Chicken and Stuffing Casserole
Print Pin
5 from 2 votes

Chicken and Stuffing Casserole

Chicken and Stuffing Casserole with chunks of white chicken meat in a creamy stuffing mixture with onion, celery, and mushrooms.
Course Casserole
Cuisine American
Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings 6
Calories 461kcal
Author Christin Mahrlig


  • 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