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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.
