Chicken and Stuffing Casserole

Chicken and Stuffing Casserole

Crystal Williams 0

"This casserole got me and my family our '10 minutes of fame'. It was entered in the "News Channel 7 Kitchen Recipes" and I had 6 news crew members here at my home eating it! Not only is it easy to make, it is truly delicious, too! Serve with a fresh green salad if desired."

Ingredients {{adjustedServings}} servings 579 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 579 kcal
  • 29%
  • Fat:
  • 32.9 g
  • 51%
  • Carbs:
  • 30.2g
  • 10%
  • Protein:
  • 38.3 g
  • 77%
  • Cholesterol:
  • 144 mg
  • 48%
  • Sodium:
  • 1142 mg
  • 46%

Based on a 2,000 calorie diet

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Layer the deboned chicken meat in a lightly greased 9x13 inch baking dish. Sprinkle stuffing mix over the chicken layer.
  3. In a large bowl mix together the soups, broth and evaporated milk. Stir well. Pour this mixture over the stuffing mix, making sure it gets to the bottom of the baking dish (poke around with a fork to let it saturate into the bottom layer). Bake in the preheated oven for 35 to 45 minutes, until it starts to bubble in the center.
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Reviews 209

  1. 260 Ratings


Like a lot of people, I change almost every recipe to suit my family's taste and this was no exception. My only changes were to par-cook the chicken with some spices, could only find a 12-oz can of milk so I put the whole thing in, and stirred the stuffing into the wet mix before spooning it over the chicken. My husband loved it (said, "Three thumbs up") but he'll eat anything that doesn't get up and walk away. My super-finicky 6-yr-old: TWO servings! That NEVER happens. Yep, this is a keeper! The only thing I'd do differently next time is to make one of the cans of soup a low-sodium type. We like salty stuff, but this was a bit much, even for us. Otherwise, a perfect dish!! (Did you read that part about my youngest eating TWO servings? TWO!!)


This is one of the easiest receipes I've found. I bake boneless, skinless chicken breasts in the morning while I'm getting ready for work (30 - 40 minutes max). When I come home I spend 10 minutes putting the entire casserole together and just pop it in the oven. This has been one of the more requested dinner menu's now! My son asks me to make a double receipe as he likes it so much he wants it for lunch the next day! A true favorite!


Very tasty recipe and simple. I enjoy the texture of fresh vegetables in my stuffing so I added diced carrots, celery and onion to the mix. I also used unseasoned stuffing. To enhance the flavor I salted the chicken, added salt and pepper to the liquid ingredients, as well as a good tsp each of rubbed sage, thyme and basil. Turned out great!