Easy Chicken and Stuffing Casserole made with shredded chicken, cream soups, milk, butter, and herb stuffing mix for a cozy, no-fuss dinner.
You know how some recipes sneak their way into your life at the exact moment you need them? That’s what this Easy Chicken and Stuffing Casserole did for me. I still remember the night — the weather was weirdly cold for that time of year, and I’d just gotten home after one of those days that feels like it lasted a week. My brain was foggy, my feet hurt, the whole thing. And I opened the fridge and saw a rotisserie chicken staring back at me like, “Okay, well… at least I’m here.”
It honestly reminded me of stopping by the grocery store with my mom when I was a kid, and she’d grab one of those golden chickens because she “didn’t have it in her to cook tonight.” I didn’t understand that feeling back then, but oh, I do now. I also remember how she used to throw together a kind of casserole with turkey after Thanksgiving — the house smelled like butter and herbs, and even if the day had been chaotic, dinner felt grounding.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
So that night, inspired by childhood memories and pure exhaustion, I tossed ingredients together — not with any grand plan, just… hoping it would taste like comfort. And it did. Actually, it more than did. It made me slow down for a minute, take a deep breath, and feel like maybe the day wasn’t a total loss.
Ever had food do that? Make you feel a little more human again?
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Easy Chicken and Stuffing Casserole Recipe?
Here’s the thing I love about this Easy Chicken and Stuffing Casserole: it doesn’t pretend to be something it’s not. It’s not gourmet, it’s not complicated, it’s not going viral on some fancy cooking account. It’s just honest, warm, everyday comfort food — the kind that fits into real life. The creamy chicken underneath, the buttery stuffing crisping on top… it hits every cozy note.
And I’ll be the first to admit: casseroles don’t always get the respect they deserve. People call them “old-fashioned” or “potluck food,” but honestly? With life being what it is these days — busy, unpredictable, occasionally overwhelming — I think more of us need meals that don’t ask too much from us. Don’t you?
Plus, the ingredients are familiar in that nostalgic “pantry classic” kind of way. It’s the sort of dish you make when you need a win but don’t have the bandwidth for a complicated situation.
Ingredient Notes:
Let’s walk through what makes each part of this Easy Chicken and Stuffing Casserole do its thing — because even simple ingredients have personality.
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Shredded chicken: Rotisserie chicken is my go-to because it’s already seasoned and honestly tastes better than anything I could pull off in a rush. But leftover chicken works just as well.
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Cream of mushroom soup: Brings that earthy, savory depth. Even if you’re not a mushroom person, it blends in. Promise.
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Cream of chicken soup: This is where that classic “creamy casserole vibe” comes from. It’s cozy in a can.
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Milk: Thins the mixture so it’s spoonable and not too thick.
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Butter: Melted butter + stuffing mix = the kind of topping that makes you close your eyes for a second.
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Stuffing mix: I like Pepperidge Farm herb stuffing, partly because that’s what my mom used and I’m sentimental, but also because it tastes great.
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Fresh parsley: Optional, but adds a pop of color so it looks like you tried.
How To Make Easy Chicken and Stuffing Casserole?
Step 1: Preheat & Prep
Preheat your oven to 350°F, and grease a 9×13-inch casserole dish. Nothing fancy. I’ve used foil pans plenty of times when all my real dishes were “soaking” (aka I didn’t feel like washing them).
Step 2: Make the Filling
In a big bowl — bigger than you think you need — whisk together both condensed soups and the milk. Once it’s smooth, stir in the shredded chicken. It’s going to look simple and beige… don’t worry. Beige food is often the best food.
Spread this mixture into your casserole dish.
Step 3: Make the Stuffing Topping
In a separate bowl, pour your melted butter over the dry stuffing mix and toss gently. You want the stuffing coated but not soggy. It should look like buttery crumbs that practically beg to be baked.
Sprinkle this evenly over the chicken layer.
Step 4: Bake
Cover with foil and bake for 20 minutes. This warms everything through without browning the topping too early. Then remove the foil and bake another 10–15 minutes, until the top is golden and crisp and the edges are bubbling just a little.
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Step 5: Serve
Sprinkle with fresh parsley if you feel like it (or if you need the illusion of “health”). Grab a big spoon and dig in.
Storage Options:
The great thing about this Easy Chicken and Stuffing Casserole is that it reheats beautifully. Store leftovers in an airtight container in the fridge for up to 4 days.
If you want the stuffing to crisp back up, reheat it in the oven or air fryer instead of the microwave. And if you’re the “make ahead” type, it freezes well for up to 2 months — just wrap it tightly and thaw before baking.
Variations and Substitutions:
Here’s where you can get creative (or use up what’s in the fridge):
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Add peas, carrots, or mixed veggies for color and texture.
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Swap in leftover turkey — especially around the holidays.
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Try cream of celery instead of mushroom.
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Sprinkle cheese under the stuffing layer (cheddar is great).
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Use cornbread stuffing mix for a Southern twist.
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Stir in a little sour cream for extra richness.
What to Serve with Easy Chicken and Stuffing Casserole?
This casserole is basically a hug in a dish, but if you want sides:
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A crisp green salad with vinaigrette
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Steamed broccoli or green beans
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Cranberry sauce (sounds weird, tastes amazing)
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Garlic bread or dinner rolls
Frequently Asked Questions:
Can I make it ahead of time?
Absolutely. Assemble it, stick it in the fridge, and bake within 24 hours.
Can I use different soups?
Yes — cream of celery or doubling one of the soups works fine.
How do I keep the stuffing crispy?
Bake uncovered at the end and don’t oversaturate the stuffing with butter.
If you ever make this Easy Chicken and Stuffing Casserole, I hope it gives you even a tiny bit of peace after a long day — or maybe reminds you of someone who used to cook for you when life felt a little too loud. I’d honestly love to hear how it turns out for you.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Easy Chicken and Stuffing Casserole
Ingredients
For the Casserole
- 4 cups cooked shredded chicken rotisserie chicken recommended
- 1 10.5-ounce can condensed cream of mushroom soup
- 1 10.5-ounce can condensed cream of chicken soup
- 1 cup milk
- 1 stick 8 tablespoons butter melted
- 1 8-ounce package dry stuffing mix approximately 3 3/4 cups; such as Pepperidge Farm Herb Seasoned Stuffing Mix
- Chopped fresh parsley for garnish (optional)
Instructions
Prepare the Oven and Baking Dish
- Preheat the oven to 350°F. Grease a 9×13-inch casserole dish or another 3-quart baking dish, or coat it lightly with nonstick cooking spray. Set aside.
Prepare the Filling
- In a large mixing bowl, whisk together the condensed cream of mushroom soup, condensed cream of chicken soup, and milk until fully combined. Add the shredded chicken and stir until evenly coated. Transfer the mixture into the prepared baking dish and spread it into an even layer.
Prepare the Stuffing Topping
- In a separate bowl, pour the melted butter over the dry stuffing mix. Stir gently to ensure that all pieces of stuffing are lightly coated with the butter. Evenly distribute the buttered stuffing mixture over the chicken filling.
Bake the Casserole
- Cover the dish tightly with foil and bake for 20 minutes. Remove the foil and continue baking for an additional 10 to 15 minutes, or until the top is lightly browned and the casserole is heated through.
Serve
- Remove the casserole from the oven and allow it to rest for several minutes before serving. Garnish with chopped fresh parsley, if desired.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
