Oh, my heart belongs to comfort food, you know? There’s just nothing better than pulling something golden and bubbly out of the oven after a long day. If you’re chasing that warm, fuzzy feeling but don’t have two hours to spend cooking, then stick right here with me. I’ve been refining simple, reliable dinner recipes for what feels like forever, and the ultimate keeper in my rotation is this absolutely smashing **Chicken Stuffing Casserole**.
It’s creamy, it’s savory, and honestly, it tastes exactly like Thanksgiving dinner got invited to Tuesday night. I’ve tweaked the soup ratios and the layering technique over the years until I got that perfect melt-in-your-mouth texture. Trust me when I say this is the version you’ll want to keep scribbled on your favorites list. You can see some of my other favorite simple bakes over here, like how we do things in our family’s casserole tradition.
Why This Chicken Stuffing Casserole Is a Weeknight Hero
Look, I get it. Sometimes you need dinner on the table yesterday. This isn’t some fussy, complicated baking project; it’s pure, honest-to-goodness comfort food that gets done before you even start craving dessert. It’s the hero anyone needs when the fridge looks empty but your stomach is rumbling.
- It’s lightning-fast to assemble—seriously, 15 minutes tops.
- It tastes like a holiday without any of the stress of the big meal.
- It comes almost entirely from your pantry, which saves those last-minute grocery runs.
Quick Preparation Time for Your Chicken Stuffing Casserole
We are talking about rocking a full 6-serving casserole after only 15 minutes of hands-on work. You just mix, layer, and slide it in the oven! That’s why I have this recipe memorized; it’s just too simple to forget.
Simple Ingredients for Easy Chicken Stuffing Casserole
When I look at the ingredient list, I see things I almost always have on hand: those trusty cans of condensed soup, some milk, leftover chicken, and a box of dry stuffing. It’s practically foolproof cooking because the core components are already prepared for you. Hard to mess that up!
Essential Ingredients for Your Chicken Stuffing Casserole
Okay, let’s talk components. Since this is such a straightforward bake, every single ingredient listed needs to be exactly what is called for. Don’t try any fancy substitutions here, especially with the soups—they are the backbone of the creamy sauce! I always double-check my pantry before I start mixing just to make sure I have everything ready to go. You can check out how I organize my pantry staples for quick meals over here, too, if you’re interested in keeping your kitchen stocked.
Soup and Liquid Base for the Chicken Stuffing Casserole
You need two main players here: one can of condensed cream of *chicken* soup and one can of condensed cream of *mushroom* soup. Make sure you grab the condensed ones, not the chunky ready-to-eat soup, okay? Those condensed versions create the velvety base we are looking for once they hit the milk. Speaking of milk, keep it simple: just one cup of regular milk mixed in with those two cans. Stir it all together really well until you don’t have any visible lumps staring back at you.
The Chicken and Stuffing Components of the Chicken Stuffing Casserole
Next up is the star—the chicken! This recipe shines when you use about two cups of already cooked, shredded white meat. Leftover rotisserie chicken is just perfect for this, seriously. Then we swap over to the stuffing. You need one full box. Now, pay attention: make sure it’s the plain, dry stuffing mix, the kind that *doesn’t* come with those little packets of gravy or giblets attached. We are making our own gravy via the soup base, remember?
Step-by-Step Instructions for the Perfect Chicken Stuffing Casserole
This is where we put all those beautiful ingredients to work! Honestly, the layering process is what gives this bake its amazing texture—you get the soft stuffing infused with moisture at the bottom, the creamy filling in the middle, and then this lovely slightly crisp topping. It’s a triumph of textures, I tell you. Don’t rush the resting phase for the stuffing, though; that five minutes is important for soaking up all that liquid before it hits the oven. I talk a little more about layering techniques in my deeper dive on how to build the best casseroles.
Preparing the Oven and Baking Dish for the Chicken Stuffing Casserole
First things first, you need to get your oven hot and ready to go. Set that dial to 375 degrees Fahrenheit right away. While it’s warming up, grab your 9×13 inch casserole dish—the standard size works perfectly here. Give it a good grease. I usually use a little butter or cooking spray, ensuring every corner is covered so we don’t end up wrestling with sticky edges later when it comes out all golden and perfect.
Creating the Creamy Chicken Filling for the Chicken Stuffing Casserole
Time for the creamy part! Take your large bowl where you previously whisked the two cans of soup and the milk until smooth, and now gently fold in those two cups of shredded chicken. You want the chicken coated beautifully, but don’t overmix it until it turns into chicken mush! Just a soft fold to incorporate everything until the chicken looks happily nestled in that soup sauce.
Assembling and Baking Your Chicken Stuffing Casserole
Now for the structure! Take half of your stuffing mixture—the part you mixed with hot water and melted butter—and spread it evenly across the bottom of your greased dish. That’s your foundation. Next, pour that rich, creamy chicken mixture right over that bottom layer. Finally, top the whole thing evenly with the remaining stuffing mixture. Pop it into the hot oven for about 30 to 35 minutes. You know it’s done when you see the edges bubbling up like crazy and that top layer is beautifully light brown. Be careful when you pull it out; it’ll be scorching hot!
Expert Tips for Elevating Your Chicken Stuffing Casserole
You know, even though this is a super simple dish, taking just one tiny extra step can make it taste like something you spent all afternoon on. I always look for little ways to boost the flavor without adding minutes to my prep time. These little tricks are the things I learned over years of making this for busy weeknights!
I’ve found that while boiling water is totally fine and fast, using good quality stock makes a huge difference in the overall savory punch of the final bake. You can check out some of my favorite pantry swaps for better flavor—it’s all about building those layers!—on my tips page here: here’s how we boost flavor.
Substitution Ideas for the Chicken Stuffing Casserole
So, when you’re getting ready to mix up that dry stuffing, try this: skip the plain boiling water specified in the main instructions. Instead, use hot chicken broth! If you happen to have some on hand, even just using the broth instead of water adds a layer of real roasted chicken richness right into the stuffing. It softens up the same way, but the resulting texture and flavor? Wow, it tastes like you tossed in homemade turkey drippings. It’s my favorite secret move for making this easy chicken stuffing casserole feel extra special.
Storage and Reheating Instructions for Leftover Chicken Stuffing Casserole
The best part about making a casserole this delicious is that they are always better the next day, right? This chicken stuffing casserole holds up wonderfully, assuming you store it correctly. You want to avoid letting it sit out too long once it comes out of the oven, as we are dealing with a creamy, poultry-based dish here.
Once the casserole has cooled down slightly—give it maybe 30 minutes on the counter—cover the baking dish tightly with foil or plastic wrap. If you ate some already, transfer the leftovers into an airtight container. It should stay great in the refrigerator for about three to four days. I always make sure the container is snug because leftovers taste even better when they haven’t absorbed any weird fridge smells!
Reheating is simple, but you want to be careful not to dry out that lovely stuffing topping. I never use the microwave for the whole batch because the edges get gummy. Instead, scoop out single servings onto an oven-safe plate and cover that serving loosely with foil. Pop it into a 350-degree oven for about 15 minutes until it’s steaming hot all the way through. If you just want a quick bite, microwave stirring halfway through works, but be warned, the texture won’t be as lovely.
Serving Suggestions to Complete Your Chicken Stuffing Casserole Meal
This chicken stuffing casserole is hearty all on its own—it’s got chicken, it’s got bread, it’s got creamy sauce—so you don’t need a ton of fuss on the side. But if you want to make it feel like a complete, satisfying dinner again, which reminds me of a big holiday spread, you just need a couple of bright, fresh counterpoints to cut through that richness.
We always try to keep the sides easy, usually something green or something tangy. If you’re serving this to guests, grabbing some warm bread to sop up any rogue creamy sauce left on your plate is absolutely mandatory. I have the best recipe for buttery rolls that literally melt in your mouth, if you want to try them. You can find that recipe for dinner rolls that are just perfection.
Here are the sides that always make an appearance at my table:
- Steamed Green Beans or Asparagus: A quick blanch or steam keeps them crisp, and a tiny squeeze of fresh lemon juice wakes everything up. That little bit of tartness is perfect against the soup base.
- Cranberry Sauce: Yes, I know, it’s usually for turkey, but the sharp, sweet flavor of cranberry sauce is shockingly good next to this savory casserole. It’s an unexpected win every time!
- A Simple Tossed Salad: Sometimes you just need greens! Keep the dressing light—maybe a simple vinaigrette made with apple cider vinegar. That acidic bite helps clear the palate after a spoonful of cream of mushroom soup goodness.
Keep it simple, keep it fresh, and you’ve got a dinner that tastes like real effort went into it, even if it only took 15 minutes to assemble!
Frequently Asked Questions About Chicken Stuffing Casserole
When I share recipes this easy, people always have quick questions about the substitutions or timing. It’s smart planning! I’ve gathered up the most common things folks ask me about making this specific **Chicken Stuffing Casserole**, so you can get right to baking without any second-guessing.
Can I use raw chicken in this Chicken Stuffing Casserole?
No, absolutely not! This is crucial for both safety and texture here. Since the total bake time is only about 35 minutes, that’s just barely enough time to heat everything through and brown the top. Raw chicken needs much longer to cook safely to 165 degrees, so you must use pre-cooked, shredded chicken. Leftover roast chicken or even poached chicken breast works perfectly!
What kind of stuffing mix works best for the Chicken Stuffing Casserole?
You need that dry stuffing mix—the kind that comes in a bag, often called stuffing mix for dressing. The key is that it should NOT include the giblet packet, because remember, we are using the creamy soup base! Brand-wise, honestly, any standard, common package of poultry seasoning stuffing will do the trick. They all hydrate exactly the same way when mixed with boiling water and butter.
Can I prepare the Chicken Stuffing Casserole ahead of time?
Yes, you totally can! This makes it an outstanding choice for potlucks or busy holidays. You can complete steps 1 through 7—preheat the oven, mix the filling, layer the bottom stuffing, pour the mixture over, and top it with the remaining stuffing—all in your baking dish. Cover it tightly with plastic wrap and pop it in the fridge for up to 24 hours. When you’re ready to bake, just pull it out of the fridge about 30 minutes before you plan to put it in the oven so it can take the chill off, and then add about 5 to 10 minutes to the bake time.
Estimated Nutritional Information for Chicken Stuffing Casserole
I have to put this little disclaimer right up front: I’m a home cook, okay? I’m not a registered dietitian, and I don’t run lab tests on every batch I pull out of my oven. So, these numbers are good estimates based on the standard ingredients the recipe calls for, but they are definitely just that—estimates!
It’s good to know what you’re eating, especially when this casserole is such satisfying comfort food. It does pack a solid punch of protein, which is great when you’re feeding the whole family after a busy day. Keep in mind that if you substitute the low-fat milk for whole milk, or if you use a different type of soup, these numbers will shift around a bit!
Based on 6 generous servings, here’s what we’re generally looking at per slice:
- Calories: About 450 per serving. That’s a nice, solid dinner helping!
- Fat Content: Around 22 grams total fat, with about 10 grams of that being saturated fat. That’s where the butter and the condensed soups really make their presence known!
- Protein Power: You get a big boost here, clocking in around 30 grams of protein, thanks to all that lovely cooked chicken.
- Carbohydrates: We’re looking at around 35 grams of carbs, mostly from the stuffing mix itself.
- Sodium Warning: Heads up! Since we’re using cans of condensed soup, the sodium content is somewhat high at about 850 mg per serving. If you are watching your salt intake, this is where you might want to look into low-sodium versions of the soups next time.
This chicken stuffing casserole is definitely a richer meal, designed for enjoyment rather than strict dieting, but it’s got the macros to keep you full and happy!
Share Your Chicken Stuffing Casserole Experience
Well, that’s it! We’ve covered everything from the creamy soup base to the best way to reheat those cozy leftovers. Now it’s your turn to step up to the plate. I poured my heart into making sure this **Chicken Stuffing Casserole** recipe is as easy and delicious as possible for you and your family.
I absolutely love hearing when one of my tried-and-true recipes makes it onto someone else’s regular dinner rotation. Did you swap out the mushroom soup for cream of celery? Did you use leftover turkey instead of chicken? Tell me all the wonderful little ways you made this casserole your own!
Don’t be shy! Drop a rating below—five stars if it saved your Tuesday night, fewer if it caused a kitchen disaster (though I really hope that doesn’t happen!). I read every single comment, and your feedback truly helps me keep creating the most reliable, feel-good recipes for our little cooking community.
Let’s chat down in the comments about how your **Chicken Stuffing Casserole** turned out!
Print
Simple Chicken Stuffing Casserole
- Total Time: 50 min
- Yield: 6 servings 1x
- Diet: Low Fat
Description
A straightforward casserole combining cooked chicken and stuffing mix baked until golden.
Ingredients
- 1 can (10.5 ounces) condensed cream of chicken soup
- 1 can (10.5 ounces) condensed cream of mushroom soup
- 1 cup milk
- 2 cups cooked, shredded chicken
- 1 box (6 ounces) dry stuffing mix (without giblets)
- 1 cup boiling water
- 1/2 cup butter, melted
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Grease a 9×13 inch baking dish.
- In a large bowl, mix together the cream of chicken soup, cream of mushroom soup, and milk. Stir until smooth.
- Fold in the shredded chicken.
- In a separate medium bowl, combine the dry stuffing mix and boiling water. Let stand for 5 minutes.
- Add the melted butter to the stuffing mixture and mix lightly.
- Spread half of the stuffing mixture evenly over the bottom of the prepared baking dish.
- Pour the chicken and soup mixture over the stuffing layer.
- Top evenly with the remaining stuffing mixture.
- Bake for 30 to 35 minutes, or until the casserole is bubbly and the top is lightly browned.
Notes
- You can use leftover roasted chicken for this recipe.
- For a richer flavor, use chicken broth instead of boiling water for the stuffing.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5
- Sodium: 850
- Fat: 22
- Saturated Fat: 10
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 2
- Protein: 30
- Cholesterol: 90
Keywords: chicken stuffing casserole, baked chicken dish, easy casserole, comfort food, cream of soup casserole