Chicken and Stuffing Casserole is a comfort food classic that brings together tender chicken and savory stuffing in one hearty dish. It’s the ultimate easy weeknight dinner.
Made with pantry staples like cream soups and boxed stuffing, this casserole comes together quickly and delivers cozy, crave-worthy flavors in every creamy bite.
What You’ll Need for This Cozy Chicken and Stuffing Casserole
- Chicken tenderloins – Lean, quick-cooking, and juicy, these are the perfect base for this one-dish meal.
- Cream of celery soup – Adds subtle, herby undertones and creamy texture to bind everything together.
- Cream of chicken soup – Deepens the chicken flavor and enhances the rich, savory notes.
- Stove Top chicken stuffing mix – Packs all the herbs, spices, and hearty bread cubes needed for a golden, satisfying topping.
- Chicken broth – Soaks into the stuffing, creating a soft, gravy-soaked layer that pairs perfectly with the baked chicken.
- Milk – Loosens the soup mixture just enough to coat the chicken evenly and bake into a velvety sauce.
- Salt & black pepper – Enhances every bite without overpowering the other flavors.
How to Make Chicken and Stuffing Casserole
Start by preheating your oven and prepping your baking dish. Dice your chicken tenderloins and season them before spreading them evenly in the dish.
Whisk together the cream of celery, cream of chicken, and milk, then pour this mixture over the chicken. Sprinkle the dry stuffing mix right on top, then pour over the broth, ensuring the stuffing gets fully moistened.
Cover with foil and bake until the chicken is cooked through and everything is bubbling. Remove the foil for the last few minutes to get that irresistible golden crust on top. A sprinkle of parsley adds a fresh, bright finish.
Tips, Tricks & Flavor Boosts for Your Casserole
For a more indulgent version, stir in a handful of shredded cheddar or mozzarella into the soup mixture before baking. If you’re looking to sneak in veggies, add frozen peas, carrots, or green beans between the chicken and sauce layers—they’ll cook beautifully under the stuffing.
Want a fluffier topping? Prepare the stuffing mix as directed on the box and spoon it over the casserole before baking. You’ll skip the chicken broth in this case, and the result is a softer, more bready texture on top.
To reduce sodium, opt for low-sodium soups and broth, especially if using pre-seasoned stuffing mix. And if you prefer a crispier top layer, simply bake uncovered for the final 10 minutes instead of five.
Leftovers That Taste Just as Good Tomorrow
This casserole keeps well in the fridge for up to three days and tastes just as comforting the next day. Store leftovers in an airtight container and reheat covered in the oven to maintain the texture, or microwave for a quick bite.
For longer storage, freeze individual portions in freezer-safe containers for up to three months. Thaw overnight in the fridge and reheat thoroughly. The creamy sauce and stuffing topping make it one of those rare dishes that reheat like a dream.
Chicken Stuffing Casserole
Ingredients
- 10.5 oz can cream of celery soup
- 1 ½ cups chicken broth
- ¼ cup milk
- ½ teaspoon kosher salt
- 2 pounds chicken tenderloins
- 6 oz box Stove Top chicken stuffing mix
- ½ teaspoon black pepper
- 10.5 oz can cream of chicken soup
- Fresh or dried parsley for garnish (optional)
Instructions
- Preheat the oven to 375°F. Lightly grease an 11×7-inch baking dish using non-stick cooking spray and set it aside.
- Chop the chicken tenderloins into small, bite-sized chunks and place them evenly across the prepared baking dish.
- Season the chicken with kosher salt and freshly ground black pepper, tossing to coat the pieces uniformly.
- In a mixing bowl, thoroughly blend the cream of celery soup, cream of chicken soup, and milk until the mixture is fully combined and smooth.
- Distribute this creamy mixture over the seasoned chicken, ensuring that each piece is completely covered.
- Sprinkle the dry stuffing mix evenly across the surface of the casserole.
- Pour the chicken broth gently over the stuffing layer, carefully saturating all areas to ensure the mixture is thoroughly moistened.
- Cover the dish with foil and bake for 40 to 45 minutes. Remove the foil and bake an additional 5 minutes to achieve a lightly golden top. Ensure the internal temperature of the chicken reaches 165°F.
- Optionally garnish with parsley before serving. When plating, include some of the creamy gravy from the bottom of the dish over each portion for added richness.
Notes
Chicken breasts or thighs can be used in place of tenderloins.
For a fluffier stuffing texture, prepare the stuffing mix per package instructions before adding it atop the chicken—omit the additional broth in this case.
Leftovers may be refrigerated for up to three days or frozen for up to three months.
To reheat, cover and warm in the oven or microwave until heated through.
Use low-sodium ingredients if reducing salt content is desired.
Optional additions include mixed vegetables or serving with a fresh salad or cooked greens.
