Classic Chicken and Stuffing Casserole Recipe
Introduction
This classic chicken and stuffing casserole brings together tender chicken, creamy soups, and savory stuffing in one easy, comforting dish. Perfect for busy weeknights, it requires minimal prep and bakes all in one pan for less cleanup. It’s a family-friendly meal everyone will enjoy.
Ingredients
- 2 lb chicken tenderloins
- 3/4 tsp salt
- 3/4 tsp black pepper
- 10.5 oz cream of celery soup
- 10.5 oz cream of chicken soup
- 1/3 cup milk
- 1/2 tsp garlic powder
- 6 oz chicken stuffing mix
- 1.5 cup chicken broth
- Freshly chopped parsley for garnish
Instructions
- Step 1: Preheat your oven to 375°F. Cut the chicken tenderloins into bite-sized pieces (about 1.5 to 2 inches) and place them in a 9×13 inch baking dish. Season evenly with salt and black pepper, tossing gently to coat.
- Step 2: In a mixing bowl, combine the cream of celery soup, cream of chicken soup, and milk. Stir until smooth, then add garlic powder and mix again. Whisk if needed to remove lumps for a silky sauce.
- Step 3: Pour the creamy sauce evenly over the chicken in the baking dish. Sprinkle the dry stuffing mix evenly on top, then pour the chicken broth over the stuffing to moisten it thoroughly.
- Step 4: Cover the casserole tightly with aluminum foil and bake for 40 to 45 minutes, until the chicken is cooked through and tender. Remove the foil and bake uncovered for an additional 5 minutes to crisp the stuffing topping.
- Step 5: Let the casserole rest for 2 to 3 minutes before serving. Garnish with freshly chopped parsley to add color and fresh flavor.
Tips & Variations
- Use boneless chicken breasts, thighs, or shredded rotisserie chicken to save time.
- Swap cream of celery with cream of mushroom soup if preferred or on hand.
- For drier stuffing, ensure the chicken broth fully moistens the stuffing mix before baking.
- Check chicken temperature with a meat thermometer; it should reach 165°F for safety.
- Try herb or cornbread stuffing mixes for different flavor profiles.
- Use almond or other plant-based milks for a dairy-free version.
Storage
Store leftovers in an airtight container or covered tightly with foil in the refrigerator for up to 4 days. Reheat covered in a 350°F oven for 20-25 minutes until warmed through, or microwave individual portions for 2-3 minutes (note the stuffing won’t be as crispy). You can freeze the casserole before or after baking for up to 3 months. Wrap well in plastic wrap and foil; add 15-20 minutes to baking time if cooking from frozen.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen chicken for this casserole?
Yes, but make sure the chicken is fully thawed before cooking to ensure even cooking and safety.
What if I don’t have cream of chicken soup?
You can substitute with cream of celery or cream of mushroom soup. Alternatively, make a quick sauce by mixing 1 cup chicken broth, 1/3 cup flour, and 1/2 cup milk to add creaminess.
Print
Classic Chicken and Stuffing Casserole Recipe
- Total Time: 1 hour
- Yield: 6 servings 1x
Description
This Classic Chicken and Stuffing Casserole is the perfect comforting one-dish meal for busy weeknights. Tender bite-sized chicken pieces are baked in a creamy blend of soups and milk, topped with savory stuffing mix moistened with chicken broth, then baked to a golden, crispy finish. Simple ingredients, easy preparation, and a hearty, family-friendly flavor make it a timeless favorite that tastes like home.
Ingredients
For the chicken:
- 2 lb chicken tenderloins
- 3/4 tsp salt
- 3/4 tsp black pepper
For the sauce:
- 10.5 oz cream of celery soup (Campbell’s suggested)
- 10.5 oz cream of chicken soup
- 1/3 cup milk
- 1/2 tsp garlic powder
For the topping:
- 6 oz chicken stuffing mix
- 1.5 cup chicken broth
- Freshly chopped parsley (for garnish)
Instructions
- Prepare the Oven and Chicken: Preheat your oven to 375°F. Cut the chicken tenderloins into bite-sized pieces about 1.5 to 2 inches. Place them evenly in a 9×13 inch baking dish. Season all over with salt and black pepper and toss gently to coat evenly.
- Create the Sauce: In a mixing bowl, whisk together the cream of celery soup, cream of chicken soup, and milk until smooth. Stir in the garlic powder, ensuring the sauce is lump-free and well combined.
- Assemble the Casserole: Pour the creamy sauce evenly over the seasoned chicken in the baking dish. Sprinkle the dry stuffing mix over the top evenly. Pour the chicken broth carefully over the stuffing to thoroughly moisten it, which helps it become tender as it bakes.
- Bake Covered, Then Uncover: Cover the casserole tightly with aluminum foil and bake in the preheated oven for 40 to 45 minutes, until the chicken is cooked through and tender. Remove the foil and bake uncovered for an additional 5 minutes to crisp the top and develop a light golden crust.
- Rest and Garnish: Remove the casserole from the oven and let it rest for 2 to 3 minutes to allow the sauce to thicken and make serving easier. Garnish with freshly chopped parsley before serving for a burst of fresh color and flavor.
Notes
- Use boneless, skinless chicken breasts, thighs, or rotisserie chicken; adjust cooking time accordingly if using pre-cooked rotisserie chicken.
- Stuffing mix varieties such as herb seasoned, cornbread, or sage all work well.
- Ensure stuffing is fully moistened with broth to avoid dry top layers.
- Cut chicken pieces about 1-2 inches to ensure thorough cooking in time allotted.
- Check internal temperature of chicken reaches 165°F for safety.
- Resist uncovering the casserole too early to keep chicken moist.
- Store leftovers covered in the fridge up to 4 days or freeze up to 3 months.
- Reheat leftovers covered at 350°F for 20-25 minutes or microwave individual portions for 2-3 minutes.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Keywords: chicken casserole, stuffing casserole, comfort food, easy dinner, creamy chicken bake, weeknight meal
