Why Make This Recipe
Chicken & Stuffing Casserole is the ultimate comfort food. It’s warm, filling, and brings a sense of home with every bite. This dish is perfect for busy weeknights or family gatherings, where everyone can enjoy a hearty meal. Plus, it’s easy to make and requires only a handful of ingredients. You’ll feel like you’re getting a hug from the inside out!
How to Make Chicken & Stuffing Casserole
Ingredients:
- 1 (10.5 oz) can cream of chicken soup
- 1 (10.5 oz) can cream of celery soup (or use a second can of cream of chicken)
- 1 1/4 cups chicken broth
- 2 cups cooked chicken, shredded or diced
- 1 (6 oz) box stuffing mix (like Stove Top)
- 1/2 cup (1 stick) unsalted butter, melted
- 1/4 teaspoon garlic powder
- Salt and pepper, to taste
- Chopped parsley, for garnish (optional)
- 1 cup frozen mixed vegetables
- 1/2 cup shredded cheddar cheese
- 1/4 teaspoon dried thyme or poultry seasoning
Directions:
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- In a large bowl, mix the cream of chicken soup, cream of celery soup, and chicken broth until smooth. Season it with garlic powder, salt, and pepper.
- Fold in the shredded chicken, along with any optional vegetables or cheese if you are using them. Spread this mixture evenly in the prepared dish.
- In another bowl, combine the stuffing mix with the melted butter until it is moistened. Spoon this mixture evenly over the chicken mixture in the baking dish.
- Bake uncovered for 35–40 minutes, until the casserole bubbles and the top turns golden brown. For a softer topping, cover the dish for the first 20 minutes, then uncover for the rest of the baking time.
- Garnish with chopped parsley and serve hot.
How to Serve Chicken & Stuffing Casserole
Serve Chicken & Stuffing Casserole straight from the oven while it’s hot. You can pair it with a simple side salad or steamed vegetables for a complete meal. Top individual servings with a sprinkle of extra cheddar cheese if desired.
How to Store Chicken & Stuffing Casserole
To store leftovers, let the casserole cool completely. Cover it tightly with plastic wrap or transfer it to an airtight container. It will keep well in the refrigerator for about 3 to 4 days. You can also freeze it for up to 3 months. Just make sure to thaw it overnight in the fridge before reheating.
Tips to Make Chicken & Stuffing Casserole
- For added flavor, you can sauté some onions and celery before mixing them into the chicken and soup combination.
- If you like a little kick, add some hot sauce or black pepper to the mixture.
- Feel free to swap the mixed vegetables for your favorite ones or leave them out entirely if you prefer a simpler dish.
Variation
You can easily adapt this casserole by using different soups, like cream of mushroom or broccoli cheddar. You can also try different kinds of cheese, such as mozzarella or pepper jack, for a different flavor profile.
FAQs
Can I use leftover rotisserie chicken for this recipe?
Yes! Leftover rotisserie chicken works perfectly in this casserole. Just shred it and add it to the mixture.
Can I make this casserole ahead of time?
Absolutely! You can prepare it a day in advance. Just assemble the casserole, cover it, and refrigerate. Bake it when you’re ready to serve.
Can I omit the soup?
Yes, if you don’t want to use soup, you can make a homemade creamy sauce with milk, flour, and spices to keep the casserole moist.
Chicken & Stuffing Casserole
- Total Time: 55 minutes
- Yield: 6 servings
- Diet: None
Description
A warm and filling Chicken & Stuffing Casserole that brings comfort to any meal.
Ingredients
- 1 (10.5 oz) can cream of chicken soup
- 1 (10.5 oz) can cream of celery soup
- 1 1/4 cups chicken broth
- 2 cups cooked chicken, shredded or diced
- 1 (6 oz) box stuffing mix
- 1/2 cup unsalted butter, melted
- 1/4 teaspoon garlic powder
- Salt and pepper, to taste
- Chopped parsley, for garnish (optional)
- 1 cup frozen mixed vegetables
- 1/2 cup shredded cheddar cheese
- 1/4 teaspoon dried thyme or poultry seasoning
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- In a bowl, mix the cream of chicken soup, cream of celery soup, and chicken broth until smooth. Season with garlic powder, salt, and pepper.
- Fold in the shredded chicken, mixed vegetables, and cheese. Spread evenly in the prepared dish.
- In another bowl, combine the stuffing mix with the melted butter. Spoon this over the chicken mixture.
- Bake uncovered for 35-40 minutes, until bubbly and golden brown. Cover for the first 20 minutes if you prefer a softer topping.
- Garnish with parsley and serve hot.
Notes
Pairs well with a side salad or steamed vegetables. Use leftover rotisserie chicken for convenience.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American