Easy, creamy, and full of Thanksgiving flavors, chicken and stuffing casserole is the perfect way to indulge in the comforts of fall in a simple casserole!
Table of Contents
Recipe Ingredients
Find the full printable recipe with specific measurements below.
- Chicken breasts: Boneless skinless chicken breasts cut into 1-inch cubes. No need to cook them first, they cook right in the casserole.
- Seasoning: Salt, pepper, and Italian seasoning.
- Condensed soups and broth: Cream of celery soup, cream of chicken soup, and chicken broth are all used in this casserole. They add creaminess and moisture.
- Milk: Adds a bit of extra creaminess and moisture without any added salt.
- Mixed veggies: Frozen mixed veggies are easy to throw in. No need to thaw first.
- Stuffing: I used chicken flavored Stove Top stuffing mix, but if you have leftover crockpot stuffing, go for it.
How to Make Chicken and Stuffing Casserole
Add the chicken to the bottom of the casserole dish and season with salt and pepper.
Mix together condensed soups, milk, and Italian seasoning and stir until smooth. Pour the creamy sauce over the chicken and stir in the frozen mixed vegetables.
Sprinkle dry stuffing on top, drizzle with broth to moisten the stuffing, and cover with foil and bake for 40 minutes. Then, another 5 minutes uncovered.
Tips and Variations
- Boneless skinless chicken thighs cut into cubes work just as well. You could also use leftover turkey.
- Spray the baking dish with cooking spray. This chicken stuffing casserole will stick if you don’t.
- To minimize the amount of salt added, use low-sodium broth.
- Use fresh carrots, peas, and green beans if you prefer. Just remember to dice them small.
- Cream of mushroom soup can be used to replace the cream of celery.
Serving Suggestions
You won’t need much to complete this ultimate comfort food casserole! You could do a simple side salad for you and the family, along with a side of dinner rolls.
For a larger gathering, you could also prepare some creamy mashed potatoes, a pear salad and then serve apple crumble for dessert.
More Chicken Casserole Recipes
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Chicken and Stuffing Casserole
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Chicken and stuffing casserole is an easy creamy way to indulge in the comforts of fall in a simple casserole!
Preheat and prep: Preheat the oven to 375°F. Spray an 11×7 casserole dish with cooking spray. Set aside.
Cube chicken: Cut 1 1/2 pounds of chicken breast into 1 inch cubes and scatter throughout the baking dish. Sprinkle with salt and pepper.
Mix sauce ingredients: In a small bowl, mix together 1 can cream of celery soup, 1 can cream of chicken soup, 1/4 cup milk, and 1/2 teaspoon Italian seasoning. Stir until smooth. Stir in 1 cup frozen mixed vegetables.
Spread sauce: Pour the sauce over the chicken and spread it so the chicken is covered.
Add stuffing: Sprinkle one box of dry stuffing over the top.
Pour chicken broth: Drizzle 1 cup chicken broth over the stuffing, trying to moisten most of the stuffing.
Bake: Cover with foil and bake for 40 minutes. Take foil off and bake another 5 minutes.
Storage: Store leftovers in an airtight container in the fridge up to 3 days.
Calories: 348kcal | Carbohydrates: 34g | Protein: 31g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 84mg | Sodium: 1491mg | Potassium: 653mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1826IU | Vitamin C: 5mg | Calcium: 81mg | Iron: 3mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
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Recipe FAQs
Keep leftovers stored in an airtight container for up to 3 days in the fridge.
This casserole recipe freezes quite well. Once it has cooled completely, store it in a freezer bag or freezer-safe container. Wrapping it in plastic wrap is a good idea to prevent freezer burn. Thaw it in the fridge before reheating.
You can reheat the casserole dish in the oven if you’ve got a lot leftover in there. Otherwise, a single serving or two can be heated up in the microwave.
Sure! The longer it sits, the more the flavors get absorbed, so feel free to make it the night before and serve it the next day.
