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If you are looking for a simple but comforting dinner, this Chicken and Stove Top Stuffing Casserole is it! This easy recipe combines chicken, a creamy sauce, and flavorful Stove Top stuffing for a dinner that feels homemade but without all the fuss.
My family loves a good casserole and this one is on constant rotation, along with this Cowboy Cornbread Casserole and 5 Ingredient Chicken Taquitos.
A Quick Look at the Recipe
- Recipe Name: Chicken and Stuffing Casserole
- Prep Time: 10 minutes
- Bake Time: 45 minutes
- Servings: 6 servings
- Time Savings “Practically Homemade” Ingredients: Stove Top stuffing mix, cream of chicken soup, and rotisserie chicken (optional)
Table of Contents
Key Ingredients
- Stove Top Stuffing: Using Stove Top stuffing mix is the ultimate time-saver here! It’s already perfectly seasoned, so you get all that homemade stuffing flavor without making it from scratch. The chicken flavor goes great with the rest of the casserole.
- Chicken: I used chicken breasts cut into bite-sized pieces so they cook evenly and quickly. You could also use rotisserie chicken or leftover cooked chicken to make this even faster! This Chicken Alfredo Ravioli Bake is also a great way to use leftover chicken.
- Cream of Chicken Soup: The cream of chicken soup creates a rich, creamy sauce that keeps everything moist and brings the whole dish together. Don’t have cream of chicken soup? Try cream of celery, cream of mushroom or cheddar cheese soup.
- Chicken Broth: The broth moistens the stuffing mix and helps it cook properly in the oven. You could also add chicken bone broth for some extra protein.
See recipe card for full information on ingredients and quantities.
How to make Chicken Stove Top Stuffing Casserole
Step 1: Preheat your oven to 375°F and spray an 11×7-inch baking dish (or 12-inch round) with cooking spray. In a large pan over medium-high heat, melt the butter and sauté the chopped onion and celery until translucent.
Step 2: Remove the pan from the heat and stir in the Stove Top stuffing mix and chicken broth until everything is well coated. Set this aside while you prepare the chicken.
Step 3: Whisk together the cream of chicken soup and milk until smooth.
Step 4: In a large bowl, toss the bite-sized chicken pieces with the salt, black pepper, and garlic powder until evenly coated. Pour this mixture over the chicken and stir until every piece is covered.
Step 5: Pour the chicken mixture into your prepared baking dish and spread it into an even layer. Top with the stuffing mixture, spreading it evenly over the chicken to create a delicious crust.
Step 6: Cover the dish with foil and bake for 40 minutes. Remove the foil and bake for an additional 5 minutes to lightly brown the top. Let the casserole rest for 3-5 minutes before serving.
Expert Tips
- Make sure your chicken pieces are uniform. Cutting the chicken into similar-sized pieces ensures everything cooks evenly. Aim for about 1-inch cubes – they’ll cook through perfectly in the 45-minute bake time.
- Let the casserole rest before serving. Those 3-5 minutes of resting time aren’t just a suggestion! Letting your chicken and dressing casserole sit after baking allows the sauce to thicken up and makes it much easier to serve neat portions.
- Customize the stuffing flavor. Stove Top comes in different varieties, so feel free to experiment! The turkey or cornbread flavors would be delicious alternatives in this chicken casserole.
- Add vegetables for extra nutrition. Stir in frozen peas, green beans, or diced carrots with the chicken mixture to sneak in more veggies. They’ll cook perfectly in the casserole and make it even more hearty, like this Chicken and Biscuits Casserole.
Storage and Freezing
Store: Keep leftover chicken stuffing casserole in an airtight container in the refrigerator for up to 3-4 days. Reheat individual portions in the microwave for 1-2 minutes, or cover the entire dish with foil and warm it in a 350°F oven for about 20 minutes until heated through.
Freeze: You can freeze the casserole before or after baking. To freeze unbaked, assemble the casserole completely, cover tightly with plastic wrap and then foil, and freeze for up to 3 months. Bake from frozen by adding an extra 20-30 minutes to the covered baking time.
To freeze after baking, let the casserole cool completely, then wrap well and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Chicken and Stuffing Casserole FAQs
Yes! If you want to cut down on prep time even more, swap the raw chicken for about 3 cups of shredded rotisserie chicken. Just mix it with the soup mixture and skip the seasoning step since rotisserie chicken is already seasoned.
Absolutely! Boneless, skinless chicken thighs will work great in this chicken casserole with stuffing. They’re actually a bit more forgiving since they stay moist during baking. Just cut them into bite-sized pieces like you would the breasts.
Sure! Assemble the entire chicken stuffing casserole, cover it tightly with plastic wrap and foil, and refrigerate for up to 24 hours before baking. When you’re ready to cook, let it sit at room temperature for about 15-20 minutes, then bake as directed. You might need to add an extra 5-10 minutes to the baking time since it’s starting cold.
Do you love easy to make casseroles?
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Did you try this recipe?
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Chicken and Stuffing Casserole
Ingredients
- 2 Tablespoons butter
- ⅓ cup onion, {chopped}
- 2 stalks celery, {chopped}
- 6 ounces Chicken Stove Top Stuffing
- 1 ¼ cup chicken broth
- 2 pounds chicken breasts, {cut into bite sized pieces}
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- 2 cans cream of chicken soup, {10.5 ounces each}
- ⅓ cup milk
Instructions
- Preheat the oven to 375°F. Spray a 11×7-inch baking dish {or 12 inch round} with cooking spray, and set aside.
- In a large pan over medium-high heat, saute the onion and celery in butter or until translucent and remove from the heat {this will take a few minutes}. Add the stuffing mix and chicken broth to the vegetable mixture and stir to coat. Set aside until ready.
- In a large bowl, add the chicken and seasonings, stir to coat. In another bowl whisk together the cream of chicken soup and milk. Add it to the chicken and stir until all of the chicken is covered.
- Pour the chicken into the prepared pan and spread it out into an even layer. Top with the stuffing mixture and spread evenly over the chicken. Cover with foil and bake for 40 minutes. Take the foil off and bake for an additional 5 minutes to lightly brown the top. NOTE: The chicken is done when the internal temperature is 165℉. Allow the casserole to set for 3-5 minutes.
- To serve, garnish the top of the casserole with fresh or dried thyme {optional}.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this casserole today for a church luncheon. it was easy to make and delicious. I did have a wee problem. I weighed my chicken so as to use the correct amount for the recommended pan size and cooking instructions. I found the pan wasn’t big enough making the casserole too dense. I had to transfer it to a larger casserole dish when the cooking time was complete and crank the heat up to 400 degrees for an additional 30 minutes. I put tin foil lightly over the top. it was moist and delicious.
I would make it again it and use a 9 x 13 pan.
This casserole is in constant rotation at my house because my family loves it.