chicken and stuffing casserole

This Easy Chicken and Stuffing Casserole with Stove Top is made with just 4 ingredients including seasoned shredded chicken, cream of chicken soup, milk, and Stove Top stuffing. This delicious and flavorful shredded chicken and stuffing casserole only takes 30 minutes to bake and your family will love it!

Easy Chicken and Stuffing Casserole

Cups Boneless Skinless Chicken Breasts,

10.75 Ounce Cans Fat-Free Condensed Cream of Chicken Soup (or homemade)

Cup 2% Milk

Mrs Dash Onion & Herb Seasoning

Salt and Pepper,

Start by preheating your oven to 400°F and lightly spraying a 9&#215;13 casserole dish with non-stick spray.

Next, prepare the stove top stuffing mix as directed on the box by combining hot water and stuffing in a bowl and microwaving on high for 5-6 minutes. If desired, you can also add in 2-4 tbsp of butter, but I typically do not add butter and it is still super delicious and flavorful. Set the mixture in the microwave to steam while preparing your other ingredients.

Place 2 cups of cooked, shredded chicken in an even layer in the casserole dish. Sprinkle with salt, pepper, and Mrs Dash Onion &amp; Herb Seasoning.

Next, combine the two cans of cream of chicken soup and milk in a bowl and pour evenly over the shredded chicken.

Top with the prepared stuffing mix, cover with aluminum foil, and bake in the oven for 20 minutes covered, and 10 minutes uncovered.

Once fully baked, remove from oven and let cool for 5-10 minutes on a wire cooling rack before serving.

Easy wonderful recipe, can this be frozen in individual serving.  I cook for 2 older gentlemen.

This is a great recipe. In fact I’m making it tonight for dinner and can’t wait for it to be done, so I can eat it. Thank you for posting this recipe.

Thanks for this recipe. I followed your suggestion about adding other veggies and added peas and mushrooms. Since the peas were frozen, I put them the Stove Top liquid, along w/dried, minced onion when heating it up, and before adding the stuffing. Then I used cream of onion soup, which I rarely see mentioned in casseroles that use a cream soup base. I put the canned mushrooms in to bake with the chicken

Super easy recipe for me to make for the family.  I put a little twist in it, in between the chicken and stuffing I put a layer of instant mashed potatoes.  My kids call it thanksgiving casserole. Thank you!!!

I am making this tonight for dinner and I know I will love it. Hope my husband loves it too, since he is a picky eater lol

That's just what I was looking for!! Thank you

If I want to add some mixed vegetables would I them to soup or to stuffing?

Easy, versatile and delicious. Comfort food for sure!

https://www.youtube.com/watch?v=MXLQIgNH3U8

If you love Southern comfort food this is it! Today I'm sharing one of my absolute favorite chicken dinner recipes - Easy Chicken and Stuffing Casserole! 

This Easy Chicken Stuffing Casserole Bake is made with just a few simple ingredients including seasoned shredded chicken, cream of chicken soup, milk, and Stove Top stuffing. It's so delicious and flavorful and takes only 30 minutes to bake in the oven. 

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EASY CHICKEN AND STUFFING CASSEROLE INGREDIENTS:

▪️ 2 Cups Boneless Skinless Chicken Breasts, cooked and shredded
▪️  10.75 ounce cans condensed cream of chicken soup (I prefer fat-free)
▪️ 1/4 cup milk (2% or whole)
▪️ 1 6 ounce box Stove Top Stuffing Mix (herb seasoned or chicken), prepared as directed on box
▪️ Mrs. Dash Onion and Herb Seasoning, to taste: (Get it here: https://rstyle.me/+2fCHouTo9kurTWN5uygXug )
▪️  Salt and Pepper, to taste

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Easy Chicken and Stuffing Casserole Bake with Stove Top Stuffing (So Delicious!)

Chicken Broccoli Stuffing Casserole is old-fashioned, cold-weather comfort food! An easy, freezer-friendly, make-ahead, family-friendly dinner.

Chicken Broccoli Stuffing Casserole

chicken

broccoli

(10.5 ounce) can condensed cream of mushroom soup (NOT diluted)

(10.5 ounce) can cream of chicken soup (NOT diluted)

milk

Pepperidge

Optional garnish: chopped fresh parsley or thyme

Preheat oven to 350°F (180°C).

Grease a 9x13-inch baking dish; set aside.

In a large bowl, whisk together condensed soups and milk. Stir in cooked chicken and thawed baby broccoli florets.

Transfer chicken mixture to the prepared baking dish.

In a separate bowl, prepare stuffing according to package directions.

Spread prepared stuffing evenly on top of the chicken mixture.

Cover the dish with foil. Bake, covered, at 350°F for about 20 minutes. Remove the foil and bake for an additional 10 minutes, or until heated through and lightly browned on top. If you like your stuffing really moist, leave the dish covered for the entire baking time.

With only 15 minutes of prep, this Easy Chicken and Stuffing Casserole will be a hit with your hungry family once it bakes for 30 minutes. 

Easy Chicken and Stuffing Casserole Bake Recipe

box (6 ounces) Stove Top Stuffing

black pepper

Salt

Tablespoons butter

water

chicken soup

sour cream

chicken,

mixed vegetables

Preheat oven to 400°F. You will need a 9x13-inch casserole dish for this recipe. 

Prepare the stuffing: In a small saucepan, bring the water to a boil and stir in the butter, just until melted. Stir in the Stove Top Stuffing mix allow to stand for five minutes, then fluff with a fork. Set aside while you prepare the chicken mixture.

Thaw the frozen vegetables a little by running them under lukewarm water in a strainer. Set aside.

In the casserole dish, add the chicken,sour cream, cream of chicken soup, vegetables and pepper. (You will add salt to taste to the finished dish).  Stir gently until combined.

Evenly sprinkle the prepared Stove Top stuffing on top of the chicken mixture. 

Bake casserole in preheated oven for 30 minutes. Check to ensure that it is heated through and it should be bubbling at the edges when it's ready.
Sprinkle with fresh parsley (optional). 

Savory and filling chicken stuffing casserole is perfect for feeding a family and only takes 15 minutes of prep time!!

Chicken Stuffing Casserole Recipe

chicken broth

butter

(6 ounce) package Stove-Top stuffing mix

(10.75 chicken soup

(10.5 ounce) can cream of mushroom soup

rotisserie chicken (shredded (about 3 cups))

(12 ounce) bag frozen mixed vegetables (thawed)

Preheat the oven to 375°F. Spray a 9 x 13 baking dish with cooking spray.

Add the chicken broth and butter to a medium saucepan, and bring the mixture to a boil. Stir in the stuffing mix, remove from heat, and cover. Let stand for five minutes, then fluff with a fork.

In a large bowl, mix together the cream of chicken soup, sour cream, and cream of mushroom soup. Add the rotisserie chicken and mixed vegetables, and stir to combine. Pour the mixture into the prepared baking dish, spreading evenly. Top with the stuffing, spreading it in an even layer.

Bake for 1 hour, until the stuffing is lightly browned and the filling is bubbling.

https://content.jwplatform.com/videos/RJXUhesL.mp4

Savory and filling Chicken Stuffing Casserole is perfect for feeding a family and only takes 15 minutes of prep time!!

Chicken Stuffing Casserole

This super simple weekday casserole is the perfect way to use up the leftover chicken while also packing those all-important vegetables into your diet.

Chicken And Stuffing Casserole

cream of chicken soup

cream of celery soup

box stuffing mix

vegetables

Preheat oven to 400°. Grease a 9x13 pan.

Prepare the stuffing mix as per the package directions. Set aside

In a separate bowl add the chicken, cream of chicken soup, cream of celery soup, and stir well to combine.

Add the vegetables to the chicken mix and stir gently.

Pour the chicken and vegetable mix in to the greased 9x13 pan. Top with the stuffing mixture.

Bake 25-30 minutes or until bubbly and topping is browned.

Let cool for 10 minutes before serving. Top with parsley for garnish.

Indulge in a hearty chicken and stuffing casserole dish. It&#039;s the perfect combination of savory poultry, vegetables, and Stove Top stuffing.

Chicken and Stuffing Casserole

canned condensed cream of chicken soup (half of a 10.5 oz can)

Stove Top chicken stuffing

Preheat the oven to 400°F.

Add the chicken broth and butter to a pot over medium heat.

Bring the mixture to a light boil, pour the stuffing mix, and stir to combine.

Remove from the heat, allow to sit for 5 minutes, and then fluff with a fork.

Stir together the chicken, vegetables and soup in a mixing bowl.

Spread the chicken mixture into a small oven safe skillet or casserole dish.

Top with the stuffing.

Bake for 20-25 minutes.

if you don't like what she calls it then move on. people have their own way

This is an easy, quick meal. It's adaptable to your liking. I prefer to use a can of mixed vegetables drained. But I use frozen as well.
I've omitted the cream of chicken soup and mixed vegetables and did a can of diced tomatoes undrained and parmigian cheese. Recipe was on the box of stovetop

I had leftover chicken and needed a recipe. This was super easy and to make for supper. It also tasted great reheated the next day.

This was such an easy and convenient recipe to make. I paired it with garlic butter green beans as suggested and my whole family totally enjoyed it! I'll definitely try adding mushrooms next time I make it.

Chicken and Stuffing Casserole is an easy, one dish dinner that&#039;s a family favorite! Made with pantry staples- it&#039;s filling, and delicious!

Chicken and Stuffing Casserole (+Video)

chicken tenderloins

salt

celery soup

can cream of chicken soup

box Stove Top chicken stuffing mix

chicken broth ((see notes below))

fresh or dried parsley (for garnish (optional))

Preheat the oven to 375°F. Spray an 11x7-inch baking dish with cooking spray, and set aside.

Cut 2 pounds chicken tenderloins into bite-sized pieces and place them into the baking dish.

Toss the chicken pieces with 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper.

In a small bowl, whisk together 10.5 ounce can cream of celery soup, 10.5 ounce can cream of chicken soup and 1/4 cup milk until smooth.

Pour the sauce over the chicken pieces and smooth it out, so all of the chicken is covered.

Evenly sprinkle the 6 ounce box Stove Top chicken stuffing mix on top.

Pour 1 1/2 cups chicken broth on top of the stuffing mix, and make sure that all of the stuffing is moistened by the broth.

Cover with foil and bake for about 40-45 minutes. Take the foil off and bake for an additional 5 minutes to lightly brown the top. NOTE: Oven times can vary for many reasons. It may take longer or be quicker in your particular oven. The chicken is done when the internal temperature reaches 165F degrees.

Garnish with fresh or dried parsley (optional) and serve. When serving, scoop up some of the gravy at the bottom and drizzle it over each serving.

super easy to make, I used 4 chicken breast cut up into bite size pieces 3 cans of the soup and the rest of the ingredients.  Next time I would use two boxes of the stuffing and add some carrots and celery.  The Recipe is delicous and my family and friends really enjoyed it.

Previous review got truncated...  Second time making this added 12 oz frozen carrot/pea mix and cauliflower rice.  Cooked for an extra 30 min.  Served with baked potato - yum!

My husband and I both loved this, used reduced sodium stuffing and broth. Didn't change anything else, thank you! :)

We loved this, but next time I will add a second box of stuffing!

We love this dish! It’s super easy to make and very filling! I serve a side with cranberry sauce. Definitely in my monthly meal rotation!!

I’ve cooked this recipe several times now, exactly as you have it.  This has become one of my wife’s favorites. I’m retired now and doing most of the cooking these days. This recipe is easy enough for even me to cook. It’s fabulous!! Thank you!!

My husband has Celiac so we have to use everything gluten free. We go to a natural grocery store and they had gluten free stuffing mix! And Walmart carries gluten free cream of chicken and cream of mushroom but not cream of celery. So I used 2 cans of cream of chicken. It was so good! So glad I have recipes that can be made gluten free that taste good!!!

How long do I bake if I am using leftover cooked chicken?

I made this today and this was delicious. I added some thawed  broccoli and carrots to my recipe, because I love my veggies, and it turned out great. Will make this again. Thanks.

I made this last night for dinner and prepared the stuffing according to the directions on the box with some sauteed celery and onion.  it was perfection, delicious, so I had some for breakfast too!

EXCELLENT and DELICIOUS!!!  Very well pleased!  EASY to fix!!!  A very definite keeper in my book!!!!!

I make up a batch of biscuits to catch the saucy goodness as well. 10/10, I’m literally cooking this again (like this evening, it’s officially in the rotation!) Thanks for the recipe!

Delicious! Really enjoyed this one a lot!

I made this today but I didn't have the cream of celery so I used cream of broccoli with the cream of chicken and it was delicious! Threw together very easy and quickly. Saving the recipe to use over and over again! Thanks!

https://www.youtube.com/watch?v=6g4VuxDkcmE

Full recipe HERE: https://www.thecountrycook.net/chicken-and-stuffing-casserole/

Chicken and Stuffing Casserole is an easy, one dish dinner that’s a family favorite! Made with pantry staples- it’s filling, and delicious!

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How to make: Chicken and Stuffing Casserole

A classic Chicken and Stuffing Casserole made with tender chicken, Stove Top stuffing, and a creamy sauce. This easy, one-dish dinner comes together quickly and is perfect for busy weeknights, potlucks, or comfort food cravings.

Chicken and Stuffing Casserole Recipe

box Stove Top stuffing (chicken flavored)

chicken breasts (diced)

oz frozen mixed vegetables

salt/pepper (to taste)

garlic

Preheat the oven to 400°F and spray a 9×13 baking dish with cooking spray.

In a large bowl, combine the diced chicken, cream of chicken soup, sour cream, vegetables, salt, pepper, and garlic.

Spread the chicken mixture evenly into the prepared baking dish.

Prepare the stuffing according to the package directions.

Spoon the prepared stuffing evenly over the chicken mixture.

Bake for 30 minutes, or until the chicken is cooked through and the casserole is hot and bubbly. Serve and enjoy.

Cooked 30 min at 400 and chicken still raw. I’ll have to go for an hour. Hope it’s worth it. Will update.

Great recipe!  Easy &amp; cost effective.  I have neighbors that are  financially strapped by the end of the month, so I try to help out with a meal or 2.  This was a big hit, &amp; will definitely make this to share again.

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