Chicken and Stuffing Casserole

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This Chicken and Stuffing Casserole is one of those cozy, no-fuss meals that I find myself turning to again and again. It’s warm, hearty, and deeply comforting—the kind of dish that makes you feel instantly at home. The golden, crunchy topping gives way to juicy, tender chicken and perfectly seasoned stuffing with little pops of celery and herbs in every bite. It’s simple but never boring, and it always brings back memories of Sunday dinners with my family.

I love how this recipe comes together in one baking dish with minimal prep and cleanup. Whether you’re making dinner for a busy weeknight or need something crowd-pleasing for a potluck, this casserole always hits the mark. Plus, it’s so easy to customize based on what’s in your fridge. Leftover rotisserie chicken? Toss it in. Want it creamier? Add a splash of soup. The possibilities are endless, but the result is always delicious.

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Why You’ll Love This Chicken and Stuffing Casserole

• Comfort food classic – Like Thanksgiving in a dish, but way easier.
• One-dish meal – No juggling multiple pots and pans.
• Quick and easy – Minimal ingredients and just minutes of prep.
• Customizable – Add veggies, use different proteins, or adjust the texture.
• Family-friendly – Even picky eaters dig in without hesitation.

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What Kind of Stuffing Mix Should I Use?

When it comes to the stuffing mix, I usually go for a seasoned boxed mix like Stove Top or Pepperidge Farm. These bring a nice blend of herbs and spices that save a ton of prep time without sacrificing flavor. If you’re feeling a bit extra or have some leftover homemade stuffing from a holiday dinner, that works beautifully too—it adds a personal touch and can soak up the sauce even better. The key is to use something with good texture that won’t turn to mush once baked.

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Options for Substitutions

This casserole is super forgiving, which makes it perfect for using up leftovers or switching things up.

• Chicken – You can swap in turkey, rotisserie chicken, or even cooked ground chicken or sausage for a different spin.
• Stuffing Mix – Cornbread stuffing adds a nice Southern flair, or use whole wheat for a healthier twist.
• Cream Soup – Cream of mushroom, celery, or even chicken soup all work. Or go dairy-free with a plant-based alternative.
• Add-Ins – Throw in frozen peas, sautéed mushrooms, or shredded carrots for added veggies.
• Gluten-Free – Use a gluten-free stuffing mix and soup to make the whole dish suitable for dietary restrictions.

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Ingredients for This Chicken and Stuffing Casserole

Cooked Chicken
This is the heart of the dish—tender, juicy, and packed with protein. Leftover roasted or rotisserie chicken works perfectly here.

Stuffing Mix
A seasoned stuffing mix brings all the comforting flavors with minimal effort. It creates that irresistible golden top and a fluffy, savory interior.

Butter
Melted butter adds richness and helps toast the stuffing mix just right, giving it that crispy, golden finish.

Celery
Chopped celery gives a fresh crunch and adds a touch of earthiness that balances out the richness of the dish.

Onion
Diced onion deepens the flavor and adds a subtle sweetness once sautéed.

Chicken Broth
This moistens the stuffing, ensuring it’s never dry or crumbly, and layers in more savory goodness.

Cream of Chicken Soup
It creates a creamy base that ties everything together. You can also use cream of mushroom or celery for a different twist.

Sour Cream (Optional)
For an extra creamy, tangy element, a scoop of sour cream works wonders in the mix.

Fresh Parsley
A sprinkle on top brightens the dish with a pop of color and freshness just before serving.

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Step 1: Prepare the Oven and Dish

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray to prevent sticking and make cleanup easier.

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Step 2: Sauté the Veggies

In a skillet over medium heat, melt a bit of butter and sauté the chopped celery and onion until softened and fragrant—about 5 minutes. This step enhances their flavor and ensures they blend smoothly into the casserole.

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Step 3: Mix the Creamy Base

In a large mixing bowl, combine the cream of chicken soup, chicken broth, and sour cream (if using). Stir until smooth. This mixture is the secret sauce that keeps everything moist and flavorful.

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Step 4: Add the Chicken and Veggies

Fold the cooked chicken and sautéed celery/onion mixture into the creamy base. Give it a good stir so everything is well coated.

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Step 5: Layer the Casserole

Spread the chicken mixture evenly into your prepared baking dish. Top it with the dry stuffing mix, spreading it out so it covers everything nicely.

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Step 6: Drizzle With Butter

Melt butter and drizzle it generously over the top of the stuffing layer. This helps it crisp up beautifully in the oven.

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Step 7: Bake Until Golden

Place the casserole in the oven and bake for about 35–40 minutes, or until the top is golden and the edges are bubbling.

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Step 8: Garnish and Serve

Remove from the oven and sprinkle with fresh parsley. Let it rest for 5–10 minutes before serving to let the flavors settle.

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How Long to Cook the Chicken and Stuffing Casserole

Bake the casserole in a preheated 375°F (190°C) oven for 35 to 40 minutes. You’re looking for a golden-brown topping and bubbling edges. If you’re using pre-cooked chicken (which you should be), you’re really just heating everything through and crisping up that top layer. Let it rest for about 5–10 minutes after baking so the flavors can settle and the dish sets up a bit before scooping.

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Tips for Perfect Chicken and Stuffing Casserole

• Use pre-cooked chicken – This cuts down the cook time and ensures the chicken stays juicy, not overdone.
• Don’t oversaturate the stuffing – Add just enough broth so the stuffing is moist but still has texture.
• Mix and match cream soups – Play with flavor by switching between cream of mushroom, celery, or chicken.
• Add vegetables thoughtfully – If you’re adding extras like peas or carrots, keep the balance so the casserole doesn’t get too crowded.
• Cover if browning too fast – If the top is browning before the casserole is fully heated, loosely cover it with foil.
• Let it rest before serving – This helps everything hold together nicely on the plate.
• Make ahead – Assemble a day ahead, refrigerate, and bake fresh when ready.
• Garnish for freshness – A little sprinkle of parsley or thyme just before serving adds color and brightness.

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Watch Out for These Mistakes While Cooking

Even with a simple recipe like this, a few missteps can affect the final result. Here’s what to keep in mind:

• Skipping the sauté step – Raw onions and celery can overpower the dish. Give them a quick cook to mellow out the flavor.
• Using raw chicken – This recipe is designed for pre-cooked chicken. Raw meat won’t cook through in time and can throw off the texture.
• Over-soaking the stuffing – Too much broth can lead to a soggy top. You want it moist but not drenched.
• Not seasoning enough – Taste the creamy base before assembling. Add salt, pepper, or extra herbs if needed.
• Using cold ingredients – Let everything come to room temp before baking to ensure even cooking.
• Uneven layering – Spread the chicken and stuffing evenly for balanced flavor in every bite.
• Forgetting to cover (if needed) – If your oven runs hot, cover the dish partway through to prevent burning the top.
• Serving too soon – Let it rest after baking so it holds together and flavors meld.

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What to Serve With Chicken and Stuffing Casserole?

Garden Salad

A crisp, fresh salad with a tangy vinaigrette balances out the richness of the casserole.

Roasted Vegetables

Carrots, Brussels sprouts, or green beans roasted with olive oil and garlic make a flavorful, healthy side.

Garlic Bread

To soak up every last drop of the creamy sauce, warm garlic bread is always welcome.

Sweet Potatoes

Mashed or roasted, sweet potatoes add a touch of natural sweetness to the meal.

Cranberry Sauce

If you want those Thanksgiving vibes, a little cranberry sauce on the side adds tartness and color.

Creamed Spinach

Creamy and rich but still green and vibrant, it’s a lovely contrast to the casserole.

White Wine

A chilled glass of chardonnay or sauvignon blanc complements the savory, herby flavors.

Lemon Asparagus

Lightly sautéed asparagus with lemon zest offers a bright, citrusy bite to lighten the meal.

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Storage Instructions

Leftovers? This casserole holds up really well. Just let it cool completely, then cover the dish tightly with foil or transfer it to an airtight container.

• Refrigerator: Store in the fridge for up to 4 days.
• Freezer: You can freeze it too! Wrap individual portions or the whole casserole tightly and freeze for up to 3 months.
• To Reheat: Warm in the oven at 350°F until heated through (about 20–25 minutes), or microwave single portions for 1–2 minutes. If it looks dry, add a splash of chicken broth before reheating.

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Estimated Nutrition

Per serving (based on 6 servings, using cream of chicken soup and butter):

• Calories: ~410
• Protein: 26g
• Fat: 22g
• Carbohydrates: 28g
• Fiber: 2g
• Sugar: 4g
• Sodium: ~880mg

Nutritional values may vary depending on ingredient brands and portion size.

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Frequently Asked Questions

Can I make Chicken and Stuffing Casserole ahead of time?

Yes! You can assemble the entire casserole a day in advance and refrigerate it. When you’re ready to bake, let it sit at room temp for 20–30 minutes before placing it in the oven.

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Can I use leftover turkey instead of chicken?

Absolutely. This casserole is a perfect way to use up Thanksgiving turkey. Just shred or chop it and use it in place of the chicken.

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What if I don’t have cream of chicken soup?

You can substitute it with cream of mushroom, cream of celery, or even make a quick homemade version using a roux with milk and chicken broth.

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Is this recipe freezer-friendly?

Yes, both baked and unbaked versions freeze well. Wrap tightly and label with the date. Thaw overnight in the fridge before reheating or baking.

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Can I add vegetables to this dish?

Totally. Frozen peas, chopped spinach, sautéed mushrooms, or even broccoli florets blend in well and boost the nutrition.

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What’s the best way to reheat leftovers?

For best results, reheat in the oven at 350°F until hot and bubbly. Add a splash of broth if needed. The microwave works for small portions—just heat in 1-minute intervals.

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Can I make it dairy-free?

Yes—use a dairy-free cream soup and skip the butter or use a plant-based version. It still turns out creamy and flavorful.

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How can I make it crispier on top?

Broil it for the last 2–3 minutes of baking, watching closely so it doesn’t burn. You can also mix in some panko breadcrumbs with the stuffing for extra crunch.

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Conclusion

Chicken and Stuffing Casserole is the kind of dish that checks all the boxes—comforting, hearty, simple to make, and endlessly flexible. Whether you’re feeding a crowd, meal prepping for the week, or just craving something warm and satisfying, this casserole is always a win. With tender chicken, golden stuffing, and a creamy, savory filling, every bite feels like a hug from home. Once you try it, it’ll likely earn a regular spot on your dinner rotation.

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