Chicken With Dressing Casserole

This Chicken With Dressing Casserole is a holiday favorite and is perfect for Thanksgiving, Christmas and New Year’s. The dressing is full of flavor and is not mushy, with onions, garlic and herbs. I make this once a week for my husband and know that you will love it too.

I love this chicken with dressing casserole! It is easy to make, delicious, and inexpensive.

Chicken and Dressing Casserole

Prep:15 mins

Cook:30 mins

Total:45 mins

Servings:6 servings

Nutrition Facts (per serving)
436	Calories
33g	Fat
14g	Carbs
20g	Protein

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)SAVE RECIPE

Chicken and dressing casserole brings the flavor of Thanksgiving to a Tuesday night family dinner, without hours of prep and cooking. Just combine the ingredients and pop it in the oven to bake. The cheese topping adds crunchy appeal, but you can easily omit it.

Serve the casserole with cranberry sauce on the side, along with your family’s favorite veggie sides.

Click Play to See This Easy Chicken and Dressing Casserole Recipe Come Together

Ingredients

• 1 (10 3/4-ounce) can condensed cream of celery soup
• 1 (10 3/4-ounce) can​ condensed cream of mushroom soup
• 2 cups chicken broth
• 3 cups diced cooked chicken
• 1/2 cup melted unsalted butter
• 1 (6- to 8-ounce) package​ herb-seasoned stuffing mix, or homemade stuffing (3 to 4 cups)
• 1 cup shredded Swiss, or cheddar cheese, optional

Steps to Make It

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1. Gather ingredients.
2. Heat the oven to 350 F. Butter a 2- to 2 1/2-quart baking dish or spray it with nonstick cooking spray.
3. Combine cream of mushroom soup, cream of celery soup, and chicken broth. Add the diced chicken.
4. In another bowl, combine the melted butter with the stuffing mix to make the dressing.
5. Add the dressing to the chicken mixture and stir to blend.
6. Spoon everything into the prepared casserole dish and bake it for 30 to 40 minutes or until the top turns golden brown.
7. Top with 1 cup of shredded cheese during the last 5 minutes, if desired.
8. Serve and enjoy.

Glass Bakeware Warning

For premade casseroles or leftovers that are in a glass baking dish and have been refrigerated, do not place directly into a hot oven as the glass can shatter. Instead, place any cold glass bakeware into a cold oven to warm up while it preheats. Or allow the bakeware to rest outside of the fridge for 30 minutes to reach room temperature while the oven preheats.

Tips

• You can prepare the casserole earlier in the day or the night before—just no more than 12 hours before baking it—cover it with foil and refrigerate it until you’re ready to bake it. 
• Make a homemade condensed soup base to use in the recipe.

Recipe Variations

• Use leftover chicken or sauté fresh chicken breasts in a small amount of olive oil and butter until thoroughly cooked.
• A rotisserie chicken or packaged, fully cooked roasted chicken strips work in this casserole, too.
• Substitute diced leftover turkey for the chicken.
• Substitute cream of chicken for the cream of celery soup.
• Add sautéed onions to the stuffing mix.

How to Store and Freeze

• If there are any leftovers, you can refrigerate in the same dish, covered in foil, or place them in an airtight container—reheat within three to four days.
• You may also freeze leftover chicken and stuffing casserole in an airtight container or freezer bag.

CHICKEN AND STUFFING CASSEROLE

Chicken and Stuffing Casserole is old-fashioned, cold-weather comfort food! The easy dinner recipe only requires about 15 minutes of prep, can be assembled in advance, and appeals to even the pickiest little eaters. The simple combination of shredded rotisserie chicken, cream of mushroom and cream of chicken soup, and Pepperidge Farm or Stove Top stuffing is delicious alongside broccoli and cheese, cranberry sauce, and pumpkin muffins!

HOW TO MAKE CHICKEN AND STUFFING CASSEROLE | 1-MINUTE VIDEO

Chicken and Stuffing Casserole

Chicken and Stuffing Casserole is one of those recipes that just takes me back to my mom’s kitchen table. The smell alone can transport me to my childhood home, and I love that my own kids have now learned to enjoy the meal, too!

While my mom prepared something similar back in the 80’s, this particular dish, actually came from my mother-in-law’s friend Lois. She wrote down the recipe on a card and gave it to me at my bridal shower almost 20 years ago. The note that she wrote on the bottom of the recipe card says, “I have been making this for 35 years!”

CHICKEN AND STOVE TOP STUFFING CASSEROLE

This casserole uses a store-bought mix such as Stove Top stuffing or Pepperidge Farm stuffing as a buttery crumb topping, which gets crispy as it bakes. You are not preparing the stuffing according to the classic package instructions, so it’s not going to be a moist, dense stuffing texture after baking. We prefer the crispy topping; however, if you would like a casserole with a classic soft stuffing texture, you can prepare the stuffing according to the package instructions before you spread it on top of the chicken. Then bake according to the recipe instructions below.

INGREDIENTS FOR CHICKEN AND PEPPERIDGE FARM STUFFING CASSEROLE

This is just a quick overview of the ingredients that you’ll need for an easy chicken and stuffing casserole. As always, specific measurements and complete cooking instructions are included in the printable recipe box at the bottom of the post.

• Chicken: you’ll need about 4 cups of cooked, shredded chicken. I use a store-bought rotisserie chicken for great flavor and quick-prep, but you can boil your own chicken at home, if you prefer.
• Cream of mushroom soup and cream of chicken soup: form the base of the creamy casserole sauce. You can substitute with two cans of your favorite flavors of condensed soup. I like the “Healthy Request” line of soups, but any similar variety will work.
• Milk: to thin the sauce.
• Butter: the melted butter coats the stuffing mix to create a flavorful, crispy topping on the casserole.
• Stuffing mix: just the dry mix tossed with melted butter — do not prepare the stuffing according to package directions. Instead, it’s like a crispy, buttered breadcrumb topping — with tons of extra flavor! You can use 8 ounces (about 3 ¾ cups) of either Pepperidge Farm stuffing (my preference) or Stove Top stuffing.

HOW TO COOK CHICKEN FOR A CASSEROLE

While it’s possible to cook a casserole with raw chicken, you’ll need cooked chicken for this recipe, and a variety of options will work. Pick the most convenient method for you:

• Boiled and Pulled Chicken: Boil about 2 lbs. of boneless, skinless chicken breasts or thighs until cooked through (about 15 minutes). When cool enough to handle, chop or pull the chicken. You’ll need a total of about 4 cups shredded. I find that 2 lbs. of chicken breasts yields about 4 cups of pulled chicken, but there’s some flexibility here — it doesn’t need to be exact.
• Rotisserie Chicken: This is a great shortcut! Purchase a rotisserie chicken (or two) from the grocery store, shred the meat, and use in the recipe as instructed. One very large rotisserie chicken should yield about 4-5 cups of meat. If your store sells smaller chickens, you will likely need two chickens to equal about 4 cups shredded.
• Leftover Chicken: If you have leftover grilled or baked chicken from a previous meal, put those extras to good use in this casserole.
• Canned Chicken: Yep, even canned chicken from the pantry will work in this recipe.

HOW TO MAKE CHICKEN AND STUFFING CASSEROLE

This dinner has become a regular meal in our house now as well, and I suppose that Lois has been making it for her children and grandchildren for over 50 years at this point! With that kind of history, you know that the recipe is a keeper.

1. Whisk together condensed soups and milk.
2. Add cooked, shredded chicken and toss to coat.
3. Transfer the chicken mixture to a 9 x 13-inch baking dish.
4. Combine melted butter and dry stuffing mix. Toss to coat the stuffing mix in the butter.
5. Sprinkle buttered stuffing crumbs on top of the chicken mixture.
6. Cover and bake in a 350°F oven for about 20 minutes. Remove the cover and continue baking for about 10-15 more minutes, or until browned on top and hot and bubbly on the inside.

MAKE AHEAD

• This is a great make-ahead dinner. You can assemble the casserole up to 24 hours in advance and keep it covered in the refrigerator until ready to bake. When ready to bake, allow the dish to sit on the counter and come to room temperature for at least 30-60 minutes.
• You can freeze the casserole before baking. Wrapped tightly, the assembled casserole will keep in the freezer for up to 2 months.
• Thaw a frozen casserole in the refrigerator overnight and bake according to the recipe instructions. If the dish is still cool when it goes into the oven, you will likely need to increase the total baking time.

STORAGE

• Leftover chicken casserole will keep in the refrigerator for 3-4 days.
• Freeze leftovers in an airtight container for up to 3 months.
• To reheat the casserole: If reheating an entire casserole, cover the dish loosely with foil and bake in a 350° F oven until warmed through (about 20 minutes). Individual portions can be reheated in the microwave for 1-2 minutes.

RECIPE VARIATIONS

• Use any flavor combination of condensed soups that you prefer: cream of chicken, cream of mushroom or cream of celery are all nice options.
• For lighter options with less sodium, feel free to substitute with the Healthy Request or 98% fat-free varieties of condensed soups.
• Try adding vegetables to the dish. Steamed broccoli, frozen mixed vegetables, canned or frozen corn, frozen peas, or sautéed mushrooms would all be great additions!
• Add a layer of cooked rice to the bottom of the dish before adding the chicken filling.
• Add cheese. Stir some grated cheddar cheese into the filling, and sprinkle a layer of grated cheese on top before adding the buttered stuffing crumbs.
• Stir some herbs or other seasonings into the sauce. Try dried or fresh parsley, thyme, basil, oregano, chives, or garlic.

TIPS FOR THE BEST CHICKEN AND STUFFING CASSEROLE RECIPE

• Use the meat from a store-bought rotisserie chicken for a shortcut.
• If you prefer to cook your chicken at home, use about 2 lbs. of raw boneless, skinless chicken breast or thighs. Boil the chicken for about 15-20 minutes, or until cooked through. When cool enough to handle, chop or shred with forks and use in the recipe.
• Chicken and Stove Top Stuffing Casserole: Substitute an equal amount of your favorite variety of Stove Top brand stuffing mix in lieu of the Pepperidge Farm brand mix.
• Cooking Just for Two? You can either cut the ingredients in half and prepare the casserole in an 8-inch square baking dish; OR prepare the full recipe, but divide the ingredients between two 8-inch square baking dishes. Freeze the extra dish for a later meal.

Recipe Variations

This recipe for chicken and dressing casserole lends itself to additions and substitutions. Here are a few suggestions:

• You can use leftover chicken or sauté fresh chicken breasts in a small amount of olive oil and butter until thoroughly cooked.
• A rotisserie chicken or fully cooked and packaged roasted chicken strips will also work.
• Substitute diced leftover turkey for the chicken. Ground beef or ham is also good. 
• Mix in a cup or two of any cooked veggie – green beans, broccoli, carrots.
• Create a pot pie spin by including a package of frozen mixed vegetables.
• Add sautéed onions to the stuffing mix. 
• Vary the soup or mix your soups – e.g., cream of celery, cream of broccoli. Creamed corn also works well. 
• Top with 1 cup of shredded cheese during the last 5 minutes of baking.

Note: This recipe is perfect after Thanksgiving or Christmas to use up leftover turkey and stuffing. You might even be tempted to make too much stuffing on purpose!

Can Chicken Stuffing Casserole Be Made in a Crock Pot?

Yes, you can make this casserole in your crockpot. Set your crockpot on low for all-day or high for quicker timing. The stuffing may not get as crunchy, but the casserole will still taste yummy.

How to Serve Chicken and Dressing Casserole

This is definitely a tasty and filling chicken dish to put on the dinner table. Serve the casserole with cranberry sauce or creamy coleslaw on the side, along with your family’s favorite veggie sides.

Can You Make This Easy Chicken Casserole Ahead of Time?

You can prepare the casserole earlier in the day or the night before—cover it with foil and refrigerate it until you’re ready to bake. To prevent the stuffing from getting too soggy, don’t add the soup until you’re ready to bake. 

How to Store Leftover Chicken Casserole

Leave the leftovers in the casserole dish, cover the dish with a lid or plastic wrap, and place the covered dish in the refrigerator. The leftovers are good for 3 to 4 days.

To reheat, pop the leftovers in the microwave for 1 to 2 minutes. Easy for next day leftovers at work, too!

If reheating an entire casserole, cover the dish loosely with foil and bake in a 350-degree oven until warmed through (about 20 minutes). 

How to Freeze Chicken and Dressing Casserole

Freeze leftover chicken and stuffing casserole in an airtight container or freezer bag.

To freeze uncooked: Wrap tightly in foil, then freeze for up to 3 months. When ready to cook, slowly thaw in the fridge for about 24 hours, then bake as directed. If the dish is still cool when it goes into the oven, you will likely need to increase the total baking time.

Warning: Prebaked casseroles or leftovers that have been refrigerated in a glass baking dish should not go directly into a hot oven because the glass may shatter. When ready to bake, allow the dish to sit on the counter and come to room temperature for at least 30 to 60 minutes.