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Chicken and Stuffing Casserole

Chicken and Stuffing Casserole is an easy, one dish dinner that’s a family favorite! Made with pantry staples- it’s filling, and delicious!

A HEARTY AND FILLING CASSEROLE

My family and I make this Chicken and Stuffing Casserole quite a bit. It’s simple and very filling. For over 20 years, this casserole has been one of our favorite comfort meals and I love how fast it can be made. No long hours hovering over the stove with a long recipe that has too many steps to follow!

A casserole dish with a Chicken and Stuffing Casserole with a serving spoon and a serving removed.

FREQUENTLY ASKED QUESTIONS:

Is it safe to put raw chicken in a casserole?

Yes, it is. As soon as you’re baking dish and the contents reach 160F degrees, it will start to kill any bacteria that might be on the raw chicken. There are many other casserole dishes that use raw chicken, this is not the first one.

Do I have to use chicken tenderloins?

Nope! In fact, you can use boneless, skinless chicken breasts or thighs in place of the tenderloins. This is such a great recipe to experiment to see what you like best. 

Can I use other stuffing?

Certainly. We use the Chicken Stove Top Stuffing Mix because it pairs so nicely together, but you can swap it out for other variations, or other brands. If you have a homemade stuffing mix you enjoy, feel free to try that too.

Can I make a fluffier stuffing?

Yes you can and we like to do that on occasion to change things up. If you want a “fluffier” stuffing on top, prepare the Stove Top stuffing according to the package directions then dollop it around on top of the casserole. Note: if making it this way, do not add the additional chicken broth at the end.

Can I add some vegetables?

Vegetables can also be added very easily. A mixed vegetable would work great in this. Or try serving it with a side of veggies or a side salad. It’s super easy to bring some healthier elements to this dinner.

Can I use other soup options?

Yes! Cream of mushroom soup would also work in place of the cream of chicken or cream of celery, or use a combination of your favorites. The options are endless here. Just think of what would pair nicely flavorwise, with the stuffing mix.

I don’t have an 11×7-inch baking dish, what do I do?

You can make this in a 9×13-inch baking dish. It will just be thinner. I wouldn’t go with a smaller dish as it might not cook as evenly.

How to store leftovers?

Leftovers should be transferred to an airtight container once they’ve cooled to room temperature. Then keep them in the fridge for up to 3 days or freeze for up to 3 months. Reheat leftovers in the oven covered with foil or in the microwave until warmed through. 

A glass dish with Chicken and Stuffing Casserole and a serving spoon with some in the foreground.

INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)

  • chicken tenderloins – as stated above in the FAQ, you can use chicken breasts or chicken thighs for this. Just cut them up in even chunks.
  • kosher salt and black pepper – you can play around with the seasoning and use what you enjoy. If you want a big punch of flavor, try a cajun seasoning or a blackened chicken seasoning.
  • cream of celery and cream of chicken soups – if you are trying to cut back on your sodium intake, try using low/no sodium options. You can also switch up the different flavors of the cream soups if you like. I even have a homemade version of Cream of Chicken soup if you want to make it from scratch.
  • milk – the milk brings a lot of creaminess to this so I wouldn’t substitute with water. Heavy cream or half & half would work though.
  • Stove Top chicken stuffing mix – Stove Top makes a low sodium version as well. You can also use other flavors of Stove Top if you prefer.
  • chicken broth – as with the other ingredients, you can go with a low or no sodium option. You can even use a vegetable broth if you prefer that. I also have a homemade Chicken Broth recipe if you want to make it from scratch.
Chicken tenderloins, kosher salt, black pepper, cream of celery soup, cream of chicken soup, milK, Stove Top stuffing mix, chicken broth, and parsley.

HOW TO MAKE CHICKEN AND STUFFING CASSEROLE:

Preheat the oven to 375°F. Spray an 11×7-inch baking dish with cooking spray, and set aside. Cut the tenderloins into bite-sized pieces and place them into the baking dish. Toss the chicken pieces with the salt and pepper. In a small bowl, whisk together the cream of celery soup, cream of chicken soup, and milk until smooth.

a collage of two photos: a baking dish filled with diced chicken tenderloins and a glass bowl of cream of celery soup, cream of chicken soup, and milk.

Pour the sauce over the chicken pieces and smooth it out, so all of the chicken is covered. Evenly sprinkle the stuffing mix on top. Pour the chicken broth on top of the stuffing mix, and make sure that all of the stuffing is moistened by the broth.

a collage of two photos: a glass baking dish with chicken and a mixture of milk, cream of chicken, and cream of celery soup on top and a baking dish of chicken, soup mixtures, and chicken stovetop stuffing on top.

Cover with foil and bake for about 40-45 minutes. Take the foil off and bake for an additional 5 minutes to lightly brown the top. Please note: oven times can vary. Take the temperature of the chicken to know when it is done. It should be 165F degrees. Garnish with parsley, if using and serve.

A casserole dish full of Chicken and Stuffing casserole.

When serving, scoop up some of the gravy at the bottom and drizzle it over each serving.

A serving of Chicken and Stuffing Casserole on a serving spoon.

CRAVING MORE RECIPES?

A plate of Chicken and Stuffing Casserole piled on.

Chicken and Stuffing Casserole (+Video)

Chicken and Stuffing Casserole is an easy, one dish dinner that's a family favorite! Made with pantry staples- it's filling, and delicious!
5 from 17 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6 servings

Ingredients

  • 2 pounds chicken tenderloins
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • 10.5 ounce can cream of celery soup
  • 10.5 ounce can cream of chicken soup
  • ¼ cup milk
  • 6 ounce box Stove Top chicken stuffing mix
  • 1 ½ cups chicken broth (see notes below)
  • fresh or dried parsley for garnish (optional)

Instructions

  • Preheat the oven to 375°F. Spray an 11×7-inch baking dish with cooking spray, and set aside.
  • Cut 2 pounds chicken tenderloins into bite-sized pieces and place them into the baking dish.
  • Toss the chicken pieces with 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper.
  • In a small bowl, whisk together 10.5 ounce can cream of celery soup, 10.5 ounce can cream of chicken soup and 1/4 cup milk until smooth.
  • Pour the sauce over the chicken pieces and smooth it out, so all of the chicken is covered.
  • Evenly sprinkle the 6 ounce box Stove Top chicken stuffing mix on top.
  • Pour 1 1/2 cups chicken broth on top of the stuffing mix, and make sure that all of the stuffing is moistened by the broth.
  • Cover with foil and bake for about 40-45 minutes. Take the foil off and bake for an additional 5 minutes to lightly brown the top. NOTE: Oven times can vary for many reasons. It may take longer or be quicker in your particular oven. The chicken is done when the internal temperature reaches 165F degrees.
  • Garnish with fresh or dried parsley (optional) and serve. When serving, scoop up some of the gravy at the bottom and drizzle it over each serving.

Video

Notes

  • Please refer to my FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions.
  • The chicken broth helps make a creamy gravy for this dish. So after cooking, you will notice this creamy gravy at the bottom. Just scoop some of that up to serve with the chicken and stuffing (it’s SO good!) If you don’t like much creamy gravy, just use less chicken broth. Just make sure the stuffing on top is thoroughly moistened though so it gets cooked and doesn’t end up crunchy (unless you like it crunchy).
  • Feel free to swap the tenderloins for boneless, skinless chicken breasts or thighs.
  • For a fluffier stuffing on top, make the stuffing mix using the directions on the package and toss it on top of the casserole (just don’t add the additional chicken broth). 
  • Try some mixed veggies in the casserole. Or serve this alongside a side salad or vegetable side dish. 
  • Keep leftovers in the fridge for up to 3 days, freeze for up to 3 months.
  • Reheat in the oven covered with foil or in the microwave until warmed through.
  • If you are sensitive to salt, choose low sodium options. 
Course: Main Course
Cuisine: American

Nutrition

Calories: 371kcal | Carbohydrates: 29g | Protein: 38g | Fat: 10g | Sodium: 1594mg | Fiber: 1g | Sugar: 4g

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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Recipe Rating




27 Comments

  1. 5 stars
    I love this recipe and will be making it again very soon. Thank you for all of your wonderful recipes. I have made quite a few of your recipes and yours are all delicous!

  2. 5 stars
    Decadently delicious. So easy and yummy. Didn’t change much (I had a leftover bag of stuffing from Thanksgiving in my pantry to I didn’t use StoveTop). Will be making this again!

  3. 5 stars
    What a nostalgic comfort food recipe! I followed it exactly (used heart healthy Cream of Chicken and heart healthy Cream of Mushroom soup). So good! Next time will add wild rice and a side of mashed potatoes! Thank you!

    1. 5 stars
      I made this with shredded rotisserie chicken. I did everything else the same. It only took 20 minutes to cook because it just needed to heat everything up instead of cook the chicken.

      It was delicious!

  4. 5 stars
    I’m really new to cooking and late in life besides. I’ve made many of your recipes and love how you make them so easy! I wanted to know if you could add bacon pieces (pre packaged) in with the chicken?
    Sounds good in my head lol but what do I know!

  5. 5 stars
    I forgot to add the milk and to brown without foil the last 5 minutes. But I really enjoyed this. I will be making it again.

  6. 5 stars
    I making this as I type i used 2 cans of cream of chicken cause I didn’t have celery soup. but added some celery seeds. then the seasoning for stuffing was already in the bread so I didn’t use the chicken stock I used water instead so it wouldn’t be salty due to family with blood pressure . I did add some mixed veggies tho smells good . thanks for the recipe

  7. 5 stars
    Thank you for posting this! I looked up this recipe because I remembered how good it was when I first had it back in the late 80s. At that time, the seasoning packet for Stovetop Stuffing came in a separate packet and the bread cubes were plain. You would put the plain cubes on top of the chicken and soup mixture and then pour the water mixed with the seasoning packet over the top. This was very tasty. I’d also suggest shaking the bag of stuffing before opening to distribute the seasonings well. My only addition to the recipe was 2 T. unsalted butter melted in the broth.

  8. 5 stars
    I used lower sodium Stove Top and vegetable broth. Still came out delicious and makes for great leftovers for lunch!

    1. You could really do it either way. I would probably do it before baking. Cooking times will need to be adjusted. I haven’t tried baking it from freezing so you’ll have to play it by ear. I would put it in the refrigerator for it to defrost a bit before baking (several hours or overnight.) You could technically bake from freezing but I’d worry the top would get overdone before the chicken has fully cooked.

  9. If I make the stovetop dressing according to the package directions, do I still need to use the chicken broth?