Chicken and Stuffing Casserole

Why You'll Enjoy This Recipe

It's easy to prep this recipe ahead of time. Assemble all the ingredients the night before, cover and refrigerate, then bake when you get home from work.

Use a rotisserie chicken from the grocery store and save yourself even more time! Serve it with my easy and delicious Make Ahead Gravy for a classic holiday-inspired flavor combination.

This recipe is delicious any time of year, especially in the chilly months when recipes like Creamy Pumpkin Pasta Sauce are always family favorites.

Cooked Chicken: Use about 3 cups of cooked chicken; a rotisserie chicken is a great shortcut. It's also a great timesaver. Chicken Spaghetti with Rotel and Velveeta and Chicken Curry Salad with Grapes are other recipes that use the "rotisserie chicken shortcut."

Use white (breast) or dark (thighs) chicken meat, or a combination of both.

Rotisserie chickens are readily available at most grocery stores at or near the deli counter.

Seasoned Stuffing: There is a lot of flexibility with this ingredient; use any brand or any variety of dry, seasoned stuffing that your family enjoys.

Cream of Chicken Soup: Be sure to use the condensed soup straight from the can; don't dilute it with water. The broth and milk add plenty of liquid to the casserole.

Chicken Broth: Use any variety of chicken broth, or make your own using chicken bouillon.

📖 Variations and Substitutions

Boost Flavor and Texture: Stir in 1 cup of any combination of the following ingredients to elevate the flavor and texture of the stuffing layer in this chicken stuffing casserole: diced carrots, peas, lima beans, green beans, etc.

Experiment with flavor combinations. Add ½ cup of diced apples, dried cranberries, or raisins in addition to the vegetables listed above.

Adjust the Soup or Broth: Cream soups such as Cream of Mushroom or Cream of Celery can be used in this recipe in place of Cream of Chicken. Keep in mind, that the flavors are unique to each variety, but the texture is the same.

Chicken broth can be swapped for vegetable broth or even low-sodium chicken broth.

👩🏻‍🍳What to Serve with Chicken and Stuffing

Like my recipe for Crusted Chicken Romano, Chicken and Stuffing Casserole is savory and delicious. It goes great with salads like Mixed Bean Salad or Crunchy Cole Slaw.

Serve your Chicken and Stuffing with Twice-Baked Mashed Potatoes and Orange-Spiced Sweet Potato Casserole, then wrap up by serving Pumpkin Pie with Condensed Milk for a wonderful holiday-inspired meal any time of year.

🦃 Use Holiday Leftovers

If you have leftover turkey from Thanksgiving or Christmas dinner, this recipe is the perfect solution for enjoying those holiday flavors beyond the family dinner.

You'll need 2 ½ - 3 cups of diced, cooked turkey.

This recipe is forgiving and you can certainly use more or less diced turkey.

Scroll down for details on how to freeze this chicken and stuffing casserole.

Step 1: In a large skillet on the stovetop, melt the butter on medium-high heat and add the diced celery and onion.(Photo #1)

Step 2: Reduce heat to low and stir in the seasoned stuffing mix. Add ½ of the contents from the canned cream of chicken soup. (Photo #2)

Step 3: Turn off the heat. Add the chicken broth and whisked eggs. (Photo #3)

Step 4: Stir to combine. If you are adding extra vegetables, dried cranberries or raisins, this is when you will blend those with the stuffing. (Photo #4)

Step 5: Place the mixture from the skillet into the prepared baking dish (Photo #5)

Step 6 Top the stuffing with the cooked chicken (or turkey). (Photo #6)

Leftover Chicken and Stuffing Casserole can be stored for 3-5 days in the refrigerator. Cool it after baking, then store leftovers in a sealed, airtight container. Reheat leftovers in the microwave or cover in a 325°F oven for about 30 minutes.

You can freeze the casserole before or after baking.

Freezing the Stuffing Casserole Before Baking: After assembling the casserole and before baking, cover the freezer-safe dish with two layers of foil and seal tightly around the rim of the pan. Label and include the date. For the best flavor, defrost and enjoy within three months.

Freezing the Stuffing Casserole After Baking: After baking in the oven, let the casserole cool then follow the same freezer instructions as above.

How to Defrost the Frozen Stuffing Casserole: Thaw the casserole overnight in the refrigerator before baking. Plan to increase the baking time listed in the recipe by at least an additional 15 minutes.

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