Chicken and Stuffing Casserole
Chicken and Stuffing Casserole is an easy, one dish dinner that’s a family favorite! Made with pantry staples- it’s filling, and delicious!
A HEARTY AND FILLING CASSEROLE
My family and I make this Chicken and Stuffing Casserole quite a bit. It’s simple and very filling. For over 20 years, this casserole has been one of our favorite comfort meals and I love how fast it can be made. No long hours hovering over the stove with a long recipe that has too many steps to follow!
Just made this for the second time. It’s so good! And so easy to make. It reminds me of stuff pork chops only a lot easier. Will make for a good meal for a lot of people. It reheats very well too!
– Becky
FREQUENTLY ASKED QUESTIONS:
Yes, it is. As soon as your baking dish and the contents reach 160F degrees, it will start to kill any bacteria that might be on the raw chicken. There are many other casserole dishes that use raw chicken, this is not the first one.
Nope! In fact, you can use boneless, skinless chicken breasts or thighs in place of the tenderloins. This is such a great recipe to experiment to see what you like best.
Certainly. We use the Chicken Stove Top Stuffing Mix because it pairs so nicely together, but you can swap it out for other variations, or other brands. If you have a homemade stuffing mix you enjoy, feel free to try that too.
Yes you can and we like to do that on occasion to change things up. If you want a “fluffier” stuffing on top, prepare the Stove Top stuffing according to the package directions then dollop it around on top of the casserole. Note: if making it this way, do not add the additional chicken broth at the end.
Vegetables can also be added very easily. A mixed vegetable would work great in this. Or try serving it with a side of veggies or a side salad. It’s super easy to bring some healthier elements to this dinner.
Yes! Cream of mushroom soup would also work in place of the cream of chicken or cream of celery, or use a combination of your favorites. The options are endless here. Just think of what would pair nicely flavorwise, with the stuffing mix.
You can make this in a 9×13-inch baking dish. It will just be thinner. I wouldn’t go with a smaller dish as it might not cook as evenly.
Leftovers should be transferred to an airtight container once they’ve cooled to room temperature. Then keep them in the fridge for up to 3 days or freeze for up to 3 months. Reheat leftovers in the oven covered with foil or in the microwave until warmed through.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- chicken tenderloins – as stated above in the FAQ, you can use chicken breasts or chicken thighs for this. Just cut them up in even chunks.
- kosher salt and black pepper – you can play around with the seasoning and use what you enjoy. If you want a big punch of flavor, try a cajun seasoning or a blackened chicken seasoning.
- cream of celery and cream of chicken soups – if you are trying to cut back on your sodium intake, try using low/no sodium options. You can also switch up the different flavors of the cream soups if you like. I even have a homemade version of Cream of Chicken soup if you want to make it from scratch.
- milk – the milk brings a lot of creaminess to this so I wouldn’t substitute with water. Heavy cream or half & half would work though.
- Stove Top chicken stuffing mix – Stove Top makes a low sodium version as well. You can also use other flavors of Stove Top if you prefer.
- chicken broth – as with the other ingredients, you can go with a low or no sodium option. You can even use a vegetable broth if you prefer that. I also have a homemade Chicken Broth recipe if you want to make it from scratch.
HOW TO MAKE CHICKEN AND STUFFING CASSEROLE:
Preheat the oven to 375°F. Spray an 11×7-inch baking dish with cooking spray, and set aside. Cut the tenderloins into bite-sized pieces and place them into the baking dish. Toss the chicken pieces with the salt and pepper. In a small bowl, whisk together the cream of celery soup, cream of chicken soup, and milk until smooth.
Pour the sauce over the chicken pieces and smooth it out, so all of the chicken is covered. Evenly sprinkle the stuffing mix on top. Pour the chicken broth on top of the stuffing mix, and make sure that all of the stuffing is moistened by the broth.
Cover with foil and bake for about 40-45 minutes. Take the foil off and bake for an additional 5 minutes to lightly brown the top. Please note: oven times can vary. Take the temperature of the chicken to know when it is done. It should be 165F degrees. Garnish with parsley, if using and serve.
When serving, scoop up some of the gravy at the bottom and drizzle it over each serving.
CRAVING MORE RECIPES?
- Chicken Noodle Casserole
- Chicken Cobbler
- One Pot Chicken and Stuffing
- Neiman Marcus Chicken Casserole
- Crock Pot Chicken and Stuffing Dinner
- Chicken & Biscuits Casserole
- Ritz Chicken Casserole
- Poppy Seed Chicken
- Chicken Bundles
- Chicken Enchilada Casserole
- No Peek Chicken Casserole
- Swiss Chicken Casserole
- Chicken a la King
- White Chicken Enchiladas
- 30 Chicken Breast Recipes
Chicken and Stuffing Casserole (+Video)
Ingredients
- 2 pounds chicken tenderloins
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 10.5 ounce can cream of celery soup
- 10.5 ounce can cream of chicken soup
- ¼ cup milk
- 6 ounce box Stove Top chicken stuffing mix
- 1 ½ cups chicken broth (see notes below)
- fresh or dried parsley for garnish (optional)
Instructions
- Preheat the oven to 375°F. Spray an 11×7-inch baking dish with cooking spray, and set aside.
- Cut 2 pounds chicken tenderloins into bite-sized pieces and place them into the baking dish.
- Toss the chicken pieces with 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper.
- In a small bowl, whisk together 10.5 ounce can cream of celery soup, 10.5 ounce can cream of chicken soup and 1/4 cup milk until smooth.
- Pour the sauce over the chicken pieces and smooth it out, so all of the chicken is covered.
- Evenly sprinkle the 6 ounce box Stove Top chicken stuffing mix on top.
- Pour 1 1/2 cups chicken broth on top of the stuffing mix, and make sure that all of the stuffing is moistened by the broth.
- Cover with foil and bake for about 40-45 minutes. Take the foil off and bake for an additional 5 minutes to lightly brown the top. NOTE: Oven times can vary for many reasons. It may take longer or be quicker in your particular oven. The chicken is done when the internal temperature reaches 165F degrees.
- Garnish with fresh or dried parsley (optional) and serve. When serving, scoop up some of the gravy at the bottom and drizzle it over each serving.
Video
Notes
- Please refer to my FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions.
- The chicken broth helps make a creamy gravy for this dish. So after cooking, you will notice this creamy gravy at the bottom. Just scoop some of that up to serve with the chicken and stuffing (it’s SO good!) If you don’t like much creamy gravy, just use less chicken broth. Just make sure the stuffing on top is thoroughly moistened though so it gets cooked and doesn’t end up crunchy (unless you like it crunchy).
- Feel free to swap the tenderloins for boneless, skinless chicken breasts or thighs.
- For a fluffier stuffing on top, make the stuffing mix using the directions on the package and toss it on top of the casserole (just don’t add the additional chicken broth).
- Try some mixed veggies in the casserole. Or serve this alongside a side salad or vegetable side dish.
- Keep leftovers in the fridge for up to 3 days, freeze for up to 3 months.
- Reheat in the oven covered with foil or in the microwave until warmed through.
- If you are sensitive to salt, choose low sodium options.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
I added most of a bag of (thawed) frozen vegetables to the soup mixture. That proved to be a nice addition. Also opted to prepare the Stovetop and spread it on top, which resulted in a fluffy stuffing, as promised in the notes. I wasn’t sure everything would fit into the 11×7 dish, but it worked. So, kudos to Brandie for great instructions. Two lessons. Next time, I’ll use chicken tenderloins; I think they’ll turn out better than the cubed breasts that I used. And I’m going to use Pepperidge Farm Herb Seasoned Stuffing Cubes, which I use for Thanksgiving every year.
making this with left over roasted chicken. what temp and for how long with precooked chicken?
Sounds yummy. My oven is not working. Do you think I could make this dish on stovetop. Please reply. Thanks.
I’m sorry, I have never tried that so I can’t give you instructions and I don’t like to guess unless I’ve tried it.
If you have a crockpot you could. I make the fluffier stuffing so I don’t add that until about the last half hour. I often will simmer my cubed chicken tenders in chicken broth first to start the cooking process and then it doesn’t take as long either. If you want to have a one pot dinner then add the veggies in to cook with it.
Very good my husband loves ❤️ it so do I and it’s quick and easy.
Can this recipe be frozen before cooking?
You should be able to, but I’ll be completely transparent, I haven’t personally tried it so I can’t really say if the texture changes when cooking after freezing
Excellent recipe that my whole family loves! I made it exactly to your recipe and didn’t change a thing!
It was delicious! Thank you!
good morning, can I prepare this ahead of time? thank you for your time.
I made this for my mom and I for Thanksgiving and we both absolutely loved it! She’s 85 and, as her caregiver, appetite is always a challenge so I didn’t want to make a full-on roasted turkey certainly for convenience but also because I didn’t think she’d eat much of anything. She loves stuffing so I used turkey instead of chicken and used cornbread stuffing mix. Aside from this, I added an additional cup and a half of stock because I was concerned that stuffing wouldn’t reach the stock and also cooked for nearly an hour to ensure the turkey was well done and tender. Amazing! The turkey was extremely tasty, with the “gravy” bubbling along the edges of the dish, and the stuffing was light, tasty, and toasted nicely when I removed the foil. I also added celery and a few herbs from my garden. It’s really a great recipe! Tomorrow I’ll freeze the leftovers in small batches so that she has it close by and ready for when she can’t think of something good to eat. Thank you!
I’m going to fix this for Thanksgiving, and I am thinking about adding some instant mashed potatoes on top of the stuffing and then some chicken gravy on top of the potatoes. Should I add these items after it is baked all the way then add and put back in the oven for a few minutes. Ideas on this?
Sounds delicious Alice! Have you made this before? It has some gravy already in it. Let me start by saying, I have not done this at all. I would hate for you to waste ingredients because I told you wrong so please just take this purely as a guess on my part. It is going to be an experiment for you for sure. But I would cook it first as written. Then add your cooked mashed potatoes after it’s done. Pop it back in the oven (maybe under the broiler to give it a little color?) – you don’t want to cook long because your chicken could get overcooked and tough. Then serve. Have the chicken gravy on hand in case you want some extra to pour on top. Please let me know if you decide to give it a try!
Tasty! And versatile! I added 1 cup uncooked rice and 1 1/2 c water with the chicken layer. Then followed all the directions. It came out so good! My 14 year old said ‘it looks like a gross mess, but it tastes really good’. That’s as high a praise as it gets coming from him.
That is absolutely high praise from a 14 year old boy! Ha! Thank you!!
Delicious! I messed up and added the broth to the cream of chickens (2) but then I used a 12 oz bag of Pepperidge farm cubed stuffing (herbed) and poured over another cup of chicken broth. Perfect! God bless our happy accidents!
Delicious just the way it is. Or you can add in some veggies. I’ve also swapped the soups for one jar of curry sauce and one tin of cream of celery soup, using roasted garlic broth instead of milk.
super easy to make, I used 4 chicken breast cut up into bite size pieces 3 cans of the soup and the rest of the ingredients. Next time I would use two boxes of the stuffing and add some carrots and celery. The Recipe is delicous and my family and friends really enjoyed it.
Previous review got truncated… Second time making this added 12 oz frozen carrot/pea mix and cauliflower rice. Cooked for an extra 30 min. Served with baked potato – yum!
This recipe is excellent!
Do you use the seasoning packet that comes with the stuffing?
They don’t include a separate seasoning packet anymore. Its all combined already