This simple, cozy casserole is the kind of weeknight comfort food that appears when you want something warm, satisfying, and easy to throw together. Shredded cooked chicken meets canned soup and stuffing mix for a one-dish meal that’s quick to prep and easy to scale up for a crowd. In a pinch for weeknight comfort, this casserole hits the spot—it’s the same kind of cozy, no-fuss meal that makes 30-minute chicken and dumplings with biscuits such a go-to.
Why you’ll love this dish
This Chicken and Stuffing Casserole is the ultimate answer for busy evenings, picky eaters, or leftover rescue. It’s budget-friendly because it uses pantry staples. It’s kid-approved thanks to mild flavors and a familiar texture. And it’s forgiving: the stuffing soaks up the sauce, so small timing or measurement variations don’t ruin the final dish.
"A lifesaver on hectic nights—creamy, filling, and everyone asks for seconds." — a regular weeknight reviewer
Perfect occasions: weeknight dinners, potlucks, light holiday sides turned main, or a hearty lunch. It’s also a great make-ahead casserole for feeding a small crowd.
Step-by-step overview
You’ll mix cooked shredded chicken with cream of chicken soup and chicken broth, then fold in a dry stuffing mix so the crumbs absorb the flavorful liquid. The mixture goes into a greased 9×13-inch dish, you top it with optional cheese, and bake for about 30–35 minutes. The goal is a hot, slightly set interior and a golden top if you add cheese.
What you’ll need
- 2 cups cooked chicken, shredded (rotisserie, poached, or leftover roasted chicken all work)
- 1 cup chicken broth (low-sodium if you prefer)
- 1 can (10.5–11 oz) cream of chicken soup
- 1 cup stuffing mix (boxed seasoned stuffing; cornbread stuffing can be used for a different flavor)
- 1/2 cup shredded cheese, optional (cheddar, Monterey Jack, or a mild colby)
- Salt and freshly ground black pepper, to taste
Notes and substitutions: - To make this gluten-free, use a gluten-free stuffing mix and confirm the soup is GF.
- Swap cream of chicken for cream of mushroom or celery to change the flavor profile.
- For lower sodium, use reduced-sodium soup and broth and adjust seasoning after baking.
Step-by-step instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
- In a large mixing bowl, combine 2 cups shredded cooked chicken, 1 cup chicken broth, and 1 can cream of chicken soup. Season lightly with salt and pepper. Stir until smooth and evenly combined.
- Fold in 1 cup stuffing mix. Make sure the stuffing is fully coated and the mixture looks evenly moistened. Let it sit 2 minutes if the stuffing needs to soften.
- Transfer the mixture into the prepared 9×13-inch dish and spread it into an even layer.
- If you’d like a cheesy top, sprinkle 1/2 cup shredded cheese evenly over the casserole.
- Bake in the preheated oven for 30–35 minutes, until the casserole is heated through and the cheese is bubbly and lightly browned. Internal temperature should register at least 165°F (74°C) for food safety.
- Remove from oven and allow the casserole to rest for 5 minutes before serving. This helps it set and makes serving neater.
Best ways to enjoy it
Serve this casserole straight from the dish with a crisp green salad for contrast. Roasted or steamed green beans, glazed carrots, or a simple apple slaw add brightness. For a heartier plate, pair with roasted potatoes or buttered peas. If you want a spicy sibling to this casserole that’s still family-friendly, try our chicken enchilada rice casserole for a bold, Tex‑Mex twist on the same comfort-food theme.
Plating tip: scoop a generous portion and top with a sprinkle of chopped fresh parsley or green onions to add color and freshness.
Storage and reheating tips
- Refrigeration: Store leftovers in an airtight container for up to 3–4 days. Cool to room temperature (no longer than two hours at room temp) before refrigerating.
- Freezing: Freeze portions in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat individual portions in the microwave until steaming hot (stir halfway through). For the oven, cover with foil and heat at 350°F (175°C) for 15–20 minutes or until warmed through; remove foil for the last 5 minutes to refresh the top. Always ensure reheated food reaches 165°F (74°C).
Safety note: Avoid repeated reheating. Portion into servings before freezing to make single reheats easier and safer.
Helpful cooking tips
- Use warm shredded chicken for faster reheating time in the oven. If using cold refrigerated chicken, break it into small pieces so it warms evenly.
- If your stuffing mix seems too dry, add an extra 2–3 tablespoons of broth. Conversely, if it’s too wet, add 1/4 cup more stuffing mix.
- For a crisper top, exchange the shredded cheese for a layer of panko mixed with melted butter and broil for 1–2 minutes at the end—watch closely to prevent burning.
- To deepen flavor, sauté a diced onion and a clove of garlic and add them to the base mixture before folding in the stuffing.
- Use low-sodium broth and adjust salt after baking—packaged soups can be salty.
Creative twists
- Southwestern: Stir in 1/2 cup corn and a small can of diced green chiles. Top with pepper jack cheese and serve with salsa.
- Thanksgiving-style: Add 1/2 cup dried cranberries and 1/4 cup chopped pecans for a sweet-savory holiday spin.
- Creamy mushroom: Swap the cream of chicken for cream of mushroom and fold in sautéed sliced mushrooms.
- Vegetarian: Replace chicken with shredded jackfruit or chickpeas and use a vegetarian cream soup and stuffing.
- Gluten-free: Use certified gluten-free stuffing and soup, and check labels on all processed ingredients.
Common questions
Q: Can I use raw chicken instead of cooked?
A: You can, but you’ll need to cook the chicken first or use bite-sized raw pieces and increase baking time. The safest method is to cook and shred the chicken beforehand so the casserole heats evenly and reaches 165°F (74°C) quickly.
Q: How long does this take total, including prep?
A: Prep time is about 10–15 minutes if you have cooked chicken on hand. Bake time is 30–35 minutes. Total time: roughly 45 minutes from start to finish when using pre-cooked chicken.
Q: Is this freezer-friendly?
A: Yes. Assemble and freeze before baking, or freeze cooked leftovers. Thaw in the refrigerator overnight and bake or reheat until the center reaches 165°F (74°C).
Q: Can I add vegetables to the casserole?
A: Absolutely. Peas, carrots, corn, and green beans work well. Use about 1 cup of vegetables, and if they’re raw and firm, consider briefly steaming or sautéing them first so they finish tender.
Q: What stuffing works best—seasoned or plain?
A: Seasoned boxed stuffing is easiest and adds flavor, but plain stuffing (or homemade) lets you control salt and herbs. If using highly seasoned stuffing, reduce added salt in the casserole.
If you want more casserole ideas or one-dish chicken dinners, check the recipe index on this site for similar weeknight-friendly comfort meals.
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Chicken and Stuffing Casserole
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: None
Description
A simple, cozy casserole featuring shredded chicken, creamy soup, and stuffing mix—perfect for weeknight comfort.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup chicken broth
- 1 can (10.5–11 oz) cream of chicken soup
- 1 cup stuffing mix
- 1/2 cup shredded cheese, optional
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large bowl, mix shredded chicken, chicken broth, and cream of chicken soup. Season lightly with salt and pepper.
- Fold in stuffing mix until fully coated and evenly moistened. Let sit for 2 minutes if necessary.
- Transfer mixture into the prepared dish and spread evenly.
- If using, sprinkle shredded cheese over the top.
- Bake for 30–35 minutes until heated through and cheese is bubbly and golden.
- Remove from oven and let rest for 5 minutes before serving.
Notes
To make gluten-free, use gluten-free stuffing and soup. For a lower sodium option, use reduced-sodium ingredients.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American