Chicken and Stuffing Casserole
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With just 4 ingredients, you can use up leftover cooked chicken in this cheesy, comforting Chicken and Stuffing Casserole. Be sure to prep two and freeze one for later using our freezing instructions.
P.S. We also have a Turkey Stuffing Casserole you’ll want to try with leftovers from the holidays.
5 Reasons You’ll Love This Recipe
- Only 4 main ingredients! (Although we give the option to make the stuffing and gravy or cream soup from scratch if you want.)
- Comforting, cheesy, and satisfying recipe. (Our Turkey Stuffing Casserole is too!)
- Kids and adults enjoy it, making it a great fall potluck meal idea.
- Great way to use up leftover rotisserie chicken, stuffing, and gravy or cream of chicken soup.
- Easy to make ahead and freeze (so be sure to double it!).
Ingredients
You’ll only need four basic components for the casserole. Hooray!
Ingredient Notes:
- Pre-cooked chicken: We found that using raw chopped chicken does get fully cooked, but it leaves behind water and a film that just isn’t very appetizing. Use rotisserie chicken as a shortcut or you could also use chicken from our Roasted Chicken and Vegetables recipe or from Instant Pot Whole Chicken.
- Leftover Homemade Gravy or Cream of Chicken Soup: If using a canned soup, I always spend a little extra money to get an organic version, preferably in a box or BPA-free can. You can also certainly make Homemade Cream of Chicken Soup, too!
- Shredded Cheddar Cheese: I always use sharp cheddar, but use whatever kind of cheddar you like.
- Prepared Stuffing: Either make Homemade Stuffing or prepare store-bought stuffing. The bummer is that the boxed stuff is often filled with processed ingredients, preservatives, and additives. To avoid those, spend a little more and purchase organic (and preferably whole wheat) stuffing in the health food section.
Tip: Try Turkey Instead
This casserole is a great way to use up leftover turkey, gravy, and stuffing from the holidays, too.
How to Make This Chicken Casserole
You can probably memorize this recipe, to be honest. It only requires three steps.
Prep the Oven & Dish
Preheat oven to 350°F. Coat an 8×8-inch casserole dish with cooking spray.
Layer the Casserole
Layer 1: Add the cooked chicken. (Chopped rotisserie chicken is a great shortcut.)
Layer 2: Spread out the cream of chicken soup or gravy.
Layer 3: Sprinkle on the shredded cheddar cheese.
Layer 4: Top with the prepared stuffing.
Bake
Bake for about 30 minutes, or until heated through and golden brown on top. Serve hot.
How to Freeze Chicken and Stuffing Casserole
One of the perks of this recipe is that it’s super easy to prepare an extra one ahead and freeze it. If you freeze before baking, it will taste like a fresh meal later. Just follow these instructions…
Freeze For Later:
Grease an 8×8 inch casserole dish with cooking spray. Follow Step 2 in the recipe, putting the casserole together. Do not bake. Cover tightly with a few layers of plastic wrap or foil (or an air-tight lid) and freeze.
Prepare From Frozen:
Thaw completely. Preheat oven to 350°F. Set the casserole on the counter while the oven preheats. Bake according to Step 3 in the recipe.
FAQs
Yes. Some vegetables that would be good in this casserole are finely chopped broccoli florets (no need to pre-cook if chopped finely), sautéed diced onions, celery, carrots, or mushrooms, and frozen peas (no need to pre-cook).
Yes, this is a great dish to prep ahead of time. Put the casserole together but do not bake it. Tightly wrap with plastic wrap and store in the fridge for 1-2 days or in the freezer for up to 3 months.
You’ll need to replace two ingredients to make this chicken casserole gluten-free. 1) Buy store-bought gluten-free stuffing in the health food section. Or, you can make our homemade stuffing recipe using gluten-free bread instead. 2) Buy gluten-free cream of chicken soup at the store or make our homemade cream of chicken soup using gluten-free flour instead.
Because there is dairy in the stuffing, soup/gravy, and cheese, this will be challenging. However, you’re welcome to omit the cheese and try to find dairy-free versions of stuffing and soup/gravy at the store, though.
Yes! It will help to thaw and then rewarm the leftovers in the oven, so the topping doesn’t get too mushy.
More Chicken Casseroles to Try
If you like this casserole, you’re sure to love some of these other favorite chicken casseroles:
- Cheesy Chicken and Rice Casserole
- Chicken Parmesan Casserole
- Chicken Fajita Casserole
- Chicken Spaghetti
- Cheesy Chicken Enchiladas
What to Serve with This Chicken Casserole
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Chicken and Stuffing Casserole
With just four ingredients, you can use up leftover cooked chicken in this cheesy, comforting casserole. Be sure to prep two and freeze one for later using our freezing instructions.
Ingredients
- 2 – 2 1/2 cups diced, cooked chicken (see Cooking Notes)
- 1 1/4 cups (or one 10.5 ounce can) Cream of Chicken Soup OR Leftover Chicken Gravy
- 2 cups shredded cheddar cheese
- 3 – 3 1/2 cups Homemade Stuffing OR 1 (6 ounce) box store-bought stuffing, prepared according to package directions
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Instructions
Make It Now:
- Preheat oven to 350°F. Coat an 8×8-inch casserole dish with cooking spray.
- Layer the casserole dish evenly with the chicken, cream of chicken soup or gravy, shredded cheese, and prepared stuffing. (Freezing instructions being here.)
- Bake for about 30 minutes, or until heated through and golden brown on top. Serve hot.
Freeze For Later:
Follow Steps 1 and 2. Cover tightly with a few layers of plastic wrap or foil (or an air-tight lid) and freeze.
Prepare From Frozen:
Thaw completely. Preheat oven to 350°F. Set the casserole on the counter while the oven preheats. Follow Step 3.
Notes/Tips
- How to Prep Chicken for This Casserole: You have a few options to prepare cooked chicken for this recipe:
- Shred Rotisserie Chicken – Buy a rotisserie chicken at the store and shred the meat. This should yield about 4 cups or enough to make two casseroles (freeze one for later!).
- Bake: Season 2-3 chicken breasts liberally with salt and pepper. Bake on a rimmed sheet pan at 400°F for about 20-30 minutes (until no longer pink inside or register 165°F internally). Let rest on wooden cutting board for 5-10 minutes and then shred or dice the chicken.
- Instant Pot: Add 2-3 well-seasoned chicken breasts and 1 cup chicken broth to the Instant Pot. Cook at high pressure for 7 minutes with a quick release. Let rest on wooden cutting board for 5-10 minutes and then shred or dice the chicken.
- Slow Cooker: Season 2-3 chicken breasts liberally with salt and pepper and add to slow cooker. Cover and cook on LOW for 2 1/2 – 3 hours (until no longer pink inside or register 165°F internally)–no longer and NOT on high. Let rest on wooden cutting board for 5-10 minutes and then shred or dice the chicken.
- Word of Caution: I do not recommend using canned or store-bought frozen cooked chicken. The taste and texture is much better using the recommendations above!
- Where We Get Our Chicken: We get our meat from ButcherBox. The chicken is organic and curated from small, trusted farms. We highly recommend this service to source healthy meat–like uncured bacon, wild salmon, and grass-fed beef–and have used it for years ourselves. Read my full review here.
- Recipe Update: On 11/2/22, we retested, took new photos of, and sized down this recipe to make it faster and more convenient to make. We are now using pre-cooked rather than raw chicken.
- Gluten-Free Version: Use gluten-free stuffing and gluten-free canned cream soup.
- Can I Make a Dairy-Free Version? Because there is dairy in the stuffing, soup/gravy, and cheese, this will be challenging. However, you’re welcome to omit the cheese and try to find DF versions of stuffing and soup/gravy at the store, though.
There used to be a recipe similar to this that had flax seed and butter mixed into the stuffing. Is that posted anywhere? I cant seem to find it
Sorry Amy, we can’t seem to find that really old version. All we could find was a reference in an older version to adding in ground flaxseed for extra nutrition.
Can you freeze leftovers?
Hi Christel. Good question. You can freeze the leftovers! It will help to thaw completely and then rewarm the leftovers in the oven, so the topping doesn’t get too mushy.
Hi, do you think I could add rice to this? Will it still freeze well? Seems like it just needs a little something more. Thanks!
Hi Katie. We have not tested with rice, but have it in other casseroles, so we know that rice itself in a casserole freezes fine. Hope that helps!
I will make this dish for sure!!!
Thanks!
What’s your recommended weight for the chicken breasts? Chicken breasts seem to be getting bigger and bigger. 🙂
The chicken is raw when you assemble it? hmm
Oh yes, it will cook through during that bake time. You can always use a meat thermometer to double check. It should reach an internal safe temp of 165°F.
How long would you cook after being frozen if using cooked and not raw chicken?
Our recipe is written for cooked chicken (not raw), so follow those instructions after thawing your freezer meal. If you mean, how long will it take if the casserole is actually frozen…I haven’t tested it, so I don’t know the exact time. But bake until the center is at least 160°F to be safe. Sides should be bubbly. It will take a while from frozen, so cover with foil if it starts to get too brown. I hope that helps!
I just discovered this recipe and love that it can be frozen. I have baby #4 coming at the beginning of February so trying to get prepared! Would you mind telling me what stuffing you use when you don’t just make it yourself? Thanks so much!
Just try to find one with the fewest ingredients. 🙂
Is the soup you use condensed, and if so, do you prepare it with water prior to use in the recipe? Thanks!
It is condensed and I don’t mix with the water first. I hope that helps!
Good flavor
Thanks for the review, Jennifer!
Is the chicken raw when you put it in?
Yep! I just updated the recipe to clarify that. Thanks! (UPDATE ON 11/7/22: We updated this recipe to used pre-cooked chicken.)
Can I use black chia seeds instead of ground chia seeds? I think black chia seeds are considered “whole” chia seeds. Would this work?
Hmmm, I don’t think I use chia seeds in this one. But, hey, good idea. Why not? 🙂
Hi,
This sounds delicious but I was wondering if you have a recommendation to replace the cream of mushroom. I can’t eat them but would love to make this!
Thanks!
If mushrooms are the problem, you can definitely use Cream of Chicken or Cream of Celery soups.
Do you eat this on it’s own or served with something? What can it be served with?
The great thing about this casserole is that it’s a pretty complete meal–meat, grain, vegetables, cheese. But, I usually serve it with a few other sides like a simple baguette, green salad, and cut up fruit.
Rachel and/or Polly,
What container do you use to freeze your meals? I used to buy Gladware 8 x 8 containers, but now I can only find them in 9 x 13 size. The 9 x 13 is too big for most of what I freeze. I have been watching the internet for several months and they are “out of stock” everywhere. I really like these containers, and would like to find more. Do you have any suggestions?
Thanks,
Nancy Tran
Hi Nancy! We wrote all about the containers we most prefer in this post. https://thrivinghomeblog.com/healthy-recipes-index/healthy-freezer-meals-recipes/
I may be overlooking them, but I’m not seeing freezer directions.
Thanks!
Thanks, I’ll get this recipe updated!