This easy stove top stuffing and chicken casserole recipe is the ultimate comfort food: creamy, savory, and loaded with cozy vibes. With just a few minutes of prep and a handful of pantry staples, this hearty casserole is a total win for busy weeknights or laid-back Sundays with the whole family.
Why You’ll Love It
This creamy easy stove top stuffing and chicken casserole recipe is a nostalgic classic for a reason.
It’s one of those favorite recipes that checks every box—it’s budget-friendly, made with simple ingredients, and comes together in one casserole dish.
Whether you're using bite-size pieces of raw chicken breast or some pre-cooked rotisserie chicken you’ve got in the fridge, this dish is super flexible.
You'll love how the stove top stuffing mix crisps up beautifully on top while soaking in just the right amount of chicken broth, making every bite soft, buttery, and full of flavor.
This chicken stuffing bake recipe is also the perfect meal for using up canned soup, frozen vegetables, or even leftover stuffing from Thanksgiving dinner. And if you’re feeling extra? A splash of sour cream, a little heavy cream, or a swap for cream of celery soup adds even more rich, creamy flavor.
This easy chicken casserole is a family favorite and it’s easy to see why. You can bake it in a disposable pan for potlucks, freeze the leftovers in an airtight container, or wrap it up in plastic wrap to reheat the next day. It’s cozy, delicious, and practically begging to be served with a spoonful of cranberry sauce on the side.
Next time you're craving a dish meal that feels like a big warm hug—this is the one.
Ingredients & Substitutions
Here’s what you’ll need to make this chicken stuffing casserole. Feel free to mix things up based on what you’ve got stocked in your kitchen. Don't forget you can find the exact amounts on the ingredient list on the recipe card at the bottom of this post.
- Boneless Skinless Chicken Breasts: Cut into 1-inch bite-size pieces - honestly the smaller the better! You can also use chicken thighs or pre-cooked chicken like rotisserie. This Stove Top Stuffing and Chicken Casserole also works for thanksgiving leftovers so if you have leftover turkey, go for it!
- Garlic Powder, Italian Seasoning, Kosher Salt & Black Pepper: Season your chicken well—don’t skimp on the flavor.
- Cream of Celery & Cream of Mushroom Soup: Mix soup directly with the chicken for a creamy sauce. Swap one for cream of chicken soup, or use homemade cream of chicken soup if preferred. Honestly, any one of Campbell's cream soup cans works just fine - feel free and get creative with it!
- Milk: Helps loosen the sauce and make it super creamy. You can use heavy cream, half and half or sour cream if you want it extra rich.
- Boxed Stuffing Mix: I love using Cornbread Stove Top stuffing mix, but feel free to use your favorite flavor—or even your own homemade stuffing recipe if you're going all out.
- Chicken Broth: Adds moisture and savory depth. You could also use hot water and bouillon cubes in a pinch.
- Salted Butter: Melted on top of the stuffing for that crispy, golden finish. Olive oil also works.
- Cooking Spray: Helps everything release easily from the baking dish.
- Parsley: Optional but pretty—adds a little pop of freshness on top of the chicken mixture.
- Optional Additions: canned green beans, carrots or potatoes if you want to add veggies into the saucy chicken mixture!
How to Make It
This easy chicken casserole recipe comes together in just a few steps. Pop it in your preheated oven and let the magic happen!
- PREHEAT OVEN: Set your oven to 375°F and lightly coat your baking dish with cooking spray.
- PREP CHICKEN: In a large bowl, combine raw chicken, kosher salt, garlic powder, Italian seasoning, and cracked black pepper.
- MIX SAUCE: Add the cream of mushroom soup, cream of celery soup, and milk to the chicken mixture. Stir until well combined.
- ASSEMBLE CASSEROLE: Spread the creamy chicken mixture evenly into the prepared baking dish.
- ADD STUFFING: Sprinkle the boxed stuffing mix evenly over the top of the chicken. Drizzle with chicken broth, making sure it’s evenly distributed. Cover the dish with aluminum foil.
- BAKE IT: Place in your preheated oven and bake for 45 minutes. Remove foil, dot the top of the stuffing with butter, and return to the oven for another 15 minutes or until the top is crispy and golden.
- GARNISH & SERVE: Let rest for 5 minutes before sprinkling with parsley. Serve with cranberry sauce, green beans, or a side salad.
- SAVE: Store leftovers from this easy stovetop stuffing and chicken casserole recipe in an airtight container in the fridge for up to 3–4 days. It reheats beautifully and might even be better the next day. You can also freeze it in larger portions or use it as a base for a leftover casserole remix.
What to Serve It With
Here are a few things that my family loves when I serve them this easy stove top stuffing and chicken casserole recipe.
- Cranberry Sauce: The tart-sweet contrast is everything.
- Green Beans or Roasted Veggies: Balance the rich casserole with something bright.
- Side Salad: Something crunchy and fresh like romaine, apple, and vinaigrette.
- Thanksgiving Leftovers: Make it a full-on feast with mashed potatoes or gravy.
If this Stove Top Stuffing and Chicken Casserole sounds delicious, here are some more recipes that the entire family will love!
- Stuffing Waffle Grilled Cheese with Muenster, Mashed Potatoes and Cranberry Jam
- Southern Jiffy Cornbread Dressing with (or without) Sausage
- Grilled Turkey Cranberry Sandwich
- Creamy Gouda Mac and Cheese – Quick & Easy Recipe
- Southern Cheesy Squash Casserole Recipe with Sour Cream
- Crockpoot Cheesy Potato Casserole
- Lemon & Herb Chicken Pot Pie
Recipe
Easy Stove Top Stuffing & Chicken Casserole Recipe
Equipment
Ingredients
- 1.5-2 lbs Chicken Breast cut into small 1” chunks
- 1 teaspoon Kosher Salt
- ½ teaspoon Garlic Powder
- ½ teaspoon Italian Seasoning
- Fresh Cracked Black Pepper to taste
- 1 10.5 oz can Cream of Celery Soup
- 1 10.5 oz can Cream of Mushroom Soup
- ⅓ cup Milk
- 1 6 oz box Stove Top Stuffing (I prefer cornbread)
- 1.5 cups Chicken Broth
- ½ stick Salted Butter
- 2 tablespoon Parsley finely chopped for garnish
Instructions
- Preheat oven to 375°F.
- In a large bowl, mix chicken, salt, garlic powder, Italian seasoning, and black pepper.
- Add both cans of soup and milk. Stir until well combined.
- Spray a small 10.5 by 7.5-inch baking dish with cooking spray and spread the chicken mixture evenly inside.
- Top with stuffing mix, then pour chicken broth evenly across the top. Cover with aluminum foil.
- Bake for 45 minutes, then remove foil, add butter over the top, and bake for another 15 minutes or until golden brown.
- Remove from oven, garnish with parsley, and serve warm.
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