Chicken and Stuffing Casserole: Irresistibly Savory and Sweet

A Cozy Kitchen Memory

I first made this casserole for my grandson’s hockey team. Those hungry boys ate the whole pan! I still laugh at that.

It is the easiest way to feed a crowd. This matters because good food brings people together. It fills more than just hungry bellies.

Why This Dish is Special

This casserole is like a big, warm hug. It mixes creamy soup, tender chicken, and herby stuffing. Doesn’t that smell amazing while it bakes?

The best part is how simple it is. You probably have most of the stuff in your pantry right now. What is your favorite cozy meal to make? Tell me about it.

Let’s Talk About the Stuffing

That box of Stovetop stuffing is a real helper. I sauté the onions and celery in butter first. It makes your whole kitchen smell like a holiday.

Fun fact: The stuffing mix was invented in the 1970s. It was a huge hit right away! Do you like your stuffing soft or a little crispy on top?

Putting It All Together

Just mix the soup, milk, and chicken. Spread it in your dish. Then, layer the stuffing on top. The final drizzle of melted butter makes the top golden.

This step-by-step method matters. It teaches you how layers of flavor work. Every part has a job. It builds your cooking confidence.

A Tip From My Kitchen

You can use leftover roast chicken or a store-bought rotisserie bird. It saves so much time. I do this all the time on busy nights.

This little trick is a lifesaver. What is your best kitchen shortcut? I would love to hear your ideas. We can all learn from each other.

Ingredients:

Ingredient	Amount	Notes
cream of chicken and mushroom soup	10.5 oz can	or use cream of chicken soup
cream of celery soup	10.5 oz can
whole milk	1 cup
cooked chicken breast	3 cups	diced
salted butter	½ cup	divided
yellow onion	1 cup	diced
celery	1 cup	diced
garlic	3 cloves	minced
water	1 ½ cup
Stovetop stuffing	6 oz package	chicken flavor
salt and pepper		to taste

My Cozy Chicken & Stuffing Casserole

Hello, my dear! Come sit with me for a minute. I want to share my Chicken and Stuffing Casserole recipe. It is the coziest dish I know. The smell fills the whole house with warmth. It always reminds me of Sunday dinners with my whole family. My grandkids gobble it right up. I think you will love it, too.

This recipe is like a big, comforting hug on a plate. It is savory and a little bit sweet. The secret is the Stovetop stuffing on top. It gets all golden and crispy. The creamy chicken underneath is so tender. Doesn’t that sound amazing? Let’s get our hands busy and make some memories together.

Ingredients

• 2 cans (10.5 oz each) cream of chicken soup
• 1 cup milk
• 4 cups cooked, diced chicken
• 1/2 teaspoon black pepper
• 1/2 cup (1 stick) butter, divided
• 1 small onion, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 package (6 oz) Stovetop stuffing mix
• 1 1/2 cups water

Instructions

Step 1: First, turn your oven on to 350 degrees. Let it get nice and warm. Grab a big bowl. Whisk the two cans of soup with the milk. It will look a bit lumpy at first. That is perfectly okay. Just keep stirring until it’s smooth.

Step 2: Now, stir in your cooked, diced chicken. I like to use leftover roast chicken. It gives the dish so much flavor. Spread this creamy chicken mix into your casserole dish. A 9×13 pan works just fine. Give it a little sprinkle of pepper.

Step 3: Time for the good part! Melt half your butter in a big skillet. Toss in the onion, celery, and garlic. (A hard-learned tip: don’t walk away from the stove! Garlic burns so fast.) Saute them until they smell wonderful and look soft.

Step 4: Pour the dry stuffing mix right into the skillet. Add the water and give it a good stir. The smell will take you right back to Thanksgiving. I still smile every time. Now, carefully spread this stuffing over the chicken layer in your dish.

Step 5: Melt the rest of your butter. Drizzle it all over the top of the stuffing. This makes the topping extra crispy and golden. Pop the whole dish into your warm oven. Bake for about 30 minutes. You will know it’s done when it’s bubbly and brown. What’s your favorite cozy meal to make? Share below!

Cook Time: 45 minutes
Total Time: 50 minutes
Yield: 6 servings
Category: Dinner

Let’s Mix It Up!

This casserole is a wonderful friend. It loves to be dressed up in new ways. You can change it for any season or whatever you have in the fridge. It is a very forgiving recipe. Here are a few of my favorite twists to try. They are all so simple and tasty.

The Thanksgiving Twist: Use turkey instead of chicken! Add a handful of dried cranberries to the stuffing. It’s like a holiday in a dish.

The Veggie-Packed Twist: Swap the chicken for two cups of mixed vegetables. Try peas, corn, and chopped carrots. It’s a great meatless Monday option.

The Cheesy Bacon Twist: Stir a cup of shredded cheddar into the soup. Then, top the casserole with crumbled, cooked bacon before baking. Oh my, it’s good.

Which one would you try first? Comment below!

Serving Your Masterpiece

Now, a good meal needs good friends on the plate. This casserole is the star, of course. But it plays well with others. I love to serve it with something green and fresh. It makes the whole plate feel balanced and happy. A simple side salad is just perfect. Steamed green beans with a little butter also work beautifully.

What should we drink with it? For the grown-ups, a chilled glass of Chardonnay is lovely. It cuts through the richness. For everyone, a tall glass of sparkling apple cider is my pick. It’s sweet and fizzy. It feels like a celebration. Which would you choose tonight?

Keeping Your Casserole Cozy

This casserole keeps well in the fridge. Just cover the dish tightly with foil. It will be good for three days.

You can also freeze it for a later meal. Let the baked casserole cool completely first. Then wrap the whole dish in plastic wrap and foil.

I once forgot to label a frozen casserole. We had a surprise chicken dinner months later. It was still delicious.

To reheat, thaw it in the fridge overnight. Bake at 350 degrees until warm and bubbly. Adding a little broth keeps the stuffing moist.

Batch cooking this dish saves a busy weeknight. Having a ready-made meal reduces stress. It means more time with your family.

Have you ever tried storing it this way? Share below!

Simple Fixes for Common Casserole Troubles

Is your stuffing too dry? The soup mixture might be too thick. Just add a splash more milk before baking.

I remember when my celery was still too crunchy. I did not cook it long enough. Saute it until it is very soft.

Is the top browning too fast? Loosely place a sheet of foil over the dish. This stops the top from burning.

Getting the texture right matters for a happy family. A moist casserole feels like a warm hug. Fixing small problems builds your cooking confidence.

You learn by doing, my dear. Every mistake is a lesson. Which of these problems have you run into before?

Your Casserole Questions, Answered

Q: Can I make this gluten-free?

A: Yes. Use a gluten-free stuffing mix and cream soups. It works just as well.

Q: Can I prepare it ahead?

A: Absolutely. Assemble the casserole the night before. Keep it covered in the fridge until baking.

Q: What if I don’t have cream of celery soup?

A: Use two cans of cream of chicken soup instead. The flavor will still be wonderful.

Q: Can I double the recipe?

A: For sure. Use a very large baking dish. You may need to bake it a little longer.

Q: Any extra tips?

A: A fun fact: adding a teaspoon of sage makes it smell like Thanksgiving. It is a lovely touch.

Which tip will you try first?

From My Kitchen to Yours

I hope this recipe becomes a favorite in your home. It is a simple, comforting dish for any day.

I love seeing your kitchen creations. It makes my day to see your family enjoying a meal.

Have you tried this recipe? Tag us on Pinterest! I would be so happy to see your photos. Happy cooking!

—Anna Whitmore.