Chicken and Stuffing Casserole

4.89 from 34 votes
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This super simple weekday casserole is the perfect way to use up the leftover chicken while also packing those all-important vegetables into your diet.

Why not use Mom’s Homemade Stove Top Stuffing recipe for your casserole rather than a box mix for that real homey flavor? For even more festive casseroles, make sure to try this Creamy Turkey Casserole!

Table of Contents
  1. Chicken And Stuffing Casserole
  2. Why Use Two Differently Flavored Soups?
  3. Does It Matter What Vegetable Mix You Use?
  4. What To Do If You Don’t Have Leftover Chicken?
  5. The Best Stuffing Mixes To Use In Your Casserole
  6. Pin This Recipe To Your DINNER and CASSEROLE Recipes Board and Remember to FOLLOW ME ON PINTEREST!
  7. Chicken And Stuffing Casserole Recipe
Chicken and stuffing casserole on a stack of white plates

Chicken And Stuffing Casserole

Casseroles were created to use up leftover meat while also providing you with a quick, healthy, and comforting weeknight meal, and this chicken and stuffing casserole does just that.

Using just a few ingredients, this casserole takes almost no time to put together while still managing to feel like something you could have spent hours crafting in the kitchen.

Chicken and stuffing casserole ingredients in medium and small white bowls

Why Use Two Differently Flavored Soups?

You might be wondering why this recipe calls for two different flavored soups and whether you could just use two cans of the same flavor.

The two cans of cream soup that go into this casserole form the sauce. Using two flavors is a clever, quick trick to adding an extra layer of depth to the dish while not having to use fresh ingredients.

You could definitely use two cans of cream of chicken soup and then add in fresh celery alongside other flavorings and seasoning. However, the whole point of this casserole is that it is meant to be super quick to put together, and nothing could be easier than just opening two cans.

Chicken and stuffing casserole soup and vegetables in a glass bowl

Does It Matter What Vegetable Mix You Use?

Most store-bought frozen vegetable mixes tend to be pretty similar. Peas, carrots, green beans, and sweet corn are the most commonly found vegetables in frozen mixes.

Almost any frozen vegetable mix will work with this chicken and stuffing casserole. It really depends on your taste and what you can find in stores.

Apart from the obvious health benefits of adding vegetables to a casserole, there are two other things that you want your chosen vegetable mix to provide.

Firstly, the vegetables should add a subtle sweetness to the dish. Peas, carrots, and sweet corn all have that fresh, healthy sweet flavor. However, vegetables such as broccoli or spinach do not.

Secondly, the vegetables serve an aesthetic purpose giving the dish a pop of color and helping to make it more visually appealing when served.

Keep these things in mind when deciding on a vegetable mix to use in your casserole and you can’t really go wrong.

Chicken and stuffing casserole in a white baking pan with a slice out

What To Do If You Don’t Have Leftover Chicken?

This chicken and stuffing casserole is the perfect way to use up that leftover chicken you have in the fridge from the weekend’s roast. However, if you don’t have any chicken going to waste and still feel like a quick and healthy casserole, a few options are available.

A rotisserie chicken from your local grocery store will work just as well in this recipe as a home-cooked chicken. In some ways, it is even better as you get some of that rotisserie flavor that is almost impossible to replicate at home in your casserole.

Another option is to have a container in your freezer where you store leftover chicken every time you have a big dinner. This way, every month or so, you should find you have enough chicken to make this casserole. You also prevent leftovers from just sitting in the fridge and going to waste.

If you don’t want to buy a whole rotisserie chicken and have no leftovers in the freezer, there is a third option. You could use cold, precooked chicken from a store. This type of chicken is usually sold as a sandwich filling, and while it might not be the best solution, it will still work.

Chicken and stuffing casserole in a white baking dish closeup with a slice missing

The Best Stuffing Mixes To Use In Your Casserole

You can really use any kind of boxed stuffing mix that you like to top your casserole. The main purpose of the stuffing is to provide a crispy topping as well as add those all-important carbs for a complete meal.

Using different stuffing mixes each time you make this casserole is also a good way to keep the dish feeling new and exciting.

  •  Cornbread Stuffing Mix

You could use a cornbread stuffing mix to top your casserole, giving the dish somewhat of a southern feel. The cornbread will also result in a slightly softer topping than if regular bread stuffing were used.

  • Chicken Stuffing Mix

Being a chicken casserole, any chicken stuffing mix will work as a topping. Rather than adding new flavors to the dish, the chicken stuffing will enhance the chicken flavor and still add that crunchy topping.

  • Herby Cubed Stuffing Mix

You can’t go wrong with a classic herb-flavored bread cube stuffing. The texture of the bread will brown and crisp up in the oven, and the added herbs will provide an extra layer of flavor to each bite.

Looking for more delicious Casserole recipes? Try these out:

Mushroom Soup Chicken & Rice Casserole

Chicken Bacon Ranch Casserole

(The Unfortunately Named) Crack Chicken Casserole

Happy Cooking



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Chicken And Stuffing Casserole

This super simple weekday casserole is the perfect way to use up the leftover chicken while also packing those all-important vegetables into your diet.
4.89 from 34 votes
Chicken and stuffing casserole on a stack of white plates
Prep Time
15 minutes
Cook Time
30 minutes
Karlynn Johnston


  • 3 cups cooked chicken cubed (Rotisserie or left over)
  • 1 can cream of chicken soup
  • 1 can cream of celery soup
  • 1 box stuffing mix
  • cups mixed vegetables (defrosted and drained of any liquid)


  • Preheat oven to 400°. Grease a 9×13 pan.
  • Prepare the stuffing mix as per the package directions. Set aside
  • In a separate bowl add the chicken, cream of chicken soup, cream of celery soup, and stir well to combine.
  • Add the vegetables to the chicken mix and stir gently.
  • Pour the chicken and vegetable mix in to the greased 9×13 pan. Top with the stuffing mixture.
  • Bake 25-30 minutes or until bubbly and topping is browned.
  • Let cool for 10 minutes before serving. Top with parsley for garnish.

Nutrition Information

Calories: 153kcal, Carbohydrates: 14g, Protein: 15g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Cholesterol: 42mg, Sodium: 417mg, Potassium: 597mg, Fiber: 3g, Sugar: 3g, Vitamin A: 3166IU, Vitamin C: 7mg, Calcium: 29mg, Iron: 1mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

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Reader Interactions

Comments & Recipe Tips Share a tip or comment!

  1. DeniseinVA says

    Dear Karlynn, just tried your recipe tonight. Both hubby and I gave it a 10 out of 10. Delicious! Thank you so much for a very comforting meal on a real chilly night. Can’t wait to try your other recipes.
    Blessings to you and yours in the 2023!

  2. Karessa says

    Nice recipe! The size of ingredients should be mentioned and also you should probably double the chicken, vegetables and soup for a thick dish.4 stars

  3. Kate F Eaton says

    Made this one with ground venison., the hubby loves it. Will try with chicken next, I’m sure it will be fabulous.5 stars

  4. Courtney says

    Can you make it ahead of time and then pop in the oven when you’re ready to cook it?

  5. Lesley says

    While this may be easy, it’s LOADED with salt
    Perhaps editing is a good idea as well. Bloviating paragraphs before recipe is unnecessary. In the “what vegetables” section I believe you meant Aesthetic not ascetic.2 stars

    • Karlynn says

      Aww, tell the nice lady what those mean cans of soup did to you 🤣 I mean it’s CANNED SOUP did you expect low sodium? You don’t have to eat it, no one’s making you!

      And I’m super glad you read my “bloviating” paragraphs so intently you found a spelling mistake. 😂 Made me laugh!5 stars

    • Thomas says

      Oh my Karlynn, I’ve made slightly different versions of your chicken casserole. I’ve added about 2/3 cup sour cream for some tanginess. and have used cream of mushroom for another flavor change. I enjoy your bloviating, it adds interest and great ideas. Well, at the risk of being too verbose, Have a great day, l love your ideas and recipes!

  6. Melissa Bradley says

    yum yum yum! easy and fun to make tastes excellent!!! Thank you for sharing the recipe! made one and froze one for next week!5 stars

  7. Julie F says

    are there any substitutions I can use for the cream soups? need milk free options, if possible.

  8. Jan says

    Try Pepperidge Farm Cornbread Stuffing Mix. It is wonderfully flavourful. Also, canned chicken breast could be the 4th option here.

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