Looking for the comforting, hearty dish that’s quick, easy to whip up and guaranteed to please? Then look no further! This chicken stuffing casserole bake recipe is the perfect weeknight dinner solution. With savory Stove Top stuffing and shredded chicken, combined with a creamy mushroom sauce, everyone will want seconds of this chicken and dressing casserole.
Whether you need a family-friendly meal or a cozy dish to bring to potlucks, this easy chicken and dressing casserole with Stove Top stuffing is one that never disappoints. Let’s dive into this irresistible recipe!
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Three Reasons to Make This Chicken Stuffing Casserole
- Everyone needs an easy, last minute dinner recipe – and this is yours! Just stir everything together and pop it in the oven (no mixing bowl needed). It’s ready in less than 30 minutes!
- There’s little prep or clean up! This is a complete one pan meal and is mixed up right in the baking dish for easy cleanup. It’s ultimate comfort food, without the mess!
- This recipe is so easy and satisfying that you’ll keep a box of Stove Top stuffing and shredded poultry in the freezer so you can mix and bake it any night! This will quickly become a family favorite for its ease and flavor.
Looking for more shredded poultry recipes? Try our honey mustard chicken in crock pot, bbq shredded chicken sliders, or shredded chicken tacos.
Ingredients and Substitutions
- cream of chicken soup – any brand of creamy soup will work here.
- cream of mushroom soup – use any brand of cream of mushroom soup or substitute this with any creamy soup like cream of celery soup.
- milk – I recommend whole milk or 2% milk.
- seasonings – these add flavor to the casserole. Use a minced fresh garlic clove or 1 cup of chopped onions in place of the dried garlic or onion powder, if you need to.
- shredded, cooked chicken – use store bought rotisserie or make your own cooked chicken in the Instant Pot or check out our shredded chicken in Instant Pot. If frozen, thaw your poultry before using. For raw, thawed poultry increase baking time to 40 minutes.
- frozen mixed vegetables – use frozen or canned and drained mixed vegetables, or fresh veggies like carrots, celery, and green beans. If using raw carrots, I recommend shredding carrots so they’ll cook properly. Chop fresh green beans into bite sized pieces.
- chicken broth or stock – if you are like me and prefer using Better than Bouillon then mix 1 1/2 teaspoons of the bouillon paste with 1 1/2 cups of water in place of the broth or stock.
- Stove Top stuffing mix – any brand of seasoned stuffing will work in this stuffing bake recipe, or you can make your own homemade stuffing. Disregard the cooking instructions on the box.
- parsley – mince some fresh parsley (or 1 tablespoon dried) to sprinkle on the top of this casserole.
Recipe Variations
Turkey Stuffing Casserole: Use cooked, leftover turkey as the ideal way to use up those Thanksgiving turkey leftovers.
Chicken Broccoli Stuffing Casserole: Use up to 2 cups of fresh broccoli, chopped into bite-sized pieces in place of the canned or frozen mixed vegetables.
Using raw, uncooked chicken: prepare recipe as directed, but increase baking time to 40 minutes.
Equipment Used
- 9×13-inch baking dish
- mixing spoon
- aluminum foil
🎯 TFN Pro Tip
Did you know you can use a mixer to shred poultry? Use the wire or flat beater and a low speed and it’s ready in about 15 seconds.
How to Make a Chicken and Stuffing Casserole
- Preheat the oven to 350° F and prepare the baking dish by spraying the interior with cooking spray.
- Add the soups, milk, and seasonings to the casserole dish and stir until the mixture is a smooth creamy sauce. Add the shredded meat and mixed vegetables, stirring with the liquid ingredients until combined.
- Layer the stuffing mixture over the top of the shredded poultry and veggies, and pour the broth over the stuffing mix.
- Cover with foil and bake for 20 minutes.
- Remove the foil and bake for an additional 5 minutes or until the chicken and dressing casserole is golden brown and crunchy on top.
Sprinkle the casserole with parsley and serve.
Serving Suggestions
Although this chicken and Stove Top stuffing casserole is a complete meal on its own, it pairs well with a green side salad or oven roasted carrots and asparagus.
Recipe FAQs
Yes, you can substitute a 12 inch or 3 quart round baking dish instead of the rectangle a 9 x 13-inch baking dish.
Store leftovers in an airtight container in the fridge for up to 3 days.
To reheat, cover with foil and bake in the oven at 350ºF for 10 minutes until heated to at least 165ºF.
Use any type of shredded poultry (including turkey!) in this stuffing casserole recipe. See the recipe notes to use raw, uncooked poultry. To make your own shredded chicken, see our cast iron chicken breast or pan seared chicken thighs recipes.
Covering it with foil helps prevent excessive evaporation and keeps the poultry and stuffing moist during baking. We remove the foil during the last 5 minutes of baking to allow the top to turn golden and crisp up.
Other Dinner Recipes to Consider…
If you tried this chicken stuffing bake or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Chicken Stuffing Casserole
Equipment
- 9×13-inch baking dish
- mixing spoon
- Aluminum foil
Ingredients
- cooking spray
- 1 can (10.5 ounce) cream of chicken soup
- 1 can (10.5 ounce) cream of mushroom soup
- 1 cup milk use whole milk or 2% milk for best results
- 1 teaspoon dried parsley
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon poultry seasoning
- ½ teaspoon dried thyme
- ½ teaspoon black pepper
- ¼ teaspoon coarse salt
- 1 pound chicken, cooked and shredded approx. 3 cups. For raw or frozen poultry, see notes below
- 2 cups frozen mixed vegetables like carrots and peas, or use raw veggies (see notes below)
- 1 box (6 ounces) Stove Top stuffing or any brand of seasoned chicken stuffing. Do not follow cooking instructions on box.
- 1 ½ cup chicken broth
- 3 tablespoons fresh chopped parsley or use 1 tablespoon of dried parsley
Instructions
- Preheat the oven to 350° F. While the oven is pre-heating, prepare the 9 x 13-inch baking dish by spraying the interior with cooking spray.
- Mix the soups, milk, and seasonings in the casserole dish and stir until the mixture is smooth. Add the shredded poultry and mixed vegetables into the dish, stirring with the liquid ingredients until well combined.
- Evenly lay the stuffing mixture over the top of the shredded poultry and veggies, then pour the broth over of the stuffing mix. Make sure that all of the stuffing is saturated by the broth.
- Cover the dish with foil and bake for 20 minutes.
- Remove the foil and bake for an additional 5 minutes or until the stuffing is golden brown and slightly crispy on top.
- Sprinkle with parsley and serve.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
- To reheat, cover with foil and bake in the oven at 350ºF for 10 minutes until heated to at least 165ºF.
Nutrition
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Danielle says
I loved how quick and easy this meal was, and my kids didn’t even blink an eye at all the vegetables I threw in there. This will be a regular dinner at our house from now on