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Chicken and Stuffing Casserole

Chicken and Stuffing Casserole with chunks of white chicken meat and a creamy stuffing mix with onions, celery, and mushrooms makes perfect fall comfort food and is just the meal to serve when you can’t wait for that Thanksgiving meal.

Chicken and Stuffing Casserole

Chicken Casseroles are one of my favorite dinners  to cook during the cold weather months. They’re comforting, satisfying, and usually a very economical way to feed a family. Plus they are great for using up leftovers and become wonderful leftovers themselves. Some of my favorites are Sandy’s Chicken, Chicken Cobbler, and Chicken Cornbread Casserole.

Chicken and Stuffing Casserole

This recipe for Chicken and Stuffing Casserole uses a method for poaching chicken that I really love. No need to worry about rubbery, overcooked chicken. Add just enough water to the pot to cover the chicken, bring to a boil, and simmer 2 minutes. Cover, remove from heat, and let sit 30 minutes and then drain (but reserve the liquid). The chicken really picks up the flavor of whatever herbs, spices, and vegetables you add to the liquid. In this case celery, carrot, onion, and thyme.

You could also use rotisserie chicken or even leftover turkey for this casserole.

Chicken and Stuffing Casserole

A can of cream of chicken soup, some milk, and a little mayo make for a super creamy and moist casserole.

Chicken and Stuffing Casserole can be assembled the night before and covered and refrigerated. Just add 5 minutes or so onto the cooking time.

Chicken and Stuffing Casserole

Watch the short video below to see how easy this casserole is!

Chicken and Stuffing Casserole

Chicken and Stuffing Casserole

Chicken and Stuffing Casserole with chunks of white chicken meat in a creamy stuffing mixture with onion, celery, and mushrooms.
PREP: 40 minutes
COOK: 30 minutes
TOTAL: 1 hour 10 minutes


  • 2 boneless, skinless chicken breasts
  • salt and pepper
  • 1/4 teaspoon dried thyme
  • 1 carrot
  • 2 celery stalks, 1 stalk diced
  • 1 yellow onion cut in half, one half diced
  • 6-8 mushrooms sliced
  • 1 tablespoon olive oil
  • 1 can cream chicken soup
  • 1/4 cup mayo
  • 1/2 cup milk
  • 4 cups stuffing mix, I used Pepperidge Farm
  • 2 tablespoons butter, melted
  • 1/2-3/4 cup reserved chicken broth from poaching chicken
  • salt and pepper


  • Place chicken breasts in a pan and add just enough water to cover. Add about 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/4 teaspoon thyme, plus 1/2 onion, 1 celery stalk, and carrot.
  • Bring to a boil and immediately reduce to a simmer for 2 minutes. Remove pan from heat and cover. Let sit 30 minutes. Remove chicken from liquid and set aside. Save 3/4 cup of broth. Dice chicken once cooled.
  • Preheat oven to 350 degrees.
  • Heat olive oil in a nonstick skillet. Add diced onion, celery, and sliced mushrooms. Saute until lightly browned. Season with salt and pepper.
  • Add chicken soup, mayo, milk, and reserved chicken. Mix well. Stir in 1 cup of stuffing mix.
  • Spray a casserole dish with cooking spray and transfer chicken mixture to dish.
  • Add remaining 3 cups of stuffing mix on top. Pour melted butter on top and then chicken broth. Pour chicken broth on slowly and evenly so that the stuffing mix soaks it up as much as possible.
  • Bake for 30 minutes.


Calories: 461kcal
Author: Christin Mahrlig
Course: Casserole
Cuisine: American

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47 thoughts on “Chicken and Stuffing Casserole”

  1. This is a very good casserole. I used a rotisserie chicken and left out the mushrooms but otherwise followed the recipe.

  2. Amanda White

    My stuffing on top came out pretty dry and I even added a little extra broth. Is it supposed to be crunchy on top or like actual moist stuffing? It was still pretty good, just a little crispy lol.

    1. I haven’t made this yet, but I don’t see why it couldn’t be doubled. I would probably use 2 casserole dishes though, rather than dump it all in one big pan. Since there is only DH & me, I am going to cut the recipe in half for our dinner tonight. If we like it, the next time I make it I will make the full recipe and freeze half.

  3. I mixed EVERYTHING together before sopping into a greased baking dish, the served with store-bought chicken gravy (NOT from a can). My husband took it to his lodge’s “eatin’ meetin’“. The consensus was “Please bring it again”. I take that as two thumbs up.

  4. Kim Buckmaster

    This was amazing!!!! My boys loved it and it will definitely be put in our fall/winter dinner rotation! Yum!

    1. Christin
      Christin Mahrlig

      2 breasts should be plenty. They are so big these days! If you think you want a little more meat in it, use 3 breasts.

      1. Do mean chicken breast halves? Also, could I make this with rotisserie chicken and approximately how many cups of chicken wouod I need?

  5. Love this. We have “love meals “we take to someone in the church for various reasons . I made this for a family today it was yummy looking, next time I will double the recipe one for them one for us!

    1. Christin
      Christin Mahrlig

      This is the perfect dish to make ahead for a family! I know they must have enjoyed it Suzie!

  6. Cooking for 9 every night has it’s challenges. Made this 2 night ago and actually got 8 thumbs up. Of course, little Demi (2 yrs old) didn’t eat any but she doesn’t ever eat anything. Will definitely make this again. Great comfort food. Thanks.

  7. If I am using Stove top stuffing just as a short cut…do I premake the stuffing per package instructions or do I use it dry?

  8. I made this for supper tonight. It was great! My mother has been making a chicken stuffing casserole for years, but this is not the same as her recipe. I think it’s better, and that’s saying a lot! The only thing I did differently was to add a little poultry seasoning to the chicken mix. Since there are only two of us, I made it in two separate pans, and put it in the freezer before baking. I can’t wait to try it with leftover turkey.

  9. I’d like to add cut green beans. If bought frozen, any thoughts on when/how add? I’m terrible at winging it!
    Thanks 🙂

    1. Christin
      Christin Mahrlig

      I would defrost them and maybe partially cook them. Mix all the casserole stuff together except the green beans. Cover the bottom of the casserole dish with a thin layer of the casserole mixture. Then add all the green beans in a layer and put the rest of the casserole mixture on top. Hope it turns out like you want it to!

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