels like a warm hug on a plate.
- Simple ingredients – You probably already have most of these pantry staples on hand, making this an easy go-to recipe for busy weeknights.
- Family-friendly – Kids and adults alike love this casserole, and it’s a great way to use up leftover chicken if you have some in the fridge.
- Ready in about an hour – From prep to table, this casserole comes together quickly enough for a weeknight meal but tastes like you spent hours in the kitchen.
What Kind of Chicken Should I Use?
For this casserole, boneless, skinless chicken breasts are the most popular choice since they’re easy to work with and cook evenly. That said, boneless chicken thighs are another great option if you prefer darker meat – they tend to stay a bit more moist during baking and add extra flavor to the dish. You can use fresh or frozen chicken, just make sure frozen chicken is completely thawed before you start cooking. If you’re short on time, you can even use a rotisserie chicken from the store and just shred the meat, which will cut your prep time way down.
Options for Substitutions
This casserole is pretty forgiving when it comes to swapping ingredients:
- Chicken: You can use boneless skinless chicken breasts, thighs, or even rotisserie chicken to save time. If using rotisserie, just shred it and skip the cooking step for the chicken.
- Cream of celery soup: Swap this with cream of mushroom soup if that’s what you have in the pantry. Both work great for adding creaminess to the dish.
- Cream of chicken soup: If you’re out, use another can of cream of celery or cream of mushroom soup instead. You can also make a quick substitute by mixing 1 cup of chicken broth with 1/3 cup of flour and 1/2 cup of milk.
- Chicken stuffing: Any brand of stuffing mix works here – herb seasoned, cornbread, or sage varieties all taste good. You can even use homemade bread cubes tossed with dried herbs.
- Chicken broth: Vegetable broth or turkey broth work just as well. In a pinch, you can use water with a bouillon cube dissolved in it.
- Milk: Any milk works – whole, 2%, or even unsweetened almond milk if you’re avoiding dairy. Heavy cream will make it richer if you prefer.
Watch Out for These Mistakes While Baking
The biggest mistake people make with this casserole is cutting the chicken pieces too large, which means they won’t cook through in the allotted time – aim for bite-sized pieces about 1-2 inches so everything cooks evenly and stays tender.
Another common error is not moistening the stuffing mix thoroughly enough with the chicken broth, leaving you with dry, crunchy patches on top instead of that perfect golden crust, so make sure every bit of stuffing gets some liquid.
Don’t skip checking the internal temperature of the chicken with a meat thermometer – it should reach 165°F in the thickest pieces to ensure it’s safe to eat.
Finally, resist the urge to uncover the casserole too early, as that steam is what keeps the chicken moist and helps the flavors blend together during most of the cooking time.
What to Serve With Chicken and Stuffing Casserole?
This casserole is pretty hearty on its own, so I like to keep the sides simple and fresh to balance out all that creamy goodness. A basic green salad with a light vinaigrette works perfectly, or you could go with steamed green beans or roasted broccoli for something easy. Cranberry sauce is always a winner with chicken and stuffing – it adds that sweet-tart flavor that just feels right. If you want to make it a full holiday-style meal, mashed potatoes or sweet potato casserole on the side never disappoints, though the casserole already has plenty of starch from the stuffing.
Storage Instructions
Store: This casserole is perfect for leftovers! Keep it covered tightly with foil or in an airtight container in the fridge for up to 4 days. It actually tastes even better the next day once all the flavors have had time to hang out together.
Freeze: You can freeze this casserole either before or after baking. Wrap it really well in plastic wrap and then foil, and it’ll keep in the freezer for up to 3 months. If freezing unbaked, add about 15-20 extra minutes to the baking time when you’re ready to cook it from frozen.
Reheat: To warm up leftovers, cover the casserole with foil and bake at 350°F for about 20-25 minutes until heated through. You can also microwave individual portions for 2-3 minutes, though the stuffing won’t be quite as crispy that way.
| Preparation Time | 10-15 minutes |
| Cooking Time | 45-50 minutes |
| Total Time | 60-70 minutes |
| Level of Difficulty | Easy |
| Servings | 6 servings |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2100-2300
- Protein: 175-195 g
- Fat: 85-100 g
- Carbohydrates: 170-190 g
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Ingredients
For the chicken:
- 2 lb chicken tenderloins
- 3/4 tsp salt
- 3/4 tsp black pepper
For the sauce:
- 10.5 oz cream of celery soup (I use Campbell’s)
- 10.5 oz cream of chicken soup
- 1/3 cup milk
- 1/2 tsp garlic powder
For the topping:
- 6 oz chicken stuffing mix
- 1.5 cup chicken broth
- parsley (freshly chopped, for garnish)
Step 1: Prepare the Oven and Casserole Dish
- 2 lb chicken tenderloins
- 3/4 tsp salt
- 3/4 tsp black pepper
Preheat your oven to 375°F.
While it heats, cut the chicken tenderloins into bite-sized pieces (roughly 1.5 to 2 inches) and place them in a 9×13 inch baking dish or similar size casserole.
Season the chicken pieces evenly with salt and black pepper, tossing gently to distribute the seasoning throughout.
Step 2: Create the Creamy Sauce Base
- 10.5 oz cream of celery soup
- 10.5 oz cream of chicken soup
- 1/3 cup milk
- 1/2 tsp garlic powder
In a mixing bowl, combine the cream of celery soup, cream of chicken soup, and milk.
Stir until smooth and well combined.
Add the garlic powder and mix thoroughly.
I like to use a whisk to break up any lumps in the soup for a silkier sauce that coats the chicken more evenly.
Step 3: Assemble and Top the Casserole
- creamy sauce mixture from Step 2
- 6 oz chicken stuffing mix
- 1.5 cup chicken broth
Pour the creamy sauce mixture from Step 2 evenly over the seasoned chicken in the baking dish.
Sprinkle the dry stuffing mix over the sauce, distributing it evenly across the top.
Pour the chicken broth over the stuffing mix, making sure all of it is moistened—this allows the stuffing to absorb the liquid and become tender during baking rather than staying dry and crunchy.
Step 4: Bake Covered, Then Crisp the Top
Cover the casserole tightly with aluminum foil and place it in the preheated 375°F oven.
Bake for 40 to 45 minutes, until the chicken is cooked through and tender.
Remove the foil and bake uncovered for 5 more minutes to allow the top of the stuffing to crisp up slightly and develop a light golden color.
Step 5: Rest and Serve
- parsley
Remove the casserole from the oven and let it rest for 2 to 3 minutes before serving.
This brief rest helps the sauce set slightly and makes serving easier.
Garnish with freshly chopped parsley for a pop of color and fresh flavor that brightens the rich, creamy dish.
Classic Chicken and Stuffing Casserole
Ingredients
For the chicken::
- 2 lb chicken tenderloins
- 3/4 tsp salt
- 3/4 tsp black pepper
For the sauce::
- 10.5 oz cream of celery soup (I use Campbell's)
- 10.5 oz cream of chicken soup
- 1/3 cup milk
- 1/2 tsp garlic powder
For the topping::
- 6 oz chicken stuffing mix
- 1.5 cup chicken broth
- parsley (freshly chopped, for garnish)
Instructions
- Preheat your oven to 375°F. While it heats, cut the chicken tenderloins into bite-sized pieces (roughly 1.5 to 2 inches) and place them in a 9x13 inch baking dish or similar size casserole. Season the chicken pieces evenly with salt and black pepper, tossing gently to distribute the seasoning throughout.
- In a mixing bowl, combine the cream of celery soup, cream of chicken soup, and milk. Stir until smooth and well combined. Add the garlic powder and mix thoroughly. I like to use a whisk to break up any lumps in the soup for a silkier sauce that coats the chicken more evenly.
- Pour the creamy sauce mixture from Step 2 evenly over the seasoned chicken in the baking dish. Sprinkle the dry stuffing mix over the sauce, distributing it evenly across the top. Pour the chicken broth over the stuffing mix, making sure all of it is moistened—this allows the stuffing to absorb the liquid and become tender during baking rather than staying dry and crunchy.
- Cover the casserole tightly with aluminum foil and place it in the preheated 375°F oven. Bake for 40 to 45 minutes, until the chicken is cooked through and tender. Remove the foil and bake uncovered for 5 more minutes to allow the top of the stuffing to crisp up slightly and develop a light golden color.
- Remove the casserole from the oven and let it rest for 2 to 3 minutes before serving. This brief rest helps the sauce set slightly and makes serving easier. Garnish with freshly chopped parsley for a pop of color and fresh flavor that brightens the rich, creamy dish.
