Chicken and Stuffing Casserole

Chicken and Stuffing Casserole is the definition of cozy, comforting, and downright delicious! This easy dinner has tender chicken smothered in a creamy sauce and topped with perfectly seasoned stuffing that gets golden and crispy on top.

Love More Dinner Recipes? Try My Grandma’s Thanksgiving Stuffing or this Thanksgiving Stuffing Balls next.

Why You’ll Love This Recipe

Comforting and hearty, this chicken and stuffing casserole combines tender chicken, savory stuffing, and a creamy sauce baked to golden perfection. It’s an easy, family-friendly meal that tastes like a warm hug on a busy weeknight or holiday table.

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Ingredient List

For the Casserole:

• 2 lb chicken tenderloins (or chicken breasts/thighs, cut into bite-sized pieces)
• ½ tsp kosher salt
• ½ tsp black pepper
• 10.5 oz can cream of celery soup
• 10.5 oz can cream of chicken soup
• ¼ cup milk
• 6 oz box Stove Top chicken stuffing mix
• 1½ cups chicken broth
• Fresh or dried parsley (optional, for garnish)

Friendly Notes:

• Tenderloins are clutch because they’re already small, but whatever chicken you’ve got works.
• Only have cream of chicken? Use two cans of that.
• Low-sodium stuff is totally fine if you’re watching salt.

Why These Ingredients Work

Those cream soups are doing the heavy lifting here. I know people get weird about canned soup but come on – it’s a weeknight and we’re all tired. They make everything creamy and keep the chicken from turning into shoe leather.

The milk thins it out just enough. And that Stove Top? My mom used to make this exact thing when I was growing up. When it soaks up all that broth and bakes, you get this combo of fluffy and crispy that’s basically why we’re all here. It’s nostalgia in a box and I’m not apologizing for it.

Essential Tools and Equipment

Grab these:

• 11×7-inch baking dish (or whatever casserole dish you’ve got)
• Aluminum foil
• Medium mixing bowl
• Whisk
• Cooking spray
• Meat thermometer (if you’re neurotic about chicken like me)

How To Make Chicken and Stuffing Casserole

Step 1: Preheat & Prep

Turn your oven to 375°F. Spray your dish really well unless you enjoy scrubbing crusty soup off glass later.

Step 2: Arrange Chicken & Season

Dump the chicken in the dish. Sprinkle salt and pepper over it. Use your hands to toss everything around. Takes ten seconds and makes the chicken taste way better.

Step 3: Make Creamy Sauce

Dump both soup cans and the milk in a bowl. Whisk it till the lumps are gone. Pour it over the chicken and spread it around with a spoon.

Step 4: Top with Stuffing

Sprinkle the dry stuffing all over the top. Do NOT stir it in. Then pour the chicken broth over everything slowly. I know it looks like a ton of liquid. Trust the process.

Step 5: Bake Covered, Then Uncover

Cover with foil. Bake 40-45 minutes. Take the foil off. Bake another 5 minutes till the top looks golden. Your house will smell ridiculous.

Step 6: Check Doneness & Serve

Poke the thickest piece with a thermometer – you want 165°F. Let it chill for a minute or two. Then serve it up and make sure you get some of that gravy from the bottom on every plate.

You Must Know

Use all the chicken broth on that stuffing! My sister-in-law skipped this once because she thought it was too much and ended up with basically croutons on top. Not the vibe we’re going for.

Personal Secret: I cut everything pretty small – like actual bite-sized. Cooks faster, cooks evener, and nobody’s hacking away at a giant chicken chunk with their fork.

Pro Tips & Cooking Hacks

• Rotisserie chicken from the store? Shred 3-4 cups of it and use that. Only bake covered for 25-30 minutes since it’s already cooked.
• Keep that stuffing on top. Don’t mix it in no matter how much you want to.
• Want it extra crispy? Broil the last 2-3 minutes but seriously watch it because it’ll burn in like ten seconds.
• Wait till your oven actually hits 375°F. I’m guilty of cheating on this but it screws up the timing.

Flavor Variations / Suggestions

Ways I switch it up:

• Frozen veggie mix under the stuffing. Kids don’t complain and I feel less guilty.
• Cream of mushroom instead of celery. Throw in some real mushrooms too if you’re feeling it.
• Cheese on top the last 5 minutes. Obviously.
• Cayenne in the soup if you like heat.
• Fresh herbs mixed into the stuffing when you’re trying to impress someone.

Make-Ahead Options

Perfect for meal prep Sunday:

• Build it the night before, stick it in the fridge covered. Let it sit out 15-20 minutes before baking. Might need a few extra minutes cooking time.
• Freeze the whole thing for up to 3 months. Thaw overnight before baking.
• Leftovers get better after sitting in the fridge overnight. Something about the flavors mixing.

Recipe Notes & Baker’s Tips

• Bigger dish means less time – check around 35 minutes.
• Chicken thighs are juicier than breasts. I use them when I remember to buy them.
• You can make the stuffing per the box and dollop it on top instead. Works fine but this way’s easier.
• Save that gravy! I pour it over leftover rice the next day.

Serving Suggestions

What I usually make with it:

• Bagged salad with ranch because I’m not making dressing from scratch
• Frozen green beans microwaved with butter
• Cranberry sauce from a can (Thanksgiving vibes any day)
• Store-bought garlic bread
• Whatever frozen vegetable is on sale

How to Store Your Chicken and Stuffing Casserole

Two hour rule – don’t leave it sitting out or you’ll regret it later.

Refrigerator: Cover it. Lasts 3 days. We usually kill it in 2.

Freezer: Good for 3 months frozen. I do single servings in containers for lunch.

Reheating:

• Oven’s best – 350°F covered for 20-25 minutes.
• Microwave on half power for 2-3 minutes works when you’re lazy.
• Splash some broth or milk on it first so it doesn’t dry out.

Allergy Information

What’s in this:

• Gluten (stuffing and maybe the soups)
• Dairy (milk and soups)
• Soy (depends on your soup brand)

Swaps:

• Gluten-free stuffing exists. Check your soup labels too.
• Dairy-free cream soups are a thing now. Use almond milk or more broth instead of regular milk.
• Low sodium versions of everything if that matters to you.

Questions I Get Asked A Lot

Can I use homemade stuffing instead of Stove Top?

Yeah, about 4 cups of it. Just don’t make it soggy wet before you put it on.

My stuffing turned out dry and crunchy. What happened?

Not enough broth or you didn’t pour it everywhere. Use the whole 1½ cups next time and go slow so it soaks in. And cover it with foil – that helps keep moisture in.

Can I make this with frozen chicken?

No. It releases too much water and makes everything gross and watery. Thaw it first and dry it off with paper towels.

The bottom is watery but the top looks done. Help!

Your chicken pieces were different sizes. Make everything the same size next time. If it happens, pour off some liquid or bake uncovered longer.

💬 Tried this recipe? Leave a comment and rating below! Did you make this? How’d it go? Mess anything up? Tell me in the comments!