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CHICKEN AND STUFFING CASSEROLE

Creamy chicken and stuffing casserole recipe has great flavor & is a warm, comforting chicken dinner everyone loves! Made with chicken, stuffing & pantry ingredients, this hearty dish is a family favorite!
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: chicken, Main Dish
Cuisine: American
Keyword: Chicken & Stuffing Casserole
Servings: 8
Calories: 376kcal

Ingredients

  • 12 oz Stuffing mix
  • 1 ½ pounds chicken tenderloin cubed I cut them bite-size
  • 10.5 oz cream of mushroom soup
  • 10.5 oz cream of chicken soup
  • 1 cup sour cream
  • 1 teaspoon onion powder
  • ½ teaspoon celery seed
  • 1 teaspoon salt
  • ½ teaspoon ground pepper
  • 1 teaspoon sweet paprika note if you used smoked paprika it may change the final flavor with a smokier flavor
  • 2 teaspoons Worcestershire sauce
  • ½ cup chicken broth your preference if you prefer low sodium or regular. I used low sodium

Instructions

  • Preheat your oven to 375 degrees F.
  • Prepare your stuffing the way you like it or according to the instructions on the packaging. Once your stuffing is ready, set it aside until ready to use.
  • In a large mixing bowl, add the condensed cream of mushroom, condensed cream of chicken, and sour cream. Mix until combined.
  • Add the onion powder, celery seed, salt, and ground pepper. Mix slightly. Add paprika and Worcestershire sauce. Mix slightly.
  • Add chicken broth and mix until all spices and broth are well incorporated into the mixture.
  • Add the cut chicken pieces and mix until the chicken is all coated with the soup/spice mixture.
  • Pour into a 9x13 pan (that's previously been sprayed with non-stick spray) and spread evenly.
  • Add the stuffing on top of the chicken. For this step, I would highly suggest adding the stuffing one spoon at a time so it is easier to have a more even layer as it will be more challenging to spread.
  • Bake in the preheated oven, uncovered for 35 to 40 minutes or until the chicken reaches 165 degrees internal temperature. The mixture will be nice and bubbly with a crust on the stuffing. Cool for a few minutes and serve!

Notes

You can use any brand or type of stuffing that you like and prefer. I used Cornbread stuffing from Pepperidge Farm. This is how I prepared it:
  • In a saucepan, melt 3 tablespoons of butter. Add ½ cup each diced celery, carrots & onions. Cook the vegetables until softened, 4 to 5 minutes.
  • Add 2 cups of chicken broth. Cover and bring to a boil
  • Once it is boiling, turn off the heat and add the stuffing. Mix until all ingredients are incorporated, and stuffing is all “wet."
  • Cover and let it sit for 5 minutes. Fluff up with a fork and serve.
Also, you can prepare the filling and marinate your chicken in a covered bowl overnight if you wish. This will make dinner the following day much easier and quicker.

Nutrition

Calories: 376kcal | Carbohydrates: 40g | Protein: 25g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 77mg | Sodium: 1455mg | Potassium: 729mg | Fiber: 2g | Sugar: 6g | Vitamin A: 295IU | Vitamin C: 2mg | Calcium: 116mg | Iron: 3mg