Classic Chicken and Stuffing Casserole

Why You’ll Love This Recipe

I love how this casserole combines everything I crave in a home-cooked meal—juicy chicken, rich and creamy layers, and a flavorful stuffing topping that gets perfectly crisp in the oven. It’s a one-pan dish that’s satisfying, low-effort, and made with simple pantry staples. It also reheats well, so I enjoy the leftovers just as much the next day.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 lb chicken tenderloins

• 3/4 tsp salt

• 3/4 tsp black pepper

• 10.5 oz cream of celery soup (I use Campbell’s)

• 10.5 oz cream of chicken soup

• 1/3 cup milk

• 1/2 tsp garlic powder

• 6 oz chicken stuffing mix

• 1.5 cup chicken broth

• parsley (freshly chopped, for garnish)

Directions

1. I preheat the oven to 350°F.

2. I season the chicken tenderloins with salt and pepper, then arrange them evenly in a greased 9×13-inch baking dish.

3. In a bowl, I mix together the cream of celery soup, cream of chicken soup, milk, and garlic powder until smooth.

4. I pour the soup mixture over the chicken, spreading it out to cover all the pieces.

5. In a separate bowl, I combine the dry stuffing mix with the chicken broth until the liquid is mostly absorbed.

6. I spoon the stuffing mixture evenly over the top of the casserole.

7. I bake the casserole uncovered for 45–50 minutes, or until the top is golden and the chicken is fully cooked through.

8. I let it rest for 5–10 minutes before serving, then sprinkle with freshly chopped parsley for a bright finish.

Servings and timing

This recipe makes 4 generous servings and takes about 1 hour total to prepare and bake, including a few minutes of resting time before serving.

Variations

• I sometimes add sautéed onions, celery, or mushrooms to the soup mixture for more texture and flavor.

• For a cheesy twist, I sprinkle shredded cheddar or mozzarella over the casserole before baking.

• I swap the cream of celery soup for cream of mushroom if I want a deeper, earthy flavor.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm individual portions in the microwave or cover the entire casserole with foil and reheat it in a 350°F oven for 15–20 minutes until heated through. If the stuffing starts to dry out, I add a splash of chicken broth before reheating.

FAQs

Can I use rotisserie chicken instead of raw tenderloins?

Yes, I shred rotisserie chicken and layer it under the soup mixture. Since it’s already cooked, I reduce the baking time by 10–15 minutes.

Can I make this ahead of time?

Absolutely. I assemble the casserole a day in advance, cover it tightly, and refrigerate it. I just add a few extra minutes to the bake time if it goes into the oven cold.

What’s the best way to keep the stuffing from getting soggy?

I use just enough broth to moisten the stuffing without making it mushy, and I always bake it uncovered so the top gets nice and crisp.

Can I freeze this casserole?

Yes, I freeze the assembled (unbaked) casserole, tightly wrapped. When I’m ready to cook it, I thaw it overnight in the fridge and bake as directed.

Do I need to cook the chicken before adding it?

No, I add the raw tenderloins directly to the dish—they cook fully in the oven and stay juicy under the soup layer.

Conclusion

This Classic Chicken and Stuffing Casserole is a warm, satisfying meal that I turn to again and again. It’s rich, creamy, and perfectly seasoned, with that irresistible golden stuffing crust on top. Whether I make it for a weeknight dinner or as a comforting dish to share, it’s always a hit—and always worth making again.