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 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.
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.
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.
Watch the short video below to see how easy this casserole is!
Chicken and Stuffing Casserole
Ingredients
- 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
Instructions
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love this recipe trying to email to a friend but it’s not working ?
One of my favorite casseroles!
The recipe says 2 breasts, but I assume it means 2 lbs. right?
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.
Do mean chicken breast halves? Also, could I make this with rotisserie chicken and approximately how many cups of chicken wouod I need?
you know what is said about assumptions….
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!
This is the perfect dish to make ahead for a family! I know they must have enjoyed it Suzie!
Can this be made in a crockpot??
I bet this is so good. Love me some comfort food!
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.
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?
I would use it dry Chelene.
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.
I’d like to add cut green beans. If bought frozen, any thoughts on when/how add? I’m terrible at winging it!
Thanks 🙂
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!