Chicken and stuffing casserole isn’t just dinner it’s comfort, memory, and soul all in one dish. This easy, oven-baked meal layers tender chicken, creamy soup, and savory stuffing into a warm, bubbly casserole perfect for any weeknight or gathering. Whether you grew up with casseroles at the center of the table or you’re discovering their charm for the first time, this recipe is all heart. In this article, we’ll walk through how to make a classic chicken and stuffing casserole, how to customize it, and answer your most common questions so you can get it right every time.
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Chicken And Stuffing Casserole
My Chicken and Stuffing Casserole Story
A Childhood Flavor That Followed Me Home
Growing up in a small town in the Midwest, casseroles were more than just food they were a way of life. We didn’t need special occasions to fill the house with the smell of baked chicken and stuffing. My mom had a yellow Pyrex she used for everything, and when that dish came out of the oven, you knew you were in for something good. That flavor the seasoned stuffing soaked in broth, the creamy layers of soup, the tender bits of chicken stuck with me long after I left home.
Now, I live just outside Asheville, North Carolina, where I spend my days recipe testing, writing my cookbook, and foraging in the Blue Ridge. And when I want food that’s simple, reliable, and deeply satisfying, I return to this chicken and stuffing casserole. It’s not fancy, but it’s the kind of dish that tells a story. One bite, and I’m back at that kitchen table.
Why This Version Works So Well
This recipe is built for real life. It uses chicken tenderloins, which cook quickly and stay juicy. Two kinds of soup cream of celery and cream of chicken create a luscious base. The stuffing goes on top, absorbing the broth until it’s soft underneath and crisp on top. It bakes up golden, bubbling, and full of flavor. It’s also flexible. You can swap the soups, use leftover chicken, or even fold in vegetables if you like (more on that soon).
What makes it stand out is the balance. The chicken stays tender, the stuffing doesn’t get soggy, and the whole dish tastes like it’s been cooking all day even though it comes together in minutes. And if you’ve got a hungry family or guests on the way, it’s one of the easiest ways to make everyone feel at home.
Chicken and Stuffing Casserole
Ingredients
- 2 pounds chicken tenderloins cut into bite-sized pieces
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 10.5 oz can cream of celery soup
- 1 10.5 oz can cream of chicken soup
- ¼ cup milk
- 1 6 oz box Stove Top chicken stuffing mix
- 1½ cups chicken broth
- Fresh or dried parsley for garnish optional
Instructions
- Preheat oven to 375°F. Grease an 11×7-inch baking dish.
- Place chicken pieces into the dish. Season with salt and pepper.
- In a bowl, whisk cream of celery soup, cream of chicken soup, and milk until smooth. Pour over the chicken and spread evenly.
- Sprinkle stuffing mix evenly over the top.
- Pour chicken broth over the stuffing, making sure it’s all moistened.
- Cover with foil and bake for 40–45 minutes.
- Remove foil and bake uncovered for 5 more minutes to lightly brown the top.
- Garnish with parsley if desired and serve with sauce from the bottom.
Notes
- Ensure chicken reaches 165°F internal temp before serving.
- Great with added vegetables or cheese.
- Leftovers store well for up to 4 days in the fridge.
- Nutrition Information (per serving):
Calories: 371 kcal
Carbohydrates: 29 g
Protein: 38 g
Fat: 10 g
Sodium: 1,594 mg
Fiber: 1 g
Sugar: 4 g
How to Make the Best Chicken and Stuffing Casserole
Step-by-Step Instructions for a Foolproof Casserole
This chicken and stuffing casserole comes together in just a few steps and once it’s in the oven, your kitchen will smell like comfort is on its way. Here’s how I make it in my own kitchen:
Start by preheating your oven to 375°F. While it warms, spray an 11×7-inch baking dish with a little cooking spray. Then, cut 2 pounds of chicken tenderloins into bite-sized pieces and scatter them in the dish. Season the chicken evenly with ½ teaspoon kosher salt and ½ teaspoon black pepper.
In a small mixing bowl, whisk together one 10.5-ounce can of cream of celery soup, one 10.5-ounce can of cream of chicken soup, and ¼ cup of milk. You’re looking for a smooth, pourable mixture this is your creamy base. Pour it over the chicken, using the back of a spoon to spread it evenly so each piece is nestled in flavor.
Next, sprinkle a 6-ounce box of dry Stove Top chicken stuffing mix across the top. No need to pre-cook the stuffing the chicken broth you add next will do the work. Pour 1½ cups of chicken broth over the stuffing. Make sure it’s distributed evenly so all the stuffing becomes moist but not soupy.
Cover the dish tightly with foil and bake for 40 to 45 minutes. The foil helps steam the stuffing, softening it while the chicken cooks through. After the first bake, remove the foil and pop the dish back in for an additional 5 minutes. This quick finish gives the top a subtle golden crisp, while the bottom stays tender and juicy.
When it’s done, the chicken should read 165°F on a thermometer, and the sauce will bubble gently at the edges. Scoop and serve with a big spoon, making sure to ladle some of that gravy-like sauce over each serving. Sprinkle with fresh or dried parsley if you want a pop of color.
Easy Swaps and Flavor Boosts
This chicken and stuffing casserole is versatile enough to welcome whatever you’ve got on hand. If you’re out of chicken tenderloins, cubed boneless thighs or shredded rotisserie chicken work just as well. Some readers like to swap the cream of celery soup for cream of mushroom or even cream of onion each adds its own twist.
You can also toss in vegetables before baking. Frozen peas, carrots, green beans, or even chopped broccoli mix right into the sauce. Want extra richness? Add a handful of shredded cheddar or a dollop of sour cream to the soup mixture. I’ve even made a Thanksgiving-style version using leftover turkey, and it was a hit.
Prefer your stuffing fluffier? Let it sit in the broth a few minutes before adding it to the casserole. That way, it has time to bloom before baking. You can also use other boxed stuffing varieties like herb-seasoned or cornbread blends, depending on your mood or pantry stash.
Internal Tips from My Kitchen
- If you’re feeding a crowd, double the recipe and bake it in a 9×13-inch dish.
- For gluten-free needs, use a gluten-free stuffing mix and soups.
- Leftovers? They reheat beautifully and taste even better the next day.
Creative Twists on Chicken and Stuffing Casserole
Easy Variations for Different Tastes
The beauty of chicken and stuffing casserole is how flexible it is. While the base recipe is hearty and comforting, there are endless ways to make it your own without losing that down-home flavor. Whether you’re feeding picky eaters, looking to clean out the fridge, or just in the mood for something different, you can customize this casserole without compromising ease or taste.
Want to lighten it up? Swap one can of cream soup for plain Greek yogurt or low-fat sour cream. It keeps the dish creamy without feeling too heavy. You can also use reduced-sodium stuffing or low-sodium broth if you’re watching salt levels.
Don’t be afraid to get creative with vegetables. Stir in chopped spinach, shredded carrots, or sautéed mushrooms to add nutrition and texture. Frozen peas or a bag of mixed vegetables are classic additions and don’t require any prep just toss them in before baking. I’ve even folded in roasted butternut squash during the fall for a seasonal spin.
For extra richness, sprinkle shredded cheddar or mozzarella over the top during the final five minutes of baking. It adds a melted finish that makes each bite even more indulgent. If your family enjoys a little kick, stir in a pinch of cayenne or smoked paprika to the soup mixture before assembling.
These simple adjustments allow you to turn one chicken and stuffing casserole recipe into a dozen variations that still hit that comfort-food sweet spot.
How to Serve Chicken and Stuffing Casserole Right
This dish is filling enough to stand on its own, but pairing it with the right sides elevates the whole experience. I like to serve my chicken and stuffing casserole with something fresh and crisp to balance the creamy layers. A bright green salad, steamed broccoli, or roasted green beans do the trick.
For a Southern-style dinner, I sometimes add buttered corn, cranberry relish, or even baked apples on the side. If you’re serving guests or stretching the casserole further, offer warm rolls or buttermilk biscuits they soak up the savory sauce beautifully.
Hosting a potluck or Sunday supper? Double the chicken and stuffing casserole in a 9×13-inch pan, and serve it with sweet tea and a fruit crisp for dessert. It’s the kind of meal that brings people to the table and keeps them there.
Conclusion: Why This Casserole Deserves a Spot in Your Rotation
Chicken and stuffing casserole is one of those reliable recipes you’ll come back to again and again. It’s the kind of meal that makes people linger at the table, ask for seconds, and remember how good simple food can be. Whether you stick to the original or riff on it with your own ingredients, this casserole delivers every single time.
In my kitchen, it’s a favorite for busy weeknights, potlucks, and lazy Sundays when all I want is something satisfying with very little cleanup. And if you’re drawn to recipes that feel like home, I highly recommend trying my take on Dolly’s Chicken and Stuffing Casserole. It’s a beautiful variation with the same cozy flavors and a slightly different twist on texture.
From the first bite to the last scrape of the spoon, chicken and stuffing casserole is all about comfort, ease, and flavor. Make it tonight and don’t forget to drizzle that creamy sauce from the bottom over every serving.
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FAQs About Chicken and Stuffing Casserole
Is it safe to put raw chicken in a casserole?
Yes, it’s completely safe to use raw chicken in this chicken and stuffing casserole. As long as you bake the dish until the internal temperature of the chicken reaches 165°F, you’re in the clear. The baking time and covered steam environment ensure everything cooks through while staying moist and tender.
Do I have to use chicken tenderloins?
Not at all. Chicken tenderloins are convenient because they cook quickly and evenly, but you can also use cubed boneless chicken breasts, thighs, or even pre-cooked shredded chicken. Many folks love this recipe for using up leftover roast chicken, too.
Can I use other stuffing?
Absolutely. While the recipe calls for Stove Top chicken stuffing, feel free to experiment with cornbread, herb-seasoned, or even homemade stuffing blends. Just make sure it’s dry and crumbles easily before layering soft stuffing can turn mushy if it’s already moist before baking.
Can I make a fluffier stuffing?
If you prefer fluffier stuffing in your chicken and stuffing casserole, try pre-soaking it in warm chicken broth for a couple of minutes before adding it to the top layer. This gives the stuffing more time to absorb liquid and expand during baking. Covering with foil also traps steam, which helps the stuffing bloom nicely.
Can I add some vegetables?
Definitely. Adding vegetables is a great way to boost nutrition and stretch the casserole further. Frozen mixed veggies, peas, diced carrots, or broccoli florets work beautifully. Just mix them into the sauce before baking or layer them under the stuffing for a bit of texture.
Can I use other soup options?
Yes. While cream of celery and cream of chicken are a classic duo for this dish, cream of mushroom or cream of onion can add depth and variety. You can also mix soups to suit your flavor preferences or dietary needs just keep the total volume around 21 ounces.