This Chicken and Stuffing Casserole is everything I want in a comforting, all-in-one dinner. Tender chunks of chicken are nestled under a creamy, savory sauce and topped with golden, buttery stuffing. It’s warm, hearty, and always hits the spot when I need something cozy and delicious with minimal effort.

Why You’ll Love This Recipe

I love how this casserole brings all the comfort of a holiday meal without the hassle. It’s quick to put together, uses ingredients I usually have in my pantry, and is perfect for weeknight dinners or feeding a crowd. The stuffing on top gets golden and slightly crispy, while the chicken stays juicy underneath—it’s the best of both worlds.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 pounds chicken breast or tenderloins, cut into bite-sized pieces
½ teaspoon salt
½ teaspoon black pepper
1 can (10.5 oz) cream of chicken soup
1 can (10.5 oz) cream of celery soup
¼ cup milk
1 box (6 oz) chicken stuffing mix
1½ cups chicken broth
Optional: chopped fresh parsley for garnish

Directions

I preheat the oven to 375°F (190°C) and lightly grease an 11×7-inch baking dish.
I layer the raw chicken pieces evenly in the dish and season them with salt and pepper.
In a separate bowl, I mix together the cream of chicken soup, cream of celery soup, and milk until smooth. I pour that mixture over the chicken.
I sprinkle the dry stuffing mix evenly across the top.
Then I pour the chicken broth slowly over the stuffing, making sure everything is moistened.
I cover the dish with foil and bake it for 40–45 minutes. After that, I remove the foil and bake for another 5 minutes to let the top crisp up.
Once it’s done, I let it rest for a few minutes, then I garnish with fresh parsley and serve.

Servings and timing

This recipe serves about 6 people.

Prep time: 10 minutes
Cook time: 45–50 minutes
Total time: about 1 hour

Variations

I like adding frozen peas and carrots or green beans to the chicken layer for extra veggies. Sometimes I mix shredded cheddar into the soup mixture for a cheesy twist. If I’m out of cream of celery, I just double up on the cream of chicken. And when I have leftover cooked chicken or turkey, I use that instead of raw.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use the microwave for a quick fix or pop it in the oven at 350°F until heated through. If I’m freezing it, I assemble the casserole but don’t bake it—then I wrap it well and freeze for up to 3 months. When I’m ready to bake, I thaw it in the fridge overnight first.

FAQs

Can I use rotisserie chicken instead of raw chicken?

Yes, I often use shredded rotisserie chicken when I want to speed things up. Since it’s already cooked, I just reduce the bake time by 10–15 minutes.

Do I have to cook the stuffing first?

Nope. I use the dry stuffing mix right out of the box, then moisten it with the broth poured on top. It bakes up perfectly in the oven.

What if I don’t have cream of celery soup?

I either double the cream of chicken soup or substitute with cream of mushroom for a richer flavor. It still turns out creamy and delicious.

Can I make this casserole ahead of time?

Yes, I often assemble it earlier in the day, cover it, and keep it in the fridge until I’m ready to bake. It’s great for prepping ahead.

How do I know when the chicken is done?

The casserole is ready when the chicken reaches an internal temperature of 165°F. I usually check it around the 40-minute mark to be sure.

Conclusion

This Chicken and Stuffing Casserole is one of those reliable, satisfying meals that never lets me down. It’s simple, full of flavor, and has that nostalgic, homestyle taste I crave. Whether I’m feeding my family or looking for something to make ahead, this dish always earns a spot on the table.