Chicken and Stuffing Casserole


Chicken and Stuffing Casserole

Chicken and Stuffing Casserole
35 Min

Nothing says "ultimate comfort food" like a Chicken and Stuffing Casserole, and our Chicken and Stuffing Casserole recipe is super simple, thanks to the convenience of cooked rotisserie chicken, packaged stuffing mix, and canned soup. Now we can enjoy stick-to-your-ribs comfort anytime we want!

What You'll Need

  • 1 1/4 cup herb-seasoned stuffing mix, divided (see Note)
  • 3 cups coarsely chopped cooked rotisserie chicken
  • 2 (10-3/4-ounce) cans cream of celery soup (see Note)
  • 1 3/4 cup low-sodium chicken broth
  • 1/4 cup butter, melted

What to Do

  1. Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
  2. Sprinkle 3/4 cup stuffing mix into pan; top with chicken.
  3. In a large bowl, whisk together soup and broth until blended; pour over chicken. Sprinkle remaining stuffing mix over soup mixture and top with melted butter.
  4. Bake, uncovered, for 35 minutes, or until casserole is thoroughly heated and golden.



  • You don't need to prepare the stuffing for this Chicken and Stuffing Casserole; just use the dry mix. 
  • A can of cream of chicken or cream of mushroom soup will work just as well with this recipe. 
  • We suggest you serve this with a side of creamy Butternut Squash Mash for a complete meal.

Nutritional InformationShow More

Servings Per Recipe: 6

  • Amount Per Serving % Daily Value *
  • Calories 361
  • Calories from Fat 186
  • Total Fat 21g 32 %
  • Saturated Fat 8.2g 41 %
  • Trans Fat 0.3g 0 %
  • Protein 21g 42 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 74mg 25 %
  • Sodium 762mg 32 %
  • Total Carbohydrates 22g 7 %
  • Dietary Fiber 1.8g 7 %
  • Sugars 2.4g 0 %

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Excellent recipe.Used sage flavored stuffing instead of the herb and it was great.

I've made this twice now. What I did different this time was use a 3 quart round casserole. That worked much better than the large flat pan. If it sits for a few minutes, it does thicken.

Made this as directed and it turned out to be a big pile of mush. Not a keeper.

Not liking the pop up's, I use your recipes to remember, then do my cooking, thank's for your help.

I didn't use rotisserie chicken. I cooked my own chicken, because I don't want all of that sodium which is injected into the (pre-cooked) chickens at the supermarket. I used (Heart Healthy) Cream of Celery Soup, and I also added in a tiny sprinkle of garlic powder into the mixture (but not enough that you'd actually taste it....just enough to enhance the flavor of this dish.) I also added in some finely chopped onion. This was a very quick and easy recipe to make for dinner, when we're pressed for time on a busy day.

I have been making this for over 10 years with slight variations. I use 1can cream of chicken soup, 1 cup sour cream, only1 cup broth, but 1 cup melted butter drizzled on top. Mix soups and sour cream. Layer chicken, soups, stuffing mix and butter. Recipe is called Chicken Yum Yum. My pan always comes home empty. My very favorite pot luck casserole.

Maybe cut to one can of soup.

I am going out and buy the Ingedeints and make this for my Family. I am 74 and still love cooking home style meals and this one looks so good and I bet tasty. Thanks for the recipe. Tony

all the recipes looks very good iam going t make the turkey casserole fr thanksgiving

very good .

As I cook more and more, I find that I always use low sodium or no salt added produts when available. A recipe like this can be too salty with all the premade ingredients. Use low sodium cream soup and chicken broth. Use a bag of unseasoned dry stuffing mix (like Pepperidge Farms) and add your own favorite spices (parsley, thyme, poultry seasoning...whatever you like). Then add salt at the end to your personal taste...or let your guests add their own.

This sounds like a keeper for sure! Flora

We make a similar casserole using either homemade gravy or cream of chicken soup, cooked chicken chunks, cooked kluski noodles, and corn or mixed vegetables, then top the whole thing with the stuffing prepared as directed on the package. Homemade gravy helps cut down on the saltiness of the whole casserole. Great way to make one chicken feed a crowd!

Hi I would like to know with what do you serve this casserole. Mashed potatoes, noodles or??? Thank you

Any kind of vegetables would work with this recipe. Mr. Food test kitchen recommended Butternut Squash. I think mashed sweet potatoes would be good, made with butter, cinnamon and brown sugar. Have fun experimenting.

Take some time & shop around for stuffing mixes. There are pkgs that don't have a lot of salt. The boxed type are a big culprit.

This has become a regular at our house. If you like it a little firmer add a little extra stuffing mix.

kburke, I don't think that americanbeauty's remark was "nasty". It is a FACT that Mr. Food's recipes never contain nutritional information (even though I've seen countless requests from reviewers to do so.) I think ALL reviewers have a right to their opinions. It's a no-brainer to say they're "free to go to another site." No kidding.

Hello, all! Packaged stuffing mix can be salty. We've updated the recipe to use less stuffing mix and we've also changed the chicken broth to low-sodium to bring the saltiness down. We hope you'll try the updated version of this recipe, and be sure to let us know how it turns out!

I also made this and found it too to be salty. I think it needs to have vegatables added to it. It was a little bland.

I also found this recipe very salty. Would like to make it again, but how do I make it without tasty so salty?

Regarding the comment by american beauty...what a nasty comment! If you don't like Mr. Foods recipes you're free to go to another site.

For nutritional information, go to and join for free. Then you can go to the recipe section and put in your own recipe, like any of the Mr Food recipes, ingredient by ingredient. When you're done, you'll have all the nutritional information. From what I've seen, Mr Food likes his fat, sodium and carbs. His fare is anything but "good for you," so if there's something I think I'll like, I'll change the ingredients. There's not much; he uses a lot of processed junk. He's helping to keep America fat and getting fatter--and he's probably making good money to do it.

I seem to see the same people leaving the same negative comments again and again. Why? Nobody is questioning your right to like or not like what you find here, but if you find so many of the recipes unappealing, why are you trolling around this web site? Do you really have so little to do with your time that you can't find anything more productive to do than spew negativity?

Easy recipe that can be adapted to what you have on hand. Instead of chicken, I used cubed leftover pork tenderloin mixed with about 1 1/2 cups of frozen stir fry veggies. Used a large (14.5 oz) can of cream of mushroom and cut back on broth slightly. It was even a bit of luck that the stuffing in the back of the pantry was pork flavored, but would have been fine with any variety.

I made the Chicken and Stuffing Casserole. It was good but very salty. I made as per the recipe and I did not add salt. What did I do wrong? I used the condensed soup, the recipe did not specify that. I must have done something wrong like too much of something. Can you help? Ron

You did nothing wrong. The individual components of this recipe have salt in them, especially the boxed stuffing mixes. Next time just use "heart healthy" or low sodium soup, no salt broth, no salt added butter.

Where can I find the nutrition information for this recipe?

Do it yourself elsewhere!

This recipe I have made several times but I added a can of cream of chicken & mushroom soup and also a can of mixed vegetables (drained) to the chicken mixture which makes a very good chicken & vegetable casserole the whole family will love..

This was addressed in this notes for the recipe. Many recipes would turn out better if you take the time to read the instructions.

No, you do not make the stuffing first. You place it in the pan dry, but then you pour the mixture of soup, broth and melted butter over the dry stuffing and chicken chunks. The stuffing will come together while it bakes. Thank you for your question!

Do you make up the stuffing mix first? You don't put it in the pan dry do you?


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