Chicken and Stuffing Casserole

There are nights when the last thing I want to do is chop a dozen ingredients or babysit something on the stove. This is one of those dump-and-bake dinners that saves the evening. A handful of pantry staples, a baking dish, and about an hour, and you’ve got something the whole table will actually finish.

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Why You’ll Love This Dinner

This one comes together with ingredients most of us already have tucked in the pantry and fridge. There’s no browning, no separate pot for a sauce, and no fussy technique to worry about. You season the chicken, whisk the creamy base, layer everything in one dish, and let the oven do the rest.

It also has that stuffing-on-top texture that makes it feel a little different from a typical chicken bake, similar in spirit to a chicken cordon bleu casserole in the way it leans into that cozy, layered comfort-food category. If your family already loves creamy chicken dinners, this one tends to fit right in.

Ingredients

Here’s what goes into the dish. Nothing unusual, just the kind of ingredients that make a weeknight dinner realistic.

• 2 lbs chicken tenderloins (or breasts/thighs), chopped
• 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1 (10.5 oz) can cream of celery soup
• 1 (10.5 oz) can cream of chicken soup
• 1/4 cup milk
• 1 (6 oz) box Stove Top chicken stuffing mix
• 1 1/2 cups chicken broth
• Parsley for garnish (optional)

The two soups work together here, so it’s worth using both rather than doubling up on one. The stuffing mix does double duty too, giving you both the starch and the seasoning in one box.

Step-by-Step Instructions

Preheat your oven to 375°F and grease an 11×7 inch baking dish. This size matters a little, since a dish that’s too shallow can cause the topping to dry out before the chicken finishes cooking.

Chop the chicken into bite-sized pieces and spread it in the bottom of the dish. Season with the kosher salt and black pepper.

In a mixing bowl, whisk together the cream of celery soup, cream of chicken soup, and milk until smooth. Pour this mixture evenly over the seasoned chicken.

Sprinkle the Stove Top chicken stuffing mix over the top, covering the chicken and sauce in an even layer. Drizzle the chicken broth over the stuffing so it has something to soak into as it bakes.

Cover the dish tightly with foil and bake for 40 minutes. The dish should be bubbling gently around the edges when you check it.

Remove the foil and bake for another 5 minutes, until the top turns golden. Chicken should reach 165°F internally before you pull it from the oven.

Let it rest a few minutes, then garnish with parsley if you’re using it, and serve warm with a little of the sauce spooned over each portion.

What to Serve With It

A simple green salad or steamed broccoli balances out the richness nicely. Mashed potatoes work too if you want to lean fully into comfort food territory, though with the stuffing already in the dish, you may not need a second starch. Dinner rolls are always a welcome addition if there’s sauce left in the pan worth mopping up.

Variations

If you want a little more veggie presence, sautéed mushrooms or frozen peas can go in with the chicken before baking. Some nights I’ll swap in whatever cream soup is already open in the fridge, since the dish is fairly forgiving that way.

For something closer to a rice-based version of the same comfort-food idea, a dish like no-peek chicken and rice hits a similar note with a different starch underneath.

Storage

Leftovers keep well in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through, which tends to keep the stuffing from turning soggy the way a microwave sometimes can. The topping usually firms up a bit after chilling, so don’t be surprised if day-two leftovers have a slightly different texture than the first night.

Frequently Asked Questions

Can I assemble this ahead of time?
Yes. You can put it together a day in advance and store it covered in the fridge until you’re ready to bake.

Can I swap the soups?
The recipe calls for cream of celery and cream of chicken specifically, and using both gives the sauce its flavor and body. If you only have one on hand, the dish should still work, though the flavor will shift slightly.

What if the casserole looks dry?
Add a little extra chicken broth before baking if the stuffing looks like it needs more moisture.

How do I know it’s done?
Look for golden color on top and bubbling around the edges, and make sure the chicken has reached 165°F in the center.

Can I use a different cut of chicken?
The recipe works with tenderloins, breasts, or thighs, so use whichever you have.

Is this freezer-friendly?
The source recipe doesn’t cover freezing instructions, so I’d stick to fridge storage within the 3-day window to be safe.

A Warm Closing

This is the kind of dinner that doesn’t ask much of you but still feels like something you made on purpose. Give it a try on a night when you want dinner handled without much fuss.