I’ve been making this chicken and stuffing casserole for years now, and it never fails to bring everyone to the table with eager anticipation. There’s just something about the aroma that fills the house when this dish is baking – it’s like a warm hug on a cold evening.
The first time I made this casserole was during a particularly brutal winter storm. We were snowed in for days, and I was desperately searching the pantry for something comforting to make. Lo and behold, I found some chicken in the freezer, a box of stuffing mix that had been sitting there for who knows how long, and a couple cans of cream soup. What started as a “let’s just throw something together” meal has become one of our most requested family favorites.
What I love most about this casserole is how versatile it is. You can dress it up or down depending on what you have on hand. Sometimes I add vegetables for a complete one-dish meal, other times I keep it simple and serve sides separately. Either way, it’s always devoured with enthusiasm.
Why This Casserole Works So Well
This chicken and stuffing casserole has stood the test of time for good reason. The combination of tender chicken, creamy sauce, and savory stuffing creates layers of flavor and texture that are simply irresistible.
The stuffing on top gets this perfect crispy edge while staying soft and flavorful underneath. And that sauce? It’s rich and velvety, coating each piece of chicken perfectly. When you scoop a serving onto your plate, make sure to get some of that amazing gravy from the bottom – it’s liquid gold!
I’ve tweaked this recipe over the years, finding the perfect balance of ingredients. The beauty of it is that you can prep it ahead of time and just pop it in the oven when you’re ready. Perfect for those busy weeknights or when you’re entertaining and don’t want to be stuck in the kitchen.
Making It Your Own
Feel free to play around with this recipe! Sometimes I add different vegetables – broccoli works great, and so do carrots or peas. If you’re feeling fancy, throw in some sautéed mushrooms. They add a wonderful earthy flavor that complements the chicken beautifully.
Not a fan of cream of mushroom soup? No problem! You can use cream of celery or just double up on the cream of chicken. The recipe is pretty forgiving that way.
Oh, and if you’re looking to save time, a rotisserie chicken works wonders here. Just shred it up and you’re good to go. I’ve done this countless times when I’m in a hurry, and honestly, sometimes I think it tastes even better!
Now, let’s get to the good stuff – the recipe itself!
Chicken and Stuffing Casserole
This cozy casserole combines tender chicken, creamy sauce, and savory stuffing for the ultimate comfort food experience. It’s easy to prepare and perfect for family dinners!
Ingredients
- 4 cups cooked, shredded chicken (about 2 pounds of chicken breasts or a rotisserie chicken)
- 1 (10.5 ounce) can condensed cream of mushroom soup
- 1 (10.5 ounce) can condensed cream of chicken soup
- 1 cup milk
- 1/2 cup sour cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/4 teaspoon ground sage
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups frozen mixed vegetables, thawed (optional)
- 1 (6 ounce) package dry stuffing mix (like Pepperidge Farm or Stove Top)
- 1 stick (8 tablespoons) butter, melted
- 1 1/2 cups chicken broth
Instructions
- Preheat your oven to 375°F. Lightly grease a 9×13-inch baking dish.
- If you’re starting with raw chicken, cook and shred it first. I usually boil mine for about 15-20 minutes until cooked through, then shred with two forks. If using rotisserie chicken, simply shred it and set aside.
- In a large bowl, whisk together the cream of mushroom soup, cream of chicken soup, milk, and sour cream until smooth.
- Stir in the garlic powder, onion powder, dried thyme, sage, salt, and pepper.
- Add the shredded chicken to the soup mixture and toss until well coated.
- If using vegetables, fold them into the chicken mixture.
- Transfer the chicken mixture to your prepared baking dish, spreading it out evenly.
- In a separate bowl, combine the dry stuffing mix with melted butter, tossing to coat all the stuffing pieces.
- Sprinkle the buttered stuffing evenly over the chicken mixture. (source: Ineskohl.info)
- Pour the chicken broth over the top of the stuffing layer, making sure all of the stuffing gets moistened.
- Cover the dish with aluminum foil and bake for 40 minutes.
- Remove the foil and bake for an additional 10-15 minutes, until the top is golden brown and crispy.
- Let the casserole rest for about 5 minutes before serving. This helps the sauce thicken up a bit more.
Tips for Success
Getting this casserole just right isn’t rocket science, but I’ve learned a few tricks over the years that make a big difference:
Don’t skimp on the chicken broth: The stuffing needs enough moisture to cook properly. If it looks too dry before baking, don’t hesitate to add a splash more broth.
Season your chicken: If you’re cooking chicken specifically for this recipe, season it well. I like to add some salt, pepper, and a bit of poultry seasoning to the water when I boil it. This adds an extra layer of flavor to the final dish.
Let it rest: I know it’s tempting to dig in right away (trust me, the smell will make you want to!), but giving the casserole about 5 minutes to rest after baking allows the sauce to thicken up nicely.
Make-ahead magic: You can assemble this casserole up to 24 hours in advance and keep it in the refrigerator. Just add about 10-15 minutes to the covered baking time if you’re cooking it straight from the fridge.
Serving Suggestions
While this casserole is practically a complete meal on its own (especially if you add vegetables), I love serving it with a few complementary sides:
A simple green salad with a light vinaigrette helps balance the richness of the casserole.
Cranberry sauce adds a wonderful sweet-tart contrast that works beautifully with the savory flavors.
Roasted vegetables like Brussels sprouts or green beans make excellent side dishes.
And if you’re really going all-in on comfort food, mashed potatoes are never a bad idea! The gravy from the casserole is amazing drizzled over them.
Storing and Reheating
One of the best things about this casserole? The leftovers are fantastic! Store any extras in an airtight container in the refrigerator for up to 3 days.
To reheat, you have a couple of options. For individual portions, the microwave works fine – about 2 minutes usually does the trick. But if you’re reheating a larger portion, I recommend using the oven. Cover with foil and heat at 350°F for about 20 minutes, or until heated through.
You can also freeze this casserole either before or after baking. If freezing before baking, let it thaw completely in the refrigerator before following the original baking instructions. For already-baked casserole, freeze in portion-sized containers for easy reheating.
Final Thoughts
This chicken and stuffing casserole has seen us through countless family dinners, potlucks, and comfort food cravings. It’s one of those recipes that never gets old, no matter how often you make it.
What I love most is watching people’s faces light up when they take that first bite. There’s something deeply satisfying about creating a dish that brings such obvious pleasure to the people you’re feeding.
So the next time you’re craving something warm, comforting, and deliciously satisfying, give this casserole a try. I have a feeling it might become a staple in your recipe collection, just as it has in mine.
And remember – don’t forget to scoop up some of that amazing gravy from the bottom when you’re serving. Trust me, it’s too good to leave behind!
