This Chicken Stuffing Casserole is the best kind of comfort food. This hearty dish combines tender chicken, buttery stuffing, and creamy soup. My whole family loves it and always asks for seconds.
A family favorite: creamy chicken and broccoli topped with melted cheese and a crunchy stuffing layer. This classic comfort casserole is hearty and satisfying.
This Chicken Stuffing Casserole is easy to make and becomes a go-to weeknight meal. I make it often because it’s reliably delicious.
How to make Chicken Stuffing Casserole:
The recipe requires a bit of prep. Start by cooking the boxed stuffing according to package directions.
Dice the chicken into bite-sized pieces and cook in a skillet until done.
Mix the cooked chicken with broccoli, milk, and cream of chicken soup.
Spread the mixture in a prepared casserole dish, top with shredded cheese, then the cooked stuffing, and bake until bubbly.
Ingredient Notes:
- Chicken Stuffing: One 6 oz box, prepared per package directions.
- Chicken Breasts: Use boneless, skinless chicken breasts.
- Broccoli: Frozen broccoli works well and saves time.
- Milk: Any milk you prefer; 2% is a good choice.
- Cream of Chicken Soup: One 10.5 oz can adds creaminess.
- Salt and Pepper: Season to taste.
- Mozzarella Cheese: Shredded, about 1/2 cup.
Directions:
Step one: Cook the stuffing following package directions, then set it aside.
Step two: Preheat the oven to 400°F (200°C). Spray a 2-quart casserole dish with non-stick cooking spray and set aside.
Recipe Tip
I used a 2-quart casserole dish.
Step three: Dice the chicken into bite-size pieces and place in a large skillet. Cook over medium-high heat until no longer pink and cooked through.
Step four: In a large mixing bowl combine the cooked chicken, frozen broccoli, milk, and the can of cream of chicken soup. Season with salt and pepper to taste. Stir until evenly combined, then transfer to the prepared casserole dish.
Step five: Sprinkle the shredded mozzarella over the top, then evenly spread the prepared stuffing as the final layer.
Baking Directions:
Step six: Bake the casserole for 15–20 minutes, until heated through and the cheese is melted. Let it rest briefly, then serve and enjoy.
Stuffing Options:
This casserole works beautifully with leftover stuffing from Thanksgiving or other meals. If using premade leftover stuffing, simply skip the step to cook the boxed stuffing.
Why I love this recipe:
It’s simple to make and packed with comforting flavors. This dish is a great way to use leftover chicken or stuffing, and it’s perfect after a long day when you want a satisfying, homey meal. The creamy filling with a crunchy stuffing topping is classic comfort food.
How to store this casserole:
Store leftovers in an airtight container in the refrigerator for 5–7 days. I don’t recommend freezing, as the stuffing can become soggy after thawing. Reheat portions in the oven or microwave until warmed through.
Family Dinner Recipe:
Try this casserole alongside other easy dinner favorites for the whole family.
Chicken Stuffing Casserole
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Ingredients
- 6 oz box chicken stuffing (1 box), prepared
- 1 lb boneless, skinless chicken breast
- 1/2 lb frozen broccoli
- 1/4 cup milk
- 10.5 oz can cream of chicken soup (1 can)
- Salt and pepper, to taste
- 1/2 cup shredded mozzarella cheese
Instructions
- Cook the stuffing according to package directions and set aside.
- Preheat the oven to 400°F. Spray a casserole dish with non-stick spray and set aside.
- Dice the chicken into bite-size pieces and cook in a skillet over medium-high heat until cooked through.
- In a large bowl, combine the cooked chicken, frozen broccoli, milk, and cream of chicken soup. Season with salt and pepper. Transfer the mixture to the prepared casserole dish.
- Top with shredded mozzarella and then the prepared stuffing.
- Bake for 15–20 minutes, until heated through and the cheese is melted. Serve and enjoy.
Notes
Stuffing Options:
This recipe is great with leftover stuffing. If using premade stuffing, skip the step to prepare boxed stuffing.
Nutrition
Carbohydrates: 15 g |
Protein: 26 g |
Fat: 12 g |
Saturated Fat: 4 g |
Cholesterol: 73 mg |
Sodium: 777 mg |
Potassium: 558 mg |
Fiber: 2 g |
Sugar: 3 g
If you try this recipe, leave a comment to let me know how it turned out.