When you picture pure, unadulterated comfort food hitting your table in under an hour, what comes to mind? For me, Ethan Miller, that’s always the Classic Chicken and Stuffing Casserole. It takes all those amazing, savory flavors we love from holiday cooking—the seasoned bread, the tender chicken—and packs them into one incredible, easy-to-bake dish. Seriously, this recipe is my secret weapon when I need a hug in a 9×13 pan. I wanted to take something deeply nostalgic and give it that extra texture and flavor polish I learned in restaurant kitchens, much like how we make our Chicken and Dumplings truly special.
The beauty of this dish is how it layers up effortlessly but bakes into something that looks impressive. It’s proof that simple ingredients, assembled thoughtfully, yield the most satisfying results for quick chicken casserole dinners. If you’re looking for the ultimate one-dish wonder that tastes like a celebration but comes together faster than takeout, you’ve found it right here.
Why This Classic Chicken and Stuffing Casserole Works So Well
When I develop Classic Chicken and Stuffing Casserole recipes, I’m obsessed with layers. You can’t just dump things in a dish and call it a day! The payoff here is that incredible textural contrast you get when you dig in. It’s all about showing off simple food done right, which is what I always aim for, even in my richest pasta bakes.
- It delivers that big, satisfying, holiday-style flavor profile without needing hours of oven time.
- The final product is visually appealing—that golden, crunchy top always looks amazing coming out of the oven.
- It’s the ultimate one-dish solution for busy weeknights; cleanup is a breeze!
Perfect Texture Contrast in Your Classic Chicken and Stuffing Casserole
You absolutely must have that crisp element on top. We’re aiming for golden-brown, slightly crunchy stuffing bits that shatter just a little when you fork into them. But underneath all that crunch? Pure silk! The chicken is swimming in a velvety sauce made from those two creamy soups, keeping it impossibly tender. It’s that perfect bite—crunch meets cream—that makes this casserole shine.
Simple Assembly for Quick Chicken Casserole Dinners
This is truly designed for speed, which is why it’s one of my go-to easy casserole dishes. We’re talking about just a few bowls and minimal chopping. You layer the seasoned chicken, pour the sauce, top with the moistened stuffing, and pop it in the oven. If you’re looking for straightforward **Chicken Casseroles For Dinner**, this recipe requires zero fuss but delivers huge rewards.
Ingredients for Your Classic Chicken and Stuffing Casserole
Okay, now for the building blocks! Trust me, the magic of this Classic Chicken and Stuffing Casserole comes from using straightforward, humble pantry items, but you have to measure them correctly. I’ve listed exactly what you need below. Don’t skimp on the seasoning, and make sure you get the right *type* of stuffing mix—we need that dry mix to absorb the liquid perfectly. If you’re looking for other quick ways to use chicken, check out these Cheesy Garlic Chicken Wraps!
- 2 lbs chicken tenderloins (These need to be cut into bite-sized pieces, maybe 1.5 to 2 inches—aim for uniformity so they cook evenly!)
- 3/4 tsp salt (Be generous; this seasons the chicken before it hits the rich sauce.)
- 3/4 tsp black pepper (Freshly cracked is always better, if you have it.)
- 10.5 oz cream of celery soup (Make sure it’s the standard can size.)
- 10.5 oz cream of chicken soup (Again, standard size is key for the right sauce texture.)
- 1/3 cup milk (Just regular milk helps thin the heavy soups a bit.)
- 1/2 tsp garlic powder (This really wakes up the creamy base.)
- 6 oz chicken stuffing mix (Crucially, this must be the dry stuffing mix, not the pre-made soft kind.)
- 1.5 cups chicken broth (This moistens the dry stuffing so it bakes up tender.)
- Parsley (Freshly chopped, just a sprinkle for garnish when it comes out. It adds that little artistic touch Ethan loves!)
Expert Steps to Make the Best Classic Chicken and Stuffing Casserole
Okay, listen up, because how you assemble this Classic Chicken and Stuffing Casserole is what separates a bland dinner from something spectacular. We are layering flavor and texture here. It might seem simple, but following these steps ensures you don’t end up with dry chicken or gummy stuffing. Remember, even my favorite quick bakes, like these banana chocolate chip muffins, rely on precise layering, and this casserole is no different!
Preparing the Chicken and Creamy Base for the Classic Chicken and Stuffing Casserole
First things first: get that oven warming up to 375°F. Next, we tackle the chicken. You need to cut those tenderloins into nice, even, bite-sized chunks—think about 1.5 to 2 inches. If they are all different sizes, they won’t cook at the same time, which is a rookie mistake we are avoiding! Toss those uniform pieces right into your 9×13 dish and season them honestly with your salt and pepper. Now for the creamy part. In a separate bowl, grab your celery soup and chicken soup. This is where you need a whisk! Whisk that soup and milk mixture until it’s utterly smooth. Seriously, don’t leave lumps; use the whisk until that garlic powder disappears completely into the velvety base. Pour that gorgeous sauce evenly over the seasoned chicken.
Layering and Baking Your Chicken Stuffing Casserole Bake
This is the most important layering step. Take your dry stuffing mix—don’t crumble it, just sprinkle it evenly over the entire sauced chicken base. Now, grab that chicken broth. Pour the 1.5 cups right over that dry stuffing. You have to make sure every bit of that stuffing gets moist! If you leave dry pockets, they’ll turn into sad, hard little rocks. Once everything is layered, cover that dish tightly with foil. The foil traps the steam, which cooks the chicken perfectly and softens the stuffing. Bake it covered for 40 to 45 minutes. Then, pull the casserole out, ditch the foil, and let it bake uncovered for just 5 more minutes. That’s the trick for getting the top golden and delightfully crisp. Let it rest for a few minutes before you garnish with fresh parsley.
Tips for Success with Your Chicken Breast Casserole
I’ve made this Classic Chicken and Stuffing Casserole more times than I can count, and over those bakes, I’ve picked up little secrets—things I learned plating food under intense restaurant pressure that translate perfectly to oven baking. It’s these small moves that elevate a simple meal into that memorable comfort food we’re aiming for. You know, the kind of dinner that makes everyone ask for the recipe, even though it seems so easy! For more refined yet approachable weeknight meals, you should definitely check out my Garlic Parmesan Chicken Meatloaves.
Don’t be lazy on these spots; they make all the difference in your final Chicken Breast Casserole result.
- Don’t Skip the Rest Time: I know you want to dig in the second this comes out, but resist! When you remove the foil and bake for those final five minutes, the sauce is super hot and liquidy. Letting it rest for 2 to 3 minutes lets that creamy sauce settle down and thicken up just enough. This keeps your casserole from turning into soup on the plate when you serve it.
- Whisk Away the Lumps: When combining the cream of celery and cream of chicken soups with the milk, grab a proper whisk, not just a fork. Those consolidated soups pack tight. Vigorous whisking breaks up the clumps completely, ensuring you get a smooth, even coating over every piece of chicken. A smooth sauce equals a stunning presentation!
- The Broth Must Saturate: This is non-negotiable for the stuffing topping. When you pour your 1.5 cups of broth over the dry stuffing, gently press down on it with a spatula or spoon to ensure every corner feels the moisture. If the stuffing doesn’t feel fully moistened before baking, you end up with pockets of dry, crunchy crumbs instead of tender, savory topping.
Ingredient Substitutions for Your Easy Chicken Stuffing Casserole
I totally get it; sometimes you’re pulling this Classic Chicken and Stuffing Casserole together when you realize you’re missing one can of soup or you only have leftover chicken breast on hand. That’s fine! This recipe is extremely flexible, which is part of what makes it one of the best easy casserole dishes out there. My main priority is always making sure you can pull off a great meal, even if the pantry is looking a little lean. For more ideas on easy bakes, check out my collection of easy casserole dishes!
Don’t panic if the exact ingredients aren’t there. Here are the swaps I’ve successfully made over the years to keep these Chicken Casseroles For Dinner coming!
Swapping Out the Chicken
If you’re in a rush and don’t have time to cut up fresh tenderloins, using pre-cooked chicken is a total game-changer. You can absolutely use about 2 cups of already cooked, shredded chicken breast. Since packaged rotisserie chicken or leftover meat is drier than fresh, you need to adjust the liquid slightly.
- The Fix: If using cooked chicken, I recommend reducing the chicken broth slightly—maybe cut it down to 1 cup instead of 1.5 cups. The pre-cooked chicken doesn’t need as much liquid to steam and tenderize during the covered bake time, and this keeps your final casserole from getting watery after it sets.
Adjusting the Creamy Soup Base
Cream of Celery soup is amazing because it adds a wonderful subtle savory flavor, but what if you’re out? Don’t sweat it! You can substitute that can directly with another 10.5 oz can of cream of mushroom soup or even cream of chicken soup if you had a bigger can of that one. It’s a very forgiving base.
- A Flavor Twist: If you want a slightly different flavor, try substituting the cream of celery with cream of mushroom. For something richer, substitute it with cream of shrimp soup—I know, it sounds weird, but it adds a surprisingly deep umami flavor to this Easy Chicken Stuffing Casserole!
Stuffing Mix and Seasoning Alternatives
The stuffing mix is the structure here, so try to stick to a dry mix designed for stuffing. If you only have another flavor, like sage or turkey stuffing, go ahead and use it! The established cream sauce and broth will pull those flavors into the final bake. This dish is so robust, it handles different bread seasonings well.
If you don’t have garlic powder for that creamy sauce, you can use about 1/2 teaspoon of onion powder mixed with a small dash of ground dried thyme. It gives the sauce a different, but still fantastic, aromatic note, keeping your dinner delicious!
Storage and Reheating Instructions for Classic Chicken Casserole Dinners
One of the major reasons I love this Classic Chicken and Stuffing Casserole so much is that it’s just as good, if not *better*, the next day. That’s right! It is one of those magical leftovers that settles in overnight, and the flavors really deepen. When you’re planning your week, leftovers from this bake mean you have an instant, satisfying meal ready to go—talk about an easy win for future **Chicken Casserole Dinners**!
However, you have to store it correctly to keep that beautiful texture we worked so hard to achieve. Seriously, don’t just leave it out on the counter. We need to protect the stuffing layer and keep that chicken moist!
Storing Your Leftovers Properly
Once the casserole has cooled down for maybe 30 minutes after dinner, it’s time to seal it up. Don’t try to put the dish away while it’s piping hot; that traps too much condensation, and we don’t want a soggy topping!
- Cover the baking dish tightly with aluminum foil or use an airtight lid if you transferred the leftovers.
- Store it in the refrigerator. This Classic Chicken and Stuffing Casserole will keep beautifully for about three to four days. The sauce thickens up a bit as it chills, which is totally normal, so don’t worry when it looks denser!
Reheating for That Original Comfort Taste
Reheating is the key moment where you can bring back the texture. If you just zap a small portion in the microwave, it’s fast, but the stuffing topping tends to get a little soft. For the best experience, I always recommend reheating in the oven if you have the time.
- Oven Method (Best Texture): Scoop your desired portion onto an oven-safe plate or small baking dish. Cover it loosely with foil—we don’t want the moisture trapped completely this time, just enough to prevent drying. Heat at 350°F until warmed through. This usually takes about 15 to 20 minutes for a regular plate portion, but watch it closely!
- Microwave Method (Fastest): If you’re starving and need lunch immediately, microwave on a medium power setting rather than blasting it on high. High power cooks unevenly. Heat in short, 60-second bursts, stirring in between, until it’s hot all the way through.
If things look a little dry after reheating—especially the stuffing—a tiny splash of chicken broth or even just a dab of milk spread over the top before reheating can work wonders. It’s an easy fix for leftovers from any **Quick Chicken Casserole** bake! If you are making large batches, you might also want to look into my tips for saving time with quick meals to maximize your efforts.
Making Variations of Chicken Casseroles For Dinner
While the **Classic Chicken and Stuffing Casserole** is perfect as written—it hits that core nostalgia note so well—sometimes you want to switch things up without complicating the assembly process. I love playing with simple add-ins that boost nutrition or shift the flavor profile just slightly. Remember, these are still meant to be easy **Chicken Casseroles For Dinner**, so we aren’t moving mountains here, just adding a little flair!
When I’m looking to bulk this up for a bigger crowd or sneak in some extra color, I lean into ingredients that can handle being baked right along with the sauce and chicken. It keeps that minimal cleanup promise we rely on with these one-dish wonders. For inspiration on other creamy, veggie-forward bakes, you have to look at my Creamy Chicken Spinach Bake.
Adding Veggies for Color and Nutrition
This is the easiest way to make the casserole feel less heavy and add some brightness. The trick, as always with vegetables in a casserole, is making sure they are prepped small or that they cook quickly. If you use frozen vegetables—which are often flash-frozen at their peak ripeness, by the way—you don’t even need to thaw them first!
- Frozen Peas and Carrots: Toss in about 1 cup of a standard frozen pea and carrot blend right in with your chopped chicken pieces before you pour the soup mixture over the top. They absorb the seasoning beautifully and add a necessary pop of sweetness.
- Sautéed Mushrooms or Onions: If you have an extra five minutes, lightly sautéing about a cup of sliced mushrooms or half a chopped onion in a little butter until translucent adds an incredible depth of flavor to the sauce when it bakes. Stir those right into the creamy soup mixture before pouring it over the chicken.
Boosting the Seasoning Profile
The recipe uses simple garlic powder, salt, and pepper, which is exactly what you want for that classic taste. But if you want to elevate it to feel a little more… *gourmet*… without changing any core measurements, swap out some of the seasoning for poultry seasoning. Poultry seasoning is usually a blend of sage, thyme, marjoram, and rosemary, which immediately takes this casserole right back to holiday vibes.
Try this instead of *just* the garlic powder in the soup mixture:
- Use 1/4 tsp garlic powder plus 1/2 tsp good quality poultry seasoning. This gives you that savory, warm herbaceousness that pairs perfectly with bread stuffing. It feels more complex, but honestly, it just involved dumping one more spice jar into the bowl!
Frequently Asked Questions About Classic Chicken and Stuffing Casserole
I always get so many questions after I post a recipe that hits that ultimate comfort sweet spot, and the Classic Chicken and Stuffing Casserole is no exception! People want to know about make-ahead times, using different cuts of meat, and, of course, how to trim down the calories. My goal is to make this recipe work for *your* life, whether it’s a Sunday dinner or an emergency Tuesday night meal. Cooking should be intuitive, not stressful, so let’s clear up any confusion about assembling the perfect Chicken Stuffing Casserole Bake.
If you need even more inspiration for speedy weeknight meals after you master this bake, I highly recommend checking out my recipe for Chicken Lo Mein!
Can I use leftover cooked chicken in this recipe?
Oh, absolutely! If you’re aiming for a truly **Quick Chicken Casserole**, using leftover chicken is the way to go. That’s what I mentioned in the substitutions section—it cuts your prep time down to almost nothing! Since you aren’t starting with raw chicken tenderloins that need the full 40 minutes of covered baking time to become tender, you need to compensate slightly on the liquid. When using about 2 cups of already cooked, shredded chicken, I highly recommend dropping the chicken broth down from 1.5 cups to just 1 cup total. Since the cooked meat won’t absorb as much moisture while steaming, using less broth prevents your final product from getting too soupy. It helps maintain the structure for that perfect Chicken and Stuffing Comfort Casserole texture!
How do I make this a healthier casserole recipe option?
That is a fantastic question! It’s easy to adapt this recipe slightly to fit into your rotation of **Healthy Casserole Recipes** without sacrificing that classic, creamy flavor. The main culprits for sodium and heavier fats are those condensed soups, so that’s where we start.
- Soup Swap: Look for low-sodium or reduced-fat versions of the cream of celery and cream of chicken soups. You might lose a tiny bit of that rich, heavy creaminess, but the seasoning should still anchor the flavor nicely.
- Stuffing Switch: If your grocery store carries it, swap the standard chicken stuffing mix for a whole-grain or multi-grain bread stuffing mix. The fiber boost is great, and the taste still works because the broth and seasonings overpower the base grain flavor anyway.
By making those two small changes, you keep all the comfort of the Classic Chicken and Stuffing Casserole but make it a bit kinder to your daily calorie goals!
Nutritional Estimates for This Comfort Casserole Bake
When you’re making comfort food like this, sometimes you just don’t want to think about the numbers, but I know how important accurate estimates are for meal planning. I always encourage people to look at the full profile for guidance, especially when planning future **Easy Chicken Breast Recipes** throughout the week. Please remember that these are just rough estimates based on the standard ingredients list I provided. Factors like the exact brand of soup or the precise amount of broth you use can change these figures slightly!
This data gives you a great baseline for planning your week’s dinners. If you want to see how these numbers stack up against other great weeknight options, check out my guide on easy healthy chicken dinners!
Here is the breakdown per serving (based on 6 servings):
- Calories: Around 450 kcal
- Total Fat: Approximately 22g (With about 6g coming from saturated fats)
- Protein: A solid 30g, which is great for a satisfying meal!
- Carbohydrates: Roughly 35g, mostly thanks to that delicious stuffing topping.
- Sodium: Runs about 850mg (Yep, those condensed soups are salty, which is why I stress tasting before you add extra salt!).
- Cholesterol: Hovering around 95mg.
Overall, for a dish that tastes this decadent, those are pretty reasonable figures for a satisfying **Chicken Breast Dinner Idea**!
Share Your Experience Making This Classic Chicken and Stuffing Casserole
Alright, folks, we’ve covered the secrets to getting that stunning golden crust and ensuring that chicken stays unbelievably tender. Now it’s your turn! I absolutely love seeing how the Classic Chicken and Stuffing Casserole turns out in your kitchens.
For me, Ethan Miller, cooking is about sharing the process, and that includes hearing about what you created. Did you jazz up the seasonings? Did you manage to get that stuffing perfectly crisp? I want to know all about it! Every time someone leaves a review or drops a photo, it helps me refine my own work and validates all those little techniques we talked about.
Don’t be shy! Take a minute after you’ve enjoyed your meal and let us know how it went. We build this kitchen community together.
- Rate It: If you loved this ultimate comfort bake, please hit those stars at the top of the page and give us a rating!
- Leave a Comment: Tell me your favorite part. Were you reheating leftovers, or was it the first time eating it? Questions are always welcome, too!
- Share A Photo: If you snapped a picture of that gorgeous, crispy-topped Chicken Stuffing Casserole Bake, tag us! I always look through and feature favorites on my page.
If you enjoyed this dive into elevated comfort food, you can check out more of my culinary thoughts and photography work over on my professional site. I put the same detail into every recipe, whether it’s a simple bake or a complex fine-dining dish. You can find out more about my philosophy for making everyday food look amazing right here!
Thank you for cooking with me today. Enjoy those leftovers!
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Classic Chicken and Stuffing Casserole
- Total Time: 65 min
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This recipe combines tender chicken, a creamy sauce, and savory stuffing into one comforting, easy-to-bake dish.
Ingredients
- 2 lb chicken tenderloins
- 3/4 tsp salt
- 3/4 tsp black pepper
- 10.5 oz cream of celery soup
- 10.5 oz cream of chicken soup
- 1/3 cup milk
- 1/2 tsp garlic powder
- 6 oz chicken stuffing mix
- 1.5 cup chicken broth
- parsley (freshly chopped, for garnish)
Instructions
- Preheat your oven to 375°F.
- Cut the chicken tenderloins into bite-sized pieces (roughly 1.5 to 2 inches) and place them in a 9×13 inch baking dish.
- Season the chicken pieces evenly with salt and black pepper, tossing gently.
- In a mixing bowl, combine the cream of celery soup, cream of chicken soup, and milk. Stir until smooth.
- Add the garlic powder and mix thoroughly.
- Pour the creamy sauce mixture evenly over the seasoned chicken in the baking dish.
- Sprinkle the dry stuffing mix over the sauce, distributing it evenly across the top.
- Pour the chicken broth over the stuffing mix, making sure all of it is moistened.
- Cover the casserole tightly with aluminum foil and place it in the preheated 375°F oven.
- Bake for 40 to 45 minutes, until the chicken is cooked through and tender.
- Remove the foil and bake uncovered for 5 more minutes to crisp the stuffing top.
- Remove the casserole from the oven and let it rest for 2 to 3 minutes before serving.
- Garnish with freshly chopped parsley.
Notes
- Use a whisk when mixing the sauce to break up any soup lumps for a smoother coating on the chicken.
- Moistening the stuffing mix completely with broth before baking helps it become tender rather than dry and crunchy.
- Allowing the casserole to rest briefly after baking helps the sauce set, making serving easier.
- Prep Time: 15 min
- Cook Time: 50 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4
- Sodium: 850
- Fat: 22
- Saturated Fat: 6
- Unsaturated Fat: 16
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 2
- Protein: 30
- Cholesterol: 95
Keywords: Classic Chicken and Stuffing Casserole, chicken stuffing casserole bake, easy chicken stuffing casserole, chicken and stuffing comfort casserole, chicken breast dinner, easy casserole