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!
FREQUENTLY ASKED QUESTIONS:
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
Cover with foil and bake for 40 minutes. Take the foil off and bake for an additional 5 minutes to lightly brown the top. Garnish with parsley, if using and serve.
When serving, scoop up some of the gravy at the bottom and drizzle it over each serving.
CRAVING MORE RECIPES?
Chicken and Stuffing Casserole (+Video)
- 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 40 minutes. Take the foil off and bake for an additional 5 minutes to lightly brown the top.
- 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.
- 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.
“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.