This chicken stuffing casserole is an easy dump-and-go style recipe made with chopped chicken, cream of mushroom, and cream of broccoli soup, some milk and broth, and Stove Top stuffing! The result is a delicious comforting meal that the whole family will enjoy!
Chicken Stuffing Bake
I love a good lazy meal because let’s face it… Making dinner every single night is just not fun! Personally, I use dump-and-go recipes just like this one to get me through the week. If you’ve got a hungry family, or you just want to make a large meal and have leftovers for a few nights, then this recipe is a must-try!
It’s pretty easy to make this recipe too! Just chop up some chicken breasts, and place them in a casserole dish. Top them with a mixture of milk and condensed creamy soups. Sprinkle Stove Top stuffing packets and add some broth (if you love this stuffing mix as much as I do, then you must also try my Stove Top meatloaf – it’s incredible!) Cover with foil, then bake!
After about 5 minutes of prep, dinner is in the oven and ready to eat in about 45 minutes! You gotta love it right!?
I love quick recipes like this one because they are simple and easy! Just dump and bake this casserole using a few quick ingredients. Here’s an overview of what you’ll need with the full instructions in the recipe card at the bottom of this blog post:
- CHICKEN – I used boneless skinless chicken breasts. You can slice it into bite-size pieces while it’s still raw, and add it straight to the casserole dish. No pre-cooking is necessary.
- STUFFING – Chicken-flavored stove top stuffing works perfectly for this casserole. It’s easy on the budget and full of flavor. The stuffing packets just get sprinkled right on top of the casserole before it’s baked.
- SOUPS – I used condensed cream of mushroom soup and cream of broccoli soup. This creates a sauce that tastes delicious with the chicken!
- MILK – A little bit of milk helps to make the soups more of a sauce consistency.
- BROTH – A little bit of liquid is needed for the stuffing. I prefer to use broth for more flavor. However, water will also work just fine here.
How To Make Chicken Stuffing Casserole
Dump and bake recipes are a life saver during the week! This casserole recipe is made in layers. Here’s an overview of how to make it but you’ll also get full instructions in the recipe card at the bottom of this blog post:
- PREP – Preheat the oven. Spray the casserole dish with nonstick cooking spray. Chop the raw chicken into small bite-size pieces.
- CHICKEN – Add the chopped chicken to the greased casserole dish. Spread it into an even layer.
- SAUCE – Mix together the condensed cream of mushroom soup, condensed cream of broccoli soup and the mix in a medium bowl. This will create a creamy thick sauce. Pour it on top of the chicken in the casserole dish and spread it out using a spatula.
- STUFFING – The last layer is the stuffing. Sprinkle two stuffing packets over top of the sauce layer so that it is evenly covered. Next, pour the broth on top covering all the stuffing.
- BAKE – Cover the casserole with aluminum foil then bake for about 40-45 minutes. The chicken should be fully cooked and the creamy soup will be hot and bubbling. Scoop the casserole into bowls, serve and enjoy.
How To Store Leftovers
Leftovers can certainly be stored in the fridge for later! First, make sure the casserole is completely cooled before chilling. This will help prevent excess moisture which in turn can make the casserole soggy.
Once cooled, you can place the casserole dish directly in the fridge covered with plastic wrap. Or you can transfer it to an airtight container (this would make the perfect grab-and-go lunch for work if you have a microwave near by!) and you can store it for up to 3-4 days.
To reheat, just add it to the microwave for 1-2 minutes. I prefer to cover the top with a paper towel to help catch any spills and keep the microwave clean.
Can I Freeze This Casserole?
Yes, you can. But the consistency of the creamy sauce may change once it’s thawed. The milk may separate while frozen or create a mild grainy texture.
- Chopping the chicken into bite-size pieces also helps the chicken to cook faster! I like to season my chicken with a bit of salt and pepper before adding the condensed soups, but this isn’t required.
- Shake the stuffing packets before you open them. Some of the seasonings will settle to the bottom and this will help to mix it more evenly.
- Gently sprinkle the stuffing over top of the soup layer. Do not dump it in, or the seasonings won’t spread evenly.
- It’s important to cover all the stuffing with the broth! If you don’t, some pieces of stuffing will remain hard. Sprinkle the liquid slowly covering as much as you can. It’s okay to add a little more liquid if needed.
- If you don’t want to use broth, you can also just use water. Both will work.
- Use a pre-cooked rotisserie chicken from the grocery store! Just shred it into pieces with a fork and add it to the casserole dish instead. You can cook it a little bit less time too. Maybe about 30-40 minutes, depending on if the casserole is heated through and stuffing is soft.
If you love dump-and-bake recipes as much as I do, then you’ll certainly love this easy chicken stuffing casserole! It’s made in simple layers of chicken (no need to pre-bake as it can be added raw), a creamy soup layer, and topped with stuffing! Think of it as total comfort food that your family is gonna love.
Chicken Stuffing Bake
- Preheat oven to 375°F. Spray a 9×13 baking dish with nonstick cooking spray.
- Chop the raw chicken into small bite-size pieces. Spread it into the casserole dish and season with salt and pepper.
- Mix together the milk, cream of chicken soup and cream of celery soups in a bowl. Pour it overtop of the chicken.
- Sprinkle the stuffing packets overtop of the soup layer. Then pour the chicken broth on top attempting to soak up all of the stuffing pieces. If any pieces are still dry, gently press them down into the liquid (or they won't fluff up properly).Cover the baking dish with foil and bake for 40-45 minutes, or until chicken is fully cooked.
- Remove from oven and let sit for 10 minutes covered before serving.