There are nights when I come home exhausted, and the thought of preparing dinner feels overwhelming. Between work deadlines, family obligations, and the general chaos of daily life, I need something that’s both comforting and incredibly simple to make.
That’s exactly why I created this Chicken and Stuffing Casserole. It’s become my go-to recipe when I want homemade comfort food without spending hours in the kitchen. The best part is that it uses ingredients I usually have on hand, and it comes together in under 20 minutes of prep time.
I discovered this recipe during one of those particularly hectic weeks when takeout was getting expensive and repetitive. I wanted something that would satisfy my family’s craving for hearty, stick-to-your-ribs comfort food while being practical enough for a weeknight dinner.
What makes this casserole special is how the stuffing absorbs all the flavors from the chicken and creamy sauce. Every bite has that perfect combination of tender chicken, savory stuffing, and rich gravy. It reminds me of Thanksgiving dinner but without all the fuss and multiple dishes to clean.
Why This Recipe Works
The beauty of this dish lies in its simplicity. You’re essentially layering ingredients in a baking dish and letting the oven do all the work. The cream soups create a luscious sauce that keeps the chicken moist while the stuffing on top gets just the right amount of crispy texture.
I’ve made this recipe countless times, and it never fails to impress. My kids request it regularly, and I’ve shared it with friends who’ve told me it’s become a staple in their homes too. It’s proof that you don’t need complicated recipes to create something truly satisfying.
What You’ll Love About This Casserole
One of my favorite things about this recipe is its versatility. You can easily customize it based on what you have available or your family’s preferences. Sometimes I add mixed vegetables for extra nutrition, or I swap the chicken for turkey when I have leftovers from the holidays.
The casserole also reheats beautifully, making it perfect for meal prep. I often make it on Sunday and portion it out for quick lunches throughout the week. It tastes just as good reheated as it does fresh from the oven.
Ingredients, Instructions & Tips
Recipe Timing
Prep Time: 15 minutes | Cook Time: 50 minutes | Total Time: 65 minutes
Servings: 6-8 | Difficulty: Easy
Ingredients Table
| Ingredient | Quantity | Notes |
|---|---|---|
| Chicken tenderloins | 2 lb | Cut into 1-inch pieces |
| Cream of chicken soup | 1 can (10.5 oz) | Campbell’s brand preferred |
| Cream of celery soup | 1 can (10.5 oz) | Any brand works |
| Chicken broth | 1 1/2 cups | Low sodium preferred |
| Chicken stuffing mix | 1 box (6 oz) | Stove Top or similar |
| Milk | 1/4 cup | Whole or 2% |
| Salt | 1/2 tsp | Kosher salt works best |
| Black pepper | 1/2 tsp | Freshly ground preferred |
| Chopped parsley | Optional | For garnish, freshly chopped |
Suggestions for Ingredient Substitution
The chicken tenderloins can be swapped with boneless, skinless chicken breasts or thighs. Cut them into similar-sized pieces for even cooking. Turkey tenderloins also work wonderfully and provide a slightly different flavor profile.
For a lighter version, I sometimes use cream of mushroom soup instead of one of the cream soups. This adds an earthy flavor that complements the chicken beautifully. You can also make your own cream sauce by combining 2 cups of milk with 4 tablespoons each of butter and flour.
If you prefer homemade stuffing, use 4 cups of cubed, toasted bread mixed with sautéed onions, celery, and herbs. Season with poultry seasoning, sage, and thyme to taste. This gives you more control over the sodium content and allows you to avoid preservatives.
Estimated Nutrition Facts
Estimated nutrition per serving (recipe makes 6-8 servings):
- Calories: 320-380
- Protein: 28-32 g
- Fat: 12-15 g
- Carbohydrates: 25-30 g
Step-by-Step Instructions
Step 1: Prepare the Oven and Dish
Preheat your oven to 375°F. This temperature ensures the chicken cooks through while the stuffing gets perfectly golden. Spray an 11×7-inch baking dish with cooking spray, coating it thoroughly to prevent sticking.
Pro tip: I like to use a glass baking dish because it distributes heat evenly and makes it easy to see when the bottom is browning nicely.
Step 2: Prepare and Season the Chicken
Cut the 2 pounds of chicken tenderloins into 1-inch pieces. Try to keep them roughly the same size so they cook evenly. Place the chicken pieces into your prepared baking dish, spreading them out in an even layer.
Sprinkle the 1/2 teaspoon of salt and 1/2 teaspoon of black pepper over the chicken. I use my hands to toss everything together, ensuring every piece is seasoned properly.
Step 3: Create the Creamy Sauce
In a medium bowl, combine the can of cream of celery soup, can of cream of chicken soup, and 1/4 cup of milk. Whisk these together until smooth and well combined. The milk helps thin the soup slightly, creating a sauce that coats everything evenly.
Pour this creamy mixture over the chicken in the baking dish. Use a spoon to spread it around, making sure all the chicken pieces are covered. This sauce is what keeps the chicken incredibly moist and flavorful.
Step 4: Add the Stuffing Layer
Sprinkle the entire box of chicken stuffing mix evenly over the sauce-covered chicken. Don’t stir it in; just let it sit on top. This creates a delicious crispy topping while the bottom stays moist.
Pour the 1 1/2 cups of chicken broth over the stuffing mix. I pour it in a circular motion to ensure the broth reaches all areas. The stuffing will absorb the broth as it bakes, becoming tender and flavorful.
Pro tip: Make sure all the stuffing gets moistened by the broth. Dry spots won’t soften properly and can be unpleasantly crunchy.
Step 5: Bake to Perfection
Cover the baking dish tightly with aluminum foil. This traps steam inside, helping the chicken cook through and keeping everything moist. Bake for 40-45 minutes.
Remove the foil and bake for an additional 5 minutes. This step allows the top to brown slightly and develop a nice texture. The chicken should reach an internal temperature of 165°F when checked with a meat thermometer.
Step 6: Garnish and Serve
Let the casserole rest for 5 minutes after removing it from the oven. This allows the sauce to thicken slightly and makes serving easier. Sprinkle fresh or dried parsley over the top for a pop of color.
When serving, scoop down to the bottom of the dish to get some of that delicious gravy. Drizzle extra sauce over each portion for maximum flavor. This casserole pairs perfectly with a simple green salad or steamed vegetables.
My Top Tips for Success
Tip 1: Don’t skip the resting time after baking. Those few minutes make a big difference in how the casserole holds together when serving.
Tip 2: If you want extra crispy stuffing on top, broil for 1-2 minutes at the end. Watch it carefully to prevent burning.
Tip 3: For meal prep, let the casserole cool completely before dividing into individual portions. Store in airtight containers for up to 4 days in the refrigerator.
Variations, Storage & FAQs
Delicious Variations to Try
Over the years, I’ve experimented with different versions of this casserole. Adding 2 cups of mixed vegetables like carrots, peas, and green beans transforms it into a complete one-dish meal. I fold the vegetables into the sauce before pouring it over the chicken.
For a cheesy version, sprinkle 1 cup of shredded cheddar or mozzarella cheese over the stuffing during the last 10 minutes of baking. The melted cheese adds richness and creates an irresistible golden crust.
Sometimes I swap half the chicken broth for white wine. This adds a subtle depth of flavor that elevates the dish for dinner parties. The alcohol cooks off, leaving behind wonderful aromatics.
Serving Suggestions
This casserole is hearty enough to serve as a main course, but I love pairing it with complementary sides. A crisp Caesar salad provides a nice contrast to the rich, creamy casserole. Roasted Brussels sprouts or green beans add color and nutritional balance to the plate.
For a true comfort food experience, serve it with cranberry sauce on the side. The sweet-tart flavor cuts through the richness beautifully. Buttermilk biscuits are another favorite accompaniment in my house.
Storage and Reheating Tips
Store leftover casserole in an airtight container in the refrigerator for up to 4 days. The flavors actually develop more overnight, making leftovers even better than the original meal.
To reheat, place a portion in a microwave-safe dish and add a tablespoon of chicken broth or water. Cover and microwave for 2-3 minutes until heated through. For oven reheating, cover with foil and warm at 350°F for 20 minutes.
This casserole freezes beautifully for up to 3 months. Let it cool completely, then wrap tightly in plastic wrap and aluminum foil. Thaw overnight in the refrigerator before reheating.
Make-Ahead Instructions
You can assemble this casserole up to 24 hours in advance. Prepare everything through Step 4, cover tightly with plastic wrap, and refrigerate. When ready to bake, remove from the refrigerator and let sit at room temperature for 15 minutes. Add 10 minutes to the covered baking time.
For even better meal planning, prep the chicken pieces and store them in a container. Whisk the soup mixture and keep it separate. When you’re ready to cook, assembly takes just 5 minutes.
Frequently Asked Questions
Q: Can I use rotisserie chicken instead of raw chicken tenderloins?
A: Absolutely! Rotisserie chicken is a fantastic time-saver. Use about 3 cups of shredded rotisserie chicken and reduce the baking time to 30 minutes covered, then 5 minutes uncovered. Since the chicken is already cooked, you’re just heating everything through and crisping the topping.
Q: What can I substitute for the cream soups if I don’t have them?
A: Make a homemade cream sauce by melting 4 tablespoons of butter in a saucepan. Whisk in 4 tablespoons of flour and cook for 1 minute. Gradually add 2 cups of milk, whisking constantly until thickened. Season with salt, pepper, and poultry seasoning. This replaces both cans of soup.
Q: Can I make this casserole in a different size pan?
A: Yes, but adjust accordingly. A 9×13-inch pan works well if you want thinner layers. An 8×8-inch pan creates deeper layers but may need slightly longer cooking time. Always check that the chicken reaches 165°F internal temperature.
Q: How do I prevent the stuffing from getting soggy?
A: Make sure to spread the stuffing evenly over the sauce without packing it down. Pour the chicken broth slowly and evenly over the entire surface. Removing the foil for the last 5 minutes helps crisp up the top layer.
Q: Can this recipe be doubled for a larger crowd?
A: Definitely! Double all ingredients and use a 9×13-inch baking dish. The cooking time remains roughly the same, though you may need an extra 5-10 minutes. Check multiple spots with a thermometer to ensure even cooking.
Why This Recipe Has Become a Family Favorite
After making this casserole dozens of times, it’s earned its place as one of my most-requested recipes. The combination of minimal prep work and maximum comfort makes it perfect for busy weeknights or lazy weekend dinners.
My family appreciates that it’s filling and satisfying without being overly heavy. The stuffing provides interesting texture, while the creamy sauce keeps everything moist and flavorful. Even picky eaters seem to enjoy this dish.
What I love most is how forgiving this recipe is. You can adjust seasonings, swap ingredients, and make it your own. It’s become more than just a recipe; it’s a template for creating easy, delicious dinners.
I hope this Chicken and Stuffing Casserole becomes a staple in your home like it has in mine. Whether you’re feeding a family or meal prepping for the week ahead, this dish delivers comfort and convenience in every bite.
Easy Chicken and Stuffing Casserole
Ingredients
- 2 lb chicken tenderloins cut into 1-inch pieces
- 1 can 10.5 oz cream of chicken soup Campbell’s brand preferred
- 1 can 10.5 oz cream of celery soup
- 1/4 cup milk whole or 2%
- 1 1/2 cups chicken broth low sodium preferred
- 1 box 6 oz chicken stuffing mix Stove Top or similar
- 1/2 tsp salt kosher salt works best
- 1/2 tsp black pepper freshly ground preferred
- Fresh parsley for garnish optional
Instructions
- Preheat and Prep: Preheat oven to 375°F. Spray an 11×7-inch baking dish with cooking spray.
- Season the Chicken: Cut chicken tenderloins into 1-inch pieces and place in the baking dish. Sprinkle with salt and pepper, tossing to coat evenly.
- Make the Sauce: In a medium bowl, whisk together cream of celery soup, cream of chicken soup, and milk until smooth. Pour over the chicken and spread evenly.
- Add Stuffing: Sprinkle the entire box of stuffing mix evenly over the sauce-covered chicken. Pour chicken broth in a circular motion over the stuffing to moisten it completely.
- Bake Covered: Cover the baking dish tightly with aluminum foil. Bake for 40-45 minutes.
- Finish and Serve: Remove foil and bake for an additional 5 minutes until the top is lightly browned. Let rest for 5 minutes. Garnish with fresh parsley and serve.
Notes
Make Homemade Cream Sauce: Melt 4 tbsp butter, whisk in 4 tbsp flour, cook 1 minute. Add 2 cups milk gradually, whisking until thickened. Season with salt, pepper, and poultry seasoning.
Add Vegetables: Fold 2 cups mixed vegetables (carrots, peas, green beans) into the sauce for a complete meal.
Cheesy Version: Sprinkle 1 cup shredded cheddar or mozzarella over stuffing during last 10 minutes of baking.
Storage: Refrigerate leftovers in airtight container up to 4 days. Freeze up to 3 months.
Reheating: Microwave with 1 tbsp broth for 2-3 minutes, or reheat in oven at 350°F for 20 minutes covered.
Make-Ahead: Assemble up to 24 hours ahead, refrigerate covered. Let sit 15 minutes at room temperature before baking, add 10 minutes to covered baking time.
Temperature Check: Chicken should reach internal temperature of 165°F.
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