Can I use frozen or cooked chicken instead of raw?

Yes, you can use frozen or pre-cooked chicken with small adjustments. Thaw and dry frozen chicken before cooking, or if using rotisserie chicken, cut the covered baking time to 30 minutes since it only needs reheating.

What kind of stuffing mix works best with this casserole?

Although the recipe calls for Stove Top chicken flavor, any boxed stuffing mix will work. Cornbread, herb, or turkey varieties are great alternatives—just adjust the broth as needed since different brands may require more or less liquid for the right texture.

How do I make it gluten-free, low sodium, or dairy-free?

For gluten-free, use gluten-free soups and stuffing or make your own with gluten-free bread. To lower sodium, pick low-sodium soups and broth and cut added salt to ¼ teaspoon. For dairy-free, swap milk with unsweetened almond milk or broth and use a dairy-free stuffing mix.

Can I add vegetables to the casserole?

Yes! Vegetables are a great addition—try peas, carrots, broccoli, mushrooms, or onions. Add 1–2 cups to the chicken layer or mix into the soup base. If using raw veggies, chop them small so they cook evenly.

How long do I bake it and what temperature is best?

Bake at 375°F for 40–45 minutes covered, then uncover for 5 minutes to brown. Times may vary by oven and chicken size, so check with a meat thermometer—chicken is done at 165°F.

Can I prepare it ahead of time or freeze it?

This casserole is perfect for make-ahead meals. Assemble up to 24 hours in advance and refrigerate, adding broth before baking. For freezing, store unbaked (without broth) or fully cooked and cooled for 2–3 months. Let it thaw in the refrigerator overnight before baking or reheating.

Easiest Chicken and Stuffing Casserole: Best Tips for Best Results

Chicken and Stuffing Casserole

Print Recipe

This easy chicken and stuffing casserole combines tender chicken pieces, creamy sauce, and seasoned stuffing topping for a complete meal that’s ready in about an hour.

Author: Chef Rina
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Yield: 6 1x
Category: Main Dish
Cuisine: American

Ingredients

Scale

2 pounds chicken tenderloins
½ teaspoon kosher salt
½ teaspoon black pepper
10.5 ounce can cream of celery soup
10.5 ounce can cream of chicken soup
¼ cup milk
6 ounce box Stove Top chicken stuffing mix
1 ½ cups chicken broth
Fresh or dried parsley for garnish (optional)

Instructions

Preheat oven to 375°F. Spray 11×7-inch baking dish with cooking spray.
Cut chicken into bite-sized pieces and place in baking dish. Season with salt and pepper.
Whisk together both soups and milk until smooth. Pour over chicken.
Sprinkle stuffing mix evenly over the soup layer.
Pour chicken broth over stuffing, ensuring all dry areas are moistened.
Cover with foil and bake for 40-45 minutes.
Remove foil and bake 5 more minutes until lightly browned.
Verify chicken has reached 165°F internal temperature.
Garnish with parsley if desired and serve, scooping up sauce from the bottom.

Notes

Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods. Oven times may vary; chicken is done when internal temperature reaches 165°F.

Nutrition

Serving Size: 6
Calories: 385
Sugar: 3g
Sodium: 980mg
Fat: 12g
Saturated Fat: 4g
Carbohydrates: 28g
Fiber: 1g
Protein: 38g
Cholesterol: 98mg

Keywords: chicken casserole, stuffing casserole, comfort food, one pan meal, easy dinner

Find it online: https://www.joyliciousrecipes.com/chicken-and-stuffing-casserole-recipe/